Application of Chickpea Glutelin Hydrolysates in the Green Synthesis of Selenium Nanoparticles
DOI:
https://doi.org/10.54167/tch.v20i1.2172Keywords:
nanoparticles, chickpea, selenio orgánico e inorgánico, antioxidant activityAbstract
This study evaluated the potential of total chickpea protein (TP), the glutelin fraction (Glu), and their <10 kDa hydrolysates (TPH and GluH) as functionalizing agents in the green synthesis of selenium nanoparticles (SeNPs). Physicochemical parameters, including particle size, zeta potential, polydispersity index, surface plasmon resonance (SPR), and antioxidant activity, were analyzed using ORAC and ABTS assays. The results showed that the hydrolysates interacted more efficiently with SeNPs than the intact proteins, generating more defined spectral profiles. SeNPs functionalized with TP and Glu did not exhibit higher antioxidant activity than their parent proteins. In contrast, SeNPs functionalized with GluH and TPH displayed significantly greater antioxidant activity (+53 % and +21 % in ORAC and ABTS, respectively) compared to the hydrolysates. GluHSeNPs reached a particle size of 136 nm, while TPHSeNPs formed aggregates larger than 1 µm, demonstrating low colloidal stability. Both systems exhibited low zeta potentials (-9 to -13 mV). These findings indicate that <10 kDa chickpea glutelin hydrolysates are promising materials for the synthesis of nanostructures with high antioxidant activity, with potential applications in functional foods and biomedicine.
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