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Extraction and Isolation of β‐Glucan from Grain Sources—A Review

2017/06/13 by Gunjan Maheshwari, Sumathi Sowrirajan, S. Sumathi +1 · 25 citations
Nursing · Agricultural and Biological Sciences · #Food composition and properties #Polysaccharides and Plant Cell Walls #Microbial Metabolites in Food Biotechnology

paper · pdf · doi:10.1111/1750-3841.13765

Abstract

A collective report on the extraction and isolation of β-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 β-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 β-glucan were good. Cost-effective development of the process for deriving high molecular weight β-glucan is the current requirement for its wide applications in food and pharmaceutical industries.

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