Purification, Identification and Antioxidant Activity of Antioxidant Peptides from Chickpea Protein Hydrolysate

Abstract

In this study, an antioxidant peptide was purified from the protein hydrolysate of germinated chickpea by Sephadex column chromatography, and its antioxidant activities were evaluated by determining free radical scavenging capacity, reducing power, lipid oxidation inhibitory effect and protective effect against free radical-induced damage to proteins and DNA. The purified peptide was identified and synthesized to verify its antioxidant activities, and the safety of the synthetic peptide was predicted. The results showed that the antioxidant peptide had good free radical scavenging ability and reducing power, significantly inhibited the autooxidation of linoleic acid, and protected against protein and DNA damage induced by free radicals. It was predicted that the synthetic peptide had no toxicity or allergenicity. In conclusion, the protein hydrolysate of germinated chickpea has antioxidant capacity and can be used to prepare antioxidant peptides, which will improve the utilization value of chickpea.

Keywords

• antioxidant peptides; free radical scavenging activity; protection against oxidative damage; identification; synthesis