Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

► The structure and rheological properties of arabinoxylans from bread wheat cultivars were studied. ► Genotype had an impact on the molecular characteristics of the water-extractable arabinoxylans. ► Variations in un-, di-, and mono-substituted xylose residues were unraveled by 2D NMR spectroscopy. ► The physical properties could not be solely explained by structural variations of arabinoxylans.