Molecular Characteristics, Synthase, and Food Application of Cereal beta-Glucan

文献类型： 外文期刊

第一作者： Sun, Lijing

作者： Sun, Lijing;Hu, Mengyun;Zhao, Jie;Lv, Liangjie;Zhang, Yelun;Liu, Qian;Zhang, Li;Yu, Cuihong;Wang, Peinan;Li, Qianying;Li, Hui;Zhang, Yingjun

作者机构：

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：1.763； 五年影响因子：1.781 ）

ISSN： 0146-9428

年卷期： 2021 年 2021 卷

页码：

收录情况： SCI

摘要： Cereal beta-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. beta-Glucan is acknowledged as a functional food ingredient owing to its multiple health benefits, including the prevention of diabetes, reduction in the incidence of cardiovascular disease, antitumor effects, antioxidant activities, and immunostimulation. It is well documented that cellulose synthase-like CslF/H/J genes encode synthases responsible for beta-glucan biosynthesis in cereal grains. Recently, beta-glucan has been widely applied as an emulsion stabilizer, thickening agent, fat substitute, and bioactive ingredient in the food industry due to its water solubility, viscosity, gelation property, and health benefits. Therefore, the present paper aims to review the molecular characteristics, synthase gene family, and food application of cereal beta-glucan in recent years.

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