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[具体物质名称]的结构形成特性:一种用于可食用3D打印应用的有前景的资源。 (你提供的原文中":"前缺少具体内容)

Structure-Forming Properties of : A Promising Resource for Edible 3D Printing Applications.

作者信息

Tiupova Alona, Harasym Joanna

机构信息

Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland.

Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.

出版信息

Molecules. 2025 Aug 12;30(16):3350. doi: 10.3390/molecules30163350.

DOI:10.3390/molecules30163350
PMID:40871503
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12388319/
Abstract

Approximately 20-30% of cultivated oyster mushrooms () are classified as low grade due to morphological and visual imperfections or mechanical damage, representing significant waste in mushroom production systems. This review examines the structural and biochemical properties of , particularly focusing on cell wall components including chitin, β-glucans, and mannogalactans, which provide crucial rheological characteristics for 3D printing. The literature results demonstrate that these natural polysaccharides contribute essential viscosity, water-binding capacity, and mechanical stability required for printable edible inks. Notably, the mushroom stipe contains significantly higher concentrations of glucans compared to the cap, with 57% more α-glucans and 33% more β-glucans. The unique combination of rigidity from chitin, elasticity from β-glucans, and water retention capabilities creates printable structures that maintain shape fidelity while delivering nutritional benefits. This approach addresses dual challenges in sustainable food systems by reducing agricultural waste streams while advancing eco-friendly food innovation. The integration of mushroom-derived biomaterials into 3D printing technologies offers a promising pathway toward developing nutrient-rich, functional foods within a regenerative production model.

摘要

由于形态和外观缺陷或机械损伤,大约20%-30%的人工栽培平菇被归类为低等级,这在蘑菇生产系统中造成了大量浪费。本综述研究了平菇的结构和生化特性,特别关注包括几丁质、β-葡聚糖和甘露半乳聚糖在内的细胞壁成分,这些成分赋予了3D打印所需的关键流变特性。文献结果表明,这些天然多糖为可打印食用墨水提供了必要的粘度、水结合能力和机械稳定性。值得注意的是,与菌盖相比,菌柄中葡聚糖的浓度要高得多,α-葡聚糖多57%,β-葡聚糖多33%。几丁质的刚性、β-葡聚糖的弹性和保水能力的独特组合创造出了可打印的结构,既能保持形状逼真,又能提供营养益处。这种方法通过减少农业废物流,同时推进环保食品创新,解决了可持续食品系统中的双重挑战。将蘑菇衍生的生物材料整合到3D打印技术中,为在再生生产模式下开发营养丰富的功能性食品提供了一条有前景的途径。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1690/12388319/17e80bfa896d/molecules-30-03350-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1690/12388319/951eedf4f6ef/molecules-30-03350-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1690/12388319/dc5a6c46e4e5/molecules-30-03350-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1690/12388319/17e80bfa896d/molecules-30-03350-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1690/12388319/951eedf4f6ef/molecules-30-03350-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1690/12388319/dc5a6c46e4e5/molecules-30-03350-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1690/12388319/17e80bfa896d/molecules-30-03350-g003.jpg

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