高压技术在膳食纤维改性中的应用  

Application of High-Pressure Technology for the Modification of Dietary Fiber:A Review

作　　者：令博[1] 吴洪斌[2] 郑刚[1] 吴宏[2] 赵国华[1,3] 明建[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]新疆农垦科学院农产品加工研究所,新疆石河子832000 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2010年第15期312-316,共5页Food Science

基　　金：新疆生产建设兵团工业科技攻关项目(2009GG39);新疆生产建设兵团博士资金项目(2009JC12)

摘　　要：大量研究证实,改性后的膳食纤维对人体具有更好的生理功能。高压技术作为一种重要的食品加工技术在膳食纤维的改性研究中具有独特优势。本文综述高压技术的特点、分类及其在膳食纤维改性中的应用进展,为进一步了解和提高膳食纤维的生理活性、膳食纤维综合开发和利用提供参考。A large number of studies have proved that modified dietary fiber is more favorable to human physiological functions than its native counterpart.High-pressure technology as an important food processing technology has unique advantages in the modification of dietary fiber.This paper reviews characteristics and classification of high-pressure technology as well as its applications for the modification of dietary fiber in order to offer references for further understanding and improvement of physiological functions of dietary fiber and its comprehensive ultilization and exploitation.

关 键 词：高压技术 膳食纤维 改性 特性 

分 类 号：S567[农业科学—中草药栽培] R284[农业科学—作物学]