Molecular properties of arabinoxylan fractions isolated from rye grain of different quality

Content, structure and molecular dimensions of arabinoxylan in rye grains influence dramatically the bakery process and the quality of products. Under this aspect, relationships between rye grain quality and properties of arabinoxylan fractions are very important. For detailed information about molecular characteristics, water extractable (WEAX) and water unextractable (WUAX) arabinoxylan fractions from three different varieties of rye during 3 seasons were investigated. Moreover, our research focused on establishing relations of grain quality, indicated by mass of 1000 kernels, to quantity and structure of arabinoxylans. These results help to predict water binding capacity of rye flour in relation to grain quality.