Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels

文献类型： 外文期刊

第一作者： Li, Guohua

作者： Li, Guohua;Lv, Weiqiao;Xiao, Hongwei;Wang, Bo;Yang, Liling

作者机构：

关键词： 3D printing; Emulsion gels; NaCl; CaCl 2; Rheological properties

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 164 卷

页码：

收录情况： SCI

摘要： Although emulsion gels are promising materials for food 3D printing, their poor printing accuracy and self-supporting capacity hinder their application. In this context, this study investigated the effects of salt valence and ionic strength on the physicochemical properties and 3D printing performance of walnut protein emulsion gel (WP-EG). Rheological measurements and Lissajous curves results suggested that salt addition enhanced the mechanical strength and deformation resistance of the gels, with Ca2+ exhibiting a more significant effect than Na+. Increasing salt concentration led to a decreased zeta-potential value (absolute value) and increased size of particles, which contributed to a more stable gel network with enhanced water-binding capacity. The salt-induced droplet aggregation and coalescence of oil droplets reduced structural porosity. When the WP-EG gels were used in 3D printing, both NaCl and CaCl2 improved the self-supporting ability and printing accuracy of the printed products. However, excessive salt concentrations (NaCl >0.1 mol/L and CaCl2 > 0.01 mol/L) resulted in poor filament smoothness and weak interlayer adhesion. The optimal printing performance was achieved with NaCl at 0.1 mol/L and CaCl2 at 0.01 mol/L, yielding high-quality printed objects with clear texture details. These findings provide valuable insights for developing WP-EG for food 3D printing applications.

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