ABSTRACT
Barley p-D-glucan has been well documented because of its significance in malting and brewing processes [3,4]. Improper malting or mashing will lead to high levels of P-D-glucan, and therefore, high viscosity; this may lower the extract yield and affect wort run-off. During the storage period, P-D-glucan can form gels at low temperatures that may block the filtration media in the final filtration of the beer. In the feed industry, high viscosity will reduce feed performance in chickens [5-7].
