β-Glucan (Oat; High Viscosity)

High purity β-Glucan (Oat; High Viscosity) for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

Purity > 94%. High viscosity β-Glucan from oat flour. Viscosity ~ 58 cSt.

β-Glucan (Oat; High Viscosity)
Product Code
Content/size
Stock
Price
Qty
P-BGOH
5 grams
$363.00

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In Vitro fermentation of oat and barley derived β-glucans by human faecal microbiota.

Hughes, S. A., Shewry, P. R., Gibson, G. R., McCleary, B. V. & Rastall, R. A. (2008). FEMS Microbiology Ecology, 64(3), 482–493.

Oat β-glucan and xylan hydrolysates as selective substrates for Bifidobacterium and Lactobacillus strains.

Jaskari, J., Kontula, P., Siitonen, A., Jousimies-Somer, H., Mattila-Sandholm, T. & Poutanen, K. (1998). Applied Microbiology and Biotechnology, 49(2), 175-181.

Understanding the role of oat β-glucan in oat-based dough systems.

Londono, D. M., Gilissen, L. J. W. J., Visser, R. G.F., Smulders, M. J. M. & Hamer, R. J. (2015). Journal of Cereal Science, 62, 1-7.

Reaction pathways during oxidation of cereal β-glucans.

Mäkelä, N., Sontag-Strohm, T., Schiehser, S., Potthast, A., Maaheimo, H. & Maina, N. H. (2017). Carbohydrate Polymers, 157, 1769-1776.

The protective role of phytate in the oxidative degradation of cereal beta-glucans.

Wang, Y. J., Zhan, R., Sontag-Strohm, T. & Maina, N. H. (2017). Carbohydrate Polymers, 169, 220-226.

Gelation of cereal β-glucan at low concentrations.

Mäkelä, N., Maina, N. H., Vikgren, P. & Sontag-Strohm, T. (2017). Food Hydrocolloids, 73, 60-66.
This video shows an example of how the substrate is dissolved

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