发酵改性膳食纤维的生理功能及其在食品中的应用  

Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food

作　　者：杨晨夕 张珮珮[1] 徐阳 潘思轶[1] YANG Chenxi;ZHANG Peipei;XU Yang;PAN Siyi(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品工业科技》2024年第4期342-353,共12页Science and Technology of Food Industry

基　　金：财政部和农业农村部:国家柑橘产业技术体系资助(CARS-26-07B);云南省重大科技专项(202102AE090054);湖北省重大科技专项:柑橘速冻制品加工关键技术研究与示范(2022BBA0030);国家重点研发计划:中华传统与民族特色食品品质形成机理及调控技术研究(2021YFD2100104)。

摘　　要：可溶性膳食纤维(Soluble dietary fiber,SDF)分子量小、结构无序,有良好的理化特性。天然膳食纤维中可溶性膳食纤维含量少,生物利用率低,因此要对膳食纤维进行改性。传统改性方法如物理、化学法存在成本高、能耗高、污染环境的缺点。微生物产生的酶能断裂大分子糖苷键,将不溶性大分子转化为可溶性膳食纤维,因此发酵法是一种低成本、低能耗、绿色无污染的新型改性方法。本文系统阐述了发酵改性原理、影响改性效果的因素如接种量、温度、pH等,并进一步介绍了发酵改性膳食纤维的生理功能及其在面制品、肉制品、乳制品中的应用,为未来膳食纤维进一步开发与利用提供理论依据。Soluble dietary fiber has small molecular weight,disordered structure and good physicochemical properties.However,natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber,so it is essential to modify it.Traditional modification methods such as physical and chemical methods have the disadvantages of high cost,high energy consumption and environmental pollution.Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber.Therefore,fermentation is a low-cost,low energy consumption,green and pollution-free new modification method.This article systematically explains the principle of fermentation modification and the factors that affect the modification effect,such as inoculation amount,temperature,pH and so on,then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products,dairy products,meat products,providing theoretical basis for further development and utilization of dietary fiber in the future.

关 键 词：膳食纤维 改性 发酵 生理功能 食品应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]