Food and Fermentation Industries >

2021 , Vol. 47 >Issue 21: 268 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027954

Research progress on extraction, preparation and purification of oat β-glucan

  • MENG Xu ,
  • LI Yan ,
  • QIAN Haifeng ,
  • ZHANG Hui ,
  • QI Xiguang ,
  • WANG Li
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2021-05-07

  Revised date: 2021-06-09

  Online published: 2021-11-30

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Abstract

As a functional polysaccharide, oat β-glucan, has excellent functional properties and a variety of physiological activities beneficial to the body. It is used in the fields of food and medicine. The yield and purity of β-glucan are different due to the difference of the extraction, preparation, separation and purification processes. In this review, the properties of oat β-glucan were briefly introduced, including water solubility, high viscosity, gelation and other functional characteristics, as well as physiological activities such as reducing cardiovascular diseases, preventing diabetes and improving human intestinal health. Furthermore, the extraction and purification processes of oat β-glucan were summarized and the primary and fractional purification processes for removing starch, protein, pigment, heteropolysaccharides and other small molecular substances. Finally, the existing problems were prospected and the proposed research scheme was put forward, aiming at providing a reference for research and comprehensive development and utilization of oat β-glucan resources.

Key words： β-glucan; functional characteristics; physiological activity; extraction process; purification process

Cite this article

MENG Xu , LI Yan , QIAN Haifeng , ZHANG Hui , QI Xiguang , WANG Li . Research progress on extraction, preparation and purification of oat β-glucan[J]. Food and Fermentation Industries, 2021 , 47(21) : 268 -274 . DOI: 10.13995/j.cnki.11-1802/ts.027954

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