酸改善了蛋白蛋白发泡特性和三文鱼3D打印性能
Huajiang Zhang1, Shihui Hua1, Mengzhuo Liu1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods (Basel, Switzerland)
|January 25, 2025
概括
酸增强了蛋白蛋白 (EWP) 的泡特性,使得稳定,可定制的3D打印水. 这项创新克服了新型食品应用的热不稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 鱼的热不稳定性限制了它在个性化食品中的使用.
- 蛋白蛋白 (EWP) 的泡性质对于鱼的结构至关重要.
研究的目的:
- 研究酸 (CA) 作为EWP发泡特性增强剂.
- 使用CA处理的EWP开发可定制的3D打印水.
主要方法:
- 评估了CA对EWP粘度,疏水性群体暴露和自由硫含量的影响.
- 分析了EWP吸附,拉伸和在空气-水接口的方向.
- 评估了CA处理的EWP的风湿性质和3D打印能力.
主要成果:
- CA显著增加了EWP的泡 (50%至178.2%) 和粘度 (233.41007 Pa·s).
- 通过促进多层形成,CA处理改善了EWP吸附动力学和泡稳定性.
- 经过CA处理的EWP表现出适合3D打印的剪切薄化,弹性和结构恢复性.
结论:
- 酸增强了EWP的泡和质性质,提高了热稳定性和3D打印能力.
- 经过CA处理的EWP是创建可定制3D打印泡食品产品的有希望的材料.
- 这项研究为开发先进的食品材料提供了新的战略.
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