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Volume 42 Issue 3
Jan.  2021
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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
shu

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

  • College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China

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  • Received Date: July 27, 2020
  • Available Online: February 02, 2021
    Graphical Abstract
    • Abstract
  • A reasonable intake of dietary fiber is essential for maintaining the health of the body.In order to develop dietary fiber-fortified foods that take into account nutrition,sensory and health,the separation,extraction and modification of insoluble dietary fiber(IDF)has attracted wide spread attention in recent years.A large number of studies have used physical forces,chemical reactions or enzymatic hydrolysis to enhance the functionality of dietary fiber with respect to food processing and nutrition and health.The modified IDF as an added ingredient showed positive impact on food processing,product quality and health effects,and is beneficial to the development of various dietary fiber-enhanced products.This article summarized the latest research progress on the extraction,modification and application of IDF,in order to provide references for regulating functional properties of dietary fiber and developing high-quality functional foods.
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