基于的油脂:油类型对3D打印中植物性脂肪替代品功能的影响
Elen L Huang1, Oguz Kaan Ozturk1
1Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, United States of America.
International journal of biological macromolecules
|September 23, 2025
概括
不同的食品级油可显著改变3D打印肉类的基油脂 (ZGs). 不和油增强3D打印,而和油影响纹理和颜色,推进结构脂肪应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 基于Zin的油脂凝 (ZGs) 正在成为食品应用中的结构性脂肪替代品.
- 了解油成分对ZG特性的影响对于优化其在3D打印食品中的使用至关重要.
- 植物性肉类类型的开发依赖于有效的脂肪模仿剂.
研究的目的:
- 调查五种不同的食品级油 (卡诺拉油,大豆油,橄油,棕油,子油) 如何影响基因油脂 (ZGs) 的结构和功能性质.
- 为了评估这些ZG在3D打印的肉类类型中作为结构性脂肪模拟物的性能.
- 为了将油的特性与ZG性能和3D打印能力相关联.
主要方法:
- 使用共聚焦显微镜,色度测量,油/溶剂容量,风学,DSC和FTIR进行ZG的表征.
- 使用带有ZGs的双挤出3D打印机制造3D打印的肉类类型.
- 分析受油类型,和和极性影响的结构和功能性质.
主要成果:
- 油类型显著影响ZG颜色,质,稳定性和二次蛋白质结构.
- 不和油提高了3D打印性能,而和油 (棕油,子油) 导致更高的结晶温度和更亮的外观.
- 基于棕油的ZGs显示聚合和更高的G',与较低的溶剂持有能力相关.
结论:
- 油的脂肪酸成分和和度极大地影响了基于的油凝特性和3D打印的适用性.
- 基于Zain的油脂凝作为可适应的结构性脂肪模仿剂对3D打印的肉类类似物具有前景.
- 这些发现有助于我们更好地理解ZG中新型食品应用中的结构-功能关系.
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