Journal
JOURNAL OF FOOD SCIENCE
Volume 82, Issue 7, Pages 1535-1545Publisher
WILEY
DOI: 10.1111/1750-3841.13765
Keywords
beta-glucan; oat; barley; wheat; bioactive polysaccharides
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Funding
- Hindustan Inst. of Technology and Science, Chennai, India
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A collective report on the extraction and isolation of beta-glucan from grain sources, namely, oat, barley, and wheat is presented. An analysis on the effect of medium, pH, and temperature on the purity and yield of the beta-glucan derived under acidic/alkaline/aqueous/enzymatic conditions is also made. Water extraction and alkali extraction processes are preferred as the yield and recovery of extracted beta-glucan were good. Cost-effective development of the process for deriving high molecular weight beta-glucan is the current requirement for its wide applications in food and pharmaceutical industries.
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