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참고문헌 (7)

1. Klofendtein, C. F. 1988. The role of cereal $\beta$ -glucans in nutrition and health. Cereal Food World. 33 : 865-869 

2. Wood, P. J., J. Weisz, P. Fedec and V. D. Burrows. 1989. Large-scale preparation and properties of oat fractions enriched in (1 $\rightarrow$ 3)(1 $\rightarrow$ 4)- $\beta$ -D-glucan. Cereal Chem. 66 : 97-103 

3. Skendi, A., C. G. Biliaderis, A. Lazaridou and M.S. Izydorczyk. 2003. Structure and rheological properies of water soluble $\beta$ -glucans from oat cultivars of Avena sativa and Avena bysantina. J. Cereal Sci. 38 : 15-31 

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4. Izydorczyk, M. S., C. G. Biliaderist, L. J. Macri and A. W. Macgregor. 1998. Fractionation of oat (1 $\rightarrow$ 3), (1 $\rightarrow$ 4)- $\beta$ -D-glucans and characteristics of the fractions. J. Cereal Sci. 27 : 321-325 

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5. Wood, P. J., Weisz, J. and W. mahn. 1991. Molecular characterization of cereal $\beta$ -glucans. II. Size-exclusion chromatography for comparison of molecular weight. Cereal Chem. 68 : 530-536 

6. Park, H. J. 2004. Extraction optimization and biological functions of (1 $\rightarrow$ 3), (1 $\rightarrow$ 4)- $\beta$ -D-glucan from oat bran. Desertation of pH D. Chungbuk National University 

7. Lim, H. S. and P. J. White. 1997. Comparision of molecular weight distribution of commercially purified oat and barley $\beta$ -glucans. Foods and Biotech. 6 : 26-29 

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