Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans
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DOI: 10.1038/s41598-018-29997-0
Abstract: Beta 1–3, 1–4 glucans (“beta-glucans”) are one of the key components of the cell wall of cereals, complementing the main structural component cellulose. Beta-glucans are also an important source of soluble fibre in foods containing… read more here.
Keywords: fujita method; molecular weight; beta glucans; extended fujita ... See more keywords
Beta-glucans induce cellular immune training and changes in intestinal morphology in poultry
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DOI: 10.3389/fvets.2022.1092812
Abstract: Introduction Beta-glucans are known as biological response modifiers due to their ability to activate the immune system. This research aimed to determine the efficacy and safety of feeding beta-glucans from various sources on the immune… read more here.
Keywords: beta glucans; beta; poultry; intestinal morphology ... See more keywords
Beta-Glucans of Cereals: Functional and Technological Properties
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DOI: 10.3390/nu15092124
Abstract: β-glucans are a polymeric dietary fiber characterized by β-(1,3) and β-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of β-glucans… read more here.
Keywords: beta glucans; functional technological; glucans cereals; cereals functional ... See more keywords