| 食用菌膳食纤维研究进展 |
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| 引用本文： | 吕国英,张作法,潘慧娟,范雷法.食用菌膳食纤维研究进展[J].浙江农业学报,2011,23(2):0. |
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| 作者姓名： | 吕国英 张作法 潘慧娟 范雷法 |
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| 作者单位： | 浙江省农业科学院 园艺研究所,浙江 杭州 310021 |
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| 基金项目： | 浙江省科技厅科技计划面上项目 |
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| 摘 要： | 食用菌作为一种新的膳食纤维资源,具有广阔的开发前景。文章综述了食用菌膳食纤维的组成、生理活性、提取方法和改性方面的研究进展,并提出了目前食用菌膳食纤维研究与开发中存在的问题及今后发展的方向。
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| 关 键 词： | 食用菌 膳食纤维 生物活性 改性 |
Research advances on mushroom dietary fiber |
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| LU Guo-ying,ZHANG Zuo-fa,PAN Hui-juan,FAN Lei-fa.Research advances on mushroom dietary fiber[J].Acta Agriculturae Zhejiangensis,2011,23(2):0. |
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| Authors: | LU Guo-ying ZHANG Zuo-fa PAN Hui-juan FAN Lei-fa |
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| Institution: | Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
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| Abstract: | Mushrooms have been treated as a potential new source in the development of dietary fiber.Some new research advances on mushroom dietary fiber were briefly reviewed in this paper,involving their composition,bioactivity,preparation methods and modification.Developments were discussed and the future development directions on edible mushroom dietary fiber were also suggested. |
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| Keywords: | mushroom dietary fiber bioactivity modification |
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