Abstract: Dietary fiber, known as the seventh nutrient, is an important raw material of function foods with a wide range of physical and chemical properties and physiological functions. Mucopolysaccharides are a kind of dietary fiber which is viscous in liquids. This article mainly reviews recent studies on dietary fiber viscosity, including the basic concepts, the measurement instruments and methods, and the influencing factors, and it summarizes the physiological functions of dietary fiber (mainly mucopolysaccharides), such as regulating blood glucose response, lowering blood lipids, affecting intestinal enzyme activities and digestibility and laxative effects. These advances can provide a scientific basis and rationale for future in-depth studies on the viscosity characteristics and physiological activity of dietary fiber and for its application in the food industry.

Key words: dietary fiber, viscosity, determination of viscosity, mucopolysaccharide, physiological function