Peptides-carrageenan-xanthan gum:Printing mechanism and anti-oxidation under in vitro digestion  

作　　者：Jun-qi Zhan Wen-tao Yu Jing-jing Fu Gao-shang Li Ya-qin Hu Yue-wen Chen 

机构地区：[1]School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou,Zhejiang,310035,China [2]Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition,Zhejiang Gongshang University,Hangzhou,Zhejiang,310035,China [3]Institute of Food Engineering,Zhejiang University,Hangzhou,310058,Zhejiang,China [4]College of Food Science and Engineering,Hainan Tropical Ocean University,Hainan,China

出　　处：《Food Bioscience》2023年第3期1802-1812,共11页食品生物科学（英文）

基　　金：funded by“National Key R&D Program of China(2018YFD0400600)”;“Foundation of Zhejiang Educational Committee(Y201942135)”;“Zhejiang Provincial Natural Science Foundation(LQ21C200004)”.

摘　　要：Surimi is a protein-rich food.The peptides hydrolyzed by surimi have many functional activities and showed strong antioxidant activity in ABTS free radical scavenging experiments,hydroxyl radical scavenging experiments and iron ion reduction experiments.The scavenging rates of ABTS ions,hydroxyl radicals and iron ions were 62.83%,74.81%and 0.035 mg/mL,respectively.3D printing ink was formulated by compounding carrageenan,xanthan gum and surimi peptides.The surimi polypeptide“ink”contains 3%carrageenan,4%xanthan gum and 4 mg/mL surimi polypeptide.This“ink”not only has good printability,but also has stable antioxidant properties.The effect of the peptides on the printed structures can also be observed under an inverted fluorescence microscope.In the in vitro digestion experiment,the surimi polypeptide 3D printing ink added with carrageenan and xanthan gum can release most of the peptides.After in vitro digestion experiments,the antioxidant activity of surimi polypeptides increased.The above experiments have proved that surimi polypeptide is a high-quality raw material for preparing 3D printing ink.

关 键 词：Peptide inks 3D printing Structure Simulated gastrointestinal digestion Anti-oxidation properties 

分 类 号：TS201.2[轻工技术与工程—食品科学]