ArticleFrontiers in nutrition2022
Study on preparation of chickpea peptide and its effect on blood glucose.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Article
- Oyster Peptides Prepared byMarine drugs · 2025Article
- Recent Approaches for Bioactive Peptides Production from Pulses and Pseudocereals.Molecules (Basel, Switzerland) · 2025Review
- Valorization of Camel Milk Residue (CMR) into Hypoglycemic Peptides: An RSM-ANN Modeling Approach.Foods (Basel, Switzerland) · 2025Article
- Enhancement ofFood chemistry: X · 2025Article
- Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide.Foods (Basel, Switzerland) · 2025Article
- Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome.Nutrients · 2024Review
- Preparation of sea buckthorn (Frontiers in nutrition · 2024Article
- Alpha-Glucosidase Inhibitory Peptides: Sources, Preparations, Identifications, and Action Mechanisms.Nutrients · 2023Review
- Comparative assessment ofFrontiers in nutrition · 2022Article
- Preparation and activity evaluation of angiotensin-I converting enzyme inhibitory peptides from protein hydrolysate of mulberry leaf.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chickpeas are the third largest bean in the world and are rich in protein. In this study, chickpea peptides were prepared by the enzyme-bacteria synergy method. Taking the peptide yield as the index, we first screened 8 strains suitable for the fermentation of chickpea peptides from 16 strains, carried out sodium dodecyl sulfate polyacrylamide gel electrophoresis, and then screened 4 strains with the best decomposition effect of chickpea protein. The molecular weight, amino acid content, and α-glucosidase inhibitory activity of the chickpea peptides fermented by these four strains were detected. Finally, the strains with the best α-glucosidase inhibitory activity were obtained, and the inhibitory activities of the different molecular weight components of the chickpea peptides fermented by the strains with the best α-glucosidase inhibitory were detected. It was found that
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Registered trials
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