FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15): 231-237.doi: 10.7506/spkx1002-6630-200915055

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Advances in Research of Oat β -Glucan

GUAN Xiao1,YAO Hui-yuan2,LI Jing-jun3,XU Fei1   

  1. 1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;
    2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
    3. Jiangsu Yurun Food Industry Group Co. Ltd., Nanjing 210041, China
  • Received:2008-09-22 Online:2009-08-01 Published:2010-12-29
  • Contact: GUAN Xiao E-mail:gnxo@163.com

Abstract:

Oat β-glucan, a kind of functional factor with high quality, has aroused increasing interest of research in its high application value and bright development future. This paper summarizes the current research advances in β-glucan including molecular characteristics, physical and chemical properties, and preparation and determination methods. Moreover its physiological function and application in food production are described in detail.

Key words: oat, β-glucan, properties, function

CLC Number: