College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
Int J Biol Macromol. 2024 Oct;277(Pt 2):134009. doi: 10.1016/j.ijbiomac.2024.134009. Epub 2024 Jul 21.
Antifreeze peptide (AFP) including in frozen protein ink is an inevitable trend because AFP can make protein ink suitable for 3D printing after freezing. AFP-based surimi ink (ASI) was firstly investigated, and the AFP significantly enhanced 3D printability of frozen surimi ink. The rheological and textural results of ASI show that the τ, K, and n values are 321.14 Pa, 2.2259 × 10 Pa·s, and 0.19, respectively, and the rupture strength of the 3D structure is up to 217.67 g. Circular dichroism, intermolecular force, and differential scanning calorimeter show ASI has more undenatured protein after freezing when compared that surimi ink (SI), which was denatured, and the α-helix changed to a β-sheet due to the destruction of hydrogen bonds and the exposure of hydrophobic groups. The water distribution, water holding capacity, and microstructure indicate that ASI effectively binds free water after freezing, while SI has weak water binding capacity and a large amount of free water is formed. ASI is suitable for 3D printing, and can print up to 40.0 mm hollow isolation column and 50.0 mm high Wuba which is not possible with SI. The application of AFP provides guidance for 3D printing frozen protein ink in food industry.
抗冻肽 (AFP) 包括在冷冻蛋白墨水中，这是一种必然趋势，因为 AFP 可以使蛋白墨在冷冻后适用于 3D 打印。本文首先研究了基于 AFP 的鱼糜墨（ASI），结果表明 AFP 显著提高了冷冻鱼糜墨的 3D 可打印性。ASI 的流变学和质构结果表明，τ、K 和 n 值分别为 321.14 Pa、2.2259×10 Pa·s 和 0.19，3D 结构的破裂强度高达 217.67 g。圆二色性、分子间力和差示扫描量热法表明，与鱼糜墨 (SI) 相比，冷冻后的 ASI 具有更多未变性的蛋白质，SI 中的蛋白质发生了变性，由于氢键的破坏和疏水基团的暴露，α-螺旋转变为β-折叠。水的分布、持水能力和微观结构表明，ASI 有效地结合了冷冻后的自由水，而 SI 具有较弱的水结合能力，形成了大量的自由水。ASI 适用于 3D 打印，可以打印高达 40.0 mm 的空心隔离柱和 50.0 mm 高的“Wuba”，而 SI 则无法实现。AFP 的应用为食品工业中冷冻蛋白墨的 3D 打印提供了指导。
