Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein

► Anchovy is a promising resource for enzymatic production of iron-chelating peptides. ► The iron-chelating ability of peptides is dependent on pH and temperature. ► Two oligopeptides R.SGGGGGGGLGSGGSIR.S and R.IEELEEEIEAER.A were identified.