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Published on: August 8, 2022
Post-acid modification-enhanced gelation of casein-tamarind seed polysaccharide-based medium internal phase emulsion
An-Qi Bi1, Bei-Wei Zhu1, Ming Du1
1National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Abstract:
Printable protein-based medium internal phase emulsions (MIPEs) with low oil fraction have the advantages of reducing the incidence of obesity, coronary heart disease and hypertension. However, the development of printable protein-based MIPEs is still a considerable challenge because reducing oil content will cause phase separation and increase the fluidity of emulsion. In this study, we successfully prepared printable MIPEs (φ = 40 %) inks by co-stabilizing with casein and tamarind seed polysaccharide (TSP) and using post-acid modification technology. Interestingly, compared with pre-acid-treated MIPEs, the G' and viscosity of the post-acid-treated MIPEs were increased by 86.29 % and 78.81 %, respectively. Additionally, with increasing the TSP concentration in the post-acid-treated MIPEs from 0.5 % to 1.5 %, the G' increased from 619.16-1381.67 Pa to 804.38-2165.94 Pa. The self-supporting properties and excellent rheological properties desired for 3D printing were achieved by inducing emulsion droplets to form dense structures owing to the synergistical effect of post-acid treatment and high concentration of TSP. This study expands the feasibility of healthy 3D-printed food production.
