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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

作者： Shi, Zhenxing 1 ; Blecker, Christophe 4 ; Richel, Aurore 5 ; Wei, Zuchen 1 ; Chen, Jingwang 3 ; Ren, Guixing 2 ; Guo, Dongqin 1 ; Yao, Yang 2 ; Haubruge, Eric 3 ;

作者机构： 1.Chongqing Three Gorges Univ, Coll Biol & Food Engn, Lab Green Cultivat & Deep Proc Three Gorges Reser, Chongqing 404120, Peoples R China

2.Chinese Acad Agr Sci CAAS, Inst Crop Sci, 80 South Xueyuan Rd, Beijing 100081, Peoples R China

3.Univ Liege Gembloux Agrobio Tech, Gastron Sci Lab, 2 Passage Deportes, B-5030 Gembloux, Belgium

4.Univ Liege Gembloux Agrobio Tech, Food Sci & Formulat Lab, 2 Passage Deportes, B-5030 Gembloux, Belgium

5.Univ Liege Gembloux Agrobio Tech, Biomass & Green Chem Lab, 2 Passage Deportes, B-5030 Gembloux, Belgium

6.Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China

7.Minist Agr, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China

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.

  • 相关文献

[1]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. 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. 2022

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