麦麸膳食纤维理化特性、制备方法及应用研究进展

麦麸来源丰富、价格低廉,是膳食纤维的良好来源之一,目前我国对麦麸膳食纤维的研究和加工还有待挖掘。本文通过对国内外麦麸膳食纤维的特性、提取和应用等方面的相关研究进行比较分析,总结了麦麸膳食纤维的主要理化特性,分析了几种主要制备方法及其特点,重点探讨了麦麸膳食纤维在食品工业上的应用,并指出了目前行业发展存在的问题,对其发展前景进行了预测,旨在为膳食纤维的进一步研究以及麦麸膳食纤维食品的开发提供参考。

Research Progress on the Physicochemical Properties,Preparation Methods and Application of Wheat Bran Dietary Fiber

Wheat bran is rich in source and low in price. It is one of the good sources of dietary fiber. At present,the research and processing of wheat bran dietary fiber still need to be explored. Based on a comparative analysis of the researches presented in the published literatures on characteristics,extraction,and application of wheat bran dietary fiber,the main physical and chemical characteristics of wheat bran dietary fiber are summarized,several main preparation methods and their characteristics are analyzed,the application of wheat bran dietary fiber in the food industry is summarized,the problems existing in the current industry development are pointed out,and its development prospects are predicted in this paper. This paper aims to provide reference for the further study of dietary fiber and the development of wheat bran dietary fiber food.