Arabinoxylan enzymatic hydrolysis

For hydrolysis of AX, 2.5 mg of each rye sample were suspended in 1 mL of 0.1 M sodium acetate buffer (pH=5) and incubated with four different enzyme preparations separately (600 xylanase units (XU) per g of cereals) at 55 °C for 5 h. Enzymatic reaction was stopped by heating the reaction mixture at 100 °C for 10 min. The degree of AX degradation was determined by high-performance anion--exchange chromatography (HPAEC).