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 imperativ...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021020237 |
| _version_ | 1798017446348587008 |
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| author | Li WANG Jingjing KANG |
| author_facet | Li WANG Jingjing KANG |
| author_sort | Li WANG |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T16:07:14Z |
| format | Article |
| id | doaj.art-5edb0711392b46c9be7cadc0bbb9c3cd |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:07:14Z |
| publishDate | 2022-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-5edb0711392b46c9be7cadc0bbb9c3cd2022-12-22T04:14:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-03-0143640040910.13386/j.issn1002-0306.20210202372021020237-6Application of Fermentation Technology in Modification of Dietary FiberLi WANG0Jingjing KANG1The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, ChinaThe Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, ChinaActing 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021020237dietary fiberfermentation technologymodificationphysical and chemical propertiesfunctional propertiesapplication |
| spellingShingle | Li WANG Jingjing KANG Application of Fermentation Technology in Modification of Dietary Fiber Shipin gongye ke-ji dietary fiber fermentation technology modification physical and chemical properties functional properties application |
| title | Application of Fermentation Technology in Modification of Dietary Fiber |
| title_full | Application of Fermentation Technology in Modification of Dietary Fiber |
| title_fullStr | Application of Fermentation Technology in Modification of Dietary Fiber |
| title_full_unstemmed | Application of Fermentation Technology in Modification of Dietary Fiber |
| title_short | Application of Fermentation Technology in Modification of Dietary Fiber |
| title_sort | application of fermentation technology in modification of dietary fiber |
| topic | dietary fiber fermentation technology modification physical and chemical properties functional properties application |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021020237 |
| work_keys_str_mv | AT liwang applicationoffermentationtechnologyinmodificationofdietaryfiber AT jingjingkang applicationoffermentationtechnologyinmodificationofdietaryfiber |