Cereal arabinoxylans: advances in structure and physicochemical properties

TL;DR: Arabinoxylans (AXs) are widely distributed in various cereal grains, such as wheat, corn, rye, barley, rice, and oat as discussed by the authors, and they have diversified functional and bioactive properties, influenced by their molecular mass, branching degree, ferulic acid (FA) content, and the substitution position and chain length.

TL;DR: The CID spectra of linear xylo-oligosaccharides and of nine isomeric mono- and disubstituted arabino- xylosyl residues established that structures differing in their substitution pattern can be differentiated by this approach.

TL;DR: In this paper, the authors report the concentration and shear rate dependence of solution viscosity of arabinoxylans from seven different sources, including wheat endosperm, corn bran and rye bran.

TL;DR: In this article, the core-shell of maize bran arabinoxylans (MBAX) with insulin and Bifidobacterium in the shell were evaluated.

TL;DR: In this paper, the molar flame-responses of partially methylated partially ethylated alditol acetates were measured and compared to the predicted values from three theories: equal molar response, equal weight response, effective carbon response.

TL;DR: In this article, a series of water-soluble arabinoxylans has been prepared from purified wheat-flour arabin oxylan by partial removal of arabinosyl side-branches using an α-L -arabinofuranosidase.