Yi Liu , Yue Zhang , Lei Cai , Qinglin Zeng , Pengrui Wang
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引用次数: 0
Abstract
The food industry is undergoing a significant transformation with the advancement of 3D technology. Researchers in the field are increasingly interested in using protein and protein-polysaccharide composite materials for 3D printing applications. However, maintaining nutritional and sensory properties while guaranteeing printability of these materials is challenging. This review examines the commonly used protein and composite materials in food 3D printing and their roles in printing inks. This review also outlines the essential properties required for 3D printing, including extrudability, appropriate viscoelasticity, thixotropic properties, and gelation properties. Furthermore, it explores the wide range of potential applications for 3D printing technology in novel functional foods such as space food, dysphagia food, kid's food, meat analogue, and other specialized food products.
随着 3D 技术的发展，食品行业正在经历一场重大变革。该领域的研究人员对将蛋白质和蛋白质多糖复合材料用于 3D 打印应用越来越感兴趣。然而，在保证这些材料可打印性的同时保持其营养和感官特性是一项挑战。本综述探讨了食品 3D 打印中常用的蛋白质和复合材料及其在打印油墨中的作用。本综述还概述了 3D 打印所需的基本特性，包括挤出性、适当的粘弹性、触变性和凝胶特性。此外，它还探讨了 3D 打印技术在新型功能食品中的广泛潜在应用，如太空食品、吞咽困难食品、儿童食品、肉类类似物和其他特殊食品。
期刊介绍：
The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.
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