摘要
近年来,随着人们保健意识的提高,水溶性膳食纤维因其良好的加工性能和优异的功能特性日益受到人们的重视。该文总结了化学法、物理法、酶解法、发酵法、联合法等5种水溶性膳食纤维提取方法的优缺点,对水溶性膳食纤维的功能特性和在食品中的应用现状进行梳理和总结,为后续水溶性膳食纤维的开发研究和产业化发展提供一定的理论依据。
In recent years,with the improvement of people′s health awareness,the soluble dietary fiber has been paid more and more attention because of its good processing performance and excellent functional characteristics.This paper summarizes five kinds of soluble dietary fiber extraction methods′advantages and disadvantages,such as the chemical method,the physical method,enzymatic hydrolysis,fermentation,and the joint method.And the functional characteristics of soluble dietary fiber and its application in food were summarized,which provided a theoretical basis for the development and industrialization of soluble dietary fiber.
作者
许锡凯
辛嘉英
任佳欣
肖婧泓
胡新婷
XU Xi-kai;XIN Jia-ying;REN Jia-xin;XIAO Jing-hong;HU Xin-ting(Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Harbin 150076,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第4期203-208,共6页
Food Research and Development
基金
中央支持地方高校改革发展资金人才培养支持计划项目(高水平人才项目)(304017)
2020年黑龙江省自然科学基金项目(LH2020C063)。
关键词
水溶性膳食纤维
提取方法
功能特性
应用
soluble dietary fibers
extraction methods
functional characteristics
application
