食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 399 - 411

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043135

综述与专题评论

膳食纤维改性方法研究进展

  • 张颖 ,
  • 王早兰 ,
  • 王晓宇 ,
  • 薛佳
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  • 1(陕西师范大学 食品工程与营养科学学院,陕西 西安,710119)
    2(西部果品资源高值利用教育部工程研究中心,陕西 西安,710119)
第一作者:硕士研究生(薛佳副教授为通信作者,E-mail:cathyxue0727@snnu.edu.cn)

收稿日期: 2025-04-26

  修回日期: 2025-06-17

  网络出版日期: 2026-03-18

基金资助

国家重点研发计划子课题(2023YFD2301004);国家现代农业产业技术体系项目(CARS-27)

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Research progress on modification methods of dietary fiber

  • ZHANG Ying ,
  • WANG Zaolan ,
  • WANG Xiaoyu ,
  • XUE Jia
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  • 1(College of Food Engineering and Nutritional Sciences, Shaanxi Normal University, Xi’an 710119, China)
    2(Engineering Research Centre of High-value Utilization of Western Fruit Resources,Ministry of Education, Xi’an 710119, China)

Received date: 2025-04-26

  Revised date: 2025-06-17

  Online published: 2026-03-18

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摘要

该文系统综述了膳食纤维改性技术的研究进展,重点分析了物理、化学、生物及联合改性方法的作用机制与功能特性变化。物理改性通过高温、高压或机械力破坏纤维结晶结构,提升其溶解性与水合能力;化学改性通过引入官能团(如羧甲基、乙酰基)改善亲水性与吸附性能;生物改性利用酶解或微生物发酵降解大分子结构,增加可溶性膳食纤维含量;联合改性则通过多技术协同效应优化综合性能。研究表明,改性后膳食纤维的持水力、膨胀力、抗氧化性及降血糖血脂活性显著提升,但仍面临原料适配性差、规模化成本高及安全性评估不足等问题。此外,该文还详细分析了不同改性方法对膳食纤维功能活性的影响,包括降血糖、降血脂、抗氧化、调节肠道菌群等,并探讨了改性膳食纤维的安全性评价,旨在为膳食纤维在功能性食品、精准医疗等领域的深度应用奠定科学基础。

关键词： 膳食纤维; 改性方法; 功能特性; 构效关系; 协同改性

本文引用格式

张颖 , 王早兰 , 王晓宇 , 薛佳 . 膳食纤维改性方法研究进展[J]. 食品与发酵工业, 2026 , 52(2) : 399 -411 . DOI: 10.13995/j.cnki.11-1802/ts.043135

Abstract

This article systematically reviews the research progress in modification technologies of dietary fiber, focusing on the analysis of action mechanisms and changes in functional properties of physical, chemical, biological, and combined modification methods.Physical modification enhances solubility and hydration capacity by disrupting fiber crystalline structures through high temperature, high pressure, or mechanical forces.Chemical modification improves hydrophilicity and adsorption performance by introduction functional groups (such as carboxymethyl and acetyl groups).Biological modification increases soluble dietary fiber content by degrading macromolecular structures through enzymatic hydrolysis or microbial fermentation.Synergistic modification optimizes comprehensive performance through the collaborative effects of multiple technologies.Research demonstrates significant improvements in water-holding capacity, swelling capacity, antioxidant activity, and hypoglycemic/hypolipidemic activities of modified dietary fiber.However, challenges persist, including poor raw material adaptability, high costs in scaling up, and insufficient safety evaluations.This article further elaborates on the impact of different modification methods on the functional activities of dietary fiber, including hypoglycemic, hypolipidemic, and antioxidant effects, as well as the regulation of gut microbiota.It also addresses safety evaluations of modified dietary fibers.The research aims to establish a scientific basis for advancing their applications in functional foods, precision medicine, and related fields.

Key words： dietary fiber; modification methods; functional properties; structure-activity relationship; synergistic modification

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