食品中膳食纤维的生理功能及稳定性研究

食品中膳食纤维的生理功能及稳定性研究

摘  要
食品中膳食纤维因其独特的生理功能和健康效益,近年来受到广泛关注。膳食纤维不仅能够促进肠道蠕动、改善便秘,还具有调节血糖、血脂及预防肥胖等作用。然而,其在加工、储存过程中的稳定性问题仍未得到充分解决,影响了其在食品工业中的应用。本研究旨在探讨不同类型膳食纤维的生理功能及其在多种条件下的稳定性表现。通过体外模拟消化实验、动物实验及体外培养细胞模型,系统评估了可溶性纤维与不可溶性纤维的生理活性差异。结果表明,可溶性纤维在调节血糖和血脂方面表现出更显著的效果,而不可溶性纤维则在促进肠道健康方面更具优势。此外,研究还发现,高温、酸碱环境及氧化应激等因素对膳食纤维的结构和功能具有显著影响,其中可溶性纤维在酸性条件下的稳定性优于不可溶性纤维。

关键词:膳食纤维;生理功能;稳定性


STUDY ON THE PHYSIOLOGICAL FUNCTION AND STABILITY OF DIETARY FIBER IN FOOD

ABSTRACT
Dietary fiber in food has received much attention in recent years due to its unique physiological functions and health benefits. Dietary fiber can not only promote intestinal peristalsis, improve constipation, but also have the effect of regulating blood sugar, blood fat and preventing obesity. However, its stability problem in the processing and storage process has not been fully solved, affecting its application in the food industry. This study aimed to investigate the physiological functions of different types of dietary fiber and their stability performance under multiple conditions. The differences in physiological activity of soluble and insoluble fibers were systematically evaluated by in vitro simulated digestion experiments, animal experiments and in vitro cultured cell models. The results showed that soluble fiber showed a more significant effect in regulating blood glucose and blood lipids, while insoluble fiber showed more advantages in promoting intestinal health. In addition, it was also found that factors such as high temperature, acid and alkali environment and oxidative stress have a significant impact on the structure and function of dietary fiber, in which soluble fiber has better stability than insoluble fiber under acidic conditions.

KEY WORDS:Dietary fiber; physiological function; stability


目  录
摘  要 I
ABSTRACT II
第1章 绪论 1
1.1 研究背景及意义 1
1.2 研究目的和内容 1
第2章 膳食纤维的定义与分类 2
2.1 膳食纤维的化学结构与分类 2
2.2 不同来源膳食纤维的特性分析 2
2.3 膳食纤维在食品中的应用现状 3
第3章 膳食纤维的生理功能研究 4
3.1 膳食纤维对肠道健康的促进作用 4
3.2 膳食纤维与血糖调控的关系 4
3.3 膳食纤维在体重管理中的作用机制 5
第4章 膳食纤维的稳定性及其影响因素 6
4.1 膳食纤维在加工过程中的稳定性变化 6
4.2 温度和pH对膳食纤维稳定性的影响 6
4.3 不同食品体系中膳食纤维的稳定性研究 7
第5章 结论 8
参考文献 9
致  谢 10
扫码免登录支付
原创文章,限1人购买
是否支付30元后完整阅读并下载?

如果您已购买过该文章,[登录帐号]后即可查看

已售出的文章系统将自动删除,他人无法查看

阅读并同意:范文仅用于学习参考,不得作为毕业、发表使用。

×
请选择支付方式
虚拟产品,一经支付,概不退款!