B - Book chapters etc edited externally
Shewry, P. R., Kosik, O., Pellny, T. K. and Lovegrove, A. 2020. Wheat Cell Wall Polysaccharides (Dietary Fibre). in: Igrejas, G., Ikeda, T. M. and Guzman, C. (ed.) Wheat Quality For Improving Processing And Human Health Switzerland Springer. pp. 255-272
Authors | Shewry, P. R., Kosik, O., Pellny, T. K. and Lovegrove, A. |
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Editors | Igrejas, G., Ikeda, T. M. and Guzman, C. |
Abstract | Wheat is a major source of dietary fibre in the human diet, with whole grain containing about 11–15% fibre/g dry wt. However, in most countries wheat is most widely consumed after milling to give white flour, reducing the fibre content to less than 5%. The major dietary fibre components in white flour are the cell wall polysaccharides arabinoxylan and β-glucan. This chapter therefore focuses on these components, reviewing their structures and properties, biosynthesis, variation in amount and composition and genetic control. This provides a basis for increasing the content of wheat fibre and manipulating its properties to optimise the health benefits of wheat-based foods. |
Page range | 255-272 |
Year of Publication | 2020 |
Book title | Wheat Quality For Improving Processing And Human Health |
Publisher | Springer |
Place of publication | Switzerland |
ISBN | 978-3-030-34162-6 |
Digital Object Identifier (DOI) | https://doi.org/10.1007/978-3-030-34163-3_11 |
Funder | Biotechnology and Biological Sciences Research Council |
Funder project or code | DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience |
Open access | Published as non-open access |
Output status | Published |
Publication dates | |
Online | 18 Mar 2020 |
Permalink - https://repository.rothamsted.ac.uk/item/97787/wheat-cell-wall-polysaccharides-dietary-fibre
Publisher's version