Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1732–1743 | Cite as

Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull

  • Shakuntala Sathyanarayana
  • Keelara Veerappa Harish PrashanthEmail author
Original Article


The objective of the study was to determine the changes brought about by malting/germination on the pectic polysaccharides (PP’s), the major components of soluble fibres present in chickpea (Cicer arietinum L.) hull. Chickpea hull PP’s were extracted sequentially using ammonium oxalate (AO) and ethylenediaminetetraacetic acid (EDTA), and a comparative study was conducted in native (unprocessed, N–PP) and after subjecting to 48 h malting process (M–PP). Malting process did not show a significant change in the respective yields of AO and EDTA extracted pectic polysaccharides. The degree of esterification of N–PP–EDTA through Fourier transform infrared spectroscopy was found to be five times (~ 21%) more than N–PP–AO (~ 4%). AO isolated PP’s have more complexed xylogalacturonan with relatively more galactan side chains compared to EDTA isolated PPs. Proton (1H) nuclear magnetic resonance result further suggested the occurrence of arabinan rich rhamnogalacturonan in chickpea hull and malting process showed no significant changes in structure.


Chickpea hull Pectic polysaccharides Malting Arabinan Rhamnogalacturonan NMR 





Ammonium oxalate


Pectic polysaccharides






Bovine serum albumin


Total dietary fibre


Degree of esterification


Non-starch polysaccharides



The authors would like to thank the Director, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysuru for the constant encouragement. Ms Shakuntala S., thanks Indian Council of Medical Research, New Delhi, for the Senior Research Fellowship.

Supplementary material

13197_2019_3600_MOESM1_ESM.doc (362 kb)
Supplementary material 1 (DOC 363 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Shakuntala Sathyanarayana
    • 1
  • Keelara Veerappa Harish Prashanth
    • 1
    Email author
  1. 1.Functional Biopolymer Lab, Department of BiochemistryCSIR-Central Food Technological Research InstituteMysoreIndia

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