膳食纤维改性及应用研究进展  

Progress in the Modification and Application of Dietary Fiber

作　　者：张鑫[1] 包新新 庞锦睿 迟燕平[1] ZHANG Xin;BAO Xinxin;PANG Jinrui;CHI Yanping(Institute of Agro-food Technology,Jilin Academy of Agricultural Sciences(Northeast Agriculture Re-search Center of China),Changchun 130033)

机构地区：[1]吉林省农业科学院(,中国农业科技东北创新中心),农产品加工研究所,长春130033

出　　处：《食品工业》2024年第12期225-231,共7页The Food Industry

基　　金：吉林省农业科技创新工程项目研究生基金(CXGC2023RCY025)。

摘　　要：膳食纤维是一种不能被人体消化的碳水化合物,是植物性食品中不能被人体消化酶完全分解的部分。膳食纤维被称为第七类营养素,可以预防便秘、促进饱腹、降低血脂血糖。膳食纤维改性处理可以提高可溶性膳食纤维含量,优化理化性质,改善功能特性。目前,膳食纤维的改性方法有物理法改性、化学法改性、生物法改性和联合法改性。改性后的膳食纤维具备更好的加工特性,可以广泛应用在食品、保健品和药品行业。文章综述了国内外关于膳食纤维改性的方法、改性对膳食纤维的影响及膳食纤维应用,期望为膳食纤维的科学研究和开发提供理论支持。Dietary fiber is a type of carbohydrate that cannot be digested by the human body,and a part of plant-based foods that cannot be completely broken down by human digestive enzymes.Dietary fiber is known as the seventh category of nutrients,which can prevent constipation,promote satiety,and lower blood lipids and blood sugar.Modification of dietary fiber can enhance its soluble content,optimize its physical and chemical properties,and improve its functional characteristics.Currently,methods for modifying dietary fiber include physical modification,chemical modification,biological modification,and combined modification.The modified dietary fiber exhibits better processing properties and has broad applications in the food,health products,and pharmaceutical industries.This article reviews the methods of dietary fiber modification both domestically and internationally,as well as the effects of these modifications on dietary fiber and its applications.It aims to provide theoretical support for the scientific research and development of dietary fiber.

关 键 词：膳食纤维 物理法改性 化学法改性 生物法改性 联合法改性 应用 

分 类 号：R15[医药卫生—营养与食品卫生学]