β-Glucan from Highland Barley Spent Grain: Yield, Molecular Weight, Physicochemical Properties, Antioxidant Capacity, and Gel Characteristics

β-Glucan from Tibetan highland barley (THB) is an excellent edible gel polysaccharide due to its unique hypoglycemic and antioxidant activities. However, direct extraction of β-glucan from THB exhibits low yields with higher costs. Given that highland barley spent grain (BSG) is a byproduct of the b...

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Bibliografische gegevens

Hoofdauteurs:	Suyang Li, Lhundrup Namgyal, Shiyi Chen, Yong Zhou, Afira Nayab, Zhou Qin, Dawa Dondup, Ling Sun
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2025-10-01
Reeks:	Fermentation
Onderwerpen:	β-glucan highland barley spent grain molecular weight antioxidant activity physicochemical properties gel properties
Online toegang:	https://www.mdpi.com/2311-5637/11/10/600
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