# Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking
## 3 Properties of NSPs
### Solubility  
The solubility of NSPs depends on their molecular structure. Any structural feature that hinders intermolecular association, such as molecular branching or the presence of carboxyl, sulfate, or phosphate groups, leads to higher solubility [115]. Structural features that promote intermolecular association, affecting poor solubility, include the presence of linear chains in the molecule, high molar mass, and other regular structural features [2; 116]. AXs are generally classified into two fractions: water-soluble and water-insoluble. The solubility of AXs in water depends on the degree and pat fern of substitution, the ratio of arabinose to xylose, and the molecular weight. It has been shown that the removal of arabinose residues from the AX chain results in reduced solubility [117]. Water-insoluble AXs are bound to substances found in the cell wall, such as proteins, lignin, or cellulose [117; 118]. Water-soluble AXs are loosely bound at the cell wall surface [117; 119]. The solubility of AX (Table 2) from wheat flour is typically 30-40% [63], while that of rye whole-grain flour is 18-23% [64]. The solubility of AXs from barley grain was 10-18.5% [65]. However, it should be noted that the observed differences in the determined solubility of AXs may be due to the extraction conditions applied, the differences in the composition of obtained preparations, and the differences between methods used for solubility determination [64; 65]. The solubility of \(\beta\)-glucans is affected by the ratio of trisaccharide to tetrasaccharide units because if the ratio is smaller, the solubility will be higher [120]. The solubility of \(\beta\)-glucans from oat grains is higher in hot water than in cold water, so food processing \begin{table}
\begin{tabular}{c c c c c} \hline
**Properties** & **Non-Starch** & **Main Conditions of** & & & \\
**Polysaccharides** & **Determination** & **Result** & **References** \\ \hline  & & SEC & 200,000–300,000 ** & [106] \\  & & SEC & 606,400–698,500 ** & [66] \\  & & SEC & 487,000 ** & [29] \\  & & SEC & 970,000 * & [7] \\  & & SEC & 172,000 ** & [107] \\  & & SEC & 743,000 ** & [107] \\  & & SEC & 635,000 ** & [107] \\ \hline  & & SEC & 1,418,000 * & [108] \\ Galactomannans & & SEC & 1,490,000 * & [90] \\  & & SEC & 1,170,000–1,810,000 * & [42] \\ \hline Arabinogalactans & & & & \\ (Mongolian & & & & \\ Larchwood) & & & & \\ \hline Arabinogalactans & & & & \\ (rhizome of & & & \\ _Polygontatum_ & & & & \\ _sshircum_) & & & & \\ \hline Xyloglucans & & Based on viscosity & 420,000 & [111] \\ (Azuki bean & & SEC & 98,000 & [112] \\ seeds) Xyloglucans from & & SEC & 450,000–830,000 & [113] \\ tamarind seeds & & & & \\ \hline Xyloglucans from & & & & \\ _Detarium_ & & & & \\ _sengalense_ seeds & & & & \\ \hline Pectins (obtained & & & \\ from various & & & & \\ fruits and & & & \\ vegetables) & & SEC & 153,800–247,100 & [114] \\ \hline \end{tabular}  
* Size Exclusion Chromatography (SEC);
* rye grain; *
* barley grain; **
* oat grain; **
* wheat grain; ***
* maize grain; ***
* rice grain;
* fenugreek seeds.  
\end{table} 
Table 2: _Cont._steps that require moisture and heat are likely to increase the solubility of \(\beta\)-glucans [121]. The solubility of \(\beta\)-glucans has been shown to increase during bread baking as well [122]. However, a decrease in the solubility of \(\beta\)-glucans has been observed for foods stored frozen for longer periods of time [123]. It was shown that the solubility of \(\beta\)-glucans increased along with decreasing in the molecular weight (reducing Mw from 2,200,000 g/mol to 400,000 g/mol). However, \(\beta\)-glucan molecules with low molecular weight (120,000 g/mol) show the ability to form insoluble aggregates [124; 125]. As reported in the literature (Table 2), the solubility of \(\beta\)-glucans isolated from oat grain is 27-78%, while barley grain is 53.4-63% [66; 67]. The solubility of galactomannans depends on the degree of substitution of mannose chains by galactose residues.