为研究不同比例明胶/马铃薯淀粉对大豆分离蛋白(soybean protein isolate,SPI)凝胶性能及3D打印性能的影响,该文以SPI、明胶和马铃薯淀粉为原料,通过热诱导的方式制备SPI复合凝胶,并对复合凝胶的水分分布、质构、流变特性、结构、微观结构以及3D打印特性等进行了表征。结果表明,明胶与马铃薯淀粉比例在1∶8~6∶8(质量比,下同)范围内,随着比例增加,自由水比例降低,不易流动水比例升高,明胶与马铃薯淀粉比例为6∶8时,不易流动水比例最高,占比为2.48%。复配凝胶的硬度、内聚性和咀嚼性随着明胶与马铃薯淀粉比例的增加逐渐降低,6∶8时达到最低,质地最为柔软。随着剪切速率升高,凝胶的黏度均下降,样品的G′和G″随着明胶与马铃薯淀粉比例的增加也均呈升高趋势。傅里叶红外光谱结果显示,添加了明胶和马铃薯淀粉的样品在波长3 295.44 cm-1处的—OH振动发生红移,氢键作用增强。随着明胶与马铃薯淀粉比例的增加,复配凝胶孔径逐渐减小,明胶与马铃薯淀粉比例为6∶8时,凝胶孔隙分布呈现出最高的均匀性,打印精度最好,高度打印精确度99.60%,直径打印精确度99.92%,且在1 h内未出现明显塌陷。综上所述,明胶/马铃薯淀粉比例为6∶8时,对大豆分离蛋白凝胶3D打印性能的改善最为显著,这为开发蛋白基3D打印油墨提供理论依据。
To investigate the effects of different gelatin/potato starch ratios on the properties and 3D printing performance of soy protein isolate (SPI) gels, SPI, gelatin, and potato starch were used as raw materials to prepare SPI composite gels through a thermal induction method.The water distribution, texture, rheological properties, structure, microstructure, and 3D printing characteristics of the composite gels were characterized.The results indicated that within the gelatin to potato starch ratio range of 1∶8 to 6∶8, as the ratio increased, the proportion of free water decreased while the proportion of immobilized water increased.At a gelatin to potato starch ratio of 6∶8, the highest proportion of immobilized water was observed, reaching 2.48%.The hardness, cohesiveness, and chewiness of the composite gels gradually decreased with increasing gelatin to potato starch ratios, reaching the lowest values at a ratio of 6∶8, resulting in the softest texture.As the shear rate increased, the viscosity of the gels decreased, and both the G′ and loss modulus G″ exhibited an increasing trend with higher gelatin to potato starch ratios.Fourier-transform infrared spectroscopy results showed a red shift in the —OH vibration at 3 295.44 cm-1 in samples containing gelatin and potato starch, indicating enhanced hydrogen bonding.As the gelatin to potato starch ratio increased, the pore size of the composite gels gradually decreased.At a ratio of 6∶8, the gel exhibited the highest uniformity in pore distribution, with the best printing accuracy of 99.60% in height and 99.92% in diameter, and no significant collapse was observed within 1 h.In conclusion, a gelatin to potato starch ratio of 6∶8 significantly improved the 3D printing performance of soy protein isolate gels, providing a theoretical basis for the development of protein-based 3D printing inks.
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