Effects of simulated gastrointestinal digestion on chickpea protein, and its hydrolysate physicochemical properties, erythrocyte haemolysis inhibition, and chemical antioxidant activity

Abstract

Chickpea protein and its hydrolysates have good antioxidant activity. Proteins and peptides are degraded and modified in the gastrointestinal tract before being digested and absorbed, a process that changes their physicochemical and biological properties. Changes in structure and antioxidant capacity of the chickpea protein and its hydrolysates after simulated gastrointestinal digestion were studied. The secondary structure, amino acid composition, and chemical antioxidant activity of chickpea protein and its hydrolysates were determined, and their protective effects on AAPH-induced erythrocyte oxidative damage were studied. Results showed that chickpea protein hydrolysate was easier to be digested by the gastrointestinal tract than chickpea protein. After digestion, the chemical antioxidant capacity of chickpea protein and its hydrolysates increased in a dose-dependent manner, and showed a protective effect against erythrocytes AAPH-induced oxidative damage. Chickpea protein and its hydrolysates can be used as natural antioxidants to promote healthy digestion.