亚麻籽胶和魔芋胶对豌豆分离蛋白乳液凝胶3D打印性能的影响  

Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels

作　　者：白从瑾 郭京京 王一凡 李振荣 焦博[2] 代蕾[1] BAI Congjin;GUO Jingjing;WANG Yifan;LI Zhenrong;JIAO Bo;DAI Lei(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品工业科技》2025年第3期83-91,共9页Science and Technology of Food Industry

基　　金：青年人才托举工程(No.YESS20210248)。

摘　　要：为了开发适合吞咽困难患者食用的植物蛋白3D打印食品,本文将亚麻籽胶和魔芋胶按照质量比2:3进行复配形成复合多糖,并与豌豆分离蛋白(Pea protein isolate,PPI)进行剪切处理,探究了不同浓度的复合多糖(0.5%、0.7%、0.9%、1.1%和1.3%)对乳液凝胶粒径、流变学特性和3D打印性能的影响。并通过国际吞咽障碍标准化倡议(IDDSI)对乳液凝胶进行评估。结果表明:不同浓度的复合多糖改善乳液凝胶的效果不同。粒径测试表明随着复合多糖浓度的增加,PPI乳液凝胶的粒径呈现减小的趋势。流变学特性表明多糖的加入使PPI乳液凝胶具有粘弹性,且所有的乳液凝胶样品均显示出G'>G''。当复合多糖浓度为1.1%时,乳液凝胶的粒径最小,G'和G''值最高,粘弹性最好,打印的产品具有最清晰的纹理、最稳定的结构和较好的印刷适应性。IDDSI测试表明添加1.1%和1.3%浓度复合多糖的乳液凝胶可归类为Ⅳ级过渡性食品。综上所述,1.1%浓度的复合多糖对豌豆分离蛋白乳液凝胶3D打印性能的改善最显著,这为开发植物基3D打印油墨提供理论依据。To develop plant-based protein 3D-printed food suitable for patients with swallowing difficulties,this study explored the use of a composite polysaccharide comprising flaxseed gum and konjac glucomannan at a mass ratio of 2:3.The composite polysaccharide was combined with pea protein isolate(PPI)under shearing treatment to investigate the effects of different concentrations(0.5%,0.7%,0.9%,1.1%,and 1.3%)on the particle size,rheological properties,and 3D printing performance of emulsion gels.Additionally,the emulsion gels were evaluated using the International Dysphagia Diet Standardization Initiative(IDDSI)framework.The results indicated that the composite polysaccharide exhibited varying effects on the improvement of emulsion gels depending on its concentration.Particle size analysis revealed a decreasing trend in the particle size of PPI emulsion gel with increasing polysaccharide concentration.Rheological properties showed that the addition of polysaccharides endowed the gels with viscoelastic properties,as evidenced by G'>G''for all samples.At a concentration of 1.1%,the emulsion gel exhibited the smallest particle size,the highest G'and G''values,and optimal viscoelasticity.Furthermore,the printed structures displayed the most distinct textures,stable frameworks,and superior printing adaptability.The IDDSI evaluation indicated that emulsion gels containing 1.1%and 1.3%polysaccharides could be classified as LevelⅣtransitional foods.In conclusion,the composite polysaccharide at a concentration of 1.1%significantly enhanced the 3D printing performance of PPI-based emulsion gels,providing a theoretical basis for developing plant-based 3D printing inks.

关 键 词：豌豆分离蛋白(PPI) 魔芋胶 亚麻籽胶 乳液凝胶 3D打印 

分 类 号：TS201.7[轻工技术与工程—食品科学]