物理改性对膳食纤维结构及功能特性的影响

Influence on Dietary Fibre Structure and Functional Properties by Physical Modification

不溶性膳食纤维结构特性导致食品加工功能特性不明显,应用受到限制。近些年,食品研究人员通过各种改性方法改善不溶性膳食纤维的溶解度及功能特性。综述物理改性的方法、物理改性对膳食纤维结构及加工功能特性的影响、物理改性对膳食纤维生理功能的影响。物理改性改变膳食纤维的微观结晶结构、增加颗粒的表面积、增加可溶性膳食纤维的含量,使膳食纤维的加工功能特性如水合特性、乳化特性、流变特性等发生改变,进而也影响其生理功能特性,如葡萄糖吸附能力、离子交换能力、硝酸盐吸附能力及胆固醇吸附能力,并对人体产生积极意义,改性后的膳食纤维在食品工业中应用更广泛。研究结果可为膳食纤维改性技术路线、加工功能特性改善提供参考。

The functional characteristics of food processing due to the structural characteristics of insoluble dietary fiber are not obvious and its application is limited. In recent years, food researchers have improved the solubility and functional properties of insoluble fibers through various modification methods. The methods of physical modification, their influence on functional properties of dietary fiber and their influence on physiological function are summarized. Physical modification changes the microscopic crystalline structure of dietary fiber, increases the surface area of particles, and increases the content of soluble dietary fiber. Modified dietary fibre changes the processing functional characteristics, such as hydration,emulsification and rheology, and ultimately affects its physiological functional characteristics, such as glucose adsorption capacity, ion exchange capacity, nitrate adsorption capacity and cholesterol adsorption capacity, and have positive significance for the human body, the modified dietary fiber can be widely used in food industry. It provides support for dietary fiber modification technology route and improvement of processing function characteristics.