不溶性膳食纤维的提取、表征及改性研究进展

周新 唐世英 杨贺棋 董秀瑜 李欣蔚 张曦文 周慧 汪秋宽 武龙

周新, 唐世英, 杨贺棋, 董秀瑜, 李欣蔚, 张曦文, 周慧, 汪秋宽, 武龙. 不溶性膳食纤维的提取、表征及改性研究进展[J]. 食品工业科技, 2021, 42(3): 359-366,372. doi: 10.13386/j.issn1002-0306.2020070342
引用本文: 周新, 唐世英, 杨贺棋, 董秀瑜, 李欣蔚, 张曦文, 周慧, 汪秋宽, 武龙. 不溶性膳食纤维的提取、表征及改性研究进展[J]. 食品工业科技, 2021, 42(3): 359-366,372. doi: 10.13386/j.issn1002-0306.2020070342
ZHOU Xin, TANG Shiying, YANG Heqi, DONG Xiuyu, LI Xinwei, ZHANG Xiwen, ZHOU Hui, WANG Qiukuan, WU Long. Research Progress on Isolation,Characterization and Modification of Insoluble Dietary Fiber[J]. Science and Technology of Food Industry, 2021, 42(3): 359-366,372. doi: 10.13386/j.issn1002-0306.2020070342
Citation: ZHOU Xin, TANG Shiying, YANG Heqi, DONG Xiuyu, LI Xinwei, ZHANG Xiwen, ZHOU Hui, WANG Qiukuan, WU Long. Research Progress on Isolation,Characterization and Modification of Insoluble Dietary Fiber[J]. Science and Technology of Food Industry, 2021, 42(3): 359-366,372. doi: 10.13386/j.issn1002-0306.2020070342

不溶性膳食纤维的提取、表征及改性研究进展

doi: 10.13386/j.issn1002-0306.2020070342
基金项目: 

“蓝色粮仓科技创新”国家重点研发计划项目(2019YFD0901800);现代农业产业技术体系藻类产业技术体系(CARS-50);辽宁省博士科研启动基金计划项目(2019-BS-036);辽宁省教育厅科学研究经费项目(QL201907)。

详细信息
    作者简介:

    周新(1996-),女,硕士研究生,研究方向:食品科学,E-mail:zhouxin317@163.com。

    通讯作者:

    武龙(1976-),男,博士,研究方向:食品科学,E-mail:wulong@dlou.edu.cn。

  • 中图分类号: TS209

Research Progress on Isolation,Characterization and Modification of Insoluble Dietary Fiber

  • 摘要: 合理摄入膳食纤维对机体健康至关重要。为了开发兼顾营养、感官与健康的膳食纤维强化食品,不溶性膳食纤维的分离提取与改性研究广受关注。大量研究运用物理作用力、化学反应或酶解等手段,对样品组成、结构以及性质进行改造,以强化其在食品加工与营养健康方面功能特性。改性产物作为添加成分对于食品的加工过程、产品品质及健康功效方面具有积极影响,有利于各类膳食纤维强化产品的开发。本文对近年来国内外文献报道的不溶性膳食纤维的提取、改性及应用相关研究成果进行梳理总结,以期为调控膳食纤维功能特性、开发高品质健康功能食品提供参考。
  • [1] Carla M G,Victor I,Latha D. Ten-year trends in fiber and whole grain intakes and food sources for the united states population:National health and nutrition examination survey 2001-2010[J]. Nutrients,2015,7(2):1119-1130.
    [2] 张继国,王惠君,王志宏,等.中国15省(区、直辖市)成年居民膳食纤维摄入状况[J].中国食物与营养,2018,24(10):10-12.
    [3] Miller J. CODEX-aligned dietary fiber definitions help to bridge the ‘fiber gap’[J]. Nutrition Journal,2014,13(1):34.
    [4] 汪东风.食品化学[M].第2版.北京:化学工业出版社,2014:80.
    [5] Chen H M,Niu H,Zhang H L,et al. Preparation and properties of ferulic acid-sugar beet pulp pectin ester and its application as a physical and antioxidative stabilizer in a fish oil-water emulsion[J]. International Journal of Biological Macromolecules,2019,139:290-297.
    [6] Zhang C,Zhu X,Zhang F,et al. Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material[J]. Food Hydrocolloids,2020,98:105246.
    [7] Temple N J,Wilson T,Bray G A. Nutrition guide for physicians and related healthcare professionals Ⅱ[M]. Berlin:Springer International Publishing,2017.
    [8] Kassem M,Deehan E C,Jens W,et al. The impact of dietary fiber on gut microbiota in host health and disease[J]. Cell Host & Microbe,2018,23(6):705-715.
    [9] Kiumarsi M,Shahbazi M,Yeganehzad S,et al. Relation between structural,mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers[J]. Food Chemistry,2019,277:664-673.
    [10] Spotti M J,Campanella O H. Functional modifications by physical treatments of dietary fibers used in food formulations[J]. Current Opinion in Food Science,2017,15:70-78.
    [11] 侯丽丽,陈洪海.米糠膳食纤维在食品中的应用研究进展[J].农产品加工(学刊),2014(12):57-58.
    [12] Daou C,Zhang H. Optimization of processing parameters for extraction of total,insoluble and soluble dietary fibers of defatted rice bran[J]. Emirates Journal of Food & Agriculture,2013,25(8):562-575.
    [13] 李泽珍,狄建兵,李治.红薯渣中不溶性膳食纤维提取工艺的优化[J].山西农业大学学报(自然科学版),2016,36(9):673-677.
    [14] 田春红,樊志彤,和靖远,等.响应面法优化桑椹不溶性膳食纤维提取工艺[J].温带林业研究,2019,2(1):54-58.
    [15] 杨青松,武阳,王白娟,等.红雪茶渣水不溶性膳食纤维的提取及其特性[J].食品工业,2017,38(6):12-15.
    [16] 樊文乐,武文洁.以提取褐藻糖胶的废渣制备膳食纤维[J].中国食物与营养,2006(4):42-44.
    [17] 马千里,裴华,王展华.玉米芯不溶性膳食纤维制备工艺的研究[J].中国酿造,2016,35(11):158-161.
    [18] Li C L,Yu S Y,Lu Y. Study on extraction of dietary fiber from potato peel by acid-base chemical method[J]. IOP Conference Series:Earth and Environmental Science,2019,267(5):052028
    [19] Gil-López D I L,Lois-Correa J A,Sánchez-Pardo M E,et al. Data supporting the production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave-assisted alkaline treatments.[J]. Data in brief,2019,24:104026.
    [20] Sun J,Zhang Z,Xiao F,et al. Ultrasound-assisted alkali extraction of insoluble dietary fiber from soybean residues[J]. IOP Conference Series:Materials Science and Engineering,2018,392(5):052005.
    [21] 何欢.花生壳膳食纤维提取工艺的研究[J].中国食品添加剂,2015(1):102-106.
    [22] 许永安,陈菲菲,吴靖娜. 红藻胶废渣提取不溶性膳食纤维工艺研究[C]//中国科协年会. 重庆:第十一届中国科协年会论文,2009:1-7.
    [23] Ma M M,Mu T H. Effects of extraction methods and particle size distribution on the structural,physicochemical,and functional properties of dietary fiber from deoiled cumin[J]. Food Chemistry,2016,194:237-246.
    [24] 范道春,朱昊伟,刘垒,等.酶法提取柚子皮中水不溶性膳食纤维的研究[J].食品工业,2019,40(2):165-168.
    [25] 王崇队,张明,杨立风,等.复合酶法提取西兰花老茎不溶性膳食纤维[J].中国果菜,2018,38(6):10-14.
    [26] 李建周,陈晓华,罗思诗.豆渣中水不溶性膳食纤维的提取及性质研究[J].食品研究与开发,2017,38(7):29-33.
    [27] Hua M,Lu J X,Qu D,et al. Structure,physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue:A potential functional ingredient.[J]. Food Chemistry,2019,286:522-529.
    [28] 杨秀芳,惠昱昱,龙园园,等.花椒籽中水不溶性膳食纤维提取工艺及其特性[J].陕西科技大学学报,2018,36(3):63-67.
    [29] 文攀,裴志胜,朱婷婷,等.黄皮果皮膳食纤维的物化性质及结构表征[J].食品科技,2020,45(5):254-260.
    [30] 姬玉梅.小麦麸皮膳食纤维提取方法研究与组分分析[J].粮食问题研究,2017(5):21-25.
    [31] 魏春光.马铃薯高品质膳食纤维生产工艺的研究[D].长春:吉林农业大学,2013.
    [32] Lin Y A,Wang H X,Rao W,et al. Structural characteristics of dietary fiber(Vigna radiata L. hull)and its inhibitory effect on phospholipid digestion as an additive in fish floss[J]. Food Control,2019,98:74-81.
    [33] 谢三都,陈惠卿,周春兰,等.橄榄渣膳食纤维理化和体外吸附特性及结构表征[J].食品与机械,2019,35(10):29-34.
    [34] 牛飞飞.果蔬膳食纤维粒径对其理化性质及加工性能的影响[D].无锡:江南大学,2016.
    [35] 张艳荣,魏春光,崔海月,等.马铃薯膳食纤维的表征及物性分析[J].食品科学,2013,34(11):19-23.
    [36] 丁莎莎,黄立新,张彩虹,等.油橄榄果渣水不溶性膳食纤维结构表征及体外吸附性能研究[J].食品工业科技,2017,38(3):108-112.
    [37] 黄晟.亚微米级小麦麸皮不溶性膳食纤维的研究[D].无锡:江南大学,2009.
    [38] Meng X M,Liu F,Xiao Y,et al. Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment[J].Elsevier,2019,3:10029.
    [39] Karaman E,Yilmaz E,Tuncel N B,et al. Physicochemical,microstructural and functional characterization of dietary fibers extracted from lemon,orange and grapefruit seeds press meals[J].Bioactive Carbohydrates and Dietary Fibre,2017,11:9-17.
    [40] 阮之阳.酶-超声联合处理植物废渣制备膳食纤维及其生物活性研究[D].广州:华南理工大学,2018.
    [41] 满永刚,郭增旺,李萌,等.超细粉碎大豆皮水不溶性膳食纤维理化特性的研究[J].农产品加工,2015(20):17-19,24.
    [42] Kim H,Lee Y,Kim Y H,et al. Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient[J]. Lwt-Food Science and Technology,2015,64(2):1071-1077.
    [43] Gómez-Ordóñez E,Jiménez-Escrig A,Rupérez P,et al. Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast.[J]. Food Research International,2010,43(9):2289-2294.
    [44] 钟雅云,杨敏,何沁峰,等.海带与小麦麸皮由来不溶性膳食纤维的酶辅助提取及其功能特性比较[J].中国食品学报,2019,19(11):124-131.
    [45] Chau C F,Wang Y T,Wen Y L. Different micronization methods significantly improve the functionality of carrot insoluble fibre[J]. Food Chemistry,2007,100(4):1402-1408.
    [46] 郭增旺,马萍,刁静静,等.超微型大豆皮水不溶性膳食纤维理化及吸附特性[J].食品科学,2018,39(5):106-112.
    [47] 王晓晶,杨亚茹,褚盼盼.葡萄籽水不溶性膳食纤维对胆固醇吸附的特性[J].食品工业,2019,40(4):115-119.
    [48] 段振.石榴皮不溶性膳食纤维的提取、体外降血脂活性研究及咀嚼片制备[D].西安:陕西师范大学,2018.
    [49] 刘静娜,庄远红.盐酸改性西瓜皮不溶性膳食纤维对亚硝酸盐的吸附作用[J].食品科学技术学报,2019,37(4):72-77.
    [50] 李刘冬,李来好,石红,等.海藻膳食纤维对雌激素吸附作用的研究[J].中国海洋药物,2005(3):1-4,25.
    [51] Yang B,Wu Q,Song X,et al. Japanese grape(Hovenia dulcis)polysaccharides:New insight into extraction,characterization,rheological properties,and bioactivities[J]. International Journal of Biological Macromolecules,2019,134:631-644.
    [52] Rodrigues D,Freitas A C,Sousa,Sérgio,et al. Chemical and structural characterization of Pholiotanameko extracts with biological properties[J]. Food Chemistry,2017,216:176-185.
    [53] 祁静. 高吸附性米糠纤维的制备及其吸附特性的研究[D].无锡:江南大学,2016.
    [54] Li L,Pan M,Pan S,et al. Effects of insoluble and soluble fibers isolated from barley on blood glucose,serum lipids,liver function and caecal short-chain fatty acids in type 2 diabetic and normal rats[J]. Food and Chemical Toxicology,2020,135:110937.
    [55] 孙海燕,刘冬.豆渣膳食纤维对2型糖尿病大鼠血糖及血脂的影响[J].西北药学杂志,2010,25(4):278-280
    [56] Weickert M O,Pfeiffer A F H. Metabolic effects of dietary fiber consumption and prevention of diabetes[J]. Journal of Nutrition,2008,138(3):439-442.
    [57] Chandalia M,Garg A,Lutjohann D,et al. Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus[J].The New England Journal of Medicine,2000,342(19):1392-1398.
    [58] 郑琼莉,祝炜.高脂血症[M].北京:中国医药科技出版社,2008.
    [59] 张静,胡新中,李俊俊,等.燕麦β-葡聚糖与沙蒿胶多糖对菌群人源化小鼠生理及肠道微生物调节比较研究[J].食品科学,2015,36(9):146-153.
    [60] 付慧,汪秋宽,何云海,等.多肋藻渣膳食纤维对小鼠降血脂作用的研究[J].大连海洋大学学报,2012,27(3):200-204.
    [61] 李凤.超高压处理对大豆膳食纤维的改性[J].大豆科学,2008(1):141-144.
    [62] 李雁,熊明洲,尹丛林,等.红薯渣不溶性膳食纤维超高压改性[J].农业工程学报,2012,28(19):270-278.
    [63] Fan X,Li M,Lan X H,et al. Modification of dietary fibers from purple-fleshed potatoes(Heimeiren)with high hydrostatic pressure and high pressure homogenization processing:A comparative study[J]. Innovative Food Science and Emerging Technologies,2017,42:157-164.
    [64] 郭武汉,关二旗,卞科.超微粉碎技术应用研究进展[J]. 粮食与饲料工业,2015(5):38-40.
    [65] 王安建,魏书信,侯传伟.超微粉碎改性玉米皮膳食纤维技术研究[J].食品科技,2010,35(9):194-196.
    [66] 李伦,张晖,王兴国,等.超微粉碎对脱脂米糠膳食纤维理化特性及组成成分的影响[J].中国油脂,2009,34(2):56-59.
    [67] 张俊华,宋海农,林鹿,等.高压均质化处理对微纤化纤维素性质的影响[J].纤维素科学与技术,2009,17(3):7-11

    ,18.
    [68] 丁莎莎,黄立新,张彩虹,等.高压均质和胶体磨改性对油橄榄果渣水不溶性膳食纤维性能的影响[J].食品与机械,2017,33(8):10-13.
    [69] 安玉敏.改性方式对胡麻不溶性膳食纤维理化功能特性及结构的影响[D].临汾:山西师范大学,2019.
    [70] 田成.不溶性豆渣膳食纤维改性工艺及物化特性研究[D].恩施:湖北民族学院,2010.
    [71] Qi J,Li Y,Masamba K G,et al. The effect of chemical treatment on the In vitro hypoglycemic properties of rice bran insoluble dietary fiber[J]. Food Hydrocolloids,2016,52(JAN.):699-706.
    [72] 王利军.蔗渣半纤维素化学改性及其吸附重金属的研究[D].南宁:广西大学,2013.
    [73] Abdel-Halim E S. Chemical modification of cellulose extracted from sugarcane bagasse:Preparation of hydroxyethyl cellulose[J]. Arabian Journal of Chemistry,2014,7(3):362-371.
    [74] 黄纪念,孙强,王长虹,等.羧甲基化法制备高持水力麦麸膳食纤维研究[J].中国粮油学报,2012,27(6):94-100.
    [75] 孙强,黄纪念,芦鑫,等.接枝化改性对麦麸膳食纤维持水力影响的研究[J]. 食品工业科技,2011(12):168-172.
    [76] 陈雪峰,邱尹琬,刘宁,等.一种挤压制备硫酸酯化水溶性膳食纤维的方法:CN201410653995.1[P].2015-03-25.
    [77] 丁莎莎,黄立新,张彩虹,等.膳食纤维的制备、性能测定及改性的研究进展[J].食品工业科技,2016,37(8):381-386.
    [78] Zhou X L,Qian Y F,Zhou Y M,et al. Effect of enzymatic extraction treatment on physicochemical properties,microstructure and nutrient composition of tartary buckwheat bran:A new source of antioxidant dietary fiber[J]. Advanced Materials Research,2011,396-398:2052-2059.
    [79] 野大川.长白山野生榛仁粕膳食纤维制备及改性研究[D].吉林:延边大学,2018.
    [80] 刘丽娜,傅曼琴,徐玉娟,等.玉米芯膳食纤维的复合酶法改性工艺优化[J].广东农业科学,2019,46(8):138-145.
    [81] 赵梅.枣渣膳食纤维酶法改性工艺及相关性质研究[D]. 无锡:江南大学,2014.
    [82] Yu G Y,Bei J,Zhao J,et al. Modification of carrot(Daucus carota Linn. var. Sativa Hoffm.)pomace insoluble dietary fiber with complex enzyme method,ultrafine comminution,and high hydrostatic pressure[J]. Food Chemistry,2018,257:333-340.
    [83] Luo X L,Wang Q,Dong Y F,et al. Modification of insoluble dietary fibers from bamboo shoot shell:Structural characterization and functional properties[J]. International Journal of Biological Macromolecules,2018,120:1461-1467.
    [84] Lebesi D M,Tzia C. Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes[J]. Innovative Food Science and Emerging Technologies,2012,13:207-214.
    [85] 程力,廖瑾,顾正彪,等.酶法处理马铃薯渣对其功能性质的影响[J]. 食品工业科技,2015,36(5):118-122.
    [86] 钟先锋,黄伟志,黄桂东,等.物理改性对燕麦麸皮不溶性膳食纤维理化特性的影响[J].食品工业科技,2017,38(23):35-39.
    [87] Ma M,Mu T.Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure[J]. Carbohydrate Polymers,2016,136:87-94.
    [88] González-Soto R A,Mora-Escobedo R,Hernández-Sánchez H,et al. Extrusion of banana starch:characterization of the extrudates[J]. Journal of the Science of Food and Agriculture,2007,87(2):348-356.
    [89] Djurle S,Andersson A A M,Andersson R. Milling and extrusion of six barley varieties,effects on dietary fibre and starch content and composition[J]. Journal of Cereal Science,2016,72:146-152.
    [90] 马梦梅.孜然膳食纤维改性及降血糖活性研究[D].北京:中国农业科学院,2016.
    [91] Ling Y,Tian L,Liu C H,et al. Effects of high hydrostatic pressure and superfine grinding treatment on physicochemical/functional properties of pear pomace and chemical composition of its soluble dietary fibre[J]. LWT,2019,107:171-177.
    [92] 孙杰,韩苗苗,龚超,等.莲蓬膳食纤维的高温改性及其理化和应用特性研究[J].食品工业科技,2017,38(2):141-145.
    [93] 陶春生,陈存社,王克俭.挤压改性麦麸膳食纤维对面条品质的影响[J].食品科技,2017,42(9):132-136.
    [94] 王彪.青稞膳食纤维的改性及其应用研究[D].安徽:安徽工程大学,2019.
    [95] 吕远.大豆膳食纤维的改性及其在烘焙食品中的应用[D].上海:华东师范大学,2013.
    [96] 方东亚.改性笋头膳食纤维的结构、功能性质及在酸奶中的应用研究[D].福建:福建农林大学,2019.
    [97] 宋玉.竹笋膳食纤维的改性及在中式香肠中的应用研究[D].贵州:贵州大学,2018.
    [98] 令博.葡萄皮渣膳食纤维的改性及其生理功能和应用研究[D].重庆:西南大学,2012.
    [99] Dai B N,Huang S Y,Deng Y. Modified insoluble dietary fibers in okara affect body composition,serum metabolic properties,and fatty acid profiles in mice fed high-fat diets:An NMR investigation[J]. Food Research International(Ottawa,Ont.),2019,116:1239-1246.
    [100] Wang C F,Song R Z,Wei S Q,et al. Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties[J]. LWT,2020,125:109220.
  • 加载中
计量
  • 文章访问数:  4
  • HTML全文浏览量:  0
  • PDF下载量:  2
  • 被引次数: 0
出版历程
  • 收稿日期:  2020-07-28

目录

    /

    返回文章
    返回

    重要通知

    从2020年12月23日起,若所投稿件的参考文献为中文,则需补充此中文参考文献的英文格式,特此通知。