RYE (SECALE-CEREALE L) ARABINOXYLANS - A CRITICAL-REVIEW

The arabinoxylans of rye are of considerable importance for rye proces sing, breadmaking quality and nutritional properties. We review their occurrence in the rye kernel, the variability in their structure and t heir physico-chemical, nutritional and technological properties, inclu ding oxidative gelation. Where appropriate, they are compared with whe at arabinoxylans. Finally, we emphasise that progress in the understan ding of their functionality is to be expected on the basis of an under standing of the variability in their structure. (C) 1996 Academic Pres s Limited