ABSTRACT
A new form of the mixed-linked (1→3),(1→4)-β-D-glucan has been obtained from barley grains using a new extraction and purification process that involves two key steps. A hot-water extraction of the β-glucan from the grain followed by a freeze and thaw of the extract. The commercial product from this process, called Glucagel, forms as a gelatinous or fibrous precipitate, which can be dried. Glucagel has novel functional properties. It forms soft thermoreversible, translucent gels that melt and set at temperatures of ≈60°C.
