发酵技术在膳食纤维改性中的应用

膳食纤维(Dietary fiber,DF)被称作"第七营养素",拥有良好的生理功能及活性,其中,可溶性膳食纤维(Soluble dietary fiber,SDF)生理和生物活性优于不可溶性膳食纤维(Insoluble dietary fiber,IDF).然而,植物DF中SDF的含量较低,限制了DF功能性产品的开发...

Application of Fermentation Technology in Modification of Dietary Fiber

Acting as “the seventh nutrient”, dietary fiber owns excellent biological function and activity, among which SDF shows better performance than IDF. However, the content of SDF in most plant DF is low, which limites the development and application of functional DF products. Therefore, it is imperative to modify DF to increase the SDF content for improving of the physicochemical application properties of DF. Based on the relationship between DF types and its functionality, the necessity of DF modification is clarified first in this paper. By comparing different methods of modifying DF, the feasibility of modifying DF by fermentation technology is confirmed. And then application of fermentation technology in DF modification is introduced in particular from several aspects, i.e. the advantages, modification mechanism, influencing factors of modification of DF by fermentation technology, as well as the applied range of modified DF. Lastly, the development trend of DF modification by fermentation technology is prospected, providing some theoretical references for the future modification and application research of DF.