Effect of galactomannan addition on the rheological property, 3D printing performance and flavor characteristic of shepherd's purse gels
文献类型： 外文期刊
作者： Chen, Yubin 1 ; Qiu, Xuliang 2 ; Feng, Lei 2 ; Li, Dajing 2 ; Nie, Meimei 2 ; Zhang, Zhongyuan 2 ; Li, Jianlin 1 ; Yu, Dongxin 3 ; Shen, Qi 2 ;
作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China
3.Shanghao Biotech Co Ltd, Qingdao 266700, Shandong, Peoples R China
关键词： 3D printing; Shepherd's purse; Galactomannan; Rheological property; Flavor characteristic
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 308 卷
页码：
收录情况： SCI
摘要： Shepherd's purse is a herbaceous plant that has been widely used in China because it contains many kinds of nutrients. The application of shepherd's purse in 3D printing food can realize the personalized customization of a healthy diet. This study aims to evaluate the effects of galactomannan types, including locust bean gum (LBG), tara gum (TG), guar gum (GG), and fenugreek gum (FG), on the rheological properties, 3D printing performance and flavor characteristics of shepherd's purse gels. The results investigated that all shepherd's purse gels exhibited shear thinning and elastic characteristics. Increasing the galactomannan concentration could improve the viscosity, G', G", gel strength and water holding capacity (WHC) of the shepherd's purse gels, and reduce their fluidity and shear recovery property. Gel added with LBG had the lowest viscosity, WHC and worst printing formability. The addition of GG made the gel network structure denser and smoother. Gels added with GG, FG and TG at 6 % had high resolution and printing performance. When the gel was added with 6 % of GG, the printing accuracy and stability were 97.30 % and 94.87 %, respectively. The addtion of galactomannan had no impact on the taste characteristics of shepherd's purse gels, while the aroma response values of printed objects containing TG, GG and FG showed increasing trends with the concentration increased. Therefore, this research introduced a novel scheme for 3D printed vegetables.
- 相关文献
作者其他论文 更多>>
-
Multiscale pore drives mechanical properties and storage stability in peach crisps
作者：Zhao, Han;Zhang, Bo;Xiang, Kexin;Li, Dajing;Liu, Chunju;Niu, Liying;Ma, Yanhong;Xiao, Yadong;Zhao, Han;Zhang, Bo;Xiang, Kexin;Liu, Chunju;Wang, Haiou;Liu, Chunju
关键词：Peach; Micro/nanopore structure; Pore distribution; Mechanical properties; Storage stability
-
Cyclic-di-AMP hydrolase GdpP is critical for stress response of Lactiplantibacillus plantarum WCFS1
作者：Yu, Zhaoqing;Dai, Zhuqing;He, Weiwei;Yang, Wenying;Li, Dajing;Chou, Shan-Ho;He, Jin;Chou, Shan-Ho;He, Jin;Pang, Xinyi
关键词：Lactiplantibacillus plantarum; Second messenger; Stress response; Biofilm; Cell envelope
-
Study on the Regulation of Lutein Release and Bioaccessibility by 3D Printing Interval Multi-layer Structure of Lutein Emulsion Gel
作者：Zhao, Minghui;Zhao, Minghui;Xu, Yayuan;Dai, Zhuqing;Zhang, Zhongyuan;Feng, Lei;Nie, Meimei;Liu, Chunquan;Li, Dajing;Lian, Yunhe;Wu, Di
关键词：Lutein; 3D printing; Interval multi-layer structure; Release characteristic; Bioaccessibility
-
Influence of exogenous 24-epibrassinolide on improving carotenoid content, antioxidant capacity and gene expression in germinated maize seeds
作者：Yang, Wenying;Xu, Hao;Wang, Fanyu;Guo, Qingqi;Bao, Yihong;He, Weiwei;Li, Dajing;Zhang, Zhongyuan
关键词：24-epibrassinolide; germinated maize seed quality; carotenoid content; gene expression
-
Effect of ultrasound combined with plasma protein treatment on the structure, physicochemical and rheological properties of myofibrillar protein
作者：Zou, Ye;Wang, Lingjuan;Wang, Xiaowen;Lan, Yibo;Ma, Jingjing;Yang, Jing;Xu, Weimin;Shen, Qi;Wang, Daoying;Zou, Ye;Wang, Lingjuan;Wang, Xiaowen;Xu, Weimin;Shen, Qi;Wang, Daoying
关键词：Ultrasound treatment; Plasma protein; Myofibrillar protein; Gumminess; Rheological property
-
Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (Hippophae rhamnoides L.) Pomace: Chemical Composition and Biological Activities
作者：Suo, Wenyu;Suo, Wenyu;Wang, Wenzhe;Li, Dajing;Wu, Haihong;Huang, Wuyang;Ma, Yanhong;Liu, Haiyan
关键词：
Hippophae rhamnoides L.; flavonoids; ultrasonic-enzymatic-assisted extraction; antioxidant; alpha-glucosidase and alpha-amylase inhibition -
High-pressure-microjet homogenized macromolecules on texture formation of strawberry chips during freeze-drying
作者：Liu, Chunju;Xiang, Kexin;Zhang, Bo;Guo, Jia;Xiao, Yadong;Li, Dajing;Nie, Meimei;Liu, Chunju;Xiang, Kexin;Zhang, Bo;Wang, Haiou
关键词：Strawberry; texture formation; freeze-drying; high-pressure-microjet homogenized macromolecules; microstructure
