Statistical model semiquantitatively approximates arabinoxylooligosaccharides' structural diversity

- Statistical model approximating arabinoxylooligosaccharide structures is proposed.
- Structures of arabinoxylooligosaccharides from four different sources are analyzed.
- Predicted data are compared with experimental results.
- Substituted residues are not randomly distributed within wheat flour arabinoxylans.
- Suggested model enables substrate selection for desired oligosaccharides production.