适合3D打印的蛋白和多糖流变性能研究进展  

Research Progress on Rheological Properties of Proteins and Polysaccharides Suitable for 3D Printing

作　　者：李阳阳 王胜男 刘贺[1,2] LI Yangyang;WANG Shengnan;LIU He(College of Food Science and Technology,Bohai University,Jinzhou 121013,Liaoning,China;Liaoning Province Grain and Cereal Food Bio-efficient Transformation Engineering Research Center,Bohai University,Jinzhou 121013,Liaoning,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]渤海大学辽宁省粮谷类食品生物高效转化工程研究中心,辽宁锦州121013

出　　处：《食品研究与开发》2023年第13期1-6,共6页Food Research and Development

基　　金：国家自然科学基金面上项目(32102005)。

摘　　要：该文综述不同蛋白、多糖流变学特性与3D打印行为的关系,主要阐述适宜3D打印的大豆分离蛋白、鱼糜凝胶、乳蛋白、豌豆蛋白、淀粉及复配多糖的黏度、储能模量、损耗模量及损耗角正切值等重要流变学参数,明确各原料3D打印过程中流变性能与打印成型性的关系,旨在为3D打印原料特性的研究提供一定的理论支持。This study reviews different proteins and polysaccharides and the relationship between their rheological properties and suitability for 3D printing.Specifically,it expounds the suitability of soybean protein isolates,minced fish gelatin,milk protein,pea protein,and the viscosity of starch and sugar for 3D printing;as well as their rheological parameters,namely storage modulus(G'),loss modulus(G''),and loss tangent value.The relationship between the rheological properties and the printing formability of each raw material in 3D printing was elucidated to provide theoretical support for the characteristics of 3D printing raw materials.

关 键 词：流变特性 3D打印技术 多糖 蛋白 流变学参数 

分 类 号：TS201.2[轻工技术与工程—食品科学] TP391.73[轻工技术与工程—食品科学与工程]