Beta-glucans are a diverse group of polysaccharides composed of β-1,3 or β-(1,3-1,4) linked glucose monomers. They are mostly produced by bacteria, plants (specifically cereal), fungus and seaweed, where they serve structural, defensive and energy-storing functions. Owing to their distinct physicochemical characteristics, they find significant usage in various industrial, biomedical and biotechnological procedures. The linkage patterns of β-glucans consist of β-(1,3)- or β-(1,4)-glucan backbone with either (1,2)- or (1,6)-linked β-glucopyranosyl side branches. It is suggested that yeast derived beta-(1,3; 1,6)-glucan is more biologically active than its counterparts with predominantly 1,3; 1,4 linkages. Based on source, beta-glucan can exist in a range of conformations such as random coils, helices (single, double, or triple), rod like shape and wormlike shapes.The molecular structure of β-glucans has a significant impact on their physicochemical and functional characteristics.