Legumes storage polysaccharides

I inked D-mannose is the backbone of a major group of cell storage-polysaccharides in seeds. Galactomannans with different amounts of terminal a-galactose residues are typical of legume seeds.121... 

The nonstructural polysaccharides are primarily storage polysaccharides. The main stor e polysaccharide in legumes is starch. In contrast to other members of the legume family, SB contain little starch. Where beans, lentils, and peas may contain as much as 40 -60% (DMB) starch (Bednar et al., 2001), SB and SBM tend to contain less than 5% (DMB) starch. Starch concentration in SB and SBM is dependent on the cultivar used and its range may be 0.2-2.7% (Wilson et al., 1978 Irish Bal-nave, 1993 Bach Knudsen, 1997 Gdala et al., 1997 Thomas et al., 2003). 

Starch, the storage polysaccharide of cereals, legumes and tubers, is a renewable and widefy available raw material, being the end product of photosynthesis. Starch is composed of a mixture of two substances, an essentially linear polysaccharide-amylose and a highty branched polysaccharide-an flopectin (Fig. 2.10, 2.11). 

Makri, E., Papalamprou, E., Doxastakis, G. (2005). Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids, 19, 583-594. 

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