超微化膳食纤维功能特性的研究进展  

Research Progress of Functional Properties of Superfine Dietary Fiber

作　　者：刘月如 王海林 杨茂 熊玉红 李晓英[1] LIU Yueru;WANG Hailin;YANG Mao;XIONG Yuhong;LI Xiaoying(College of Landscape Architecture and Life Science/Institute of Special Plants,Chongqing University of Arts and Sciences,Chongqing 402160,China;College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]重庆文理学院园林与生命科学学院/特色植物研究院,重庆402160 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品科技》2020年第3期64-68,共5页Food Science and Technology

基　　金：重庆市大学生创新训练项目(201910642027,201910642033)。

摘　　要：膳食纤维的功能特性与其颗粒大小、水化性质等有着密切联系。超微化作为膳食纤维的一种物理改性手段,可使膳食纤维的粒度变小、比表面积增大,提高持水力、膨胀力、持油力及菌群调节能力,对膳食纤维生理功能的发挥和应用领域的拓展具有积极作用。文章概述了超微粉碎的方法及原理,归纳了膳食纤维的基本作用、组成成分以及超微化膳食纤维功能特性研究进展,对超微薯渣膳食纤维的应用前景进行了简要概述。The functional characteristics of dietary fiber are closely related to its particle size and hydration properties.As a physical modification method of dietary fiber,micronization can decrease the particle size and increase specific surface area of dietary fiber,improve capacities of holding water and oil,expansion force and increase regulating intestinal,which play a positive role in the development of physiological functions and application fields of dietary fiber.In this paper,the method and principle of micronization were summarized,the basic function,composition and functional characteristics of superfine dietary fiber were concluded,and the application prospect of ultrafine potato residue dietary fiber was put forward.

关 键 词：超微化 膳食纤维 物理和化学特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]