摘 要
随着全球对健康和可持续饮食的关注日益增加，植物基食品因其丰富的营养成分和环境友好特性受到广泛关注，而其中的膳食纤维作为关键功能性成分，在改善食品质地、增强营养价值以及调节人体代谢方面具有重要作用。然而，天然膳食纤维存在溶解性差、稳定性低等问题，限制了其在植物基食品中的应用效果。本研究旨在通过多种改性技术提升膳食纤维的功能特性，以满足植物基食品开发的需求。研究选取了几种典型植物源膳食纤维为原料，采用物理法（如高压均质、超声波处理）、化学法（如酯化、醚化反应）和生物法（如酶解、微生物发酵）对其进行系统改性，并结合现代分析手段对其结构特征、理化性质及功能特性进行了全面表征。结果表明，不同改性方法能够显著改变膳食纤维的分子量分布、表面形态及晶体结构，从而有效提高其溶解性、持水能力和抗氧化活性等关键功能属性。特别是生物酶解与化学修饰相结合的复合改性策略表现出优异的效果，不仅保留了膳食纤维的天然特性，还赋予其更广泛的适用性。本研究的创新点在于提出了基于多尺度结构调控的膳食纤维改性理论，为植物基食品中膳食纤维的高效利用提供了新思路。研究成果可为开发高附加值植物基食品及功能性配料奠定理论和技术基础，同时对推动食品工业向绿色、健康方向发展具有重要意义。
关键词：膳食纤维改性；植物基食品；功能特性提升；多尺度结构调控；复合改性策略
Abstract
With the increasing global attention on health and sustainable diets, plant-based foods have gained significant interest due to their rich nutritional composition and environmental friendliness. Among their key functional components, dietary fiber plays a crucial role in improving food texture, enhancing nutritional value, and regulating human me tabolism. However, natural dietary fibers are often limited in plant-based food applications due to issues such as poor solubility and low stability. This study aims to enhance the functional properties of dietary fibers through various modification techniques to meet the requirements for plant-based food development. Several typical plant-derived dietary fibers were selected as raw materials and systematically modified using physical methods (such as high-pressure homogenization and ultrasonic treatment), chemical methods (such as esterification and etherification reactions), and biological methods (such as enzymatic hydrolysis and microbial fermentation). Modern analytical techniques were employed to comprehensively characterize their structural features, physicochemical properties, and functional characteristics. The results demonstrated that different modification approaches could significantly alter the molecular weight distribution, surface morphology, and crystalline structure of dietary fibers, thereby effectively improving critical functional attributes such as solubility, water-holding capacity, and antioxidant activity. Notably, a combined modification strategy involving bio-enzymatic hydrolysis and chemical modification exhibited excellent performance, not only preserving the natural characteristics of dietary fibers but also endowing them with broader applicability. The innovation of this study lies in proposing a dietary fiber modification theory based on multi-scale structural regulation, providing new insights into the efficient utilization of dietary fibers in plant-based foods. The research findings can establish a theoretical and technical foundation for the development of high-value-added plant-based foods and functional ingredients, while also contributing significantly to promoting the green and healthy development of the food industry.
Keywords: Dietary Fiber Modification; Plant-Based Foods; Functional Properties Enhancement; Multi-Scale Structural Regulation; Composite Modification Strategy
目 录
1绪论 1
1.1植物基食品与膳食纤维改性背景 1
1.2膳食纤维改性技术的研究意义 1
1.3国内外研究现状分析 1
1.4本文研究方法与技术路线 2
2膳食纤维改性技术的理论基础 2
2.1膳食纤维的基本特性与功能 2
2.2改性技术对膳食纤维的影响机制 3
2.3物理改性技术的理论依据 3
2.4化学改性技术的作用原理 4
2.5生物改性技术的科学基础 4
3植物基食品中膳食纤维改性技术的应用研究 5
3.1物理改性在植物基食品中的应用 5
3.2化学改性对植物基食品品质的影响 5
3.3生物改性技术在植物基食品中的实践 6
3.4不同改性技术的对比分析 6
3.5改性技术对植物基食品功能性的影响 7
4膳食纤维改性技术的优化与挑战 7
4.1改性技术的优化策略研究 7
4.2改性过程中存在的技术难题 7
4.3环保与可持续性在改性技术中的考量 8
4.4消费者接受度对改性技术的影响 8
4.5未来发展方向与潜在突破 9
结论 9
参考文献 11
致 谢 12
