基于蛋白质材料的3D打印技术研究现状及其应用  

Research and applications of 3D printing technology based on protein materials

作　　者：邵婷 冯鑫 吕天艺 王洪霞[1] 马良[1] 戴宏杰 张宇昊[1] SHAO Ting;FENG Xin;LYU Tianyi;WANG Hongxia;MA Liang;DAI Hongjie;ZHANG Yuhao(College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品与发酵工业》2022年第8期296-303,共8页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400200);国家自然科学基金项目(31972102,31901683);中央高校基本科研业务费重点项目(XDJK2019B028);重庆市生态渔产业技术体系项目。

摘　　要：3D打印(增材制造)技术,是一种通过计算机辅助设计进行建模、组装和制造的快速成型技术。蛋白质作为人类生命活动中不可缺少的营养素可以用于3D打印技术中。蛋白质能改善3D打印油墨的结构并优化油墨的打印特性,且基于蛋白质材料的3D打印产品具有较好的营养特性及生物相容性,这有助于其在食品领域、组织工程领域的应用。目前,国内外已有较多关于3D打印技术类型、油墨类型及其在医药、航天、工业、食品等领域应用的相关总结,但是针对蛋白质油墨的总结缺乏深度和广度。因此该文从蛋白质材料的类型(质构调整型蛋白质、组织框架型蛋白质、营养补充型蛋白质)、影响因素(流变学性质、机械参数)和应用领域(食品、组织工程)上进行了概括与探讨,并对以蛋白质为油墨的3D打印技术未来可能的研究方向进行了展望,旨在为蛋白质在3D打印领域更广泛、更成熟的应用提供理论支持与借鉴。3 D printing(additive manufacturing) technology is a rapid prototyping technology using computer-aided design for modeling, assembly and manufacturing. Protein is an indispensable nutrient for human survival, and it has a wide range of applications in the 3 D printing field. Protein can improve the structure of inks and optimize the printing characteristics of inks. Basing on protein materials, 3 D printing products obtain better nutritional properties and biocompatibility, which promotes their applications in the food and tissue engineering fields. Currently, researches on 3 D printing mainly focus on the technology types and ink types, as well as its applications in medicine, aerospace, industry, food and other fields. In here, the printing types, influencing factors and application fields of protein materials are reviewed, and the possible future research fields of 3 D printing technology with protein inks are prospected, which aiming to provide theoretical support and reference for the wider and more mature application of protein in 3 D printing.

关 键 词：3D打印 蛋白质 适印性 流变性 机械参数 食品领域 组织工程领域 

分 类 号：TP391.73[自动化与计算机技术—计算机应用技术] O629.73[自动化与计算机技术—计算机科学与技术]