温度对植物蛋白基油墨3D打印性能的影响OA北大核心CSTPCD
Effect of Temperature on 3D Printing Performance of Plant Protein-based Ink
为了开发新型食品类3D打印材料,本文以大豆分离蛋白-谷朊粉-大米蛋白(SPI-WG-RP)复合糊状物为对象,探究不同打印温度(25、30、35、40 ℃)对复合植物蛋白基油墨的流变性能、3D打印性能和结构特性的影响.结果表明,所有温度下SPI-WG-RP油墨均表现出剪切稀化行为(R2≥0.98),具有3D打印可行性.打印温度的升高降低了 SPI-WG-RP油墨的屈服应力和黏度.当温度达到40℃时,蛋白基油墨材料的挤出恢复最好(＞62.79％),SPI-WG-RP油墨具有出色的自支撑行为.此外,打印温度的升高促进了三种蛋白之间的紧密连接,40 ℃时样品微观结构更加致密均匀,在一定程度上提升了 3D打印性能.本研究为制备具有打印性能良好的植物蛋白基油墨提供了理论依据,这有利于拓展3D打印技术在植物蛋白领域的应用.
In order to develop novel food 3D printing material,the effects of different temperatures(25,30,35,40 ℃)on the rheological properties,3D printing performance and structural properties of the composite plant protein-based ink were investigated with the soybean protein-isolated,gluten and rice protein(SPI-WG-RP)composite paste as the research object.The results showed that SPI-WG-RP inks exhibited shear thinning(R2 ≥ 0.98)at all temperatures,which was feasible for 3D printing.The increase of printing temperature reduced the yield stress and viscosity of SPI-WG-RP compound plant protein-based ink.When the temperature reached 40 ℃,the extrusion recovery property of protein-based ink material was the best(＞62.79％).SPI-WG-RP ink had excellent self-supporting behavior.In addition,the increase in printing temperature promoted the tight connection between the three proteins,and the sample microstructure was more dense and uniform at 40 ℃,which improved the 3D printing performance to a certain extent.This study provides a theoretical basis for the preparation of plant protein-based ink with good printing performance,which is conducive to expanding the application of 3D printing technology in the field of plant protein.
戴涛涛;裘雨萱;张文慧;邓利珍;李俶;刘成梅;陈军
南昌大学食品科学与资源挖掘全国重点实验室,江西南昌 330047
轻工业
3D打印蛋白基油墨流变特性植物蛋白温度
3D printingprotein-based inksrheological propertiesplant proteintemperature
《食品工业科技》 2024 (013)
30-37 / 8
国家自然科学基金(32160572).
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