麦麸膳食纤维从“副产物”到“功能性配料”的研究进展与产业化路径

Research Progress and Industrialization Pathways for Wheat Bran Dietary Fiber from “By-Product” to “Functional Ingredient”

摘要: 麦麸作为小麦加工的关键副产物，富含膳食纤维，其高值化利用对于推动农业可持续发展和满足健康食品需求具有重要意义。本文审视麦麸资源化利用对减少农业废弃物、促进循环经济的意义，同时从公共营养学角度，探讨其作为功能性配料在慢性病膳食干预中的价值。文章系统综述了通过物理、化学及生物发酵等改性技术破解麦麸致密结构、定向提升可溶性膳食纤维得率与功能活性的研究进展。文章首先解析了麦麸膳食纤维的初始结构特征，并重点阐述了通过物理、化学及生物发酵等改性技术，可有效打破其致密结构，显著提升可溶性膳食纤维的比例与功能活性。改性后的麦麸膳食纤维展现出卓越的理化特性与多元健康功效，包括调控血糖血脂、改善肠道健康、增强抗氧化及免疫调节能力。在此基础上，本文进一步探讨了其在不同健康需求人群主食产品中的开发实践与应用潜力，并分析了产业化过程中面临的技术挑战与未来发展方向，旨在为麦麸膳食纤维的全面高值化利用提供理论依据与实践参考。综上所述，麦麸膳食纤维未来产业化成功的关键在于破解改性成本控制、产品风味质构优化以及基于循证营养学的功效标准化评价等核心挑战，从而打通从实验室研究到规模化市场应用的路径。

Abstract: As a key by-product of wheat processing, wheat bran is rich in dietary fiber. Its high-value utilization is of significant importance for promoting sustainable agricultural development and meeting the demand for healthy foods. This review examines the role of wheat bran resource utilization in reducing agricultural waste and fostering a circular economy, while also exploring its value as a functional ingredient for dietary intervention in chronic diseases from a public nutrition standpoint. The article systematically reviews the research progress on breaking down the compact structure of wheat bran and directionally enhancing the yield and functional activity of soluble dietary fiber through modification techniques such as physical, chemical, and biological fermentation. The article first analyzes the initial structural characteristics of wheat bran dietary fiber, and focuses on elaborating how modification techniques such as physical, chemical, and biological fermentation can effectively break down its compact structure and significantly increase the proportion and functional activity of soluble dietary fiber. After modification, wheat bran dietary fiber demonstrates excellent physicochemical properties and diverse health benefits, including the regulation of blood glucose and lipid levels, improvement of intestinal health, and enhancement of antioxidant and immunomodulatory capacities. Furthermore, this review discusses its development and application potential in staple food products tailored to populations with different health needs, analyzes the technical challenges encountered during industrialization, and outlines future development directions. The aim is to provide both a theoretical foundation and practical references for the comprehensive high-value utilization of wheat bran dietary fiber. In conclusion, the key to successful industrialization of wheat bran lies in addressing core challenges such as controlling modification costs, optimizing product flavor and texture, and establishing standardized efficacy evaluations based on evidence-based nutrition, thereby bridging the path from laboratory research to large-scale market application.