Ming Li, Lei Feng, Zhuqing Dai, Dajing Li, Zhongyuan Zhang, Cunshan Zhou, Dongxing Yu
{"title":"通过调节流变特性改善乳清蛋白异构体乳液凝胶的 3D 打印性能:多糖掺入的影响","authors":"Ming Li, Lei Feng, Zhuqing Dai, Dajing Li, Zhongyuan Zhang, Cunshan Zhou, Dongxing Yu","doi":"10.1007/s11947-024-03488-9","DOIUrl":null,"url":null,"abstract":"<p>The interaction of polysaccharide and protein can improve the emulsification and gelation properties of emulsion gel, which is a good substrate for 3D printing food. Whey protein isolate (WPI) emulsion gels with guar gum (GG), locust bean gum (LBG), xanthan gum (XG), and gum arabic (GA) concentrations of 1%, 3%, 5%, 7%, and 9% were investigated for 3D printing <i>β-</i>carotene-rich food. The effect of different polysaccharide concentrations on the rheological properties, 3D printing performances (printability, printing accuracy, and printing stability), and moisture distribution characteristics of emulsion gels were analyzed. The results showed that WPI emulsion gels with the addition of polysaccharides had shear-thinning behavior and exhibited elastic property. WPI emulsion gels added with polysaccharides of more than 5% had the higher transient elasticity and viscosity, which exhibited the higher deformation resistance. Water holding capacity and gel strength of WPI emulsion gels increased with the increase of polysaccharide concentration, and WPI emulsion gels added with GG and LBG showed the larger gel strength values. Water trapped in the gel network dominated in WPI emulsion gels, T<sub>21</sub>, T<sub>22</sub>, and T<sub>23</sub> values decreased with the increases of polysaccharide concentration. The results showed that 7% of GG, LBG, and GA could improve the 3D printing performance and significantly increased the printing accuracy and stability of WPI emulsion gels.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation\",\"authors\":\"Ming Li, Lei Feng, Zhuqing Dai, Dajing Li, Zhongyuan Zhang, Cunshan Zhou, Dongxing Yu\",\"doi\":\"10.1007/s11947-024-03488-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The interaction of polysaccharide and protein can improve the emulsification and gelation properties of emulsion gel, which is a good substrate for 3D printing food. Whey protein isolate (WPI) emulsion gels with guar gum (GG), locust bean gum (LBG), xanthan gum (XG), and gum arabic (GA) concentrations of 1%, 3%, 5%, 7%, and 9% were investigated for 3D printing <i>β-</i>carotene-rich food. The effect of different polysaccharide concentrations on the rheological properties, 3D printing performances (printability, printing accuracy, and printing stability), and moisture distribution characteristics of emulsion gels were analyzed. The results showed that WPI emulsion gels with the addition of polysaccharides had shear-thinning behavior and exhibited elastic property. WPI emulsion gels added with polysaccharides of more than 5% had the higher transient elasticity and viscosity, which exhibited the higher deformation resistance. Water holding capacity and gel strength of WPI emulsion gels increased with the increase of polysaccharide concentration, and WPI emulsion gels added with GG and LBG showed the larger gel strength values. Water trapped in the gel network dominated in WPI emulsion gels, T<sub>21</sub>, T<sub>22</sub>, and T<sub>23</sub> values decreased with the increases of polysaccharide concentration. The results showed that 7% of GG, LBG, and GA could improve the 3D printing performance and significantly increased the printing accuracy and stability of WPI emulsion gels.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03488-9\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03488-9","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation
The interaction of polysaccharide and protein can improve the emulsification and gelation properties of emulsion gel, which is a good substrate for 3D printing food. Whey protein isolate (WPI) emulsion gels with guar gum (GG), locust bean gum (LBG), xanthan gum (XG), and gum arabic (GA) concentrations of 1%, 3%, 5%, 7%, and 9% were investigated for 3D printing β-carotene-rich food. The effect of different polysaccharide concentrations on the rheological properties, 3D printing performances (printability, printing accuracy, and printing stability), and moisture distribution characteristics of emulsion gels were analyzed. The results showed that WPI emulsion gels with the addition of polysaccharides had shear-thinning behavior and exhibited elastic property. WPI emulsion gels added with polysaccharides of more than 5% had the higher transient elasticity and viscosity, which exhibited the higher deformation resistance. Water holding capacity and gel strength of WPI emulsion gels increased with the increase of polysaccharide concentration, and WPI emulsion gels added with GG and LBG showed the larger gel strength values. Water trapped in the gel network dominated in WPI emulsion gels, T21, T22, and T23 values decreased with the increases of polysaccharide concentration. The results showed that 7% of GG, LBG, and GA could improve the 3D printing performance and significantly increased the printing accuracy and stability of WPI emulsion gels.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.