Beta Glucan: A Valuable Functional Ingredient in Foods

被引：183

作者：

Ahmad, Asif ^{[1
]}

Anjum, Faqir Muhammad ^{[2
]}

Zahoor, Tahir ^{[2
]}

Nawaz, Haq ^{[3
]}

Dilshad, Syed Muhammad Raihan ^{[4
]}

机构：

[1] Pir Mehr Ali Shah Arid Agr Univ, Dept Food Technol, Rawalpindi, Pakistan

[2] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan

[3] Univ Agr Faisalabad, Inst Anim Nutr & Feed Technol, Faisalabad, Pakistan

[4] Univ Agr Faisalabad, Dept Theriogenol, Faisalabad, Pakistan

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2012年 / 52卷 / 1-3期

关键词：

beta-glucan; dietary fiber; functional foods; extraction methods; MOLECULAR-WEIGHT DISTRIBUTION; HORDEUM-VULGARE ENDOSPERM; FLOW-INJECTION-ANALYSIS; BILE-ACID BINDING; HULL-LESS BARLEY; DIETARY FIBER; RHEOLOGICAL PROPERTIES; EDIBLE MUSHROOM; IN-VITRO; STRUCTURAL-CHARACTERIZATION;

D O I：

10.1080/10408398.2010.499806

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

beta-Glucan is a valuable functional ingredient and various extraction techniques are available for its extraction. Choice of an appropriate extraction technique is important as it may affect the quality, structure, theological properties, molecular weight, and other functional properties of the extracted beta-glucan. These properties lead to the use of beta-glucan into various food systems and have important implications in human health. This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of beta-glucan. Furthermore, health implications and utilization of beta-glucan in food products is also discussed.

引用

页码：201 / 212

页数：12

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