Cereals, a major source of food for human nutrition are
incorporated in a wide range of products. The main components of
cereal grains are starch (60-70%) and proteins (10-15%). Cell wall
polysaccharides account for only 3-8% of the total grain weight but
have a pronounced effect on the end-use of cereal grain due to
their hydration and viscosity properties. As dietary fibers, they
have an important impact on the nutritional quality of cereal food.
Significant variations in the amount and structure of non-starch
polysaccharides were reported according to cultivars, tissues and
stages of grain development. Understanding the meaning of such a
variability, and identifying genes controlling the level and
structure of cell wall polysaccharides are two key challenges for
the development of new cultivars with enhanced nutritional and
technological properties.