This article summarized the research progress of the extraction technology and structure as well as solution,gel and thermody-namic properties of cereal β-D-glucans.

Optimization of Process Conditions of Extracting β-glucan from Naked Oat Bran;

Measurement of β-glucan form oats by congo red;

Decomposition of the pectin substances in extraction of β-glucan;

The effect of Vc,beta-glucan and algae powder on growth, survival rate and immune enzyme activities of Penaeus chinensis juvenile;

Effect of beta-glucans on growth and non-specific immune response of Litopenaeus vannamei;

Effect of temperature on β-glucanase production by Bacillus amyloliquefaciens BS5582;

Optimization of Recombinant Escherichia coli EGs2 Fermentation Condition Affecting β-glucanase Production and Its Characteristics of Enzyme;

Study on the storage Stability of β-glucanase;

The effect of β-1,3-glucan and its carboxymethylated derivatives on the immunological function in Argopecten irradians;

Preparing and localization of colloidal gold-labeled β-1,3-glucan during interaction between wheat and powdery mildew pathogen;

Study on extraction of β-1,3-glucan from waster beer yeast with response surface methodology

Detection of plasma β-D-glucan in systemic candidiasis of rats;

Studies on the determination of β-D-glucans in Saccharomyces cerevisiae;

Determination of Adsorption of β-D-Glucan Extracted from Spent Brewer Yeast Cell Wall toward Zearalenone by HPLC Method