This review surveys extraction, isolation, purification, physicochemical modification, and industrial use of beta-glucans from cereals, yeast, fungi, and bacteria. It discusses properties such as solubility, viscosity, and gelation and considers applications in foods, cosmetics, medicines, and other products. The article is a broad technology review rather than a clinical evaluation. Statements about biological activity draw on heterogeneous beta-glucans and cannot be applied automatically to a specific Aureobasidium preparation.
A review of beta-glucan production technologies, physical properties, modification, and industrial applications.
Different sources and preparations have different properties; the article is not clinical evidence for AP-glucan.
AI-generated summary for accessibility. Always refer to the original paper.
Zhu F., Du B., Xu B.. A critical review on production and industrial applications of beta-glucans. Food Hydrocolloids. 2016. DOI: 10.1016/j.foodhyd.2015.07.003.
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