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Structural Features, Modification, and Functionalities of Beta-Glucan

1
Department of Food Technology, Eternal University, Baru Sahib 173101, Himachal Pradesh, India
2
Department of Food Science, University of Otago, Dunedin 9054, New Zealand
3
Microbiome Otago, University of Otago, Dunedin 9054, New Zealand
*
Author to whom correspondence should be addressed.
Fibers 2020, 8(1), 1; https://doi.org/10.3390/fib8010001
Received: 26 November 2019 / Revised: 12 December 2019 / Accepted: 17 December 2019 / Published: 20 December 2019
(This article belongs to the Special Issue Plant Fibers)
Β-glucan is a strongly hydrophilic non-starchy polysaccharide, which, when incorporated in food, is renowned for its ability to alter functional characteristics such as viscosity, rheology, texture, and sensory properties of the food product. The functional properties of β-glucans are directly linked to their origin/source, molecular weight, and structural features. The molecular weight and structural/conformational features are in turn influenced by method of extraction and modification of the β-glucan. For example, whereas physical modification techniques influence only the spatial structures, modification by chemical agents, enzyme hydrolysis, mechanical treatment, and irradiation affect both spatial conformation and primary structures of β-glucan. Consequently, β-glucan can be modified (via one or more of the aforementioned techniques) into forms that have desired morphological, rheological, and (bio)functional properties. This review describes how various modification techniques affect the structure, properties, and applications of β-glucans in the food industry. View Full-Text
Keywords: β-glucan; dietary fiber; modification; food functionality; health applications β-glucan; dietary fiber; modification; food functionality; health applications
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Kaur, R.; Sharma, M.; Ji, D.; Xu, M.; Agyei, D. Structural Features, Modification, and Functionalities of Beta-Glucan. Fibers 2020, 8, 1.

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