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

  • WEN Lihua ,
  • ZHENG Yixin ,
  • LUO Xianliang ,
  • OU Yujia ,
  • GUO Zebin ,
  • ZHENG Baodong
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Received date: 2023-07-06

  Revised date: 2023-07-28

  Online published: 2024-07-11

Abstract

Dietary fiber is a linear polysaccharide composed of ten or more pyran glucosyl groups connected by β-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.

Cite this article

WEN Lihua , ZHENG Yixin , LUO Xianliang , OU Yujia , GUO Zebin , ZHENG Baodong . Research progress on synergistic modification methods for dietary fiber and the application of modified dietary fiber in food processing[J]. Food and Fermentation Industries, 2024 , 50(12) : 411 -420 . DOI: 10.13995/j.cnki.11-1802/ts.036691

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