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Characteristics of β-glucans from the most important cereal sources [18].
| Cereal | Beta-Glucan Content (%) | Molar Mass (Kg/mol) | Molar Ratio DP3/DP4 |
|---|---|---|---|
| Barley | 5.0–11.0 | 400–2500 | 2.3–3.4 |
| Oats | 3.0–7.0 | 400–2500 | 1.5–2.3 |
| Wheat | ≅0.5 | 209–416 | 3.0–4.5 |
| Rice | ≅0.2 | >1130 | 2.4–2.7 |
