竹笋膳食纤维理化特性及改性技术研究进展  

Research Advance on Physicochemical Properties and Modification of Bamboo Shoot Dietary Fiber

作　　者：汪楠 黄山 张月[1] 郑炯[1] WANG Nan;HUANG Shan;ZHANG Yue;ZHENG Jiong(NationaeDemonsteation Centeeeoe ExpeeimentaeFood Scienceand Engineeeing Education,Colleye of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,食品科学与工程国家级实验教学示范中心,重庆400715

出　　处：《食品工业科技》2020年第12期353-357,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31701617)。

摘　　要：改性技术对竹笋膳食纤维(Bamboo shoot dietary fiber,BSDF)理化性质和生理功能的影响是BSDF开发利用的研究重点。本文概述了BSDF的理化性质,总结了生物酶、发酵、挤压、超微粉碎、超声波、微波、高速剪切、微胶囊化、高温蒸煮及动态高压微射流等技术对BSDF的影响,分析了BSDF开发利用不足和目前BSDF加工技术研究存在的问题,对利用现代加工技术和理论高效制备BSDF的研究方向进行展望,为BSDF产品的开发利用及其工业化生产提供参考。The influences of modification on the physicochemical properties and physiological functions of bamboo shoot dietary fiber(BSDF)are the key points in the development and utilization of the BSDF. The physicochemical properties of BSDF were introduced and the effects of process technology including enzyme,fermentation,extrusion,ultra-micro-crushing,ultrasonic,microwave,high speed shear,microencapsulation,high temperature cooking and dynamic high pressure micro-fluidization on BSDF were summarized. Additionally,the shortage of development and utilization of BSDF and the existing problems in the research of process technology of BSDF were analyzed,and the research direction of efficient preparation of BSDF using modern processing technology and theory was prospected,which would provide a reference for the development and utilization of BSDF products and its industrial production.

关 键 词：竹笋 膳食纤维 改性技术 理化性质 生理功能 结构 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]