摘要
膳食纤维是一种不能被胃肠道消化吸收的多糖。随着营养科学、食品科学等相关学科的深入发展及人们对膳食结构的日渐重视,近年来膳食纤维成为研究的热点。由于其良好的理化特性和生理功能被人们称为继蛋白质、脂肪、碳水化合物、维生素、矿物质和水之后的"第七大营养素"。本文对膳食纤维定义的发展、组成膳食纤维的多糖种类、膳食纤维的分类进行了简要的综述;对膳食纤维的持水力、溶胀力、流变学性质等理化性质和预防心脑血管疾病、改善肠道菌群、抗氧化、清除自由基等主要生理功能进行了详细的综述;对膳食纤维在乳制品、肉制品和功能食品等领域应用的相关报道进行概述。针对目前膳食纤维的研究中存在的问题,对膳食纤维的研究的发展趋势进行了展望,为膳食纤维的研究和新型膳食纤维产品的开发提供了科学支持。
Dietary fiber is a kind of polysaccharide which cannot be digested and absorbed by the gastrointestinal tract. With the development of nutrition science, food science and other related subjects, and people pay more attention to the structure of the diet, dietary fiber has become a hot research topic in recent years. Because of its good physical and chemical properties and physiological function, it is known as “the seventh nutrient” after protein, fat, carbohydrates, vitamins, minerals and water. In this paper, the definition of dietary fiber, and the classification of dietary fiber are briefly reviewed; the physical and chemical properties of dietary fiber, such as water holding capacity, swelling capacity, rheological properties, etc., and main physiological functions of dietary fiber, such as prevention of cardiovascular diseases, improvement of intestinal flora, antioxidant, scavenging free radicals, etc., are summarized in this paper. The related reports of dietary fiber in dairy products, meat products and functional food are summarized. In view of the existing problems in the research of dietary fiber, the development trend of dietary fiber is prospected, which provides a scientific support for the research and development of new dietary fiber products.
出处
《食品安全质量检测学报》
CAS
2015年第10期3959-3963,共5页
Journal of Food Safety and Quality
基金
中央级公益性科研院所基本科研业务费(20603022015001)
青岛市市南区科技发展资金项目(2014-14-008-SW)~~
关键词
膳食纤维
理化特性
生理功能
dietary fiber
physical and chemical properties,physiological function
