Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing
文献类型： 外文期刊
作者： Hu, Wenyi 1 ; Chen, Chunli 1 ; Wang, Ying 1 ; He, Weiwei 2 ; He, Zhiyong 3 ; Chen, Jie 3 ; Li, Zongan 4 ; Li, Jianlin 1 ; Li, Weiwei 1 ;
作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China
3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
4.Nanjing Normal Univ, NARI Sch Elect & Automation Engn, Jiangsu Key Lab 3D Printing Equipment & Mfg, Nanjing 210042, Peoples R China
关键词： Soy protein; Tannic acid; High internal phase emulsion; Noncovalent interaction; 3D printing
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 427 卷
页码：
收录情况： SCI
摘要： In this study, we propose a design strategy using soy protein isolate (SPI)-tannic acid (TA) complexes crosslinked through noncovalent interactions to develop high internal phase emulsions (HIPEs) for 3D printing materials. The results of Fourier transform infrared spectroscopy, intrinsic fluorescence, and molecular docking analyses indicated that the dominant interactions occurring between the SPI and TA were mediated by hydrogen bonds and hydrophobic interactions. The secondary structure, particle size, & zeta;-potential, hydrophobicity and wettability of SPI was significantly altered by the addition of TA. The microstructure of HIPEs stabilized by SPI-TA complexes exhibited more regular and even polygonal shapes, thereby allowing the protein to form a dense selfsupporting network structure. When the concentration of TA exceeded 50 & mu;mol/g protein, the formed HIPEs remained stable after 45 days of storage. Rheological tests revealed that the HIPEs exhibited a typical gel-like (G & PRIME; > G & DPRIME;) and shear-thinning behavior, which contributed to preferable 3D printing behavior.
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