Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food
Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040014 |
| _version_ | 1827364535147692032 |
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| author | Chenxi YANG Peipei ZHANG Yang XU Siyi PAN |
| author_facet | Chenxi YANG Peipei ZHANG Yang XU Siyi PAN |
| author_sort | Chenxi YANG |
| collection | DOAJ |
| description | Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future. |
| first_indexed | 2024-03-08T08:11:42Z |
| format | Article |
| id | doaj.art-9d552efb7471426eab214815eb10ed82 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-08T08:11:42Z |
| publishDate | 2024-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-9d552efb7471426eab214815eb10ed822024-02-02T08:40:58ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-02-0145434235310.13386/j.issn1002-0306.20230400142023040014-4Physiological Function of Fermented Modified Dietary Fiber and Its Application in FoodChenxi YANG0Peipei ZHANG1Yang XU2Siyi PAN3College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaSoluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040014dietary fibermodificationfermentationphysiological functionfood applications |
| spellingShingle | Chenxi YANG Peipei ZHANG Yang XU Siyi PAN Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food Shipin gongye ke-ji dietary fiber modification fermentation physiological function food applications |
| title | Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food |
| title_full | Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food |
| title_fullStr | Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food |
| title_full_unstemmed | Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food |
| title_short | Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food |
| title_sort | physiological function of fermented modified dietary fiber and its application in food |
| topic | dietary fiber modification fermentation physiological function food applications |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040014 |
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