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膳食纤维改性方法研究进展

张颖 王早兰 王晓宇 薛佳

食品与发酵工业2026,Vol.52Issue(2):399-411,13.
食品与发酵工业2026,Vol.52Issue(2):399-411,13.DOI:10.13995/j.cnki.11-1802/ts.043135

膳食纤维改性方法研究进展

Research progress on modification methods of dietary fiber

张颖 1王早兰 1王晓宇 2薛佳2

作者信息

  • 1. 陕西师范大学食品工程与营养科学学院,陕西西安,710119
  • 2. 陕西师范大学食品工程与营养科学学院,陕西西安,710119||西部果品资源高值利用教育部工程研究中心,陕西西安,710119
  • 折叠

摘要

Abstract

This article systematically reviews the research progress in modification technologies of dietary fiber,focusing on the analy-sis 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 macromo-lecular 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,swell-ing capacity,antioxidant activity,and hypoglycemic/hypolipidemic activities of modified dietary fiber.However,challenges persist,inclu-ding poor raw material adaptability,high costs in scaling up,and insufficient safety evaluations.This article further elaborates on the im-pact 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 es-tablish a scientific basis for advancing their applications in functional foods,precision medicine,and related fields.

关键词

膳食纤维/改性方法/功能特性/构效关系/协同改性

Key words

dietary fiber/modification methods/functional properties/structure-activity relationship/synergistic modification

引用本文复制引用

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):399-411,13.

基金项目

国家重点研发计划子课题(2023YFD2301004) (2023YFD2301004)

国家现代农业产业技术体系项目(CARS-27) (CARS-27)

食品与发酵工业

0253-990X

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