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

Table 1

Common sources and molecular characteristics of cereal β-glucan.

Source	Content (% w/w)	Molecular weight (g/mol)	Molar ratio (DP3/DP4)	References
Barley	2.2–19.8	31–2700 × 10^3	1.8–3.5	[15–17]
Oat	2.2–7.8	65–3100 × 10^3	1.5–2.3	[3, 17, 18]
Rye	1.0–2.7	21–1100 × 10^3	1.9–3.0	[17, 19]
Wheat	0.18–1.8	43–758 × 10^3	2.8–4.5	[17, 20–22]
Sorghum	0.1–1.7	36 × 10^3	2.1–3.0	[19, 23]
Maize	0.8–1.7	—	2.5	[24, 25]
Rice	0.02–0.13	—	1.18	[21, 24]