谷物膳食纤维改性方法及其在食品中的应用研究进展

Research Progress on Modification Methods of Cereal Dietary Fiber and Their Application in Food Industry

麸皮、米糠是谷物加工的副产物,其来源广泛且富含膳食纤维,对人体健康有益。但谷物麸皮或米糠中不溶性膳食纤维含量高会导致其本身适口性差。采用挤压膨化、发酵等改性方法可改善麸皮、米糠源膳食纤维的品质,扩大其应用范围。本文综述了谷物膳食纤维的3类改性方法及其对理化、功能特性的影响,以及改性后的谷物膳食纤维在食品中的应用,并对谷物膳食纤维的开发利用前景进行了展望。

Cereal bran and rice bran are by-products of cereal processing, and they may be from a wide range of sources and rich in dietary fiber with many benefits to human health. However, the high content of insoluble dietary fiber in cereal bran and rice bran leads to its own poor palatability. Modification methods, such as extrusion and fermentation can improve the quality of cereal bran and rice bran-derived dietary fiber and expand its application. In this paper, three types of modification methods of cereal dietary fiber and their effects on physicochemical and functional properties were reviewed, as well as the application of modified cereal dietary fiber in food, and an outlook on the development and utilization of cereal dietary fiber was provided.