Classification of wheat varieties based on structural features of arabinoxylans as revealed by endoxylanase treatment of flour and grain.

@article{OrdazOrtiz2005ClassificationOW,
  title={Classification of wheat varieties based on structural features of arabinoxylans as revealed by endoxylanase treatment of flour and grain.},
  author={Jos{\'e} Juan Ordaz-Ortiz and Marie-Françoise Devaux and Luc Saulnier},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 21},
  pages={8349-56}
}
Arabinoxylans (AX) are cell wall polysaccharides of complex structure involved in many aspects of wheat flour end uses. The study of the variations of AX structure can lead to the identification of genes involved in their biosynthesis, and thus in the control of the various aspects of grain quality related to their presence. A method is proposed to identify AX variations directly in whole grain by enzymatic degradation. An endoxylanase from Trichoderma viride was used to extract AX from a… CONTINUE READING