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The objective of the study was to determine the changes brought about by malting/germination on the pectic polysaccharides (PP's), the major components of soluble fibres present in chickpea ( Cicer arietinum L .) hull. Chickpea hull PP's were extracted sequentially using ammonium oxalate (AO) and ethylenediaminetetraacetic acid (EDTA), and a comparative study was conducted in native (unprocessed, N-PP) and after subjecting to 48 h malting process (M-PP). Malting process did not show a significant change in the respective yields of AO and EDTA extracted pectic polysaccharides. The degree of esterification of N-PP-EDTA through Fourier transform infrared spectroscopy was found to be five times (~ 21%) more than N-PP-AO (~ 4%). AO isolated PP's have more complexed xylogalacturonan with relatively more galactan side chains compared to EDTA isolated PPs. Proton ( 1 H) nuclear magnetic resonance result further suggested the occurrence of arabinan rich rhamnogalacturonan in chickpea hull and malting process showed no significant changes in structure.

journal of food science and technology/journal of food science and technology

Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull