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Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMR

  • 0College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Food Research International +

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April 23, 2025

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April 23, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

Optimizing surimi 3D printing requires understanding starch-water interactions. Specific starch concentrations (8-12%) or lower starch with higher water (4%, 80%) significantly improve 3D printability.

Area Of Science

  • Food Science and Technology
  • Materials Science
  • Rheology

Background

  • Limited research exists on starch-water interactions affecting surimi 3D printing.
  • Surimi-based food products are increasingly explored for 3D printing applications.

Purpose Of The Study

  • To investigate the impact of starch and water content on the 3D printability of surimi.
  • To elucidate the underlying mechanisms of water-protein-starch interactions in 3D printing.

Main Methods

  • Examined surimi-starch systems under controlled moisture.
  • Utilized Low-field Nuclear Magnetic Resonance (LF-NMR) to analyze water molecule adsorption.
  • Applied polymer blending theory and full factorial design for rheological analysis.

Main Results

  • Optimal printing quality observed at 8-12% starch (70% water) or 4% starch (80% water).
  • A bicontinuous phase structure formed at 60-80% water and protein-to-starch ratios of 9/1 to 4/6.
  • Competitive water adsorption between protein and starch altered rheology and printability.

Conclusions

  • Water-protein-starch interactions are critical for surimi 3D printability.
  • Findings provide a theoretical basis for optimizing 3D-printed minced food formulations.
  • This research expands the potential applications of 3D printing in the food industry.

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