Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing
文献类型： 外文期刊
作者： Chen, Jingwang 1 ; Sun, Hongnan 1 ; Mu, Taihua 1 ; Blecker, Christophe 3 ; Richel, Aurore 4 ; Richard, Gaetan 2 ; Jacquet, Nicolas 3 ; Haubruge, Eric 2 ; Goffin, Dorothee 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agro Prod Proc, Lab Food Chem & Nutr Sci,Minist Agr & Rural Affai, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
2.Univ Liege, Terra Res Ctr, Smart Gastron Lab, Gembloux Agro Bio Tech, B-5030 Gembloux, Belgium
3.Univ Liege, Fac Gembloux Agro Bio Tech, Lab Food Sci & Formulat, Ave Fac 2-B, B-5030 Gembloux, Belgium
4.Univ Liege Gembloux Agro Bio Tech, Lab Biomass & Green Technol, Passage Deportes 2B, B-5030 Gembloux, Belgium
关键词： Temperature; 3D printing; Soy protein isolate; Rheology; Structure; Texture
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：6.203； 五年影响因子：6.216 ）
ISSN： 0260-8774
年卷期： 2022 年 323 卷
页码：
收录情况： SCI
摘要： Herein, we investigated the influence of temperature on the rheological properties, 3D printability, and textural characteristics of soy protein isolate (SPI) pastes. All protein pastes showed shear-thinning behavior and high temperature improved the storage modulus (G'), the yield stress (tau(y)), and the minimum flow stress (tau(f)) of SPI paste. However, the addition of sodium alginate and gelatin reduced G', tau(y), and tau(f) of SPI-based pastes. After adding gelatin, more stable 3D printed structures formed with higher hardness, resilience, cohesiveness, springiness, and chewiness at higher printing temperatures of 35 degrees C and 45 degrees C. The addition of gelatin and higher printing temperatures promoted the formation of tight connections between soy protein particles which induced the formation of a dense 3D structure in SPI-based pastes. Overall, this work provided useful information to prepare protein-based food with good 3D printability.
- 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
