ABSTRACT
Beta (β)-glucan is the primary, structurally complex, nonstarch polysaccharide rooted in the cell walls of bacteria, fungi, yeasts, algae, lichens, and plants such as oats and barley. They are insoluble, hydrophilic, glucose homopolymers that vary among different sources on the basis of glycosidic linkages (their branching, molecular weight and solubility). Various processing techniques, such as hot-water, solvent, enzymatic, alkali and ultrasound/microwave-assisted extraction can be utilized to extract and purify β-glucan. Native β-glucan, being a high molecular weight compound, exhibits high viscosity, which interferes with its food application. This prompts the need to modify the structure of β-glucan by adopting physical, chemical, enzymatic, mechanical, and other processing methods. It is termed as a nutraceutical compound that has proven its effectiveness against the onset of colorectal cancer, to increase stool bulk, provided assistance against constipation, reduce glycemic index, flatten postprandial blood glucose levels and insulin increase, prevention of coronary heart diseases, etc. Besides providing assistance in health and nutritional benefits, β-glucan may function as a thickening, stabilizing, emulsifying, and gelating agent. These properties can be widely utilized in the preparation of soups, sauces, beverages, and other food products.
