This work was aimed at producing peptides containing calcium and iron-binding capabilities from mung bean protein extract after enzymatic hydrolysis. Mung bean protein hydrolysates were separated by ultrafiltration into eight fractions, and assayed for calcium and iron-binding properties. The <5 kDa fraction was the most active and was separated by size exclusion chromatography into 4 fractions. Fraction 2 had the most active calcium and iron-binding activities, and further identified by mass spectrometry coupled with FindPept tool. Potential peptides sequences (133) were identified and 10 with high contents of leucine, isoleucine and aspartic acid were synthesized. Peptides LLLGI, AIVIL and HADAD were the best calcium binders while PAIDL was the most potent iron-binding peptide. The presence of L or I at the C- or N-terminal but not together at both terminals may have contributed to better calcium-binding ability. These peptides are potential ingredients to formulate functional foods with enhanced mineral-binding properties.

这项工作旨在通过酶水解后从绿豆蛋白提取物中生产出具有钙和铁结合能力的肽。通过超滤将绿豆蛋白水解物分离为八个馏分，并分析钙和铁的结合特性。<5 kDa馏分的活性最高，并通过尺寸排阻色谱分离为4个馏分。级分2具有最活跃的钙和铁结合活性，并通过质谱联用FindPept工具进一步鉴定。鉴定了潜在的肽序列（133），并合成了10个具有高含量的亮氨酸，异亮氨酸和天冬氨酸的肽。肽LLLGI，AIVIL和HADAD是最好的钙结合剂，而PAIDL是最有效的铁结合肽。在C或N末端存在L或I，但在两个末端均不存在L或I可能有助于更好的钙结合能力。这些肽是配制具有增强的矿物质结合特性的功能性食品的潜在成分。