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 ofHigh Internal Phase Pickering Emulsions

作　　者：吴超 刘哲 黑雪 李闪闪 焦博[1] 陈庆文 赵浩 王强[1,2,4] 石爱民 WU Chao;LIU Zhe;HEI Xue;LI Shanshan;JIAO Bo;CHEN Qingwen;ZHAO Hao;WANG Qiang;SHI Aimin(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;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;3D Printing Technology,Inc.,Beijing 101318,China;Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China)

机构地区：[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　　处：《食品科学》2024年第20期92-99,共8页Food Science

基　　金：“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)。

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。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.

关 键 词：蛋白微凝胶颗粒 高内相Pickering乳液 3D打印 流变学 

分 类 号：TS201.7[轻工技术与工程—食品科学]