Grain fractionation technologies for cereal beta-glucan concentration

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• 作者：Thava Vasanthan ; Feral Temelli
• 关键词：Oat ; Barley ; Soluble fiber ; Health benefits ; Milling and air-classification ; Aqueous process ; Semi-alcoholic process ; Enzymes ; Thermo-mechanical
• 刊名：Food Research International
• 出版年：2008
• 出版时间：November 2008
• 年：2008
• 卷：41
• 期：9
• 页码：876-881
• 全文大小：869 K

文摘

Mixed linkage beta-glucan is a cell wall component of cereal grains such as oat and barley. A number of nutritional studies have demonstrated a link between the regular consumption of foods containing cereal beta-glucan at physiologically effective concentrations and a reduced risk of chronic health problems. However, since beta-glucan exists in lower concentrations in grains, its incorporation into regular foods at physiologically effective levels without compromising the sensory attributes of foods has been a problem. Therefore, industry interest has been growing to produce beta-glucan concentrates. This article reviews the different types of dry and wet technologies available for concentration of cereal beta-glucan with a focus on commercial scale processing and their impact on the physicochemical properties of beta-glucan.