Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by lonic/nonionic polysaccharides: A network rearrangement mechanism revealed by rheology and the sequence of physical processes analysis

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-18 DOI:10.1016/j.foodhyd.2025.111352

Fangxiao Lou , Yanan Guo , Shuo Zhang , Fuwei Sun , Jun Liu , Lianzhou Jiang , Zengwang Guo , Zhongjiang Wang

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Abstract

This study investigates the effects of guar gum (GU) and carrageenan (CA) on the printability of protein gel inks and the dynamic rearrangement of gel networks during 3D printing. Texture, microstructure, and FTIR analysis confirmed that appropriate polysaccharide concentration (0.25 %) led to higher gel strength and denser gel network because they had stronger hydrogen bonding, hydrophobic interaction, and electrostatic interaction. Rheological analysis indicated that SPI-CA gel inks exhibited superior rheological properties compared to SPI-GU gel inks at identical concentrations. LAOS test and the SPP analysis further clarified the change rule of gel network rearrangement during 3D printing. Under the condition of large amplitude, the network rearrangement of SPI-CA gel ink was slow, so it had stronger resistance to deformation. However, SPI-GU had a more flexible structure and was prone to network rearrangement in complex external environments. Therefore, SPI-CA gel ink printing products had higher self-supporting, and SPI-GU gel ink printing products had smoother surfaces and smaller graininess. Besides, LF-NMR indicated that CA was more conducive to stabilizing the moisture in the gel, and printed products printed by SPI-CA gel inks have better freeze-thaw stability than SPI-GU inks. This study provides insights into how different polysaccharides affect the rheological properties of protein-based gels and network reorganization during printing. These findings provide crucial guidance for designing complex, multi-component protein-based inks.

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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.