不同膳食纤维改性技术研究进展  

Research progress in the modification technologies on dietary fiber

作　　者：王强[1] 赵欣[1] 

机构地区：[1]重庆第二师范学院食品安全与营养研究所、生物与化学工程系,重庆400067

出　　处：《食品工业科技》2013年第9期392-395,共4页Science and Technology of Food Industry

基　　金：重庆市自然科学基金项目(CSTC2012jjA80002);重庆市教委科学技术研究项目(KJ121504);重庆第二师范学院科研创新团队项目(CQEC08CXTD-03)资助

摘　　要：可溶性膳食纤维(SDF)由于具有预防肠道疾病、冠心病、糖尿病等生理功能而受到各国研究者的重视,如何提高可溶性膳食纤维含量,进一步提高其理化性质及生理活性已成为食品领域的研究热点。本文结合近年来国内外相关研究结论,分别从化学处理、生物技术处理、物理处理和联合处理技术四个方面就膳食纤维的改性技术研究进展进行综述,旨在为相关领域研究者提供理论参考。Soluble dietary fiber（ SDF） is highly focused by national researchers widely over the world because of its physiological functions such as the prevention of gastro intestinal disease, coronary heart disease, and diabetes. Improving the value of SDF and physicochemical properties has been became an important study in the field of food.Based on both national and international research conclusions in resent years, this paper reviewed the developments of dietary fiber＇ s modification technologies treated by chemical, biological, physical and combined technology,which can be giving suggestion for providing theoretical references to the researchers in the relative fields.

关 键 词：膳食纤维 改性技术 进展 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]