Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part III: Free sugar and non-starch polysaccharide composition

Jennifer A. Wood, Edmund J. Knights, Grant M. Campbell, Mingan Choct

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1454-1462
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume94
Issue number7
Early online date18 Nov 2013
DOIs
Publication statusPublished - May 2014
Externally publishedYes

Fingerprint

Cicer
Cicer arietinum
Polysaccharides
Seeds
polysaccharides
Genotype
Cotyledon
sugars
cotyledons
arabinogalactan proteins
genotype
arabinose
Arabinose
lectins
glucose
Lectins
chemical composition
xyloglucans
uronic acids
rhamnose

Cite this

@article{f19b7b5cb66044bc86bd0f891bd6eda0,
title = "Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part III: Free sugar and non-starch polysaccharide composition",
abstract = "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.",
keywords = "Adhesion, Cicer arietinum, Dehulling splitting behaviour, Grain legume, Pectic polysaccharides, Seed structure",
author = "Wood, {Jennifer A.} and Knights, {Edmund J.} and Campbell, {Grant M.} and Mingan Choct",
note = "No full text in Eprints. HN 21/11/2017",
year = "2014",
month = "5",
doi = "10.1002/jsfa.6445",
language = "English",
volume = "94",
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journal = "Journal of the Science of Food and Agriculture",
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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. / Wood, Jennifer A.; Knights, Edmund J.; Campbell, Grant M.; Choct, Mingan.

In: Journal of the Science of Food and Agriculture, Vol. 94, No. 7, 05.2014, p. 1454-1462.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part III

T2 - Free sugar and non-starch polysaccharide composition

AU - Wood, Jennifer A.

AU - Knights, Edmund J.

AU - Campbell, Grant M.

AU - Choct, Mingan

N1 - No full text in Eprints. HN 21/11/2017

PY - 2014/5

Y1 - 2014/5

N2 - 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.

AB - 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.

KW - Adhesion

KW - Cicer arietinum

KW - Dehulling splitting behaviour

KW - Grain legume

KW - Pectic polysaccharides

KW - Seed structure

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U2 - 10.1002/jsfa.6445

DO - 10.1002/jsfa.6445

M3 - Article

VL - 94

SP - 1454

EP - 1462

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 7

ER -