Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan
Cereal β-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. β-Glucan is acknowledged as a functional food ingredient owing to its multiple health benefits, including the prevention of diabetes, reduction in the incidence o...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6682014 |
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| author | Lijing Sun Mengyun Hu Jie Zhao Liangjie Lv Yelun Zhang Qian Liu Li Zhang Cuihong Yu Peinan Wang Qianying Li Hui Li Yingjun Zhang |
| author_facet | Lijing Sun Mengyun Hu Jie Zhao Liangjie Lv Yelun Zhang Qian Liu Li Zhang Cuihong Yu Peinan Wang Qianying Li Hui Li Yingjun Zhang |
| author_sort | Lijing Sun |
| collection | DOAJ |
| description | Cereal β-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. β-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 β-glucan biosynthesis in cereal grains. Recently, β-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 β-glucan in recent years. |
| format | Article |
| id | doaj-art-3c1909ed815b4ddea62a92c97582bfaf |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-3c1909ed815b4ddea62a92c97582bfaf2025-02-03T05:49:55ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/66820146682014Molecular Characteristics, Synthase, and Food Application of Cereal β-GlucanLijing Sun0Mengyun Hu1Jie Zhao2Liangjie Lv3Yelun Zhang4Qian Liu5Li Zhang6Cuihong Yu7Peinan Wang8Qianying Li9Hui Li10Yingjun Zhang11Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaInstitute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Laboratory of Crop Genetics and Breeding, Shijiazhuang, ChinaCereal β-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. β-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 β-glucan biosynthesis in cereal grains. Recently, β-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 β-glucan in recent years.http://dx.doi.org/10.1155/2021/6682014 |
| spellingShingle | Lijing Sun Mengyun Hu Jie Zhao Liangjie Lv Yelun Zhang Qian Liu Li Zhang Cuihong Yu Peinan Wang Qianying Li Hui Li Yingjun Zhang Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan Journal of Food Quality |
| title | Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan |
| title_full | Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan |
| title_fullStr | Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan |
| title_full_unstemmed | Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan |
| title_short | Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan |
| title_sort | molecular characteristics synthase and food application of cereal β glucan |
| url | http://dx.doi.org/10.1155/2021/6682014 |
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