分离乳清蛋白粉
乳清蛋白
挤压
流变学
乳状液
材料科学
离子强度
化学工程
纹理(宇宙学)
色谱法
化学
复合材料
水溶液
有机化学
图像(数学)
人工智能
计算机科学
工程类
作者
Valeska F. Sager,Merete B. Munk,Mikka Stenholdt Hansen,Wender L.P. Bredie,Lı́lı́a Ahrné
出处
期刊:Foods
[MDPI AG]
日期:2020-12-22
卷期号:10 (1): 8-8
被引量:15
标识
DOI:10.3390/foods10010008
摘要
This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young’s modulus, rheological measurements including yield stress, and creep–recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.
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