| 柑橘膳食纤维理化性质、生理功能及其在食品中的应用研究进展 |
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| 引用本文： | 陈贵婷,胡坦,徐阳,徐港,田蕾,吴思宇,戴易祎,潘思轶. 柑橘膳食纤维理化性质、生理功能及其在食品中的应用研究进展[J]. 食品科学, 2022, 43(23): 336-345. DOI: 10.7506/spkx1002-6630-20220110-085 |
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| 作者姓名： | 陈贵婷 胡坦 徐阳 徐港 田蕾 吴思宇 戴易祎 潘思轶 |
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| 作者单位： | （华中农业大学食品科学技术学院，环境食品学教育部重点实验室，果蔬加工与品质调控湖北省重点实验室，湖北 武汉 430070） |
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| 基金项目： | 财政部和农业农村部：国家柑橘产业技术体系资助项目（CARS-26-07B）；中央高校基本科研业务费专项资金项目（2662020SPPY011）；云南省重大科技专项（202102AE090054）；湖北省重大科技专项（2022BBA0030） |
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| 摘 要： | 柑橘含有多种生物活性成分，其中膳食纤维（dietary fiber，DF）含量尤为丰富（50.13～68.00 g/100 g干基）。柑橘DF具有良好的理化性质，包括持水力、吸水膨胀力和持油力等，使其在肉制品、焙烤制品和奶制品等食品中被广泛应用。此外，柑橘DF由于其多样的功能性质，已被证实可对预防糖尿病、肥胖、心血管疾病和肠道疾病等发挥积极作用。本文综述了柑橘DF的分子组成、化学结构、理化性质、生理活性以及在食品中的应用，以期为柑橘DF的开发利用提供理论依据。
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| 关 键 词： | 柑橘；膳食纤维；理化性质；生理功能；应用 |
Physicochemical Properties and Physiological Functions of Citrus Dietary Fiber and Its Application in Foods: A Review of Recent Research |
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| CHEN Guiting,HU Tan,XU Yang,XU Gang,TIAN Lei,WU Siyu,DAI Yiyi,PAN Siyi. Physicochemical Properties and Physiological Functions of Citrus Dietary Fiber and Its Application in Foods: A Review of Recent Research[J]. Food Science, 2022, 43(23): 336-345. DOI: 10.7506/spkx1002-6630-20220110-085 |
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| Authors: | CHEN Guiting HU Tan XU Yang XU Gang TIAN Lei WU Siyu DAI Yiyi PAN Siyi |
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| Affiliation: | (Key Laboratory of Environment Correlative Dietology, Ministry of Education, Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) |
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| Abstract: | Citrus fruit contains a variety of bioactive ingredients and is particularly rich in dietary fiber (DF) with values of 50.13–68.00 g/100 g dry base. Citrus dietary fiber has excellent physicochemical properties in terms of water-holding capacity, water-swelling capacity and oil-holding capacity, making it widely used in meat products, baked products and dairy products. In addition, citrus dietary fiber has been proven to play a positive role in preventing several diseases such as diabetes, obesity, cardiovascular diseases and intestinal diseases due to diverse functional properties. In this review, the molecular composition, chemical structure, physicochemical properties, physiological activities and food application of citrus dietary fiber are summarized in order to provide a theoretical basis for the development and comprehensive utilization of citrus dietary fiber. |
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| Keywords: | citrus dietary fiber physicochemical properties physiological function application, |
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