食品工业科技2024，Vol.45Issue(13)：30-37,8.DOI:10.13386/j.issn1002-0306.2023070150
温度对植物蛋白基油墨3D打印性能的影响
Effect of Temperature on 3D Printing Performance of Plant Protein-based Ink
摘要
Abstract
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.关键词
3D打印/蛋白基油墨/流变特性/植物蛋白/温度Key words
3D printing/protein-based inks/rheological properties/plant protein/temperature分类
轻工业引用本文复制引用
戴涛涛,裘雨萱,张文慧,邓利珍,李俶,刘成梅,陈军..温度对植物蛋白基油墨3D打印性能的影响[J].食品工业科技,2024,45(13):30-37,8.基金项目
国家自然科学基金(32160572). （32160572）
