Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part II: Protein, lipid and mineral composition

作者：Wood Jennifer A^*; Knights Edmund J; Campbell Grant M; Choct Mingan

来源：Journal of the Science of Food and Agriculture, 2014, 94(7): 1446-1453.

DOI：10.1002/jsfa.6436

• dehulling splitting
• fatty acids
• amino acids
• minerals
• Cicer arietinum
• grain legume

BACKGROUND
Part I introduced the concept of easy- and difficult-to-mill chickpea genotypes, the broad chemical composition of their seed fractions and proposed mechanistic explanations for physical differences consistent with observed variation in milling ease. Part II continues this research by delving deeper into the amino acid, fatty acid and mineral components.
RESULTS
No association between fatty acid composition and ease of milling was observed. However, particular amino acids and mineral elements were identified that further support roles of lectins, pectins and mineral-facilitated binding in the adhesion of chickpea seed coat and cotyledons.
CONCLUSION
These differences suggest underlying mechanisms that could be exploited by breeding programmes to improve milling performance. This study shows that the content and composition of amino acids, fatty acids and minerals within different chickpea tissues vary with seed type (desi and kabuli) and within desi genotypes in ways that are consistent with physical explanations of how seed structure and properties relate to milling behaviour.

• 出版日期2014-5