膳食纤维的黏度特性及其生理功能研究进展

Viscosity Characteristics and Physiological Functions of Dietary Fiber: A Review

膳食纤维被称为第七大营养素,是一种重要的功能性食品成分,具有广泛的理化性质及生理功能。其中,黏性多糖可使膳食纤维在液体中产生黏性。本文主要通过阐述膳食纤维黏度的研究现状,包括其基本概念、测量仪器和方法、影响其黏度的因素等方面,总结了膳食纤维中的黏性多糖在调节血糖反应、降血脂、影响肠道酶活性和消化率、润肠通便等方面的生理功能,为今后深入研究膳食纤维黏度特性、生理活性及其在食品领域中的应用提供一定的科学依据和理论参考。

Dietary fiber,known as the seventh nutrient,is an important raw material of function foods with a wide range of physical and chemical properties and physiological functions.Mucopolysaccharides are a kind of dietary fiber which is viscous in liquids.This article mainly reviews recent studies on dietary fiber viscosity,including the basic concepts,the measurement instruments and methods,and the influencing factors,and it summarizes the physiological functions of dietary fiber(mainly mucopolysaccharides),such as regulating blood glucose response,lowering blood lipids,affecting intestinal enzyme activities and digestibility and laxative effects.These advances can provide a scientific basis and rationale for future in-depth studies on the viscosity characteristics and physiological activity of dietary fiber and for its application in the food industry.