College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
Crit Rev Food Sci Nutr. 2024;64(22):7895-7915. doi: 10.1080/10408398.2023.2193651. Epub 2023 Mar 30.
There is increasing attention on the modification of dietary fiber (DF), since its effective improvement on properties and functions of DF. Modification of DF can change their structure and functions to enhance their bioactivities, and endow them with huge application potential in the field of food and nutrition. Here, we classified and explained the different modification methods of DF, especially dietary polysaccharides. Different modification methods exert variable effects on the chemical structure of DF such as molecular weight, monosaccharide composition, functional groups, chain structure, and conformation. Moreover, we have discussed the change in physicochemical properties and biological activities of DF, resulting from alterations in the chemical structure of DF, along with a few applications of modified DF. Finally, we have summarized the modified effects of DF. This review will provide a foundation for further studies on DF modification and promote the future application of DF in food products.
人们越来越关注膳食纤维（DF）的改性，因为它可以有效改善 DF 的性质和功能。DF 的改性可以改变其结构和功能，从而增强其生物活性，并赋予它们在食品和营养领域的巨大应用潜力。在这里，我们对 DF，特别是膳食纤维的不同改性方法进行了分类和解释。不同的改性方法对 DF 的化学结构（如分子量、单糖组成、官能团、链结构和构象）产生不同的影响。此外，我们还讨论了由于 DF 化学结构的改变而导致的 DF 物理化学性质和生物活性的变化，以及改性 DF 的一些应用。最后，我们总结了 DF 的改性效果。本综述将为进一步研究 DF 的改性提供基础，并促进 DF 在食品中的未来应用。
