Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran

Arabinoxylans (AX) were extracted from Sonalika variety of wheat (whole wheat flour and wheat
bran) with barium hydroxide and sodium hydroxide and purified by a combination of alcohol precipitation
and glucoamylase digestion. Structural features of purified AX were elucidated by methylation analysis,
13C NMR, FT-IR, periodate oxidation and optical rotation measurements. The AX showed a backbone of
xylose residues with β(1–4) linkages and were branched mainly throughO-3 of xylose residues. Completely
branched xylosyl residues were also present.