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Technological and Analytical Methods for Arabinoxylan Quantification from Cereals.

Clemens Döring1, Mario Jekle1, Thomas Becker1

  • 1a Institute of Brewing and Beverage Technology, Group of Cereal Process Engineering, TU München , Freising , Germany.

Critical Reviews in Food Science and Nutrition
|January 29, 2015
PubMed
Summary
This summary is machine-generated.

Arabinoxylan (AX), a grain polysaccharide, impacts food properties and health. This review surveys extraction, structural, and detection methods for AX, a valuable food additive.

Keywords:
Dietary fiberenzymatic treatmentsextractioninstrumental analysisstructuretechnologic properties

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Area of Science:

  • Food Science
  • Biochemistry
  • Analytical Chemistry

Background:

  • Arabinoxylan (AX) is a primary non-starch polysaccharide in grains.
  • AX comprises a β1,4D-xylopyranosyl backbone with α-arabinofuranosyl linkages.
  • AX influences food characteristics and offers health benefits when used as a food additive.

Purpose of the Study:

  • To review common extraction methods for arabinoxylan (AX).
  • To discuss the structural and technological impact of AX as a dough additive.
  • To summarize methods for analyzing and quantifying AX.

Main Methods:

  • Literature review of AX extraction techniques.
  • Analysis of structural and functional properties of AX.
  • Survey of AX detection and quantification methodologies.

Main Results:

  • Various methods exist for isolating water-extractable and water-unextractable AX.
  • AX significantly impacts dough properties.
  • Multiple analytical techniques are available for AX characterization.

Conclusions:

  • Effective extraction and analysis of AX are crucial for its application.
  • Understanding AX structure-function relationships enhances its use in food technology.
  • Further research can optimize AX utilization for improved food and health outcomes.