Figure 2.

a to d: arabinoxylan content of white flour (TOT‐AX) and fractions sequentially extracted from white flour from transgenic wheat lines homozygous for RNAi constructs suppressing AX biosynthetic genes (orange bars), and azygous control lines (blue bars). e to h: ratio of arabinose to xylose in AX in the same samples as in a to d. Values are average ± SEM, n = 4 replicate extractions except bars marked † where n = 3 and ‡ where n = 2; asterisks denote significant differences at P < 0.05 from Student's t‐test.