The effect of different extraction methods on functional properties of β-glucan extracted from barely

β-glucans are high molecular weight polysaccharides that are found in the cell wall of many yeasts and cereals. But its extraction requires careful attention because the extraction process can have a significant effect on physiochemical, and functional properties of extracted β-glucan. The aim of this study is investigation of the effect of different methods of β-glucan extraction (hot water, alkaline and enzymatic methods) on the functional properties of extracted β-glucan from barley. For this purpose, the type of barley was provided from the Agricultural Research Center and extraction of β-glucan was carried out using hot water, alkaline and enzymatic methods from the barley. Then, some of its physicochemical and functional properties such as extraction yield, water holding capacity, emulsifying capability and emulsion stability , solubility and color were tested. The results of this study showed that β-glucan with emulsifying capability (15.7 %) and emulsion stability (42.23 %), water holding capacity (4.19 g / g), and extraction yield (2.74%) had highest performance in extraction by hot water method. The results of colorimetric tests showed that extracted β-glucan by the hot water method had more brightness (L *) compared to alkaline and enzymatic methods. But, the solubility in extracted samples by alkaline method was higher than the extracted samples in two other methods. Finally, it can be concluded that use of the extracted β-glucan samples by the hot water method for food formulation and functional food production is more suitable compared to extracted samples by alkaline and enzymatic methods.