The product of the hydrolysis reaction is called a glucan, a linear polysaccharide made of up to 1200 glucose monomers, held together with glycosidic bonds.

[1] The secondary and tertiary structures of β-glucanases involves the stacking of multiple β-sheets, each of which are made of several anti-parallel strands that bend and form a cleft crossing the active site of the enzyme.

This function is not highly specific, and the enzymes distinguish among substrates mostly by the types of bonds present and α- or β- configuration.

[6] Barley 1,3-1,4-β-glucanases are heat inactivated during malting, which can cause the build-up of high molecular-weight glucans which in turn result in reduced extract yield, lower filtration rates, and even gelatinous precipitates in the finished product.

In the production of feedstuff for broiler chickens and piglets, it has been found that β-glucanases improve digestibility of barley-based diets.