数字农科院2.0

Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing

文献类型： 外文期刊

作者： Runkang Qiu;Guodong Qiu;Peiyao Zhao;Muhammad Awais;Bei Fan;Yatao Huang;Litao Tong;Lili Wang;Liya Liu;Fengzhong Wang

作者机构：

关键词： 3D food printing;Bigel;Microstructure;Printing precision;Rheological properties;Soy protein isolate

期刊名称： Food Hydrocolloids

ISSN： 0268-005X

年卷期： 2024 年 153 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Bigel inks were developed for high-precision 3D food printing using soy protein isolate (SPI) hydrogel and beeswax oleogel. The ratio of hydrogel to oleogel played a crucial role in determining the rheology and moisture state of the inks. When the ratio of hydrogel to oleogel reached 7:3, the ink was softer and showed stronger shear-thinning properties, which resulted in better recoverability and stronger self-supportability. These were demonstrated by the lowest flow index (n value) of 0.135, the largest recovery viscosity of 10.920 × 105 mPa s, and the biggest yield stress (1034.200 Pa), complex modulus (G* of 6608.066 Pa), and gel strength (A value of 488.34 × 103 Pa s1/z). Additionally, the ink contained more semi-solid water (T22) and had a higher proportion of moisture freedom (A23). Consequently, the ink had a smooth extrusion while exhibiting strong mechanical properties and better structure stability. As a result, a hollow-rotating structure was achieved with a height of 20.05 mm, a gap diameter of 10.11 mm, and an inclination angle of 46.13° with precision beyond 99%. This was attributed to the presence of more β′ and β crystals with high oleogel content, which might protect the completeness of the SPI hydrogel network structure and prevent the aggregation of oleogel particles. In this turn, it improved the microstructure of the SPI-based bigel inks and made them more resistant to shearing during extrusion. This work provides a new insight into the application of SPI in personalized diets.

分类号：

  • 相关文献

[1]Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet. Runkang Qiu,Ge Wang,Peiyao Zhao,Liya Liu,Muhammad Awais,Bei Fan,Yatao Huang,Litao Tong,Lili Wang,Cecilia Accoroni,Fengzhong Wang. 2024

[2]Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy. Xie, Jin,Bi, Jinfeng,Liu, Xiaoxian,Blecker, Christophe,Jacquet, Nicolas,Lyu, Jian. 2025

[3]Effect of soy protein isolates obtained by weak-base synchronized membrane separation on nanoemulsion stability: A comparison with alkaline extraction/isoelectric precipitation and salt extraction. Jiaqi Shao,Jing Yang,Ping Wu,Weiping Jin,Junxia Xiao,Lei Wang,Dengfeng Peng,Qianchun Deng. 2025

[4]Rheological properties and microstructure of rennet-induced casein micelle/κ-carrageenan composite gels. Yumeng Zhang,Bo Song,Xiaodan Wang,Wenyuan Zhang,Huiquan Zhu,Xiaoyang Pang,Yunna Wang,Ning Xie,Shuwen Zhang,Jiaping Lv. 2023

[5]Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk. Ragab E.S.,Zhang S.,Korma S.A.,Buniowska-Olejnik M.,Nasser S.A.A.,Esatbeyoglu T.,Lv J.,Nassar K.S.. 2023

[6]Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds. Zhang, Hong-Yuan,Sun, Hong-Nan,Ma, Meng-Mei,Mu, Tai-Hua. 2023

[7]Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products. Zhang, Song-Shan,Duan, Jun-Ya,Zhang, Teng-Teng,Lv, Meng,Gao, Xiao-Guang. 2023

[8]The effect of agar on rheological properties and thermal stability of rennet-induced casein micelle gel. Yumeng Zhang,Xiaodan Wang,Huiquan Zhu,Baorong Chen,Caiyun Wang,Xiaoyang Pang,Yunna Wang,Ning Xie,Shengpeng Su,Shuwen Zhang,Jiaping Lv. 2024

[9]Inclusion of chitosan in Tenebrio molitor larva protein hydrogels improved the rheological and gel properties of the composite hydrogels. Mengyao Liu,Dong Xu,Jun Zhang,Fei Pan,Changhao Liu,Xiangxin Li,Xiaoming Fang,Hualei Chen,Wenli Tian,Wenjun Peng. 2025

[10]Improving the Quality Characteristics of Alum-Free Wet Starch Noodles: From the Perspective of Changing Types of Starches Used for Binder Pastes. Ma, Mengmei,Guo, Hao,Sun, Hongnan,Sun, Jian,Mu, Taihua. 2024

[11]Physicochemical properties of colloidal nanoparticles (CNPs) in lamb soup with different stewing times. Jianing Fu,Shaobo Li,Dequan Zhang,Meizhen Xu,Ling Liu,Li Chen. 2024

[12]Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops. Shengyang Ji,Qingxin Zeng,Minghao Xu,Ye Li,Tao Xu,Yongheng Zhong,Yuqi Liu,Fengzhong Wang,Baiyi Lu. 2023

[13]Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers. Zhenxing Shi,Christophe Blecker,Aurore Richel,Zuchen Wei,Jingwang Chen,Guixing Ren,Dongqin Guo,Yang Yao,Eric Haubruge. 2022

[14]Multiphase gel-based functional inks in 3D food printing: A review on structural design and enhanced bioaccessibility of active ingredients. Jinming Yu,Runkang Qiu,Wenbo Zheng,Kai Wang,Xuwei Liu,Zhuoyan Hu,Lei Zhao. 2025

[15]Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. Jingwang Chen,Hongnan Sun,Taihua Mu,Christophe Blecker,Aurore Richel,Gaëtan Richard,Nicolas Jacquet,Eric Haubruge,Dorothée Goffin. 2022

[16]Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex. Mengjiao Jian,Shuyi Li,Zhenzhou Zhu,Na Zhang,Qianchun Deng,Giancarlo Cravotto. 2023

[17]High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality. Yujie Zhang,Jinchuang Zhang,Qiongling Chen,Ning He,Qiang Wang. 2022

[18]Role of pectin in the delivery of β-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate. Liping Feng,Xin Jia,Lijun Yin. 2024

[19]Improvement of foaming and emulsifying properties of SPI via weak-base synchronized membrane separation: Insight from tuning the interfacial flexibility. Jiaqi Shao,Dengfeng Peng,Jing Yang,Fenghong Huang,Weiping Jin,Junxia Xiao,Shuai Sun,Feng Li,Tingzhao Li,Qianchun Deng. 2024

[20]Characterization of fruit pulp-soy protein isolate (SPI) complexes: Effect of superfine grinding. Xie, Jin,Lyu, Jian,Wang, Fengzhao,Bai, Lansha,Bi, Jinfeng. 2024

作者其他论文 更多>>