不同原料中膳食纤维的提取及其特性研究进展  

Research Progress in Extraction of Dietary Fibers from Different Materials and their Characteristics

作　　者：吴晖[1] 侯萍[1] 李晓凤[1] 余以刚[1] 刘冬梅[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2008年第1期91-95,共5页Modern Food Science and Technology

基　　金：新世纪优秀人才计划支持(NCET-06-0746);广州市科技计划项目(2007Z2-E0221)

摘　　要：国内外关于膳食纤维的研究主要涉及谷物、豆类、果蔬、海藻等四大类数十种原料。本文介绍了从上述不同原料中提取膳食纤维的工艺,原料的利用情况,并从所得膳食纤维的品质、特性及发展前景等方面进行了较全面的比较。In this paper, recent research progress in extraction of dietary fibers from several kinds of materials, including gain, bean, fruit, vegetables, etc. was reviewed. And the characteristics and application of these dietary fibers were compared.

关 键 词：膳食纤维 提取 特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]