食用海藻膳食纤维的分离与表征研究进展  

Research Progress on Isolation and Characterization of Dietary Fiber from Edible Seaweeds

作　　者：刘思岐 杨贺棋 周慧 汪秋宽 武龙 LIU Si-qi;YANG He-qi;ZHOU Hui;WANG Qiu-kuan;WU Long(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《食品工业科技》2020年第16期346-352,共7页Science and Technology of Food Industry

基　　金：现代农业产业技术体系藻类产业技术体系(CARS-50);辽宁省自然科学基金项目(20170540106);辽宁省教育厅科研项目(L201610)。

摘　　要：膳食纤维被誉为"第七营养素"。合理摄入膳食纤维可以调节人体生理机能,改善健康和预防疾病。我国海藻资源丰富,食用经济海藻产量长期居于世界首位。研究表明可食性海藻富含不可被人体消化吸收的膳食纤维类成分;海藻膳食纤维主要由多糖类物质组成,并具有独特的理化性质以及显著的生理功效。因此,从大型可食性海藻中提取膳食纤维并用于健康食品加工具有高度的发展潜力。本文重点对可食性红藻、褐藻及绿藻中的典型可溶性与不溶性膳食纤维成分的分离纯化与理化性质研究相关报道进行了梳理总结,以期为我国健康食品及经济海藻精深加工领域研究开发提供参考。Dietary fiber is known as"the seventh nutrient". Reasonable intake of dietary fiber can regulate human physiological function,improve health and prevent disease. China has abundant seaweed resources,and is the world’s top producer of edible seaweeds for a long time. Recent studies from around the world have indicated that edible seaweeds are rich in dietary fiber components that cannot be digested and absorbed by the human body,the components are mainly comprised of polysaccharides which have unique physical and chemical properties and significant physiological effects. Therefore,there is considerable development potential to extract dietary fiber from edible seaweeds and utilize it in healthy food processing and manufacturing. In this paper,the separation,purification,and physicochemical characterization of typical soluble and insoluble dietary fiber components in edible red algae,brown algae and green algae are summarized,so as to provide references for the research and development work in the field of health food and deep processing of economic seaweeds in China.

关 键 词：食用海藻 膳食纤维 多糖 提取分离 表征 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]