协同改性膳食纤维的方法及其在食品加工中的应用研究进展  

Research progress on synergistic modification methods for dietary fiber and the application of modified dietary fiber in food processing

作　　者：温丽华 郑艺欣 骆贤亮 欧雨嘉 郭泽镔[1] 郑宝东[1] WEN Lihua;ZHENG Yixin;LUO Xianliang;OU Yujia;GUO Zebin;ZHENG Baodong(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]上海交通大学农业与生物学院,上海200240

出　　处：《食品与发酵工业》2024年第12期411-420,共10页Food and Fermentation Industries

摘　　要：膳食纤维是由10个及以上吡喃葡糖基通过β-1,4糖苷键连接而成的线性多糖,主要来源于果蔬、谷类、豆制品及农副产物。膳食纤维可作为肠道益生菌的发酵底物,帮助微生物群平衡生长并发挥健康效应。然而,有序的构象结构使膳食纤维存在溶解度低、界面稳定性差、口感粗糙等共性问题,不利于其衍生食品的创制。因此,分子改性技术成为了调控膳食纤维结构及理化性质的重要方法。相比单一技术,多技术的协同处理在提升膳食纤维改性效率及功能适用性方面更具优势。基于此,该文重点综述了膳食纤维的协同改性方法及功能性应用,旨在为富含膳食纤维植物及其副产物的高值化加工提供理论依据和技术支撑。Dietary fiber is a linear polysaccharide composed of ten or more pyran glucosyl groups connected byβ-1,4 glycosidic bonds,mainly derived from fruits and vegetables,cereals,soybean products,and agricultural by-products.Dietary fiber can be used as a fermentation substrate for intestinal probiotics to help the balanced growth of the microbiota and exert health effects.However,the ordered conformational structure makes dietary fiber have common problems such as low solubility,poor interface stability,and rough taste,which are not conducive to the creation of its derivative foods.Therefore,molecular modification technology has become an important method to regulate the structure and physicochemical properties of dietary fiber.Compared with a single technology,the synergistic treatment of multiple technologies has more advantages in improving the modification efficiency and functional applicability of dietary fiber.Based on this,this paper focuses on the synergistic modification methods and functional applications of dietary fiber,aiming to provide the theoretical basis and technical support for the high-value processing of dietary fiber-rich plants and their by-products.

关 键 词：膳食纤维 协同改性 食品加工 应用 

分 类 号：TS205[轻工技术与工程—食品科学]