A critical review on production and industrial applications of beta-glucans
2015; Elsevier BV; Volume: 52; Linguagem: Inglês
10.1016/j.foodhyd.2015.07.003
ISSN1873-7137
AutoresFengmei Zhu, Bin Du, Baojun Xu,
Tópico(s)Microbial Metabolites in Food Biotechnology
ResumoA great interest of β-glucans with many health-promoting and prebiotic properties has been registered. β-Glucans are major bioactive compounds known to have biological activities including anti-cancer, anti-inflammatory, and immune-modulating properties. Due to the specific physical properties of β-glucan, such as water solubility, viscosity, and gelation, it has been increasingly used by the food and other industries. The aim of this review is to present an overview on the production technologies of β-glucan, such as extraction, isolation, purification technologies from different sources, for instance yeast, fungi, bacteria, and cereal, aiming its optimization for more effective production processes. Furthermore, the physicochemical properties, chemical modifications, possible industrial applications and future prospects of β-glucans in foods, medicines, cosmetics, and other potential value-added products are also summarized. Data indicate that β-glucans will play an increasing role in current and future global food and medical sectors.
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