酶法提取可溶性膳食纤维的研究进展

Research Progress of Enzymatic Extraction of Soluble Dietary Fiber

膳食纤维根据溶解性分为不溶性膳食纤维与可溶性膳食纤维。一些天然食品中,对人体健康有着重要生理功能的可溶性膳食纤维含量较低,限制了其在食品工业中的应用。因此,迫切需要加工技术处理膳食纤维以提高可溶性膳食纤维含量。在众多方法中,酶法作为一种高效且对环境友好的提取方法被广泛研究与应用。本文主要综述了酶法提高膳食纤维中的可溶性膳食纤维含量及其不同提取工艺,并对未来研究趋势进行展望,为未来将酶改性的膳食纤维应用于食品提供理论依据。

Dietary fiber can be divided into insoluble dietary fiber and soluble dietary fiber according to the solubility.Some natural plants have low content of soluble dietary fiber which has important physiological functions for human health.So it is urgent to use processing technology to treat dietary fiber to increase the content of soluble dietary fiber.Among many methods,enzymatic modifications as an efficient and environmentally friendly modern food processing methods have been widely researched.This paper mainly reviews the improvement of soluble dietary fiber content in dietary fiber by enzymatic modifications and its different extractions,and the future research trends are prospected to provide theoretical basis for the in-depth development and application of dietary fiber.