China Dairy ›› 2026, Vol. 0 ›› Issue (3): 131-139.doi: 10.12377/1671-4393.26.03.18
• DAIRY INDUSTRY • Previous Articles Next Articles
Research Analysis and Exploration of Products Combining Wolfberry and Milk
WU Hongjun1, HUANG Xue1, SHA Jiao2, MA Haorui2, SHU Qin2, LIU Yongfeng2,*
- 1. Ningxia Xiajin Dairy Group Co.,Ltd.,Wuzhong Ningxia 751101;
2. College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an Shaanxi 710062
| [1] Qian D,Ji R F,Gao W,et al.Advances in research on relationships among Lycium species and origin of cultivated Lycium in China[J].Zhongguo Zhongyao Zazhi,2017,42(17):3282-3285. [2] Kulczyński B,Gramza-Michałowska A.Goji Berry(Lycium barbarum):Composition and health effects-a Review[J].Polish Journal of Food and Nutrition Sciences,2016,66(2):67-75. [3] Ma R H,Zhang X X,Ni Z J,et al.Lycium barbarum(Goji)as functional food: a review of its nutrition,phytochemical structure,biological features,and food industry prospects[J].Critical Reviews in Food Science and Nutrition,2023,63(30):10621-10635. [4] 张琦,朱绚绚,熊佳丽,等.枸杞营养功能特性及其产品开发现状[J].食品与发酵工业,2024,50(15):398-408. [5] 兰天,段国珍,祁有朝等.黑果枸杞和黄果枸杞的广泛靶向代谢组学分析[J].食品科学,2024,45(12):52-58. [6] Islam T,Yu X,Badwal T S,et al.Comparative studies on phenolic profiles,antioxidant capacities and carotenoid contents of red goji berry(Lycium barbarum)and black goji berry(Lycium ruthenicum)[J].Chemistry Central Journal,2017,11(1):59. [7] Masci A,Carradori S,Casadei M A,et al.Lycium barbarum polysaccharides: Extraction,purification,structural characterisation and evidence about hypoglycaemic and hypolipidaemic effects. A review[J].Food Chemistry,2018,254):377-389. [8] Vidović B B,Milinčić D D,Marčetić M D,et al.Health benefits and applications of goji berries in functional food products development:A review[J].Antioxidants,2022,11(2):248. [9] 刘冰,马静钰,李婷,等.提取温度对黑果枸杞多糖理化特性及抗氧化、免疫调节活性的影响[J].食品工业科技,2025,46(3):60-70. [10] 松伟,段昊,赵健,等.枸杞原料在缓解视疲劳保健食品中的应用[J].食品科技,2023,48(8):59-64. [11] Miranda M R,Vestuto V,Amodio G,et al.Antitumor mechanisms of lycium barbarum fruit:an overview of in vitro and in vivo potential[J].Life,2024,14(3):420. [12] Wang J,Li S,Zhang H,et al.A review of Lycium barbarum polysaccharides:Extraction,purification,structural-property relationships,and bioactive molecular mechanisms[J].Carbohydrate Research,2024,544:109230. [13] Guo W,Liu S,Khan M Z,et al.Bovine milk microbiota: Key players,origins,and potential contributions to early-life gut development[J].Journal of Advanced Research,2024,59:49-64. [14] 贤歌,刘慧敏,王加启,等.牛奶中A1和A2 β-酪蛋白的结构、功能和检测方法研究进展[J].畜牧兽医学报,2024,55(12):5440-5451. [15] 李明博,刘环宇,张龙舟,等.氨基酸调控牛生长代谢及产品品质的研究进展[J].饲料研究,2021,44(17):137-140. [16] 徐文龙,谢一嘉,潘洋,等.乳制品中美拉德反应有害产物的生成途径、检测方法及其控制策略研究进展[J].食品科学,2025,46(3):274-283. [17] Ma B,Al-Wraikat M,Shu Q,et al.An overview of interactions between goat milk casein and other food components: polysaccharides,polyphenols,and metal ions[J].Foods,2024,13(18):2903. [18] Wang W,Jia R,Hui Y,et al.Utilization of two plant polysaccharides to improve fresh goat milk cheese;Texture,rheological properties,and microstructure characterization[J].Journal of Dairy Science,2023,106(6):3900-3917. [19] Chen L,Li Z Y,He Q,et al.Effect of lotus(Nelumbo nucifera)petals extract on the quality of yogurt and its action mechanism[J].Journal of Food Processing and Preservation,2021,45(5):1-10. [20] Chen L,Chen N,He Q,et al.Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism[J].Food Research International,2022,162(Pt B):112110. [21] Wang H,Ke L,Ding Y,et al.Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism[J].Food Hydrocolloids,2022,122:107079. [22] Zhang L,Hu Z,Jin X.Analysis of polysaccharides characteristic,monosaccharide composition and xylitol content of Lycium barbarum[J].Chinese Journal of Food Hygiene,2022,34(4):657-662. [23] 张雅莉,黄晓旭,蔡美琴.枸杞多糖的抗氧化及缓解体力疲劳作用研究进展[J].上海交通大学学报(医学版),2015,35(6):911-914,923. [24] Zeng W,Chen L,Li Y,et al.The effect of in vitro digestion on the chemical and antioxidant properties of Lycium barbarum polysaccharides[J].Food Hydrocolloids,2023,139:108507. [25] Wang H,Wang N,Ma L,et al.Polysaccharides from different cultivars of wolfberry:Physicochemical characteristics and protection against oxidative stress[J].Industrial Crops and Products,2023,197:116548. [26] 唐开锋,王剑虹,余家奇枸杞多糖在AP小鼠体内抗炎、抗氧化应激的作用机制[J].中国老年学杂志,2020,40(21):4653-4656. [27] Deng X,Li X,Luo S,et al.Antitumor activity of Lycium barbarum polysaccharides with different molecular weights: an in vitro and in vivo study[J].Food & Nutrition Research,2017,61(1):1399770. [28] Zhou W,Yang T,Xu W,et al.The polysaccharides from the fruits of Lycium barbarum L. confer anti-diabetic effect by regulating gut microbiota and intestinal barrier[J].Carbohydrate Polymers,2022,291:119626. [29] 牛忻,袁继承,吴北霞.枸杞多糖研究进展[J].食品安全导刊,2024,9:151-160. [30] Fratianni A,Niro S,Alam M D R,et al.Effect of a physical pre-treatment and drying on carotenoids of goji berries(Lycium barbarum L.)[J].Food Science & Technology,2018,92:318-323. [31] Zhang C,Li B.Fabrication of nanoemulsion delivery system with high bioaccessibility of carotenoids from Lycium barbarum by spontaneous emulsification[J].Food Science & Nutrition,2022,10(8):2582-2589. [32] Wang C,Ma C,Gong L,et al.Preventive and therapeutic role of betaine in liver disease:A review on molecular mechanisms[J].European Journal of Pharmacology,2021(912):174604. [33] Yang R,Hu J,Ding J,et al.Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin[J].Ultrasonics Sonochemistry,2024,104:106823. [34] Yong H,Liu J.Recent advances in the preparation,physical and functional properties,and applications of anthocyanins-based active and intelligent packaging films[J].Food Packaging and Shelf Life,2020,26:100550. [35] Liu B,Gao J,Liu X,et al.Preparation of soybean isolate protein/xanthan gum/agar-Lycium ruthenicum anthocyanins intelligent indicator films and its application in mutton preservation[J].International Journal of Biological Macromolecules,2024,283(Pt 3):137751. [36] De Groot A,Bijl E,Sagis L M C.Casein network formation at oil-water interfaces is reduced by β-casein and increased by Ca2+[J].Food Hydrocolloids,2025,160(Pt 1):110741. [37] Liu Z,Gao X,Ruan H,et al.Determination of αs1-Casein and αs2-Casein in hypoallergenic infant formula by extended specific peptide -isotope-labeled internal standard dilution-LC-MS/MS[J].Food Bioscience,2024,62:105197. [38] Shori A B,Ling Y H,Baba A S.Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity[J].Journal of Food Processing and Preservation,2021,45(3):e15239. [39] Zeng X,Wang Y,Yang S,et al.The functionalities and applications of whey/whey protein in fermented foods: a review[J]. Food Science and Biotechnology,2024,33(4):769-790. [40] Guo X,Guo X,Meng H,et al.Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate[J].International Journal of Biological Macromolecules,2019,123:246-254. [41] Zhang G,Li Y,Song T,et al.Improvement in emulsifying properties of whey protein-Rhamnolipid conjugates through short-time heat treatment[J].Colloids and Surfaces B:Biointerfaces,2019,181:688-695. [42] Shen X,Zhao C,Guo M.Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel[J].Ultrasonics Sonochemistry,2017,39:810-815. [43] 张思雨,程建军,孙玉雪,等.热处理对乳清蛋白原料起泡性、理化特性的影响及关系研究[J].食品与发酵工业,2023,49(22):117-124. [44] Tian L,Zhang S,Yi J,et al.Formation of antioxidant multilayered coatings for the prevention of lipid and protein oxidation in oil-in-water emulsions: Lycium barbarum polysaccharides and whey proteins[J].Journal of Agricultural and Food Chemistry,2021,69(51):15691-15698. [45] Wang H,Zhang J,Rao P,et al.Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization[J].Food Chemistry, 2024,463(Pt 1):141080. [46] Al-Wraikat M,Zhang L,Li L,et al.Recent advances in wolfberry polysaccharides and whey protein-based biopolymers for regulating the diversity of gut microbiota and its mechanism:A review[J].International Journal of Biological Macromolecules,2024,281(Pt 3):136401. [47] Li A,Zheng J,Han X,et al.Advances in low-lactose/lactose-free dairy products and their production[J].Foods,2023,12(13):2553. [48] Wang H,Zhang J,Rao P,et al.Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization[J].Food Chemistry,2025,463(Pt 1):141080. [49] 成堃,袁雪娇,高星,等.响应面法优化金银花枸杞风味酸奶的发酵工艺[J].中国酿造,2020,39(2):206-210. [50] 齐瑾,郭帅,陈彦辉,等.枸杞益生菌酸奶特性评价及其多酚类化合物的代谢变化[J].食品工业科技,2025,46(10):163. [51] Xing H,Liu X,Hu Y,et al.Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate[J].Food Hydrocolloids,2024(147):109323. [52] He Z,Ma T,Zhang W,et al.Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs[J].Food Hydrocolloids,2021(115):106607. [53] Sun H,Ge W,Song D,et al.Structure,physicochemical and adsorption properties of insoluble dietary fiber from Lycium barbarum residue: A potential functional factor[J].Food Bioscience,2024(61):104703. [54] 胡欣欣. 枸杞膳食纤维的制备表征、功能活性及应用研究[D].杭州:浙江大学,2023. [55] Wang W,Jia R,Hui Y,et al.Utilization of two plant polysaccharides to improve fresh goat milk cheese:Texture,rheological properties,and microstructure characterization[J].Journal of Dairy Science,2023,106(6):3900-3917. [56] Chang R,Liu J,Ji F,et al.Hypoglycemic effect of recrystallized resistant starch on high-fat diet-and streptozotocin-induced type 2 diabetic mice via gut microbiota modulation[J].International Journal of Biological Macromolecules,2024,261(Pt 2):129812. [57] Vidana Gamage G C,Goh J K,Choo W S.Application of anthocyanins from black goji berry in fermented dairy model food systems:An alternate natural purple color[J].Food Science & Technology,2024(198):115975. [58] 胡永芯,谭宏凯,胡巍,等牛乳乳清中主要过敏原的B细胞表位定位[J].食品科学,2022,43(20):148-156. [59] Perusko M,Roest M,Stanic‐Vucinic D,et al.Glycation of the major milk allergen β‐lactoglobulin changes its allergenicity by alterations in cellular uptake and degradation[J].Molecular Nutrition & Food Research,2018,62(17):1800341. |
|
||