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Journals / Gıda / 2015 / Cilt: 40 - Sayı: 6

ARABINOXYLANS IN CEREALS

TAHILLARDA ARABİNOKSİLANLAR

Hüseyin BOZ
Journal
Gıda
Pages
357–362
Publication Date
2015-12-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Additionally, they act as prebiotics for microorganisms in thegastrointestinal tract

📌 3 Key Takeaways

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Objective & Hypothesis:Arabinoxylans are the major non-starch polysaccharides of the aleurone and starchy endosperm cellwalls of cereals.
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Key Findings & Data:They are further categorized into water-soluble arabinoxylan, and water-unsolublearabinoxylan and are the major component of the dietary fiber fraction of cereal grains.
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Conclusion & Impact:Additionally, they act as prebiotics for microorganisms in thegastrointestinal tract
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Nişasta içermeyen polisakkarit · arabinoksilan · diyet lifi

Abstract

Arabinoxylans are the major non-starch polysaccharides of the aleurone and starchy endosperm cellwalls of cereals. They are further categorized into water-soluble arabinoxylan, and water-unsolublearabinoxylan and are the major component of the dietary fiber fraction of cereal grains. Water solublearabinoxylans are known not only for their ability to form viscous solutions, but also their gellingcapacity when treated with an oxidizing agent. Due to their high water binding capacity water solublearabinoxylans are known to play an important role in rheological properties of dough, retrogradationof starch and breadmaking quality. Additionally, they act as prebiotics for microorganisms in thegastrointestinal tract

Özet

Arabinoksilanlar tahılların aleuron ve endosperm hücre duvarlarının majör nişasta içermeyenpolisakkaritleridir. Onlar tahıl tanelerinde diyet lifinin ana bileşenleridirler ve suda-çözünebilenarabinoksilanlar ve suda-çözünmeyen arabinoksilanlar olmak üzere iki gruba ayrılırlar. Suda-çözünebilirarabinoksilanlar solüsyonlarda viskoz yapı oluşturabilme kabiliyetlerinin yanı sıra oksidatif ajanlarlamuamele edildiklerinde jel oluşturabilme kapasiteleri de mevcuttur. Onlar yüksek düzeydeki su bağlamakapasiteleriyle ekmek yapım kalitesi, nişasta retrogradasyonu ve hamur reolojik özelliklerinde önemlirol oynarlar. Ayrıca arabinoksilanlar gastrointestinal sistemdeki mikroorganizmalar için prebiyotik olarakgörev yaparlar

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Cite This Article

BOZ, H. (2015). ARABINOXYLANS IN CEREALS. Gıda, Cilt: 40 - Sayı: 6, 357–362. https://ajindex.com/articles/39409

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