基于超细豆粕颗粒的高内相乳液的稳定性及3D打印性能
Stability and 3D-printing performance of high-internal-phase emulsions based on ultrafine soybean meal particles.
作者信息
Liao Haiqiang, Jiang Tianshu, Chen Lei, Wang Guozhen, Shen Qian, Liu Xiuying, Ding Wenping, Zhu Lijie
机构信息
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430028, China.
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
出版信息
Food Chem. 2024 Aug 15;449:139172. doi: 10.1016/j.foodchem.2024.139172. Epub 2024 Mar 29.
There are numerous studies on the application of soybean whey protein in three-dimensional (3D) printing. In this study, the effects of soybean meal particles (5%, 6%, 7%, 8%, 9%, and 10%) and oil-phase concentrations (70%, 72%, 74%, 76%, and 78%) on the stability and 3D-printing performance of a soybean-meal-based high-internal-phase emulsion were investigated. The results showed that the particle size of the emulsion decreased with increasing soybean meal particle concentration, and that increasing the concentration of the oil phase improved the viscoelasticity of the emulsion. Rheological tests further showed that the higher storage modulus of the emulsion indicated better support and stability. The emulsion with 8% soybean meal-particles and 76% oil-phase concentration exhibited the best printing effect. This study provides an effective solution for the preparation of stabilized high-internal-phase emulsions of soybean meal particles suitable for 3D printing.
关于大豆乳清蛋白在三维（3D）打印中的应用已有大量研究。在本研究中，研究了豆粕颗粒（5%、6%、7%、8%、9%和10%）和油相浓度（70%、72%、74%、76%和78%）对基于豆粕的高内相乳液稳定性和3D打印性能的影响。结果表明，乳液的粒径随豆粕颗粒浓度的增加而减小，油相浓度的增加提高了乳液的粘弹性。流变学测试进一步表明，乳液较高的储能模量表明其具有更好的支撑性和稳定性。含8%豆粕颗粒和76%油相浓度的乳液表现出最佳的打印效果。本研究为制备适用于3D打印的稳定豆粕颗粒高内相乳液提供了有效解决方案。
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