Starch molecular fine structure is associated with protein composition in chickpea seed

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.

Automated summary

The study aimed to explore the relationships between the molecular fine structure of starch and the composition of storage proteins and metabolic enzymes in chickpea seeds. Results showed that storage proteins and starch biosynthetic enzymes influence each other, with a positive correlation between amylopectin size and total protein content. Higher seed globulin content may indicate higher amylose content and more short-medium amylose chains. This research could aid in selecting chickpea varieties with desired qualities, such as low starch digestibility.