| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539615 | Food Chemistry | 2012 | 4 Pages |
Abstract
⺠Chickpea protein hydrolysates produced with pepsin and pancreatin contain iron chelating peptides. ⺠A positive correlation between histidine contents and iron chelating activity was observed. ⺠These peptides may be useful in increasing iron solubility and bioavailability.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cristina Torres-Fuentes, Manuel Alaiz, Javier Vioque,