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Differences between easy‐ and difficult‐to‐mill chickpea ( Cicer arietinum L.) genotypes. Part III : free sugar and non‐starch polysaccharide composition
Author(s) -
Wood Jennifer A,
Knights Edmund J,
Campbell Grant M,
Choct Mingan
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6445
Subject(s) - polysaccharide , starch , xylose , cotyledon , arabinogalactan , arabinose , rhamnose , sugar , chemistry , hemicellulose , chemical structure , endosperm , cellulose , biochemistry , amylopectin , food science , biology , botany , organic chemistry , amylose , fermentation
BACKGROUND Parts I and II of this series of papers identified several associations between the ease of milling and the chemical compositions of different chickpea seed fractions. Non‐starch polysaccharides were implicated; hence, this study examines the free sugars and sugar residues.RESULTS Difficult milling is associated with: (1) lower glucose and xylose residues (less cellulose and xyloglucans) and more arabinose, rhamnose and uronic acid in the seed coat, suggesting a more flexible seed coat that resists cracking and decortication; (2) a higher content of soluble and insoluble non‐starch polysaccharide fractions in the cotyledon periphery, supporting a pectic polysaccharide mechanism comprising arabinogalacturonan, homogalacturonan, rhamnogalalcturonan, and glucuronan backbone structures; (3) higher glucose and mannose residues in the cotyledon periphery, supporting a lectin‐mediated mechanism of adhesion; and (4) higher arabinose and glucose residues in the cotyledon periphery, supporting a mechanism involving arabinogalactan‐proteins.CONCLUSION This series has shown that the chemical composition of chickpea does vary in ways that are consistent with physical explanations of how seed structure and properties relate to milling behaviour. Seed coat strength and flexibility, pectic polysaccharide binding, lectins and arabinogalactan‐proteins have been implicated. Increased understanding in these mechanisms will allow breeding programmes to optimise milling performance in new cultivars. © 2013 Society of Chemical Industry