A review: classification and production methods of β-glucan

Abstract

 β-Glucan is a biologically active natural polysaccharide, which is widely used in the fields of food, cosmetics and health care supplements. In recent years, β-glucan has become a research hotspot, and its various efficacious uses have been developed one after another. Many studies have reported the optimization methods of β-glucan production and extraction, and the yield has been improved accordingly. This paper reviews the classification of β-glucan and the current production methods, classifies the β-glucan sources and connecting bonds which can be broadly classified into the categories of plants, bacteria, and fungus. It also provides a detailed review of the acid and alkali extraction method, enzyme extraction method and fermentation method. The passage provides theoretical support for future commercialization and industrialization.