European Food Research and Technology

, Volume 242, Issue 3, pp 295–303 | Cite as

The influence of arabinoxylans on the quality of grain industry products

  • Justyna Rosicka-Kaczmarek
  • Aleksandra Komisarczyk
  • Ewa Nebesny
  • Bartłomiej Makowski
Review Paper
First Online:
Received:
Revised:
Accepted:

Abstract

Arabinoxylans (AX) are the major components of cell walls of cereal grains and play a significant role in shaping the physical and chemical properties of products obtained from this raw material. Thanks to their properties, such as high capacity to absorb water, they show a tendency to form high viscosity solutions. This determines their directions of use. The physicochemical properties of AX depend primarily on their molecular structure, i.e., the degree and profile of substitution, as well as the xylose-to-arabinose ratio. This article presents the most important information on the topic of AX, such as the occurrence in cereal grains, chemical structure as well as physicochemical and prebiotic properties. Moreover, particular attention has been paid to the role of these polysaccharides in major biotechnological processes associated with the processing of cereals, such as baking, brewing, production of glucose hydrolysates and animal feed, and how it is reflected in the quality of products derived from cereal grains.

Keywords

Arabinoxylans Quality of grain industry products Baking Brewing Glucose hydrolysates Animal feed 
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Notes

Compliance with ethical standards

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Justyna Rosicka-Kaczmarek
    • 1
  • Aleksandra Komisarczyk
    • 1
  • Ewa Nebesny
    • 1
  • Bartłomiej Makowski
    • 1
  1. 1.Faculty of Biotechnology and Food Sciences, Institute of Chemical Technology of FoodLodz University of TechnologyLodzPoland

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