食品与发酵工业2026，Vol.52Issue(18)：270-277,8.DOI:10.13995/j.cnki.11-1802/ts.045167
酵母蛋白粉对全麦粉3D打印性能及消化特性的影响
Effects of yeast protein powder on the 3D printing performance and digestion characteristics of whole wheat flour
摘要
Abstract
Facing challenges of increasing environmental pressure from traditional protein sources and growing demand for personal-ized nutrition,this study developed a novel 3D-printed food based on yeast protein powder and whole wheat flour.This composite material combined good printability with low glycemic properties.By adjusting water content and yeast protein powder proportion,this study system-atically analyzed the rheological properties,texture characteristics,and printing precision of the mixture.An in vitro simulated digestion model evaluated its effects on starch digestion behavior and estimated glycemic index(eGI).Results showed that when using 50 g of whole wheat flour as the base material,with 70 g water and 10.8 g yeast protein powder,the dough achieved optimal viscoelastic balance and structural stability under the conditions of this study.Printing precision reached 95.88％and 95.04％respectively.The introduction of yeast protein significantly enhanced the dough's elasticity and chewiness.In vitro digestion demonstrated that this formulation increased re-sistant starch content from 30.45％to 41.66％,and reduced rapidly digestible starch from 49.35％to 36.88％.Consequently,eGI sig-nificantly decreased from 61.73(medium GI)to 52.40(low GI),effectively delaying glucose release.This research provides data sup-port for applying yeast protein in functional 3D-printed foods.It shows particular promise for low-GI food design and dietary interventions for diabetes.关键词
酵母蛋白粉/全麦粉/食品3D打印/流变特性/质构特性/体外消化Key words
yeast protein powder/whole wheat flour/food 3D printing/rheological properties/texture properties/in vitro digestion引用本文复制引用
韩佳一,徐梅,屠康..酵母蛋白粉对全麦粉3D打印性能及消化特性的影响[J].食品与发酵工业,2026,52(18):270-277,8.基金项目
江苏高校优势学科建设工程资助项目(PAPD) （PAPD）
