Cell wall polysaccharides in cereals: chemical structures and functional properties

摘要: β-Glucans and arabinoxylans are the two primary cell wall structural components in cereals, such as wheat, oat, barley rye. The relative amounts of polysaccharides vary with species growing environments. walls oats generally rich β-glucan, whereas rye wheat contain higher levels arabinoxylans. Cereal β-glucan is a mix linked (1 → 3) 4)-β-d-glucan composed major building blocks: trisaccharide tetrasaccharide unit: combination units over 90%. ratio blocks used fingerprint for each β-glucans: it 4.5, 3.3, 2.2 oat respectively. Of types received greater attention due to its proved beneficial physiological effect an excellent source soluble dietary fibre significantly attenuating blood glucose insulin demonstrated ability reduce low-density lipoprotein cholesterols (LDL) serum. cereal glucose, viscosity produced by β-glucans linear relationship. It also that functional properties determined their features molecular weight: favours gel formation faster gelation process, ultimately, gives stronger gels. unusual behaviour forming yielding gels at lower weight (above minimum weight). Such structure–function relationship was established based on rheological, light scattering computer modelling studies which cover both dilute concentrated concentration regimes: high tri/tetra proportion consecutive unit intermolecular association chains; other hand, low chains have mobility promotes chain–chain interactions, hence, lead process Research revealed processing storage conditions, temperature, pH, extrusion, baking frozen before eating, significant effects bioavailability β-glucans, cholesterol levels.