竹笋膳食纤维的提取、生理功能特性及其在食品中的应用  

Extraction and physiological functionality of dietary fiber from bamboo shoots and its application in food

作　　者：刘欣[1] 姜鹏飞[1] 傅宝尚 杨晶琦 祁立波[1] 尚珊 LIU Xin;JIANG Pengfei;FU Baoshang;YANG Jingqi;QI Libo;SHANG Shan(National Engineering Reaserch Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Ganzhou Quanbiao Biological Technology Co.Ltd.,Ganzhou 360700,China)

机构地区：[1]国家海洋食品工程技术研究中心(大连工业大学),辽宁大连116034 [2]赣州市全标生物科技有限公司,江西赣州360700

出　　处：《食品与发酵工业》2023年第3期354-362,共9页Food and Fermentation Industries

摘　　要：我国是世界上竹资源最丰富的国家,竹笋产量占据世界首位。竹笋具有高纤维、低脂肪和低蛋白的特点,竹笋中丰富的膳食纤维具有较高的营养价值和保健功能,是一种极具开发潜力的食品原料。该文总结了竹笋膳食纤维理化特性包括水合性质、吸附作用、阳离子交换作用等,及其作用机制和生理功能;对比了不同竹笋膳食纤维提取方法的优缺点;该文对竹笋膳食纤维在功能性食品中的应用和研究进行了全面概括,为进一步研究竹笋膳食纤维及产品开发提供参考依据。China has the world’s most abundant bamboo resources,with bamboo shoot output ranking first in the world.Bamboo shoots have the characteristics of high fiber,low fat,and low protein content.Dietary fiber from bamboo shoots has high nutritional value and health-care functionality,making it a promising dietary substitute.The physicochemical properties,including hydration properties,adsorption,and cation exchange as well as the functional mechanism and physiological functions of bamboo shoot dietary fiber,were summarized in this study.The benefits and drawbacks of several dietary fiber extraction methods from bamboo shoots were compared.This report covered the application and research of bamboo shoot dietary fiber in functional foods and served as a reference for further investigation and product development.

关 键 词：竹笋 膳食纤维 提取方法 功能特性 产品开发 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]