Zheng Xiaoqing, Cheng Fuhui, Zeng Xiao, Yu Haiyang, Wei Jianteng, Wang Tao, Mu Hongyan
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China; Qingdao Special Food Research Institute, Qingdao 266109, PR China.
Xuzhou College of Industrial Technology,Xuzhou 221140,PR China.
Int J Biol Macromol. 2025 Sep;321(Pt 4):146314. doi: 10.1016/j.ijbiomac.2025.146314. Epub 2025 Jul 24.
Inulin-whey protein isolate (WPI)-octenyl succinic anhydride modified starch (OSA) composite was used as emulsifier to stabilize high internal phase emulsion (HIPE), and the effects of inulin on the properties of the ternary composite particles and their stabilized HIPE as well as 3D printing performance were investigated. The results showed that the particle size and interfacial tension of the composite were significantly reduced, and the emulsifying activity of the composite was improved after adding inulin. HIPE stabilized with I-W-O showed a solid gel-like structure, reduced droplet size, more uniform droplet distribution, and excellent storage stability, thermal stability, and centrifugal stability. Rheological analysis showed that the addition of inulin significantly improved the apparent viscosity, viscoelasticity and deformation resistance of the emulsion. Compared with the HIPE prepared by binary composite (WO), the addition of inulin showed good model reduction and higher printing accuracy, with the most satisfying printability in I-W-O-1 HIPE. This study has important implications for the application of 3D printing properties of inulin-WPI-OSA starch-based HIPE in food processing.
菊粉-乳清蛋白分离物（WPI）-辛烯基琥珀酸酐改性淀粉（OSA）复合材料被用作乳化剂来稳定高内相乳液（HIPE），并研究了菊粉对三元复合颗粒性能及其稳定的HIPE以及3D打印性能的影响。结果表明，添加菊粉后，复合材料的粒径和界面张力显著降低，复合材料的乳化活性得到提高。用I-W-O稳定的HIPE呈现出固体凝胶状结构，液滴尺寸减小，液滴分布更均匀，并且具有优异的储存稳定性、热稳定性和离心稳定性。流变学分析表明，添加菊粉显著提高了乳液的表观粘度、粘弹性和抗变形能力。与二元复合材料（WO）制备的HIPE相比，菊粉的添加显示出良好的模型还原和更高的打印精度，在I-W-O-1 HIPE中具有最令人满意的可打印性。本研究对菊粉-WPI-OSA淀粉基HIPE在食品加工中的3D打印性能应用具有重要意义。
