Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels

被引：0

作者：

Bai, Congjin ^{[1
]}

Guo, Jingjing ^{[1
]}

Wang, Yifan ^{[1
]}

Li, Zhenrong ^{[1
]}

Jiao, Bo ^{[2
]}

Dai, Lei ^{[1
]}

机构：

[1] College of Food Science and Engineering, Qingdao Agricultural University, Qingdao

[2] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing

来源：

Science and Technology of Food Industry | 2025年 / 46卷 / 03期

关键词：

3D printing; emulsion gel; flaxseed gum; konjac gum; pea protein isolate (PPI);

D O I：

10.13386/j.issn1002-0306.2024010163

中图分类号：

学科分类号：

摘要：

To develop plant-based protein 3D-printed food suitable for patients with swallowing difficulties, this study explored the use of a composite polysaccharide comprising flaxseed gum and konjac glucomannan at a mass ratio of 2:3. The composite polysaccharide was combined with pea protein isolate (PPI) under shearing treatment to investigate the effects of different concentrations (0.5%, 0.7%, 0.9%, 1.1%, and 1.3%) on the particle size, rheological properties, and 3D printing performance of emulsion gels. Additionally, the emulsion gels were evaluated using the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The results indicated that the composite polysaccharide exhibited varying effects on the improvement of emulsion gels depending on its concentration. Particle size analysis revealed a decreasing trend in the particle size of PPI emulsion gel with increasing polysaccharide concentration. Rheological properties showed that the addition of polysaccharides endowed the gels with viscoelastic properties, as evidenced by G' > G'' for all samples. At a concentration of 1.1%, the emulsion gel exhibited the smallest particle size, the highest G' and G'' values, and optimal viscoelasticity. Furthermore, the printed structures displayed the most distinct textures, stable frameworks, and superior printing adaptability. The IDDSI evaluation indicated that emulsion gels containing 1.1% and 1.3% polysaccharides could be classified as Level Ⅳ transitional foods. In conclusion, the composite polysaccharide at a concentration of 1.1% significantly enhanced the 3D printing performance of PPI-based emulsion gels, providing a theoretical basis for developing plant-based 3D printing inks. © The Author(s) 2025.

引用

页码：83 / 91

页数：8

共 37 条

[21]

SANTOS J, CALERO N, GUERRERO A, Et al., Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum[J], Food Hydrocolloids, 44, (2015)

[22]

MIAO J, XU N, CHENG C, Et al., Fabrication of polysaccharide-based high internal phase emulsion gels:Enhancement of cur-cumin stability and bio-accessibility, Food Hydrocolloids, 117, (2021)

[23]

WEI Y, GUO Y, LI R, Et al., Rheological characterization of polysaccharide thickeners oriented for dysphagia management:Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum[J], Food Hydrocolloids, 110, (2021)

[24]

CUI Song, ZHANG Yue, LIU Chaoran, Et al., Preparation and properties analysis of low oil phase Pickering emulsion gel stabilized by carboxymethyl nanocellulose[J], Science and Technology of Food Industry, 44, 10, (2023)

[25]

LIU Z, ZHANG M, BHANDARI B, Et al., Impact of rheological properties of mashed potatoes on 3D printing[J], Journal of Food Engineering, 220, (2018)

[26]

HU T, CUI X, ZHU M, Et al., 3D-printable supramolecular hydrogels with shear-thinning property:Fabricating strength tunable bioink via dual crosslinking[J], Bioactive Materials, 5, 4, (2020)

[27]

WANG Y, SELOMULYA C., Food rheology applications of large amplitude oscillation shear (LAOS)[J], Trends in Food Science & Technology, 127, pp. 221-244, (2022)

[28]

YANG J, THIELEN I, BERTON-CARABIN C C, Et al., Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents[J], Food Hydrocolloids, 101, (2020)

[29]

XIA W J, SIU WING K, SAGIS LEONARD M C., Linear and non-linear rheology of he-atset soy protein gels:Effects of selective proteolysis of β-conglycinin and glycinin, Food Hydrocolloids, 120, (2021)

[30]

MUSTAFA K, ALAZZAWI CHARLES L. Rohn, Beyoglu Berra, Haber Richard A., Rheological assessment of cohesive energy density of highly concentrated stereolithography suspensions[J], Ceramics International, 46, 6, pp. 8473-8477, (2020)

← 1 2 3 4 →