摘要
按溶解性来说,膳食纤维(DF)可分为水溶性膳食纤维(SDF)和水不溶性膳食纤维(IDF)两大类。但是天然膳食纤维中的水溶性纤维比例低,口感较粗燥,某些特性(如水合性、流变性)尚存在缺陷,品质低,阻碍了其在食品工业中的应用。因此,对膳食纤维进行改性,提高水溶性膳食纤维的含量,成为了很多学者研究的重点。通过总结国内外在膳食纤维改性方面的研究进展,以期能够为今后膳食纤维研究与开发提供参考。
Dietary fiber could be divided into soluble dietary fiber （SDF） and insoluble dietary fiber （IDF） according to their water solubility. The natural dietary fiber had low proportion of soluble dietary fiber, and its rough taste, defective characteristics （such as hydration properties, flow variability）, poor quality prevent its application in food industry. So the modification of dietary fiber to improve the water-soluble dietary fiber content had become a focus of many scholars. This study aims at providing a reference for future research and development of dietary fiber by summarizing the research advances of modification in dietary fiber.
出处
《食品工业》
CAS
北大核心
2016年第7期248-251,共4页
The Food Industry
基金
海南省重大科技项目(ZDZX2013011)
关键词
膳食纤维
瞬时高压
高压蒸煮
挤压
发酵
dietary fiber
instantaneous high pressure
high-pressure cooking
sterilization
fermentation
作者简介
通讯作者
