Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-21 DOI:10.1016/j.foodhyd.2024.110839

Xinyu Shi, Jiaqi Liu, Qian Liu, Qian Chen, Hui Wang, Fangda Sun, Baohua Kong

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Abstract

WPI-KG emulsion gels suitable for 3D printing were co-stabilized using whey protein isolate (WPI) and carrageenan (KG). The resulting WPI-KG emulsion gel was formulated with linseed oil (50%), WPI dispersion (about 50%) and KG (0%–0.8%). The printability of WPI-KG emulsion gels was evaluated by analyzing indicators such as rheological properties, moisture distribution, gel strength, and microstructure. Results indicated that the apparent viscosity and energy storage modulus of the WPI-KG emulsion gels increased with increasing KG content, and the gel strength also increased. However, the gradual decrease in the average particle size suggests the formation of a more stable network structure within the WPI-KG emulsion gel with high KG content, which is confirmed by the microstructural pictures. In addition, hydrogen bonding and electrostatic interactions of the added KG with WPI resulted in a change in the water distribution state in the WPI-KG emulsion gels. 3D printing tests demonstrated that WPI-KG emulsion gels with 0.6% KG exhibited smooth lines and excellent self-supporting ability, maintaining the predefined structural shape. The presence of KG also enhanced the thermal stability of the WPI-KG emulsion gels.

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不同卡拉胶含量对基于乳清分离蛋白的乳液凝胶的流变特性和 3D 打印适用性的影响

使用分离乳清蛋白（WPI）和卡拉胶（KG）共同稳定了适用于 3D 打印的 WPI-KG 乳液凝胶。亚麻籽油（50%）、WPI 分散液（约 50%）和 KG（0%-0.8%）配制成 WPI-KG 乳液凝胶。通过分析流变特性、水分分布、凝胶强度和微观结构等指标，对 WPI-KG 乳液凝胶的可印刷性进行了评估。结果表明，WPI-KG 乳化凝胶的表观粘度和储能模量随 KG 含量的增加而增加，凝胶强度也随之增加。然而，平均粒径的逐渐减小表明高 KG 含量的 WPI-KG 乳化凝胶内部形成了更稳定的网络结构，微观结构图片也证实了这一点。此外，添加的 KG 与 WPI 之间的氢键和静电作用改变了 WPI-KG 乳化凝胶中水的分布状态。三维打印测试表明，添加了 0.6% KG 的 WPI-KG 乳化凝胶具有平滑的线条和出色的自支撑能力，能保持预定的结构形状。KG 的存在还增强了 WPI-KG 乳液凝胶的热稳定性。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.