Insight on Extraction and Preservation of Biological Activity of Cereal β-D-Glucans
Source abstract
Abstract
β-glucan is a soluble nonstarchy polysaccharide widely found in yeasts, fungi, bacteria, algae, barley, and oats. The cereal β-D-glucans are considered a functional food ingredient due to their numerous health benefits. Its high molecular weight and high viscosity are responsible for its cholesterol-lowering and hypoglycemic properties, which are based on scientific evidence collected in recent decades, both by the FDA and EFSA, which has allowed the reporting of health claims concerning the lowering of cholesterol and the control of the glycemic response exhibited by β-D-glucans from barley and oats. Considering that the biofunctional properties of β-D-glucans are closely linked to their structural and conformational properties, it is of primary importance to implement extraction and processing methods that guarantee these molecules’ preservation and the maximum functionality of these molecules.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Microbial Metabolites in Food Biotechnology · Polysaccharides Composition and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, University of Padova, Viale dell’Università, 16, 35020 Legnaro, PD, Italy
References (67)
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