Zhu Ran, Zhang Jing, Meng Zong
State Key Laboratory of Food Science and Resource, 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 Resource, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Chem. 2025 Mar 15;468:142480. doi: 10.1016/j.foodchem.2024.142480. Epub 2024 Dec 13.
In this study, pea protein isolate (PPI) and cellulose nanocrystals (CNC) were used to prepare oil-in-water emulsions, and the effects of pH and the oil content on the properties of the emulsions were investigated. The microstructural analysis revealed that PPI and CNC formed complexes by electrostatic attraction at pH 3.0 and 4.5, which assembled a dense interfacial layer around the oil droplets, improving emulsification performance. Moreover, the emulsions at these pH conditions exhibited semi-solid gel properties when the oil content was increased to 75 wt%, with better viscoelasticity compared to pH 8.0 and high thixotropic recovery rates in rheological experiments. Printing of flat stacked models with these high internal phase emulsions had a deformation rate of around 5 %, indicating desirable shear resistance and fidelity. These findings would offer valuable insights for developing fat substitutes and their application as edible inks for 3D printing.
在本研究中，使用豌豆分离蛋白（PPI）和纤维素纳米晶体（CNC）制备水包油乳液，并研究了pH值和油含量对乳液性质的影响。微观结构分析表明，PPI和CNC在pH 3.0和4.5时通过静电吸引形成复合物，在油滴周围组装成致密的界面层，提高了乳化性能。此外，当油含量增加到75 wt%时，这些pH条件下的乳液表现出半固体凝胶性质，与pH 8.0相比具有更好的粘弹性，并且在流变学实验中具有高触变恢复率。用这些高内相乳液打印扁平堆叠模型时，变形率约为5%，表明具有理想的抗剪切性和保真度。这些发现将为开发脂肪替代品及其作为3D打印食用墨水的应用提供有价值的见解。
