食用菌膳食纤维功能特性及其应用研究进展  

Research Progress on the Function and Application of Dietary Fiber from Edible Fungi

作　　者：陈龙[1] 郭晓晖[1] 李富华[1] 夏春燕[1] 明建[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2012年第11期303-307,共5页Food Science

基　　金：国家"863"计划项目(2011AA100805-2);重庆市科技攻关计划项目(CSTC 2011AC1010);中央高校基本科研业务费专项(XDJK2009C044)

摘　　要：膳食纤维对于人体健康有着重要作用。食用菌作为一种新的膳食纤维资源,将其添加到食品中既能发挥其保健功能又可提升食品的品质,具有广阔的开发前景。本文综述食用菌膳食纤维的组成、功能特性、改性方法及其应用现状,为食用菌膳食纤维的综合开发和利用提供一定的参考。Dietary fiber plays a very important role on human health. Edible fungi are a new resource of dietary fiber. Dietary fiber added to foods can not only exert its healthy function, but also improve food quality. Therefore, edible fungi will have a wide exploitation prospect. In this paper, the composition, function properties, modification methods and application situation of dietary fiber from edible fungi are reviewed with the aim of providing some references for its comprehensive exploitation and u utilization.

关 键 词：食用菌 膳食纤维 改性 应用 

分 类 号：TS201.4[轻工技术与工程—食品科学]