Sorghum bran arabiNO_xylan (SAX) was isolated from sorghum bran， and the effects of key extraction factors， such as alkali concentration， extraction time， and temperature， on the yield and ferulic acid content of SAX were investigated to determine the optimal extraction process. Additionally， the variations in components， monosaccharide composition， molecular weight， and structure of SAX derived from different sorghum sources were studied. Their rheological properties， gelling ability， emulsification capacity， and antioxidant capabilities were also assessed and analyzed. The results revealed that the optimal conditions for SAX extraction were a 0.25 mol/L NaOH concentration， a 4 h extraction time， and a temperature of 25 ℃. Under these conditions， the yield and ferulic acid content of were relatively high， at 4.63% and 11.79 μg/10 mg， respectively. SAX obtained from different sources exhibited significant differences in molecular composition and physicochemical properties. Among these variants， SAX isolated from Shandong red non-waxy sorghum (SAX-SD) exhibited higher levels of arabinose (29.60%) and xylose (29.30%)， a greater molecular weight (209.79 ku)， and a lower branching degree(2.06/1.08). Compared to several common food polysaccharides， SAX-SD demonstrated superior antioxidant activity due to its high content of phenolic acids and anthocyanins. Compared with the SAX of the other two sorghum varieties， SAX-SD had good emulsifying stability and strong gelling ability， which was more conducive to subsequent food processing and utilization. This study provides valuable insights into the structural composition and functional properties of SAX while also offering a new avenue for the value-added utilization of sorghum processing by-products.