文献类型： 外文期刊
作者： Ji, Shengyang 1 ; Li, Ye 1 ; Xu, Minghao 1 ; Li, Kaimian 3 ; Shen, Jianfu 1 ; Lu, Baiyi 1 ;
作者机构： 1.Zhejiang Univ, Minist Agr Rural Affairs, Key Lab Qual & Safety Risk Assessment Agroprod Sto, Coll Biosyst Engn & Food Sci,Key Lab Qual Evaluat, Hangzhou 310058, Peoples R China
2.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China
3.Chinese Acad Trop Agr Sci, Trop Crop Germplasm Res Inst, Haikou 571737, Peoples R China
关键词： 3D food printing; Starch-lipid-protein ternary gel; Multi-scale structure; Printing accuracy; Computational fluid dynamics
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 476 卷
页码：
收录情况： SCI
摘要： This study investigated the printability of a typical food ternary (starch-lipid-protein) gel system and revealed the critical role of protein. The results revealed that a higher content of alpha-helix and a lower content of random coil in proteins positively impacted the printing accuracy of the ternary gel system. Higher alpha-helix content in proteins increased the shear rate at the nozzle, ensuring smooth extrusion during 3D printing while also reducing the gel velocity and filament expansion, which led to smoother filament surfaces. Moreover, higher alpha-helix content and lower random coil content in proteins increased V-type crystalline structures, average molecular size ( amylose (AM) chains with 100 < X < 1000, while decreasing amylopectin (AP) chains with 6 < X < 12 in starch. These multi-scale structural changes increased A23 content, leading to an increase in the storage modulus of the gel system and improving the mechanical property of 3D printed products, ultimately enhancing printing accuracy. Rh), and
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