TAHILLARDA ARABİNOKSİLANLAR

Year 2015, Volume: 40 Issue: 6, 357 - 362, 01.12.2015

Hüseyin Boz

Abstract

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

Keywords

Nişasta içermeyen polisakkarit, arabinoksilan, diyet lifi, prebiyotik

ARABINOXYLANS IN CEREALS

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

Keywords

Non-starch polysaccharide, arabinoxylan, dietary fiber, prebiotic

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