麦麸膳食纤维研究进展  

Research Advancement on Dietary Fibre in Wheat Bran

作　　者：徐慧[1,2] 陶海腾[2] 徐同成[2] 邱斌[2] 刘玮[2] 宗爱珍[2] 尤艳丽[1] 

机构地区：[1]烟台大学生命科学学院,山东烟台264005 [2]山东省农业科学院农产品研究所,济南250100

出　　处：《中国食物与营养》2015年第7期43-45,共3页Food and Nutrition in China

基　　金：公益性行业(农业)科研专项经费项目子课题(项目编号:201303071-10)

摘　　要：综述了麦麸中膳食纤维的提取、特性、加工应用等方面的研究进展,重点讨论了麦麸膳食纤维的不同提取方法和功能特性,并在此基础上对麦麸膳食纤维在食品加工中的应用做了展望。The article reviewed research advancements of the extraction, characteristic, processing application of wheat bran fiber. As key points, the researches on technical development applied and their effects, extraction and modification for wheat bran dietary fibre were discussed, and the application of wheat bran fiber in food industry was also prospected.

关 键 词：麦麸 膳食纤维 提取方法 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]