Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy

文献类型： 外文期刊

第一作者： Xie, Jin

作者： Xie, Jin;Bi, Jinfeng;Lyu, Jian;Xie, Jin;Liu, Xiaoxian;Blecker, Christophe;Jacquet, Nicolas

作者机构：

关键词： Chelator soluble pectin; Soy protein isolate; Composite gel; Rheology; 3D printing; Microstructure

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 162 卷

页码：

收录情况： SCI

摘要： This study explored the mingling strategy of soy protein isolate (SPI) and chelator-soluble pectin (CSP) to develop composite gels as extrusion-based 3D food printing inks. Specifically, the effect of various ratios of SPI and CSP (1:9, 3:7, 5:5, 7:3 and 9:1) on the composites' macrostructure and microstructure, physicochemical properties, and rheological behavior was systematically analyzed. Results showed that as the SPI concentration increased, S7C3 exhibited an appropriate particle size (215.10 mu m), apparent viscosity and strong water holding capacity (T22a = 3.18 ms), which could be identified as an entanglement gel. The backbone of SPI-CSP composites was primarily composed of closely linked C, O, and N, as revealed by SEM-energy dispersive X-ray spectroscopy, confirming the strong interaction between SPI-CSP and the formation of new composites. This result was further supported by the XRD and FT-IR analysis. Due to its superior viscosity and mechanical strength, S7C3 was the optimal formulation for 3D printing, providing highly precise printed structures. Furthermore, molecular docking revealed that the galacturonan ligand in CSP bound more effectively to 7 S with low binding energy (-6.8 kcal/mol) than to 11 S (-5.9 kcal/mol), contributing to the stabilization of the gel structure.

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