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Purification of free arginine from chickpea (Cicer arietinum) seeds.

Abstract
Chickpea is a grain legume widely consumed in the Mediterranean region and other parts of the world. Chickpea seeds are rich in proteins but they also contain a substantial amount of free amino acids, especially arginine. Hence chickpea may represent a useful source of free amino acids for nutritional or pharmaceutical purposes. Arginine is receiving great attention in recent years because it is the substrate for the synthesis of nitric oxide, an important signaling molecule involved in numerous physiological and pathological processes in mammals. In this work we describe a simple procedure for the purification of arginine from chickpea seeds, using nanofiltration technology and an ion-exchange resin, Amberlite IR-120. Arginine was finally purified by precipitation or crystallization, yielding preparations with purities of 91% and 100%, respectively. Chickpea may represent an affordable green source of arginine, and a useful alternative to production by fermentation or protein hydrolysis.
AuthorsIsabel Cortés-Giraldo, Cristina Megías, Manuel Alaiz, Julio Girón-Calle, Javier Vioque
JournalFood chemistry (Food Chem) Vol. 192 Pg. 114-8 (Feb 01 2016) ISSN: 1873-7072 [Electronic] England
PMID26304327 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)
CopyrightCopyright © 2015 Elsevier Ltd. All rights reserved.
Chemical References
  • Proteins
  • Arginine
Topics
  • Arginine (chemistry)
  • Cicer (chemistry)
  • Edible Grain (metabolism)
  • Proteins (analysis)
  • Seeds (chemistry)

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