Beta-Glucans of Cereals: Functional and Technological Properties

beta-glucans are a polymeric dietary fiber characterized by beta-(1,3) and beta-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of beta-glucans is attributed to their origin/source, molecular weight, and structural properties. In particular, physical treatments such as drying, cooking, freezing, and refrigeration influence their molecular, morphological, and rheological characteristics. In addition to their useful technical qualities, beta-glucans are recognized for their numerous beneficial impacts on human health. For this reason, the European Food Safety Authority (EFSA) has provided a positive opinion on health claims such as cholesterol lowering and hypoglycemic properties relating to oats and barley beta-glucans. This paper provides insight into the properties of beta-glucans and different treatments affecting their characteristics and then reviews the latest research on fi-glucans as a functional ingredient for people with type 2 diabetes mellitus (T2DM).

Automated summary

Beta-glucans are polymeric dietary fibers used as thickeners, stabilizers, and fat substitutes in foods. Their functional and technological properties depend on their origin, molecular weight, and structure, which can be influenced by various physical treatments. In addition to their technical qualities, beta-glucans have numerous beneficial impacts on human health, such as cholesterol lowering and hypoglycemic effects for people with type 2 diabetes mellitus (T2DM). This paper provides insights into the properties of beta-glucans and the effects of different treatments, as well as reviewing the latest research on beta-glucans as a functional ingredient for T2DM.