The difference in chemical composition, functional properties and structure of dietary fibers which was made by different methods were compared in this paper. The results showed that the protein and SDF contents in dietary fibers prepared by enzymatic and fermentation methods were obviously higher than that prepared by acid and alkali treated methods, that the obvious difference on water holding and oil holding capacity within three dietary fiber prepared by different methods was observed, but the difference of its swelling capacity and cation exchange capacity were unremarkable. The results o...
