可3D打印的乳清分离蛋白-卡拉基南乳液凝的构造和特征,其中包含不同的植物油
Yubo Zhao1, Xinyu Shi1, Qian Chen1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food chemistry
|January 29, 2026
概括
乳清蛋白分离物-κ-carrageenan乳液凝与亚麻油显示出由于高烯酸含量增加了稳定性和粘弹性. 这些植物性脂肪替代品提供了改进的3D打印能力和功能性食品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 乳液凝具有可调节的结构和类似固体的特性,使其适合各种应用.
- 植物油可以添加到乳液凝中,以修改其特性.
研究的目的:
- 为了研究不同植物油对乳清蛋白分离物 (WPI) -κ-卡拉 (KG) 乳液凝的特性的影响.
- 为了评估这些乳液凝的微观结构,质,湿度分布和稳定性.
- 评估这些乳液凝作为功能性食品的植物性脂肪替代品的潜力.
主要方法:
- 使用五种不同的植物油制造WPI-KG乳液凝.
- 使用气体染色学分析不和脂肪酸含量.
- 通过微观结构分析,风学测量和低场核磁共振 (LF-NMR) 评估凝特性.
- 评估乳液稳定性和3D打印能力.
主要成果:
- 亚麻油富含亚麻酸 (C18:3),导致更小,均的水滴,更高的粘性弹性和增强的凝强度.
- 带有亚麻油的乳液凝在3D打印过程中表现出优越的稳定性和更好的形状保留,这是由于弹性主导 (G'>G′′).
- 亚麻油乳液凝中的LF-NMR表明了更高的固定水含量,表明一个稳定的网络;所有凝显示出良好的打印能力,但容易受解解的破坏.
结论:
- 脂肪酸成分显著影响WPI-KG乳液凝的性能.
- 基于亚麻油的乳液凝显示出作为植物性脂肪替代品的绝佳潜力,具有理想的纹理和稳定性属性.
- 这些发现支持开发具有定制性质的新型功能性食品成分.
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