酶法改性影响膳食纤维的构成及生物作用效果的研究进展

Research progress of enzymatic modification on the composition and biological effects of dietary fiber

中文关键词:  可溶性膳食纤维  酶法改性  生物作用效果  构成

英文关键词:soluble dietary fiber  enzymatic modification  biological effects  composition

中文摘要:

      膳食纤维根据溶解性分为可溶性膳食纤维与不溶性膳食纤维。一些食品中可溶性膳食纤维的含量低限制了其在食品工业中的应用, 因此将不溶性膳食纤维转变成可溶性膳食纤维的改性方法成为人们研究的目标。众多方法之中, 在添加外源酶的作用下对不溶性膳食纤维进行酶法改性可以有效地增加膳食纤维溶解性。酶法改性后, 膳食纤维的单糖组成、官能团、结构与结晶度等构成和降胆固醇、降血糖、抗氧化、离子交换能力等生物作用效果均发生变化, 可以提高其应用价值。本文论述了近年来对不溶性膳食纤维酶法改性所需的酶种类、方法及改性前后构成和生物作用效果的变化, 为人们全面了解酶改性对膳食纤维的影响, 为未来将酶改性的膳食纤维应用于食品提供理论基础, 同时为可溶性膳食纤维工业化生产及其应用提供参考。

英文摘要:

      Dietary fiber can be divided into soluble dietary fiber and insoluble dietary fiber according to the solubility in water. The low content of soluble dietary fiber in some foods limits its application in food industry, so the modification method of transforming insoluble dietary fiber into soluble dietary fiber becomes the target of people’s research. Among many methods, enzymatic modification of insoluble dietary fiber by adding exogenous enzymes can effectively increase the solubility of dietary fiber. After enzymatic modification, the composition of monosaccharide, functional group, structure and crystallinity of dietary fiber, and its biological effect such as cholesterol lowering, hypoglycemic lowering, antioxidant and ion exchange ability all changed, which can improve its application value. This paper discussed the in recent years for an enzyme needed for the enzymatic modification of insoluble dietary fiber types, methods, and the change of composition and biological effects before and after modification, for people to fully understand the effects of enzymatic modification of dietary fiber, enzyme modification for the future application of dietary fiber in food provide the theoretical basis, at the same time provide a reference for industrial production and application of soluble dietary fiber.