Grain fractionation technologies for cereal beta-glucan concentration

Mixed linkage beta-glucan is a cell wall component of cereal grains such as oat and barley. A number of nutritional studies have demonstrated a link between the regular consumption of foods containing cereal beta-glucan at physiologically effective concentrations and a reduced risk of chronic health problems. However, since beta-glucan exists in lower concentrations in grains, its incorporation into regular foods at physiologically effective levels without compromising the sensory attributes of foods has been a problem. Therefore, industry interest has been growing to produce beta-glucan concentrates. This article reviews the different types of dry and wet technologies available for concentration of cereal beta-glucan with a focus on commercial scale processing and their impact on the physicochemical properties of beta-glucan.