麦麸膳食纤维理化特性、制备方法及应用研究进展  

Research Progress on the Physicochemical Properties,Preparation Methods and Application of Wheat Bran Dietary Fiber

作　　者：李琦 曾凡坤[1] 华蓉 王继飞 LI Qi;ZENG Fan-kun;HUA Rong;WANG Ji-fei(College of Food Science,Southwest University,Chongqing 400715,China;Agriculture Rural Committee,Guizhou Province,Puding 562100,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]贵州省普定县农业农村委员会,贵州普定562100

出　　处：《食品工业科技》2020年第17期352-357,367,共7页Science and Technology of Food Industry

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：麦麸来源丰富、价格低廉,是膳食纤维的良好来源之一,目前我国对麦麸膳食纤维的研究和加工还有待挖掘。本文通过对国内外麦麸膳食纤维的特性、提取和应用等方面的相关研究进行比较分析,总结了麦麸膳食纤维的主要理化特性,分析了几种主要制备方法及其特点,重点探讨了麦麸膳食纤维在食品工业上的应用,并指出了目前行业发展存在的问题,对其发展前景进行了预测,旨在为膳食纤维的进一步研究以及麦麸膳食纤维食品的开发提供参考。Wheat bran is rich in source and low in price.It is one of the good sources of dietary fiber.At present,the research and processing of wheat bran dietary fiber still need to be explored.Based on a comparative analysis of the researches presented in the published literatures on characteristics,extraction,and application of wheat bran dietary fiber,the main physical and chemical characteristics of wheat bran dietary fiber are summarized,several main preparation methods and their characteristics are analyzed,the application of wheat bran dietary fiber in the food industry is summarized,the problems existing in the current industry development are pointed out,and its development prospects are predicted in this paper.This paper aims to provide reference for the further study of dietary fiber and the development of wheat bran dietary fiber food.

关 键 词：麦麸 膳食纤维 理化特性 制备 麦麸膳食纤维食品 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]