Jeong Ha Eun, Lee Chang Joo, Min Sea C
Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Republic of Korea.
Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk 54538 Republic of Korea.
Food Sci Biotechnol. 2025 Feb 20;34(10):2189-2195. doi: 10.1007/s10068-025-01837-8. eCollection 2025 Jun.
This study aimed to investigate the effects of poly-ɤ-glutamic acid (PGA) addition and pH adjustment on the rheological properties of cookie dough for 3D printing. Adding 1-2% PGA to the dough increased the storage modulus (G'), loss modulus (G''), shear modulus, tan δ, yield stress (τ), phase angle, apparent viscosity, and hardness. Similarly, increasing the dough's pH from 6.0 to 8.5 enhanced G', G'', shear modulus, τ, and hardness. The addition of Alcalase to dough with high hardness modified the rheological parameters, making them to meet the required material criteria. The pH adjustment made the Alcalase treatment effective in modifying the parameters. The addition of 1% PGA or pH adjustment enabled successful 3D printing of the dough by improving fidelity, shape retention, and extrudability. Therefore, PGA addition and pH adjustment are effective methods for tailoring the physical properties of cookie dough for 3D printing applications.
本研究旨在探究添加聚-γ-谷氨酸（PGA）和调节pH值对用于3D打印的曲奇面团流变学特性的影响。向面团中添加1%-2%的PGA会增加储能模量（G'）、损耗模量（G''）、剪切模量、损耗角正切（tan δ）、屈服应力（τ）、相角、表观粘度和硬度。同样，将面团的pH值从6.0提高到8.5会增强G'、G''、剪切模量、τ和硬度。向高硬度面团中添加碱性蛋白酶会改变流变学参数，使其符合所需的材料标准。pH值调节使碱性蛋白酶处理在改变参数方面有效。添加1%的PGA或调节pH值可通过提高逼真度、形状保持性和可挤出性实现面团的成功3D打印。因此，添加PGA和调节pH值是调整用于3D打印应用的曲奇面团物理特性的有效方法。
