SOLUTION PROPERTIES OF WHEAT-FLOUR ARABINOXYLANS AND ENZYMICALLY MODIFIED ARABINOXYLANS

A series of water-soluble arabinoxylans has been prepared from purified wheat-flour arabinoxylan by partial removal of arabinosyl side-branches using an α-L-arabinofuranosidase. Their solubilities, molecular weights, intrinsic viscosities, and degrees of hydration were measured. The results suggest that the arabinoxylan assumes an extended rod-like conformation in solution. The solubilizing effect of arabinosyl substituents was not the result of increased hydration, but due to their ability to prevent intermolecular aggregation of unsubstituted xylose residues. The extended conformation of arabinoxylan is consistent with its known organization and function in plant cell-walls. © 1979.