Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
文献类型： 外文期刊
作者： Chen, Jingwang 1 ; Mu, Taihua 1 ; Goffin, Dorothee 2 ; Blecker, Christophe 2 ; Richard, Gaetan 2 ; Richel, Aurore 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Lab Food Chem & Nutr Sci,Minist Agr, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech, Dept Agron Bioingn & Chim, Lab Gastron Sci, B-5030 Passage De Deportes, Gembloux, Belgium
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, ILFSST, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
关键词： 3D printing; Soy protein isolate; Gelatin; Sodium alginate; Rheological properties; Texture
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）
ISSN： 0260-8774
年卷期： 2019 年 261 卷
页码：
收录情况： SCI
摘要： Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear-thinning behavior and can be used as an ideal material for 3D printing. Comparing with SPI, the viscosity and elastic modulus for SPI mixture with gelatin were lower at 35 degrees C, while the rheological index increased quickly as temperature decreased to 25 degrees C which supported the deposited layers and kept the designed shape. The SPI mixtures with 2, 6, and 10% gelatin could print excellent geometries. The addition of sodium alginate and gelatin to SPI didn't cause chemical cross-linking between protein subunits during mixing and 3D printing at 35 degrees C, while improved the hardness and chewiness of 3D printed geometries. The overall results suggested that the food matrix of SPI, sodium alginate and gelatin will be a promising material in 3D food printing.
- 相关文献
作者其他论文 更多>>
-
Characterization of physicochemical properties and techno-economic analysis of cellulose nanocrystals derived from pilot production of sweet potato residue
作者：Zhu, Shunshun;Sun, Hongnan;Mu, Taihua;Zhu, Shunshun;Richel, Aurore
关键词：Sweet potato residue; Cellulose nanocrystals; Pilot production; Physicochemical properties; Techno-economic analysis; Technology screening
-
Zein/chitosan Janus film incorporated with tannic acid and cinnamon essential oil co-loaded Pickering emulsion for sustained controlled release and pork preservation
作者：Fan, Simin;Yang, Qingfeng;Zhu, Chaoqiao;Li, Xin;Fang, Fei;Zhang, Dequan;Hou, Chengli;Fan, Simin;Richel, Aurore;Fan, Simin;Fauconnier, Marie-Laure
关键词：Antimicrobial packaging; Pickering emulsions; Sustained release properties; Food preservation
-
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
作者：Liu, Junmei;Huang, Feng;Han, Dong;Xu, Ying;Yang, Ping;Zhang, Chunhui;Liu, Junmei;Blecker, Christophe;Shen, Shuo;Luan, Yanlu;Yang, Ping;Zhang, Chunhui;Zhang, Chunhui
关键词：Precooked Chinese stewed beef; Warmed-over flavor; Lipidomics; Lipid fingerprint; Precursors
-
Reinforcement of chitosan/ polyvinyl alcohol film by quercetin self-assembled nanocrystals for fresh meat preservation
作者：Fan, Simin;Wang, Wenxin;Yang, Qingfeng;Zhu, Chaoqiao;Tian, Ming;Hou, Chengli;Zhang, Dequan;Fan, Simin;Richel, Aurore;Fan, Simin;Fauconnier, Marie-Laure;Hou, Chengli
关键词：Active packaging; Chitosan/ polyvinyl alcohol film; Quercetin nanocrystals; Molecular dynamics simulation; Meat preservation
-
Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit
作者：Deng, Siyang;Liu, Junmei;Han, Dong;Zhang, Chunhui;Yang, Xinting;Liu, Huan;Yang, Xinting;Liu, Huan;Deng, Siyang;Liu, Junmei;Blecker, Christophe
关键词：Luminescent metal organic framework; Dual-mode detection; On-spot visualization; NO2-; Rh6G@UIO-66-NH2
-
Effect of interaction between resveratrol and myofibrillar protein on the production of bound heterocyclic amines
作者：Zhang, Chunjiang;Sun, Xiangxiang;Wang, Zhenyu;Zhang, Chunjiang;Sun, Xiangxiang;Wang, Zhenyu;Blecker, Christophe
关键词：Bound heterocyclic amines; Resveratrol; Myofibrillar proteins; Structural characteristics; Interaction
-
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
作者：Liu, Junmei;Deng, Siyang;Wang, Jingfan;Huang, Feng;Han, Dong;Xu, Ying;Yang, Ping;Zhang, Chunhui;Liu, Junmei;Deng, Siyang;Wang, Jingfan;Blecker, Christophe;Zhang, Chunhui;Zhang, Chunhui
关键词：Precooked stewed beef; Warmed-over flavor; Key aroma-active compounds; Sensomics approach; Lipid oxidation; Interaction
