title: Technological and Analytical Methods for Arabinoxylan Quantification from Cereals.
abstract: Arabinoxylan (AX) is the major nonstarch polysaccharide contained in various types of grains. AX consists of a backbone of β1.4D-xylopyranosyl residues with randomly linked αlarabinofuranosyl units. Once isolated and included as food additive, AX affects foodstuff attributes and has positive effects on human health. AX can be classified into waterextractable and waterunextractable AX. For isolating AX out of their natural matrix, a range of methods was developed, adapted, and improved. This review presents a survey of the commonly used extraction methods for AX by the influence of different techniques. It also provides a brief overview of the structural and technological impact of AX as a dough additive. A concluding section summarizes different detection methods for analyzing and quantification AX.
authors: a Institute of Brewing and Beverage Technology, Group of Cereal Process Engineering, TU München , Freising , Germany.
authors: Clemens
authors: C
authors: Döring
authors: a Institute of Brewing and Beverage Technology, Group of Cereal Process Engineering, TU München , Freising , Germany.
authors: Mario
authors: M
authors: Jekle
authors: a Institute of Brewing and Beverage Technology, Group of Cereal Process Engineering, TU München , Freising , Germany.
authors: Thomas
authors: T
authors: Becker
mesh_terms: D002236:Carbohydrate Conformation; D002623:Chemistry Techniques, Analytical; D002523:Edible Grain / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D014990:Xylans / Q000737:chemistry*
chemical_list: D014990:Xylans; C085118:arabinoxylan
keywords: Dietary fiber; enzymatic treatments; extraction; instrumental analysis; structure; technologic properties