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食品研究与开发:2017,38(14):192-195
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不同热处理下燕麦膳食纤维的结构变化及其对胃肠道健康的影响
董吉林1,2,杨媚1,2,申瑞玲1,2,*
(1.郑州轻工业学院 食品与生物工程学院,河南 郑州 450000;2.食品生产与安全河南省协同创新中心,河南 郑州 450000)
Structure Changes of Oat Dietary Fiber during Different Thermal Processing and Their Effects on Gastrointestinal Tract Health
DONG Ji-lin1,2, YANG Mei1,2, SHEN Rui-ling1,2,*
(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, Henan,China; 2. Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450000, Henan, China)
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本文已被:浏览 7689次   下载 4315
投稿时间:2016-10-25    
中文摘要: 全谷物膳食纤维(Dietary Fiber , DF)结构变化是影响胃肠道健康的重要因素,燕麦是一种含有丰富 DF 的 健康全谷。一系列研究表明热加工可以影响 DF 的结构性质,但不同热加工方式下全谷燕麦膳食纤维的结构变化 及其对胃肠道健康的影响鲜见系统研究。 综述不同热加工方式下全谷燕麦膳食纤维的结构变化及其胃肠道健康 效应的影响。
Abstract:The whole grain dietary fiber structures are an important factor affecting the gastrointestinal health, oats is a healthy whole grain rich in dietary fiber. Studies have shown that thermal processing can affect the characteristics and structures of the DF, however, the structural changes of the whole-grain oats DF with differ- ent thermal processing methods and its impact on the gastrointestinal health have been rarely studied. This paper reviews the mechanism of thermal processing causing oats DF structural changes, express the relationship of DF structure and gastrointestinal healthy.
文章编号:201714041     中图分类号:    文献标志码:A
基金项目:国家自然科学基金项目(31671856)
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