膳食纤维改性方法研究进展OA

This article systematically reviews the research progress in modification technologies of dietary fiber,focusing on the analy-sis of action mechanisms and changes in functional properties of physical,chemical,biological,and combined modification methods.Physical modification enhances solubility and hydration capacity by disrupting fiber crystalline structures through high temperature,high pressure,or mechanical forces.Chemical modification improves hydrophilicity and adsorption performance by introduction functional groups(such as carboxymethyl and acetyl groups).Biological modification increases soluble dietary fiber content by degrading macromo-lecular structures through enzymatic hydrolysis or microbial fermentation.Synergistic modification optimizes comprehensive performance through the collaborative effects of multiple technologies.Research demonstrates significant improvements in water-holding capacity,swell-ing capacity,antioxidant activity,and hypoglycemic/hypolipidemic activities of modified dietary fiber.However,challenges persist,inclu-ding poor raw material adaptability,high costs in scaling up,and insufficient safety evaluations.This article further elaborates on the im-pact of different modification methods on the functional activities of dietary fiber,including hypoglycemic,hypolipidemic,and antioxidant effects,as well as the regulation of gut microbiota.It also addresses safety evaluations of modified dietary fibers.The research aims to es-tablish a scientific basis for advancing their applications in functional foods,precision medicine,and related fields.