Rye ( Secale cerealeL.) Arabinoxylans: A Critical Review

The arabinoxylans of rye are of considerable importance for rye processing, breadmaking quality and nutritional properties. We review their occurrence in the rye kernel, the variability in their structure and their physico-chemical, nutritional and technological properties, including oxidative gelat...

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Bibliographic Details
Published in:Journal of cereal science 1996-07, Vol.24 (1), p.1-14
Main Authors: Vinkx, C.J.A., Delcour, J.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Chemical constitution
Food industries
Fundamental and applied biological sciences. Psychology
physico-chemical properties
Plant physiology and development
rye arabinoxylans
structure
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Summary:The arabinoxylans of rye are of considerable importance for rye processing, breadmaking quality and nutritional properties. We review their occurrence in the rye kernel, the variability in their structure and their physico-chemical, nutritional and technological properties, including oxidative gelation. Where appropriate, they are compared with wheat arabinoxylans. Finally, we emphasise that progress in the understanding of their functionality is to be expected on the basis of an understanding of the variability in their structure.
ISSN:0733-5210
1095-9963
DOI:10.1006/jcrs.1996.0032