豆渣膳食纤维的改性研究进展

Research Progress of Modification of Dietary Fiber from Soybean Residue

膳食纤维具有调节胃肠道和预防慢性疾病等重要的生理功能,被誉为第七大营养素,但不同膳食纤维功能特性不同,因此,高活性膳食纤维的研发以及应用于食品加工和作为保健(功能)食品成为目前食品行业关注的热点。豆渣是大豆加工副产品,富含膳食纤维,但主要是不溶性膳食纤维(IDF),可溶性膳食纤维(SDF)含量极低,导致豆渣口感较差,在食品加工中的应用受限。本文综述了不同膳食纤维功能特性及比较了不同改性方法的工作原理和对豆渣膳食纤维中SDF的影响,为不同来源IDF的改性及豆渣膳食纤维的加工利用提供支持。

Dietary fiber has important physiological functions,such as regulating gastrointestinal tract and preventing chronic diseases,known as the seventh-larges nutrient,but the functional characteristics of different dietary fiber are different.Therefore,the research and development of highly active dietary fiber and its application in food processing and as health care（ functional） food have become a hot topic in the current food industry.Soybean dregs is a by-product of soybean processing,rich in dietary fiber,but mainly insoluble dietary fiber（ IDF）,soluble dietary fiber content is extremely low,resulting in poor taste of bean dregs,the application in food processing is limited. This paper reviewed the functional characteristics of different dietary fiber and compared the working principle and the effect on SDF in dietary fiber of different modification methods,it provides support for the modification of IDF from different sources and the processing and utilization of dietary fiber from bean dregs.