Xylans fine structure

The substitution pattern of arabinosyl side chains in AX from cereal flours and bran, based on the structural analysis of ohgomer fragments produced by xylan-degrading enzymes of known mode of action, was described by several authors [60-63], and various structural models were created [39,60]. fii a recent study [64] on the fine structure of wheat flour AX, a method was... 

Since further elaboration of the evidence for the common structural features of xylans is unnecessary, our attention may be turned to differences in fine structure arising from the proportions and modes of linkage of other sugar residues, the presence or absence of branching in the backbone of xylose residues, and variations in molecular size. 

Cerezo, A.S. (1972) The fine structure of Chaetangium fastigiatum xylan studies of the sequence and configiuation of the (1 — 3)-linkages. Carbohydr. Res., 22,209-211. 

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