Abstract:
:Chickpea (Cicer arietinum L.) seed is a nutritional food high in starch and protein. This study aims to find the relationships between the molecular fine structure of starch and the composition of storage proteins and metabolic enzymes, using different chickpea varieties. It is found that storage proteins and starch biosynthetic enzymes influence each other. The initial formation of amylopectin molecules is affected by storage proteins, as suggested by the positive correlation (p < 0.01) between the average molecular size of amylopectin and total protein content. In addition, a higher amount of seed globulin could be an indication of higher amylose content and more short - medium amylose chains (degree of polymerization, DP, 118-2000). This study might assist selection of chickpea varieties with desirable qualities, such as low starch digestibility.
journal_name
Carbohydr Polymjournal_title
Carbohydrate polymersauthors
Tan X,Tan X,Li E,Bai Y,Nguyen TTL,Gilbert RGdoi
10.1016/j.carbpol.2021.118489keywords:
["Chickpea","Molecular fine structure","Protein composition, ion mass spectrometry.","Starch"]subject
Has Abstractpub_date
2021-11-15 00:00:00pages
118489eissn
0144-8617issn
1879-1344pii
S0144-8617(21)00876-6journal_volume
272pub_type
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