文献类型：期刊文献

英文题名：Preparation and characterization of Goji berry edible gel from its boiling water extract

作者：Wang, Hailin[1];Han, Huan[1];Rao, Pingfan[1];Ke, Lijing[1];Zhou, Jianwu[1];Ding, Wei[1];Shang, Xiaoya[2]

第一作者：Wang, Hailin

通讯作者：Rao, PF[1]

机构：[1]Zhejiang Gongshang Univ, Food Nutr Sci Ctr, Sch Food Sci & Biotechnol, 1st Lab Bldg,149 Jiaogong Rd, Hangzhou 310012, Peoples R China;[2]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing, Peoples R China

第一机构：Zhejiang Gongshang Univ, Food Nutr Sci Ctr, Sch Food Sci & Biotechnol, 1st Lab Bldg,149 Jiaogong Rd, Hangzhou 310012, Peoples R China

通讯机构：[1]corresponding author), Zhejiang Gongshang Univ, Food Nutr Sci Ctr, Sch Food Sci & Biotechnol, 1st Lab Bldg,149 Jiaogong Rd, Hangzhou 310012, Peoples R China.

年份：2022

卷号：46

期号：1

外文期刊名：JOURNAL OF FOOD PROCESSING AND PRESERVATION

收录：;EI(收录号：20214511118726);Scopus(收录号：2-s2.0-85118486086);WOS:【SCI-EXPANDED(收录号:WOS:000714532600001)】；

基金：This work was supported by the National Key Research and Development Plan of China (2016YFD0400202)

语种：英文

外文关键词：Rheology - Viscosity - Fruits

摘要：A new source of hydrogel with potential industrial application was found in Goji berry (GB) soup. The effect of preparation conditions and different salt ions (Ca2+, Na+, Mg2+) at different concentrations (3, 6, 9, and 12 mM) on the rheological properties of Goji berry gel (G-GB) was investigated. Increases in the boiling extraction time, solid-liquid ratio, temperature, and redissolve ratio of G-GB to ultrapure water of G-GB increased the elastic (GMODIFIER LETTER PRIME) and viscous (G") modulus. Ca2+ and Mg2+ could promote the apparent viscosity, GMODIFIER LETTER PRIME, and G". However, Na+ minimally affected the apparent viscosity, but it decreased the GMODIFIER LETTER PRIME and G". Na+ and Mg2+ increased the thixotropy with increasing concentration, whereas Ca2+ first increased and then decreased thixotropy. These results indicate that G-GB from the boiling water extract exhibited different rheological properties under different conditions and can be used as a novel processing product of GB in the food industries. Novelty impact statement As a new approach to exploitation of popular healthy food of Goji berry (GB), a tasty edible gel (G-GB) with different rheological properties could be prepared from the boiling water extract, indicating a possibility of developing a novel processed product of GB for the food industries.