Nguyen Thuy Trang, Ahmadzadeh Safoura, Schöberl Helmut, Ubeyitogullari Ali
Department of Food Science University of Arkansas Fayetteville Arkansas USA.
Department of Horticulture and Food Technology Weihenstephan - Triesdorf University of Applied Sciences Freising Germany.
Food Sci Nutr. 2024 Dec 31;13(1):e4713. doi: 10.1002/fsn3.4713. eCollection 2025 Jan.
The purpose of this study was to investigate the application of an innovative extrusion-based 3D food printing (3DFOODP) technique in developing rice protein-starch (RP-S) gel-based products. The effects of 3DFOODP conditions were examined, which included variations in the concentrations of rice protein (RP) and corn starch (S) (15, 17.5, and 20 wt.%), nozzle size (0.8, 1.5, and 2.5 mm), printing temperature (40°C, 60°C, and 80°C), and ingredient flow speed (5.7, 6.3, and 6.9 mL/min). A hollow cylindrical model was chosen as a test object to determine the printability of RP-S gels. The best 3D printability was achieved using an RP concentration of 17.5% and an S concentration of 15% at 60°C printing temperature with a nozzle size of 1.5 mm, and ingredient flow speed of 6.3 mL/min. With increasing the RP concentration, a rise in apparent viscosity, loss, and storage moduli was observed. The recovery test showed the gels' rapid and reversible response. The freeze-dried 3D-printed RP-S gels showed a porous granular structure, depending on the printing temperature. No chemical interactions between the RP and S were observed as analyzed by FTIR. Overall, RP, in combination with S, provides a new opportunity for the 3DFOODP and their utilization by the alternative protein industry.
本研究的目的是探究一种基于挤压的创新型3D食品打印（3DFOODP）技术在开发大米蛋白 - 淀粉（RP - S）凝胶基产品中的应用。研究了3DFOODP条件的影响，包括大米蛋白（RP）和玉米淀粉（S）浓度的变化（15%、17.5%和20 wt.%）、喷嘴尺寸（0.8、1.5和2.5 mm）、打印温度（40°C、60°C和80°C）以及成分流速（5.7、6.3和6.9 mL/min）。选择空心圆柱形模型作为测试对象来确定RP - S凝胶的可打印性。在打印温度为60°C、喷嘴尺寸为1.5 mm、成分流速为6.3 mL/min的条件下，使用17.5%的RP浓度和15%的S浓度可实现最佳的3D打印性。随着RP浓度的增加，表观粘度、损耗模量和储能模量均有所上升。恢复测试表明凝胶具有快速且可逆的响应。根据打印温度的不同，冻干的3D打印RP - S凝胶呈现出多孔颗粒结构。通过傅里叶变换红外光谱（FTIR）分析，未观察到RP和S之间的化学相互作用。总体而言，RP与S相结合为3DFOODP及其在替代蛋白行业中的应用提供了新的机遇。
