Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food

Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical...
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Autor*in:	Chenxi YANG [verfasserIn] Peipei ZHANG [verfasserIn] Yang XU [verfasserIn] Siyi PAN [verfasserIn]

Format:	E-Artikel
Sprache:	Chinesisch

Erschienen:	2024

Schlagwörter:	dietary fiber modification fermentation physiological function food applications

Übergeordnetes Werk:	In: Shipin gongye ke-ji - The editorial department of Science and Technology of Food Industry, 2022, 45(2024), 4, Seite 342-353
Übergeordnetes Werk:	volume:45 ; year:2024 ; number:4 ; pages:342-353

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DOI / URN:	10.13386/j.issn1002-0306.2023040014

Katalog-ID:	DOAJ09596553X

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520			\|a Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future.
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allfields	10.13386/j.issn1002-0306.2023040014 doi (DE-627)DOAJ09596553X (DE-599)DOAJ9d552efb7471426eab214815eb10ed82 DE-627 ger DE-627 rakwb chi TP368-456 Chenxi YANG verfasserin aut Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future. dietary fiber modification fermentation physiological function food applications Food processing and manufacture Peipei ZHANG verfasserin aut Yang XU verfasserin aut Siyi PAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 45(2024), 4, Seite 342-353 (DE-627)DOAJ000150428 10020306 nnns volume:45 year:2024 number:4 pages:342-353 https://doi.org/10.13386/j.issn1002-0306.2023040014 kostenfrei https://doaj.org/article/9d552efb7471426eab214815eb10ed82 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040014 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 45 2024 4 342-353
spelling	10.13386/j.issn1002-0306.2023040014 doi (DE-627)DOAJ09596553X (DE-599)DOAJ9d552efb7471426eab214815eb10ed82 DE-627 ger DE-627 rakwb chi TP368-456 Chenxi YANG verfasserin aut Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future. dietary fiber modification fermentation physiological function food applications Food processing and manufacture Peipei ZHANG verfasserin aut Yang XU verfasserin aut Siyi PAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 45(2024), 4, Seite 342-353 (DE-627)DOAJ000150428 10020306 nnns volume:45 year:2024 number:4 pages:342-353 https://doi.org/10.13386/j.issn1002-0306.2023040014 kostenfrei https://doaj.org/article/9d552efb7471426eab214815eb10ed82 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040014 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 45 2024 4 342-353
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abstract	Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future.
abstractGer	Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future.
abstract_unstemmed	Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future.
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up_date	2024-07-03T17:37:03.284Z
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However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it. Traditional modification methods such as physical and chemical methods have the disadvantages of high cost, high energy consumption and environmental pollution. Enzymes produced by microorganisms are able to break the glycosidic bond of macromolecules and convert insoluble macromolecules into soluble dietary fiber. Therefore, fermentation is a low-cost, low energy consumption, green and pollution-free new modification method. This article systematically explains the principle of fermentation modification and the factors that affect the modification effect, such as inoculation amount, temperature, pH and so on, then it introduces the physiological function of dietary fiber by fermentation modification and its application in food products such as flour products, dairy products, meat products, providing theoretical basis for further development and utilization of dietary fiber in the future.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">dietary fiber</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">modification</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">fermentation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">physiological function</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">food applications</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Peipei ZHANG</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Yang XU</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Siyi PAN</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Shipin gongye ke-ji</subfield><subfield code="d">The editorial department of Science and Technology of Food Industry, 2022</subfield><subfield code="g">45(2024), 4, Seite 342-353</subfield><subfield code="w">(DE-627)DOAJ000150428</subfield><subfield code="x">10020306</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:45</subfield><subfield code="g">year:2024</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:342-353</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.13386/j.issn1002-0306.2023040014</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/9d552efb7471426eab214815eb10ed82</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040014</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1002-0306</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">45</subfield><subfield code="j">2024</subfield><subfield code="e">4</subfield><subfield code="h">342-353</subfield></datafield></record></collection>
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