轻度预热诱导的髓超分子水凝:一种具有可逆性和可塑性的热反应性食品材料
Li Hu1, Shuyi Song1, Ruibang Zhang1
1College of Food Science, Shenyang Agricultural University, Shenyang 110000, China.
Food chemistry
|December 1, 2025
概括
研究人员使用可调节的离子强度和温度开发了髓超分子水凝 (MSHs). 这些可逆的MSH显示出出色的自我支持和可塑性,使得高精度的3D打印应用成为可能.
科学领域:
- 生物材料科学 生物材料科学
- 聚合物化学 聚合物化学
- 蛋白质工程是指蛋白质工程.
背景情况:
- 肌的热反应性为定制水凝设计提供了潜力.
- 基于蛋白质的超分子水凝正在获得先进应用的兴趣.
研究的目的:
- 准备和表征具有可调节性质的髓超分子基 (MSHs).
- 研究离子强度和温度对MSH可逆性和机械行为的影响.
- 探索MSH在3D打印应用中的潜力.
主要方法:
- 通过对离子强度 (0.3-0.6 M NaCl) 和预热温度 (45-50 °C) 的协同调节来制备MSH.
- 评估热处理后的水凝可逆性,粗性回收和粘性弹性.
- 机械性质的评估,包括在50mg/mL的蛋白质度下具有自支能力,保持水分能力和可塑性.
- 测试MSH作为可食用的油墨用于3D打印.
主要成果:
- MSHs表现出极好的可逆性,对于特定的离子强度而言,厚性热性回收率超过60%.
- 在二次热处理后,可实现粘性弹性的完全恢复.
- 高蛋白度 (50毫克/毫升) 的水凝表现出优越的自我支,保持水分和塑料性质.
- 由于MSH的塑料可变性,MSH证明了其适用于高精度3D打印的可食用油墨.
结论:
- 使用离子强度和温度,可以精确地设计米奥辛超分子水凝.
- 开发的MSH具有可调节的可逆性质和出色的机械特性.
- 这些MSH为个性化应用提供了有前途的解决方案,特别是在高精度的3D食用印刷中.
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