Wei Wei, Cui Lujie, Meng Zong
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China.
Int J Biol Macromol. 2025 Jan;287:138637. doi: 10.1016/j.ijbiomac.2024.138637. Epub 2024 Dec 10.
This work investigated the feasibility of employing soybean protein isolate nanoparticles (SPINPs) as emulsifiers and polysaccharides with different charge properties as thickeners to develop oil-in-water (O/W) Pickering emulsion gels 3D printing inks. The impact of non-covalent interactions between SPINPs and various polysaccharides on the microstructure, rheological properties, and 3D printability of emulsion gels was investigated at pH 3 and pH 7, respectively. Results showed that Locust bean gum (LBG) and Konjac gum (KG) stabilized emulsion gels mainly by increasing the viscosity of the aqueous phase. Chitosan (CS) and xanthan gum (XG) improved the system's viscosity while combining with SPINPs via electrostatic interactions. Small amplitude oscillatory shear and large amplitude oscillatory shear test results showed the highest recovery rate (97.45 %) and gel strength of 7-XG, exhibiting good potential for 3D printing. The Lissajous curves revealed the weakest gel structure and larger dimensional printing deviation (27.57 %) of 3-XG. The 3D-printed products of LBG and KG emulsion gels demonstrated smooth and slightly flawed surface texture. The print deformation rate of CS emulsion gels was <5.5 %, which was most suitable for developing 3D printing inks. This study offers valuable insights for creating and designing protein-polysaccharide-based 3D printing inks.
本研究探讨了以大豆分离蛋白纳米颗粒（SPINPs）作为乳化剂，以及以具有不同电荷性质的多糖作为增稠剂，来开发水包油（O/W）Pickering乳液凝胶3D打印油墨的可行性。分别在pH 3和pH 7条件下，研究了SPINPs与各种多糖之间的非共价相互作用对乳液凝胶微观结构、流变学性质和3D可打印性的影响。结果表明，刺槐豆胶（LBG）和魔芋胶（KG）主要通过增加水相粘度来稳定乳液凝胶。壳聚糖（CS）和黄原胶（XG）在通过静电相互作用与SPINPs结合的同时，提高了体系的粘度。小振幅振荡剪切和大振幅振荡剪切测试结果表明，7-XG的回收率最高（97.45%），凝胶强度最高，具有良好的3D打印潜力。李萨如曲线显示3-XG的凝胶结构最弱，尺寸打印偏差最大（27.57%）。LBG和KG乳液凝胶的3D打印产品表面质地光滑，略有瑕疵。CS乳液凝胶的打印变形率<5.5%，最适合开发3D打印油墨。本研究为创建和设计基于蛋白质-多糖的3D打印油墨提供了有价值的见解。
