| 摘要 |
A process for obtaining beta-glucan from cereal by extracting with water and without deactivation of enzymes associated with the cereal. A process for controlling the average molecular weight of beta-glucan extracted from cereal by controlling the extraction time. A process for recovering beta-glucan from an aqueous solution of beta-glucan comprising freezing the solution, allowing the solution to thaw and separating solids from the resultant suspension. A beta-glucan produced by any of these processes. A beta-glucan which forms a gel when a heated solution of the beta-glucan cools. The use of beta-glucan in treating various health disorders, as an additive in cosmetics and foods, and as a film forming agent. A cereal from which beta-glucan has been extracted for use as animal feed or in brewing processes. |
