Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/114030
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Type: Journal article
Title: Genetic and environmental factors contribute to variation in cell wall composition in mature desi chickpea (Cicer arietinum L.) cotyledons
Author: Wood, J.
Tan, H.-.T.
Collins, H.
Yap, K.
Khor, S.
Lim, W.
Xing, X.
Bulone, V.
Burton, R.
Fincher, G.
Tucker, M.
Citation: Plant, cell & environment, 2018; 41(9):2195-2208
Publisher: Wiley
Issue Date: 2018
ISSN: 0140-7791
1365-3040
Statement of
Responsibility: 
Jennifer A. Wood, Hwei‐Ting Tan, Helen M. Collins, Kuok Yap, Shi Fang Khor, Wai Li Lim, Xiaohui Xing, Vincent Bulone, Rachel A. Burton, Geoffrey B. Fincher, Matthew R. Tucker
Abstract: Chickpea (Cicer arietinum L.) is an important nutritionally-rich legume crop that is consumed worldwide. Prior to cooking, desi chickpea seeds are most often cleaved to release the split cotyledons, referred to as dhal. Compositional variation between desi genotypes has a significant impact on nutritional quality and downstream processing, and this has been investigated mainly in terms of starch and protein content. Studies in pulses such as bean and lupin have also implicated cell wall polysaccharides in cooking time variation, but the underlying relationship between desi chickpea cotyledon composition and cooking performance remains unclear. Here we utilised a variety of chemical and immunohistological assays to examine details of polysaccharide composition, structure, abundance and location within the desi chickpea cotyledon. Pectic polysaccharides were the most abundant cell wall components, and differences in monosaccharide and glycosidic linkage content suggest both environmental and genetic factors contribute to cotyledon composition. Genotype-specific differences were identified in arabinan structure, pectin methylesterification and calcium-mediated pectin dimerization. These differences were replicated in distinct field sites, and suggest a potentially important role for cell wall polysaccharides and their underlying regulatory machinery in the control of cooking time in chickpea.
Keywords: Arabinan; cellulose; pectin; polysaccharide; starch; cooking time
Rights: © 2018 The Authors. Plant, Cell & Environment Published by John Wiley & Sons Ltd This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
RMID: 0030083698
DOI: 10.1111/pce.13196
Appears in Collections:Agriculture, Food and Wine publications

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