超声波技术在膳食纤维提取及改性中的应用研究进展  

Application of ultrasonic technology in extraction and modification of dietary fiber

作　　者：廖雪勤 张甫生[1,2] 杨金来 吴良如 郑炯[1,2] LIAO Xueqin;ZHANG Fusheng;YANG Jinlai;WU Liangru;ZHENG Jiong(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Engineering Education(Southwest University),Chongqing 400715,China;China National Bamboo Research Center,Hangzhou 310012,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学示范中心(西南大学),重庆400715 [3]国家林业和草原局竹子研究开发中心,浙江杭州310012

出　　处：《食品与发酵工业》2023年第11期330-336,共7页Food and Fermentation Industries

基　　金：重庆市自然科学基金面上项目(cstc2020jcyj-msxmX0392);重庆市科技兴林项目(2021-8,ZD2022-4);贵州省特色林业产业研发项目(2020-28);中央高校基本科研业务费重点项目(XDJK2020B045)。

摘　　要：膳食纤维具有良好的营养价值和生理功能,植物源食品及其加工副产物中含有大量天然膳食纤维,但存在天然膳食纤维提取率较低,提取的膳食纤维持水力和溶解性差,口感不佳等问题。因此,如何制备得到高品质膳食纤维成为目前膳食纤维研究领域的热点问题。其中,超声技术具有提取效率高、提取条件温和、改性效果优良、环境友好、能耗较低等优点,使其成为在膳食纤维提取和改性中最有应用前景的技术之一。文章综述了近年来使用超声技术对膳食纤维进行提取和改性的研究现状,概述超声作用特点和工作原理,分析其对膳食纤维进行提取和改性的作用效果,并阐明超声在提取和改性中的工作机制和影响因素,最后对存在问题进行了总结并展望了超声技术的发展前景,以期为膳食纤维资源的高值化利用提供理论参考。Dietary fiber has good nutritional value and physiological function.There is a large amount of natural dietary fiber in plant-derived foods and their processed by-products.However,there are some problems such as low extraction rate of natural dietary fiber,poor water holding capacity and solubility of extracted dietary fiber,and poor taste.Therefore,how to prepare high-quality dietary fiber has become a hot issue in the research field of dietary fiber.Among them,ultrasonic technology has the advantages of high extraction efficiency,mild extraction conditions,excellent modification effect,environmental friendliness,and low energy consumption,making it one of the most promising technologies in dietary fiber extraction and modification.The research on the extraction and modification of dietary fiber using ultrasonic technology in recent years was reviewed in this paper,which had an overview of the ultrasonic function characteristics and working principle,analyzed the effects of the extraction and modification of dietary fiber,and expounded the ultrasonic in the extraction and modification of the working mechanism and influence factors.Finally,it summarized the problems and outlooked for the development prospect of ultrasonic technology,providing the theoretical reference for high-value utilization of dietary fiber resources.

关 键 词：超声波技术 膳食纤维 空化效应 持水力 持油力 

分 类 号：TS201.2[轻工技术与工程—食品科学]