The endosperm cavity of wheat grains contains a highly hydrated gel of arabinoxylan

Cereal grains provide a substantial part of the calories for humans and animals. The main quality determinants are polysaccharides (mainly starch but also dietary fibers such as arabinoxylans, mixed-linkage glucans) proteins synthesized accumulated during grain development in specialized storage tissue: endosperm. In this study, composition structure localized at interface vascular tissues maternal plant seed endosperm was investigated. This is contained cavity where water nutrients transferred to support filling. While studying wheat development, content found autofluoresce under UV light excitation. Combining multispectral analysis, Fourier-Transform infrared spectroscopy, immunolabeling laser-dissection coupled with wet chemistry, we identified arabinoxylans hydroxycinnamic acids. forms “gel” developing grain, which persists dry mature subsequent imbibition. Microscopic magnetic resonance imaging revealed that gel highly hydrated. Our results suggest by nucellar epidermis, released they form hydrated might contribute regulate hydration.