What do B-glucans primarily come from?

B-glucans are primarily polysaccharides found in the cell walls of certain cereals, such as barley and oats. They are a type of soluble dietary fiber and are notable for their role in beer production, particularly in the brewing process. These compounds contribute to the viscosity of the wort and can impact filtration during brewing due to their gel-like qualities.

The correct association of B-glucans with dissolved starch cell walls highlights their origin from the structural components found in the cell walls of grains. As grains are processed, specific enzymes break down components of the cell wall, leading to the release of B-glucans into the wort. This is particularly important in the mashing phase of brewing, where the goal is to extract sugars and other compounds from the grain, including B-glucans which play a role in the final characteristics of the beer.

Understanding that B-glucans come from the cell walls of grains helps in grasping their significance in brewing. In contrast, other options, such as protein breakdown, yeast fermentation, and husk degradation, do not directly link to the production and origin of B-glucans within the context of brewing. They may involve different processes or components not primarily associated with B-glucans.