食品与发酵工业 >

2023 , Vol. 49 >Issue 14: 346 - 356

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035226

综述与专题评论

膳食纤维物理改性及其营养效应的研究进展

  • 肖园园 ,
  • 徐晨凤 ,
  • 王露露 ,
  • 张驰 ,
  • 邓伶俐 ,
  • 商龙臣
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  • 1(湖北民族大学 生物与食品工程学院,湖北 恩施,445000)
    2(恩施土家族苗族自治州农业科学院,湖北 恩施,445000)
硕士研究生(商龙臣讲师为通信作者,E-mail:2021021@hbmzu.edu.cn)

收稿日期: 2023-02-23

  修回日期: 2023-04-04

  网络出版日期: 2023-08-30

基金资助

湖北省教育厅科学研究计划资助项目(D20221902);湖北民族大学高水平科研成果校内培育项目(PY22009);湖北民族大学生物与食品工程学院研究生创新项目(SGYC2022014)

收起

Research progress on physical modification of dietary fiber and its nutritional effects

  • XIAO Yuanyuan ,
  • XU Chenfeng ,
  • WANG Lulu ,
  • ZHANG Chi ,
  • DENG Lingli ,
  • SHANG Longchen
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  • 1(College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China)
    2(Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi 445000, China)

Received date: 2023-02-23

  Revised date: 2023-04-04

  Online published: 2023-08-30

Fold

摘要

膳食纤维是主要存在于植物细胞壁中的碳水化合物聚合物,具有增强饱腹感、减少胆固醇吸收、延缓血糖升高和调节肠道菌群等生理作用。但天然膳食纤维的物化性质如溶解性、流变特性及界面性质等往往难以支撑日渐增长的食品工业需求。因此,如何高效精细的调控其物化性质一直是膳食纤维加工领域内的研究热点。物理改性因其高效、绿色、操作简便等优点而备受研究者青睐,常被用于改善膳食纤维的功能特性以拓展其在食品工业中的应用范围。该文简述了膳食纤维的结构与分类,综述了膳食纤维营养效应的物性基础以及不同物理改性技术对膳食纤维的物性和功能特性的影响,以期为膳食纤维基于其物性的营养学研究提供理论支撑和思路借鉴。

关键词： 膳食纤维; 物理改性; 物理性质; 功能特性; 营养效应

本文引用格式

肖园园 , 徐晨凤 , 王露露 , 张驰 , 邓伶俐 , 商龙臣 . 膳食纤维物理改性及其营养效应的研究进展[J]. 食品与发酵工业, 2023 , 49(14) : 346 -356 . DOI: 10.13995/j.cnki.11-1802/ts.035226

Abstract

Dietary fiber (DF) is a carbohydrate polymer mainly found in plant cell walls, which possesses physiological effects such as enhancing satiety, reducing cholesterol absorption, delaying blood glucose elevation, and regulating intestinal flora. However, the physiochemical properties of the natural DF, including solubility, rheological properties, and interfacial properties, are often difficult to meet the growing demands of the food industry. Therefore, how to accurately and efficiently modify the main physicochemical of the DF has become a research hotspot in the DF processing field. Increased researchers are favored in physical modification for its efficiency, greenness, and easy operation. These physical treatments are often applied to improve the DF′s functional properties to expand their applications in the food industry. The present paper briefly described the structure and classification of DF and reviewed the physical basis of the nutritional effects of DF and the effects of different physical modification techniques on the DF′s physical and functional properties, which was expected to provide some theoretical support and ideas for the nutritional study of the DF′s physical properties.

Key words： dietary fiber; physical modification; physical properties; functional attributes; nutritional effects

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