数字农科院2.0

3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating

文献类型： 外文期刊

作者： Chao Wu;Zhe Liu;Xue Hei;Shanshan Li;Bo Jiao;Xiaojie Ma;Hui Hu;Jinjin Zhu;Bernard P. Binks;Zhiang Jia;Qingwen Chen;Qiang Wang;Aimin Shi

作者机构：

关键词： 3D printing;Gel networks;Pickering emulsion gels;Rheological properties;Three-dimensional network

期刊名称： LWT

ISSN： 0023-6438

年卷期： 2024 年 206 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： In this study, oil-in-water Pickering emulsion gels stabilized by soybean protein isolate microgel particles were prepared by a combination of high pressure homogenization and heating. These particles swiftly adsorbed onto the oil-water interface stabilizing drops. Cryo-SEM showed the formation of small droplets wrapped in a three-dimensional network structure of protein particles. Heating and increasing the oil content and particle concentration can improve the viscosity, energy storage modulus and gel strength of the system, which is conducive to improving the ability to 3D print these emulsions. The shear-thinning properties allow the system to be extruded smoothly through the nozzle with good printability. When the oil content was 60%, the accuracy and stability of the printed modeling reached 91.8% and 97.2%, respectively. In the future, the excellent properties of Pickering emulsion gel can be further utilized to load active ingredients, optimize and adjust the taste, and prepare food suitable for the elderly and other people with swallowing disorders with the help of 3D printing technology, and achieve the delivery of precise nutrition.

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