›› 2011, Vol. 23 ›› Issue (2): 0-426.

• 综述 •    

食用菌膳食纤维研究进展

吕国英,张作法,潘慧娟,范雷法*   

  1. 浙江省农业科学院 园艺研究所,浙江 杭州 310021
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2011-03-25 发布日期:2011-03-25

Research advances on mushroom dietary fiber

LU Guo-ying;ZHANG Zuo-fa;PAN Hui-juan;FAN Lei-fa*   

  1. Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
  • Received:1900-01-01 Revised:1900-01-01 Online:2011-03-25 Published:2011-03-25

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。

关键词: 食用菌, 膳食纤维, 生物活性, 改性

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.

Key words: mushroom, dietary fiber, bioactivity, modification