摘要
麦麸是膳食纤维的重要来源,主要以不溶性膳食纤维(insoluble dietary fiber,IDF)为主,可溶性膳食纤维(soluble dietary fiber,SDF)含量较少。麦麸膳食纤维不仅有良好的生理功能特性,而且加工特性良好。由于SDF的功能特性优于IDF,实际生产中,一般会通过特殊的改性手段或酶解方法来提高SDF的含量。主要综述了近年来麦麸膳食纤维的提取加工方式,及其在食品应用中所展现的加工特性如凝胶性、黏稠性、水合特性、持油性以及抗氧化和清除自由基的特性。
Wheat bran is an important source of dietary fiber,which consists of main insoluble dietary fiber(IDF)and less soluble dietary fiber(SDF).Wheat bran dietary fiber has both good physiological effects and processing properties.Due to the functions and properties of SDF better than IDF,during actual production process,special modification means or enzymolysis methods were usually used to increase the content of SDF in wheat bran fiber.The methods of extraction and processing of dietary fiber of wheat bran in recent years and its processing properties in food application such as gel formation,viscosity,hydration properties,oil-holding capacity,antioxidation and free radical scavenging were reviewed.
作者
邢家溧
杜志红
周静
任彬
承海
丁源
徐晓蓉
罗小虎
XING Jia-li;DU Zhi-hong;ZHOU Jing;REN Bin;CHENG Hai;DING Yuan;XU Xiao-rong;LUO Xiao-hu(Ningbo Institute for Food Control,Ningbo 315048,Zhejiang,China;School of Marine Sciences,Ningbo University,Ningbo 315211,Zhejiang,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology,Lianyungang 222003,Jiangsu,China;School of Life Science and Technology,Lingnan Normal University,Zhanjiang 524048,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第3期195-199,共5页
Food Research and Development
基金
国家自然科学基金青年基金(31501579)
国家国际科技合作专项(2015DFA30540)
江苏省农业科技自主创新资金(CX(17)1003)
宁波市泛3315创新团队(2018B-18-C)
现代农业产业技术体系建设专项资金资助(CARS-02-32)
四川省高校人文社会科学重点研究基地科研项目(CC15Z03)
关键词
麦麸
膳食纤维
加工
功能
利用
wheat bran
dietary fiber
process
functions
application
