Pressurized hot water (PHW) is a new and promising solvent for the extraction of beta-glucans from cereals. The effect of temperature, extraction time and pressure has been studied for the extraction of beta-glucans from waxy barley (6.0% in beta-glucans). Extraction yield, molecular weight and degradation products have been evaluated. Temperature (110-180 degrees C) and extraction time (15-75 min) showed a strong influence on extraction process. Extraction yield and MW are optimized for 155 degrees C, 18 min and 50 bar, leading to 53.7% extraction yield and 200 kDa. The presence of degradation products, such as HMF, is negligible under these conditions. The comparison between these optimal results and that from a conventional process (55 degrees C, 3 h and ambient pressure) reveals a big difference in MW (200 kDa vs. 55 kDa, respectively). PHW causes a significantly reduction in extraction time and an increase of beta-glucan MW of almost 4 times as major benefits. (C) 2012 Elsevier B.V. All rights reserved.