Research Progress on Isolation,Characterization and Modification of Insoluble Dietary Fiber
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摘要: 合理摄入膳食纤维对机体健康至关重要。为了开发兼顾营养、感官与健康的膳食纤维强化食品，不溶性膳食纤维的分离提取与改性研究广受关注。大量研究运用物理作用力、化学反应或酶解等手段，对样品组成、结构以及性质进行改造，以强化其在食品加工与营养健康方面功能特性。改性产物作为添加成分对于食品的加工过程、产品品质及健康功效方面具有积极影响，有利于各类膳食纤维强化产品的开发。本文对近年来国内外文献报道的不溶性膳食纤维的提取、改性及应用相关研究成果进行梳理总结，以期为调控膳食纤维功能特性、开发高品质健康功能食品提供参考。Abstract: A reasonable intake of dietary fiber is essential for maintaining the health of the body.In order to develop dietary fiber-fortified foods that take into account nutrition,sensory and health,the separation,extraction and modification of insoluble dietary fiber(IDF)has attracted wide spread attention in recent years.A large number of studies have used physical forces,chemical reactions or enzymatic hydrolysis to enhance the functionality of dietary fiber with respect to food processing and nutrition and health.The modified IDF as an added ingredient showed positive impact on food processing,product quality and health effects,and is beneficial to the development of various dietary fiber-enhanced products.This article summarized the latest research progress on the extraction,modification and application of IDF,in order to provide references for regulating functional properties of dietary fiber and developing high-quality functional foods.
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