Glycans

Glycans is an alternative term for glucans, glucose-based polysaccharides encompassing starch, cellulose, beta-glucans and dextrans, with properties set by their linkages and branching. In foods they appear as the carbohydrate portions of glycoproteins in milk and eggs, as human milk oligosaccharides that feed infant gut bacteria, and as polysaccharide ingredients. Oat and barley beta-glucans are celebrated soluble fibres linked to cholesterol reduction. Glycan analysis helps authenticate honey, detect adulteration and design functional carbohydrates, since linkage pattern decides digestibility, viscosity and gel behaviour.