超声处理对膳食纤维的改性研究进展
Research Progress in the Modification of Dietary Fiber by Ultrasonic Treatment
DOI: 10.12677/HJFNS.2023.122007, PDF,    科研立项经费支持
作者: 林艳婷, 吴泽宇, 谢慧明：合肥工业大学食品与生物工程学院，农产品生物化工教育部工程研究中心，安徽 合肥；王宜坤, 华 胜, 张文成：安徽喜洋洋农业科技有限公司，安徽 合肥
关键词: 膳食纤维；改性；超声； Dietary Fiber； Modified； Ultrasonic
摘要: 膳食纤维被定义为人类的第七种营养素，对人体健康有许多益处，如改善肠道菌群、降低肥胖和心血管疾病的概率等。由于膳食纤维在食品中具有令人不适的口感，所以具有丰富膳食纤维的植物副产物通常被人们当作饲料或直接丢弃，因此对其进行改性，获得高产优质的膳食纤维是必要的。本文介绍了膳食纤维定义和功能，以及化学、生物和物理法改性膳食纤维，其中着重介绍了物理改性方法中的超声技术对膳食纤维的改性作用。
Abstract: Dietary fiber is defined as the seventh nutrient of human beings, which has many benefits for human health, such as improving intestinal flora, re-ducing the probability of obesity and cardiovascular disease. Due to the uncomfortable taste of die-tary fiber in food, plant by-products with rich dietary fiber are usually used as feed or directly dis-carded. Therefore, it is necessary to modify them to obtain high yield and high quality dietary fiber. This paper introduces the definition and function of dietary fiber, and the modification of dietary fiber by chemical, biological and physical methods, with emphasis on the modification of dietary fi-ber by ultrasonic technology in physical modification methods.
文章引用：林艳婷, 王宜坤, 华胜, 吴泽宇, 谢慧明, 张文成. 超声处理对膳食纤维的改性研究进展[J]. 食品与营养科学, 2023, 12(2): 49-57. https://doi.org/10.12677/HJFNS.2023.122007

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