β-Glucan MW Standard

High purity β-Glucan MW Standard for use in research, biochemical enzyme assays and in vitro diagnostic analysis. 

β-Glucan molecular weight standards. Molecular weights 35-650 K daltons.

Product Code
Content/size
Stock
Price
Qty
P-MWBGS
6 X 500 mg
$492.00

In association with DHL Express Megazyme offers expedited same day shipping on all orders received before 12 noon GMT, DHL offers express shipping to over 220 countries worldwide serving 35 countries next day and 65 within 2 days. For further details visit our delivery page. Should delivery error or damage require you to return a product please contact our Customer Service team to obtain shipping instructions and authorisation. For full terms and conditions see T&Cs.

We support the following payment methods:

  • Visa
  • MasterCard
  • American Express
  • Cheque
  • Wire Transfer / EFT /ACH

For further details visit our payment page

Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-glucan with Different Molecular Weights.

Sayar, S., Jannink, J. L. & White, P. J. (2011). Cereal Chemistry, 88(6), 564-569.

Impact of β-glucan and other oat flour components on physico‐chemical and sensory properties of extruded oat cereals.

Yao, N., White, P. J. & Alavi, S. (2011). International Journal of Food Science & Technology, 46(3), 651-660.

In vitro bile-acid binding and fermentation of high, medium, and low molecular weight β-glucan.

Kim, H. J. & White, P. J. (2010). Journal of Agricultural and Food Chemistry, 58(1), 628-634.

Physicochemical properties and structural characterization by two-dimensional NMR spectroscopy of wheat β-D-glucan—comparison with other cereal β-D-glucans.

Cui, W., Wood, P. J., Blackwell, B. & Nikiforuk, J. (2000). Carbohydrate Polymers, 41(3), 249-258.

Macromolecular characterisation of three barley β-glucan standards by size-exclusion chromatography combined with light scattering and viscometry: an inter-laboratory study.

Christensen, B. E., Ulset, A. S., Beer, M. U., Knuckles, B. E., Williams, D. L., Fishman, M. L., Chau, H. K. & Wood, P. J. (2001). Carbohydrate Polymers, 45(1), 11-22.

Reducing beta-glucan solubility in oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effect.

Lan-Pidhainy, X., Brummer, Y., Tosh, S. M., Wolever, T. M. & Wood, P. J. (2007). Cereal Chemistry, 84(5), 512-517.

In vitro fermentation of oat flours from typical and high β-glucan oat lines.

Kim, H. J. & White, P. J. (2009). Journal of Agricultural and Food Chemistry, 57(16), 7529-7536.

Physicochemical properties of β-glucan in differently processed oat foods influence glycemic response.

Regand, A., Tosh, S. M., Wolever, T. M. & Wood, P. J. (2009). Journal of Agricultural and Food Chemistry, 57(19), 8831-8838.

Glycemic response to oat bran muffins treated to vary molecular weight of β-glucan.

Tosh, S. M., Brummer, Y., Wolever, T. M. & Wood, P. J. (2008). Cereal Chemistry, 85(2), 211-217.

Solution behavior of barley β-glucan as studied with asymmetrical flow field-flow fractionation.

Ulmius, M., Önning, G. & Nilsson, L. (2012). Food Hydrocolloids, 26(1), 175-180.

Development of barley and yeast β-glucan aerogels for drug delivery by supercritical fluids.

Salgado, M., Santos, F., Rodríguez-Rojo, S., Reis, R. L., Duarte, A. R. C. & Cocero, M. J. (2017). Journal of CO2 Utilization, 22, 262-269.

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.

FAQs