膳食纤维的生理功能、制备方法和改性技术的研究进展  

Research Progress on Functional Activity,Preparation Process,and Modification Technology of Dietary Fiber

作　　者：宁建红 张杰 李霞[3] NING Jian-hong;ZHANG Jie;LI Xia(Department of Nuclear Medicine,Qingdao Central Hospital,Qingdao 266618,China;Intensive Care Unit of Qingdao Central Hospital,Qingdao 266618,China;Department of Nuclear Medicine,Qingdao Cancer Hospital,Qingdao 266042,China)

机构地区：[1]青岛市中心医院核医学科,山东青岛266042 [2]青岛市中心医院重症监护室,山东青岛266042 [3]青岛市肿瘤医院核医学科,山东青岛266042

出　　处：《中国食物与营养》2019年第1期43-45,共3页Food and Nutrition in China

基　　金：山东省医药卫生科技发展计划项目(项目编号:2015WS0315)

摘　　要：综述了膳食纤维发挥各种生理功能的机制及当前国内外在制备膳食纤维并对其进行改性时所使用的方法,并指出目前在应用过程中出现的问题,以期为膳食纤维制备方法的优化和相关产品生物活性的研究提供科学依据。This paper reviewed the mechanism of various physiological functions of dietary fiber,and the methods used in the preparation and modification of dietary fiber at home and abroad,and pointed out the problems existed in the application process at present to provide scientific reference for the optimization of the preparation method of dietary fiber and the improvement of the biological activity of related products.

关 键 词：膳食纤维 功能活性 制备工艺 改性方法 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]