Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes

Cetiner B., Tomoskozi S., Torok K., Salantur A., Koksel H.

CEREAL CHEMISTRY, vol.97, no.2, pp.505-514, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 2
  • Publication Date: 2020
  • Doi Number: 10.1002/cche.10265
  • Journal Name: CEREAL CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.505-514
  • Hacettepe University Affiliated: Yes


Background and objectives Arabinoxylans (AXs) are the main nonstarch polysaccharides in cereals, and there are many health benefits associated with AXs. The aim of this study was to compare the contents and composition of arabinoxylans in modern and old bread wheat genotypes and landraces. The second aim was to determine the correlations between AX composition and physical properties of wheats. The third aim was to investigate the changes in water-extractable AX (WEAX) content from wheat to whole wheat bread and also investigate the effect of enzyme addition on WEAX contents during bread making process.