Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers
文献类型: 外文期刊
第一作者: Shi, Zhenxing
作者: Shi, Zhenxing;Wei, Zuchen;Guo, Dongqin;Shi, Zhenxing;Ren, Guixing;Yao, Yang;Shi, Zhenxing;Chen, Jingwang;Haubruge, Eric;Blecker, Christophe;Richel, Aurore;Chen, Jingwang;Chen, Jingwang
作者机构:
关键词: 3D food printing; Superfine grinding; Common bean protein; Physical properties; alpha-AI activity
期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:6.056; 五年影响因子:6.295 )
ISSN: 0023-6438
年卷期: 2022 年 155 卷
页码:
收录情况: SCI
摘要: Three-dimensional (3D) printing technology is innovatively used in creating customized healthy food for different population groups. This study provided two appropriate food-ink systems with common bean protein extract (CBPE) for the syringe-based 3D food printer (0.5 g of sodium alginate, 6 g of gelatin, and 40 g of CBPE in 100 mL of water) and the gear-based 3D food printer (3.5 g of agar, 0.05 g of xanthan, and 12 g of CBPE in 100 mL of water), respectively. Superfine grinding significantly (p < 0.05) decreased the particle size of CBPE and resulted in a reduction in the printability mainly through increasing (p < 0.05) the adhesiveness and the swell powder of food-ink systems, respectively for the syringe-based 3D food printer and the gear-based 3D food printer. The decrease in the stability of printed products by the syringe-based 3D food printer was mainly due to the reduced water binding capacity (p < 0.05) by superfine grinding. Besides, the syringe-based 3D food printer was more suitable for printing CBPE based foods due to its weaker effects on the alpha-AI activity (p < 0.05). These findings were expected to provide new ideas for the potential application of white common bean protein in 3D food printing technology.
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