ПОТЕНЦИАЛЬНЫЕ ВОЗМОЖНОСТИ ПРОМЫШЛЕННОГО ПРОИЗВОДСТВА И ПЕРСПЕКТИВЫ РАСШИРЕНИЯ АССОРТИМЕНТА ПРОДУКТОВ ПИТАНИЯ, ОБОГАЩЁННЫХ β-ГЛЮКАНОМ
Authors: Гематдинова В.М. , Канарская З.А. , Канарский А.В. 
Published: February 2025

β-глюканы относятся к группе растворимых пищевых волокон. Они состоят из мономеров D-глюкозы, связанных через β-гликозидные связи. Источниками β-глюканов являются дрожжи, грибы, различные виды бактерий, ячмень и овёс. Использование вторичных ресурсов переработки ячменя и овса как источника β-глюканов имеет как экономическое, так и экологическое значение. Технологические особенности получения β-глюканов связаны со способом его извлечения из природного источника. В данной работе дан обзор физико-химических свойств β-глюканов, полученных из зерновых культур, показаны способы экстракции и очистки β-глюкана, перечислен ассортимент промышленных продуктов, обогащённых β-глюканами, показано влияние β-глюкана на функциональные свойства пищевых продуктов, а также влияние физических и химических способов обработки на структурные и функциональные свойства β-глюкана.
Introduction. Over the past few decades, food fibres have been well studied, and their benefit for human health have been shown. Cereals (oat, barley), yeast, fungi, various types of bacteria contain high concentration of hydrocolloid polysaccharides with a mixed bond (1-3), (1-4)-β-D-glucans (β-glucans). β-glucans belong to the group of soluble food fibres. In order to reduce the development of alimentary dependent diseases among Russian population, it is recommended to increase daily intake of β-glucans. Promising developments in the technology of food products enriched with β-glucans bring an expanded line of import-substituted food products to the domestic consumer market. The inclusion of β-glucans in food products will ensure an adequate intake of food fibres in diets. The technological features of the production of β-glucans associated with the method of its extraction from grain crops makes it possible to use the secondary resources of barley and oat processing, which is of both economic and environmental importance. The goal of this research is to determine the prospectivity of obtaining and using of specialized food products enriched with β-glucans. Results. This paper provides an overview of the physico-chemical properties of β-glucans obtained from grain crops, shows the methods of extraction and purification of β-glucans, lists the range of industrial products enriched with β-glucans, shows the effect of β-glucans on the functional properties of food products, as well as the influence of physical and chemical methods of processing on the structural and functional properties of β-glucans. Conclusion. For food, products with grain β-glucans should contain β-glucans with unchanged organoleptic properties. However, the effective use of β-glucans without the change of taste and appearance of products is impossible. At that, it is important to take into account that β-glucans in certain cases degrade when in food, while their biological functions decrease. In this regard, further research aimed at developing the processing methods for the production of ingredients enriched with grain β-glucans, which contribute to the preservation of their structural and biological properties is promising. Besides, it is necessary to expand the list of food that can contain useful for human health grain β-glucans, thereby ensure an adequate fibres intake in diets. The development of new production technologies enriched with grain β-glucan ingredient at a lower cost will also contribute to providing the population with food products with a sufficient amount of food fibres.