Purification, Preliminary Structural Characterization, and <i>In Vitro</i> Inhibitory Effect on Digestive Enzymes by <i>β</i>-Glucan from Qingke (Tibetan Hulless Barley)

<div>Fourier-transform infrared spectroscopy (FT-IR) spectrum of the purified enzymatic <i>β</i>-glucan from qingke (EGQK).</div>

Advances in Polymer Technology

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Figure 6

Figure 6: Purification, Preliminary Structural Characterization, and <i>In Vitro</i> Inhibitory Effect on Digestive Enzymes by <i>β</i>-Glucan from Qingke (Tibetan Hulless Barley) 

Figure 6 | Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley) 