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Extraction and Isolation of β-Glucan from Grain Sources-A Review

Journal

JOURNAL OF FOOD SCIENCE
Volume 82, Issue 7, Pages 1535-1545

Publisher

WILEY
DOI: 10.1111/1750-3841.13765

Keywords

beta-glucan; oat; barley; wheat; bioactive polysaccharides

Funding

  1. 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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