摘要：Arabinoxylans are the major non-starch polysaccharides of the aleurone and starchy endosperm cell walls of cereals. They are further categorized into water-soluble arabinoxylan, and water-unsoluble arabinoxylan and are the major component of the dietary fiber fraction of cereal grains. Water soluble arabinoxylans are known not only for their ability to form viscous solutions, but also their gelling capacity when treated with an oxidizing agent. Due to their high water binding capacity water soluble arabinoxylans are known to play an important role in rheological properties of dough, retrogradation of starch and breadmaking quality. Additionally, they act as prebiotics for microorganisms in the gastrointestinal tract.
