Effect of Temperature on 3D Printing Performance of Plant Protein-based Ink

被引：0
|
作者：
Dai T. [1 ]
Qiu Y. [1 ]
Zhang W. [1 ]
Deng L. [1 ]
Li T. [1 ]
Liu C. [1 ]
Chen J. [1 ]
机构：
[1] State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 13期
关键词：
3D printing; plant protein; protein-based inks; rheological properties; temperature;
D O I：
10.13386/j.issn1002-0306.2023070150
中图分类号：
学科分类号：
摘要：
In order to develop novel food 3D printing material, the effects of different temperatures (25, 30, 35, 40 ℃) on the rheological properties, 3D printing performance and structural properties of the composite plant protein-based ink were investigated with the soybean protein-isolated, gluten and rice protein (SPI-WG-RP) composite paste as the research object. The results showed that SPI-WG-RP inks exhibited shear thinning (R2≥0.98) at all temperatures, which was feasible for 3D printing. The increase of printing temperature reduced the yield stress and viscosity of SPI-WG-RP compound plant protein-based ink. When the temperature reached 40 ℃, the extrusion recovery property of protein-based ink material was the best (>62.79%). SPI-WG-RP ink had excellent self-supporting behavior. In addition, the increase in printing temperature promoted the tight connection between the three proteins, and the sample microstructure was more dense and uniform at 40 ℃, which improved the 3D printing performance to a certain extent. This study provides a theoretical basis for the preparation of plant protein-based ink with good printing performance, which is conducive to expanding the application of 3D printing technology in the field of plant protein. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：30 / 37
页数：7
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