【摘要】 β-葡聚糖广泛存在于燕麦、大麦和小麦等谷物中，是一种由D-吡喃葡萄糖残基经β-(1→4)和β-(1→3)键连接而成的线性多聚物，对谷物加工和人体健康具有重要的影响.青稞即裸大麦，是青藏高原富有民族特色的主要农作物.就大麦/青稞β-葡聚糖的分子结构和含量差异及其分子机理、物化特性、生理功能及对加工利用的影响等方面的研究进展进行了梳理.发现近年来关于大麦/青稞β-葡聚糖的研究大大增加，已发掘一些影响大麦/青稞β-葡聚糖含量的关键基因；发现不同品种的β-葡聚糖的含量、结构及物化特性存在差异，并受多种因素影响，改性可以改变β-葡聚糖的结构和物化特性，丰富其功能；β-葡聚糖对大麦/青稞的加工有显著的影响，同时不同的加工方式显著改变β-葡聚糖的结构和物化特性.但是，目前这些研究还不系统、涉及面狭窄、碎片化.未来需加强大麦/青稞β-葡聚糖提取方法的研究，提高提取效率和β-葡聚糖结构完整性保留度；加强大麦/青稞品种间β-葡聚糖含量和结构差异的分子机理研究，为靶向育种提供支撑；系统深入地研究β-葡聚糖对谷物加工的影响及其在加工中的变化.（表3参176）更多还原

【Abstract】 β-Glucan is distributed widely in cereal crops, such as oats, barley, and wheat. It is a linear polysaccharide of β-D-glucopyranosyl residues with β-(1→4) and β-(1→3) linkages, and provides significant health benefits and affects barley processing. Hull-less barley, namely naked barley, is a major crop with rich national characteristics on the Qinghai-Xizang plateau. This review focused on the molecular structure, content, and molecular mechanisms of β-glucan biosynthesis from barley grains, as well as the physiological functions, the physical and chemical properties, and the interaction between processing and β-glucan. It was found that the research on barley β-glucan has increased greatly in recent years, and some key genes affecting the content of barley β-glucan have been found; the modification can change the structure and physicochemical properties of β-glucan and enrich its functions, and β-glucan has a significant effect on the processing of barley, at the same time, the structure and physicochemical properties of β-glucan were changed significantly by different processing methods. However, these studies were not systematic and fragmented. In the future, it should be strengthened the study of extraction methods of barley β-glucan to improve the extraction efficiency and the preservation of structural integrity. The molecular mechanism of different β-glucan content and structure among barley cultivars should be strengthened to support the target breeding. The effects of β-glucan on barley processing and its changes during the processing should be thoroughly studied to promote a better use of cereal β-glucan.更多还原