食品与发酵工业2024，Vol.50Issue(12)：411-420,10.DOI:10.13995/j.cnki.11-1802/ts.036691
协同改性膳食纤维的方法及其在食品加工中的应用研究进展
Research progress on synergistic modification methods for dietary fiber and the application of modified dietary fiber in food processing
温丽华 1郑艺欣 2骆贤亮 1欧雨嘉 1郭泽镔 1郑宝东1
作者信息
- 1. 福建农林大学食品科学学院,福建福州,350002
- 2. 上海交通大学农业与生物学院,上海,200240
- 折叠
摘要
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 mul-tiple 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 ba-sis and technical support for the high-value processing of dietary fiber-rich plants and their by-products.关键词
膳食纤维/协同改性/食品加工/应用Key words
dietary fiber/co-modification/food processing/applications引用本文复制引用
温丽华,郑艺欣,骆贤亮,欧雨嘉,郭泽镔,郑宝东..协同改性膳食纤维的方法及其在食品加工中的应用研究进展[J].食品与发酵工业,2024,50(12):411-420,10.
