A member of the class of arabinoxylans that consists of a polymer chain of β-(1→4)-linked D-xylopyranose units, many of which are 2- or 3-substituted, or 2,3-disubstituted by α-L-arabinofuranosyl residues.
Stars
This entity has been manually annotated by the ChEBI Team.
Arabinoxylans usually contain between 1500 and 5000 residues. Wheat and rye arabinoxylans are important functional ingredients in baked products, affecting water binding and viscoelastic properties. Water binding depends on the position and extent of arabinose substitution: where it is absent, the molecule binds less water and becomes less soluble. Sections that are 2.3-disubstituted also bind less water due to steric reasons. The presence of oxidative ferulic acid cross-links increases the strength and permanence of the water-holding capacity and makes gels more elastic.
2011-06-30
