Dietary fibre enrichment in foods for targeted health benefits: relating physical and physiological properties of hydrocolloids

亲水胶体(主要是可溶性非淀粉多糖)是一种多功能的天然食品成分或添加成分。它们通过其大分子行为，以粘性、凝胶性和胶体稳定性等物理属性的形式向食品提供技术功能。与此同时，这些亲水胶体作为膳食纤维，对健康有多种好处，包括增加饱腹感，餐后血糖下降，通过胆汁酸结合降低血液胆固醇水平，在结肠发酵产生短链脂肪酸，降低结直肠癌的发病率，以及许多其他健康好处。在加拿大，我们平均只摄入推荐量的一半膳食纤维(可溶和不可溶)，因此在食物中补充有益纤维是一个重要和可行的健康促进策略，因为增加全谷物、豆类、蔬菜和水果(我们主要的天然膳食来源)的消费不太可能弥补现代饮食中的这一不足。

Hydrocolloids (mostly soluble, non-starch polysaccharides) are multi-functional natural food components or added ingredients. They deliver technological functionality to foods in the form of physical attributes like viscosity, gelation, and colloidal stability through their macromolecular behaviour. At the same time, these hydrocolloids act as dietary fibre and deliver a multitude of health benefits, including increased satiety, blood glucose attenuation after consumption of a meal, reduction in blood cholesterol levels through bile acid binding, fermentation in the colon to produce short-chain fatty acids, reduced incidence of colorectal cancers, and many other health benefits. In Canada, on average we only consume half of the recommended amount of dietary fibre (soluble and insoluble), so supplementation of beneficial fibres into foods is an important and viable health-promoting strategy as it is unlikely that enhanced consumption of whole grains, legumes, vegetables and fruits (our principal natural dietary sources) can make up this deficiency in the modern diet.