Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part I: broad chemical composition.

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

DOI: 10.1002/JSFA.6437

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摘要: BACKGROUND: Ease of milling is an important quality trait for chickpeas (Cicer arietinum L.) and involves two separate processes: removal the seed coat splitting cotyledons. Four chickpea genotypes (two desi types, one kabuli type interspecific hybrid with ‘wild’ C. echinospermum parentage) differing ease were examined to identify associated composition differences in coat, cotyledons their junctions (abaxial adaxial). RESULTS: Several components different fractions seeds: primarily soluble insoluble non-starch polysaccharides (including pectins) protein at cotyledon junctions, lignin content coat. CONCLUSION:Thisstudyshowsthatthechemicalcompositionofchickpeadoesvarywithseedtype(desiandkabuli)andwithin ways that are consistent physical explanations how structure properties relate behaviour. c � 2013 Society Chemical Industry

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