Wheat Cell Wall Polysaccharides (Dietary Fibre)

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

AuthorsShewry, P. R., Kosik, O., Pellny, T. K. and Lovegrove, A.
EditorsIgrejas, 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 range255-272
Year of Publication2020
Book titleWheat Quality For Improving Processing And Human Health
PublisherSpringer
Place of publicationSwitzerland
ISBN 978-3-030-34162-6
Digital Object Identifier (DOI)doi:10.1007/978-3-030-34163-3_11
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Open accessPublished as non-open access
Output statusPublished

Permalink - https://repository.rothamsted.ac.uk/item/97787/wheat-cell-wall-polysaccharides-dietary-fibre

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