分离乳清蛋白粉
海藻酸钠
酪蛋白酸钠
乳清蛋白
食品科学
钠
化学
化学工程
材料科学
有机化学
工程类
作者
Zhihua Li,Siwen Wang,Qin Zhou,Wenbing Fang,Ziang Guo,Xiaobo Zhang
出处
期刊:Gels
[Multidisciplinary Digital Publishing Institute]
日期:2024-06-27
卷期号:10 (7): 425-425
摘要
The objective of this study was to develop a food 3D printing gel and investigate the effects of whey protein isolate (WPI), sodium alginate (SA), and water-bath heating time on the 3D printing performance of the gel. Initially, the influence of these three factors on the rheological properties of the gel was examined to determine the suitable formulation ranges for 3D printing. Subsequently, the formulation was optimized using response surface methodology, and texture analysis, scanning electron microscopy (SEM), and Fourier-transform infrared (FTIR) spectroscopy were conducted. The rheological results indicated that gels with WPI concentrations of 6–7 g, SA concentrations of 0.8–1.2 g, and water-bath heating times of 10–12 min exhibited lower yield stress and better self-supporting properties. The optimized formulation, determined through response surface methodology, consisted of 1.2 g SA, 6.5 g WPI, and a heating time of 12 min. This optimized formulation demonstrated enhanced extrusion capability and superior printing performance. SEM analysis revealed that the optimized gel possessed good mechanical strength, and FTIR spectroscopy confirmed the successful composite formation of the gel. Overall, the results indicate that the optimized gel formulation can be successfully printed and exhibits excellent 3D printing performance.
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