摘要
膳食纤维是一种不能被人体消化的植物成分,它是人类所需的第七大营养素。膳食纤维按其溶解性分为可溶性和不溶性膳食纤维两大类。一般可溶性膳食纤维对胆酸、胆固醇及有害物质有较强的吸附性能及清除自由基的能力;不溶性膳食纤维研究较多的是粒径、温度等因素对膳食纤维的膨胀力、持水力、吸油力和结合水力的影响。可溶性与不溶性膳食纤维在制备工艺方法、得率和理化特性等方面存在差异。本文介绍了国内外将多种不同类型和来源的膳食纤维添加在肉制品(香肠、火腿、重组肉制品、凝胶肉制品、汉堡等)中的应用研究进展。目前对于不同溶解性膳食纤维的性质还没有确切科学的结论。如果能将不同膳食纤维本身的性质研究透彻,确定什么理化特性或结构特征赋予了膳食纤维在不同功能食品中的各种功能特性,将为商业与研究如何选择和制备合适品种的膳食纤维提供科学依据。
Dietary fiber is a plant ingredient, which cannot be digested by the stomach enzymes. It is also the seventh major nutrients humans needed. Dietary fiber can be divided into two categories according to their solubility:soluble and insoluble dietary fiber. Generally soluble dietary has strong adsorption properties of bile acids, cholesterol and harmful substances, as well as free radical scavenging ability;the main study of insoluble dietary fiber is about the effects of diameter, temperature and other factors on the expansive force, water holding capacity, oil hydraulic force and binding water ability of dietary fiber. There are differences in preparation method, yield and other physical and chemical characteristics of soluble and insoluble dietary fiber. This article also describes many domestic and foreign advances in applied research about different types and sources of dietary fiber, which were added into meat (sausage, ham, recombinant meat, meat gel and Hamburg). At present, about the nature of the different solubility dietary fiber there is not exactly scientific conclusions. If there is study to explain what physicochemical properties or structural features of dietary fiber linking with the functional properties in different functional foods with dietary fiber, commerce and researches will know how to make the suitable selection and preparation from varieties dietary fiber. That will provide very great convenience.
出处
《食品安全质量检测学报》
CAS
2014年第9期2783-2790,共8页
Journal of Food Safety and Quality
关键词
可溶性膳食纤维
不溶性膳食纤维
制备工艺
功能特性
肉制品
soluble dietary fiber
insoluble dietary fiber
preparation process
functional characteristics
meat products
