含油量及蛋白颗粒含量对高内相Pickering乳液及其3D打印特性的影响

doi:10.7506/spkx1002-6630-20240120-179

食品科学 ›› 2024, Vol. 45 ›› Issue (20): 92-99.doi: 10.7506/spkx1002-6630-20240120-179

含油量及蛋白颗粒含量对高内相Pickering乳液及其3D打印特性的影响

吴超, 刘哲, 黑雪, 李闪闪, 焦博, 陈庆文, 赵浩, 王强, 石爱民

（1.中国农业科学院农产品加工研究所，农业农村部粮油加工综合利用技术集成实验室，北京 100193；2.河北农业大学食品科技学院，河北保定 071001；3.北京三帝科技股份有限公司，北京 101318；4.南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏南京 210023）

出版日期:2024-10-25 发布日期:2024-10-14
基金资助:
“十四五”国家重点研发计划重点专项（2022YFF1101400）；国家自然科学基金面上项目（32172149）；中国农业科学院青年创新计划项目（Y2022QC11）；农业科技创新工程项目（CAAS-ASTIP-2024-IFST）

Effects of Oil Content and Protein Particle Concentration on Characteristics and 3D Printing Properties of High Internal Phase Pickering Emulsions

WU Chao, LIU Zhe, HEI Xue, LI Shanshan, JIAO Bo, CHEN Qingwen, ZHAO Hao, WANG Qiang, SHI Aimin

(1. Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; 3. 3D Printing Technology, Inc., Beijing 101318, China; 4. Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)

Online:2024-10-25 Published:2024-10-14

摘要/Abstract

摘要： 本研究使用凝胶破碎法制备了大豆分离蛋白微凝胶颗粒作为高内相Pickering乳液（high internal phase Pickering emulsions，HIPPEs）的稳定剂。激光扫描共聚焦显微镜显示蛋白颗粒包裹住油滴，部分液滴由于堆积呈现多面体形，是典型的O/W型HIPPEs特征。提高含油量及蛋白颗粒质量分数可以提高体系的黏度、储能模量及凝胶强度，赋予了乳液3D打印的能力。当含油量为75%（m/m）、蛋白颗粒质量分数为3.0%时，打印模型的精确性和稳定性分别达到93.35%和98.72%。本研究结果表明HIPPEs可作为有效的食品3D打印油墨，并为拓展3D打印在食品领域中的应用提供理论依据。

关键词: 蛋白微凝胶颗粒；高内相Pickering乳液；3D打印；流变学

Abstract: In this study, high internal phase Pickering emulsions (HIPPEs) were prepared using soybean isolate protein microgel particles, which were prepared by gel disruption, as a stabilizer. Confocal laser scanning microscopy (CLSM) showed that the oil droplets were encapsulated within protein particles, and some of them were observed to exhibit a polyhedral morphology due to stacking, which is a typical feature of typical O/W-type HIPPEs. Increasing oil content and protein particle concentration improved the viscosity, storage modulus and gel strength of the system, which endowed the emulsion with 3D printing ability. When the oil content was 75% and the protein particle concentration was 3.0%, the accuracy and stability of the printed model were 93.35% and 98.72%, respectively. The results of this study indicated that HIPPEs can be used as an effective ink for 3D printing of food products, which provide a theoretical basis for expanding the application of 3D printing in the food field.

Key words: protein microgel particles; high internal phase Pickering emulsions; 3D printing; rheology

中图分类号:

TS201.7

吴超, 刘哲, 黑雪, 李闪闪, 焦博, 陈庆文, 赵浩, 王强, 石爱民. 含油量及蛋白颗粒含量对高内相Pickering乳液及其3D打印特性的影响[J]. 食品科学, 2024, 45(20): 92-99.

WU Chao, LIU Zhe, HEI Xue, LI Shanshan, JIAO Bo, CHEN Qingwen, ZHAO Hao, WANG Qiang, SHI Aimin. Effects of Oil Content and Protein Particle Concentration on Characteristics and 3D Printing Properties of High Internal Phase Pickering Emulsions[J]. FOOD SCIENCE, 2024, 45(20): 92-99.

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含油量及蛋白颗粒含量对高内相Pickering乳液及其3D打印特性的影响

Effects of Oil Content and Protein Particle Concentration on Characteristics and 3D Printing Properties of High Internal Phase Pickering Emulsions

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