木糖-豌豆蛋白酶解产物的美拉德反应产物在 3D 打印中的应用。
Application of Maillard reaction product of xylose-pea protein enzymatic hydrolysate in 3D printing.
机构信息
State Key Laboratory of Food Science and Technology, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang, China.
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
出版信息
J Sci Food Agric. 2020 May;100(7):2982-2990. doi: 10.1002/jsfa.10327. Epub 2020 Mar 2.
BACKGROUND
This paper aims to provide a basis for the application of Maillard reaction products and ideas for 3D printing of functional food.
RESULTS
We evaluated the effects of pea protein enzymatic hydrolysate-xylose Maillard reaction products (xMRPs) on the printability of 3D printing materials and the structure using various techniques. It was found that compared with the addition of enzymatic hydrolysate, the materials with xMRPs and 3D printing could significantly improve the structure, physical properties, formability of 3D printing materials and 3D print products, among which the xMRPs with 6 g of xylose had the most significant effect.
CONCLUSIONS
This study has important scientific value and practical significance for the high-valued application of Millard reaction products and the promotion of the practical application of 3D printing technology in the food industry. © 2020 Society of Chemical Industry.
背景
本文旨在为美拉德反应产物的应用提供依据，并为功能性食品的 3D 打印提供思路。
结果
我们采用多种技术评价豌豆蛋白酶解物-木糖美拉德反应产物（xMRPs）对 3D 打印材料及结构打印性能的影响。结果发现，与添加酶解物相比，添加 xMRPs 和 3D 打印的材料能够显著改善 3D 打印材料和 3D 打印制品的结构、物理性能和可成型性，其中添加 6 g 木糖的 xMRPs 效果最显著。
结论
本研究对于美拉德反应产物的高值化应用和推动 3D 打印技术在食品工业中的实际应用具有重要的科学价值和实际意义。 © 2020 英国化学学会。
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