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Rheological property, ?-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides

文献类型： 外文期刊

作者： Li, Ming 1 ; Feng, Lei 2 ; Xu, Yayuan 2 ; Nie, Meimei 2 ; Li, Dajing 1 ; Zhou, Cunshan 1 ; Dai, Zhuqing 2 ; Zhang, Zhongyuan 2 ; Zhang, Min 3 ;

作者机构： 1.Jiangsu Univ, Sch Food Biol Engn, Zhenjiang 212013, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

关键词： β -Carotene; 3D printing; Emulsion gel; Polysaccharide; Rheological properties

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 414 卷

页码：

收录情况： SCI

摘要： Emulsion gels with unique structural and mechanical properties have promising applications in 3D food printing. The purpose of this paper was to investigate the rheological property, fl-carotene stability and 3D printing characteristic of whey protein isolate (WPI) emulsion gels by adding guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA). The results showed that all samples exhibited shear thinning behavior and elastic characteristic. XG could reduce water mobility and increase WHC of WPI emulsion gel. The disulfide bond was the main chemical molecular force of emulsion gels, and XG significantly increased the hydrophobic interactions. GG and LBG increased gel strength, hardness and gumminess, reduced springiness, cohesiveness and chewiness of emulsion gels. GG sample had the best printing performance, more uniform network structure and better stability of fl-carotene. This study provided a theoretical basis for 3D printing functional food.

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