Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-19 DOI:10.1016/j.fochx.2025.102382

Lili Liu , Beibei Shao , Wanlin Yang , Weiwei Cheng , Yue Ding , Feng Xiao

{"title":"Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing","authors":"Lili Liu , Beibei Shao , Wanlin Yang , Weiwei Cheng , Yue Ding , Feng Xiao","doi":"10.1016/j.fochx.2025.102382","DOIUrl":null,"url":null,"abstract":"<div><div>The purpose of this paper was to explore the regulation of corn starch (CS) on tremella fuciformis polysaccharide-egg white protein-orange juice (TFP-EWP-OJ) composite gel to develop a new 3D printing material. The results showed that the cylinder of TFP-EWP-OJ composite gel with 0.12 g/mL CS added had the best 3D printing structure and highest printing accuracy. This was an indication that materials with suitable viscosity, hardness, and flowability were more suitable for 3D printing. The nozzle diameter and printing speed were selected to be 1.20 mm and 35 mm/s, respectively. The TFP-EWP-OJ composite gel had greater apparent viscosity and hardness as well as weaker fluidity and a denser network structure with increasing CS concentration. This suggested that the 3D printing performance of TFP-EWP-OJ composite gel can be improved by the incorporation of CS. Furthermore, fourier transform infrared spectroscopy (FT-IR) indicated that no new covalent bonds were formed between CS and the TFP-EWP-OJ composite gel.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102382"},"PeriodicalIF":6.5000,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525002299","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The purpose of this paper was to explore the regulation of corn starch (CS) on tremella fuciformis polysaccharide-egg white protein-orange juice (TFP-EWP-OJ) composite gel to develop a new 3D printing material. The results showed that the cylinder of TFP-EWP-OJ composite gel with 0.12 g/mL CS added had the best 3D printing structure and highest printing accuracy. This was an indication that materials with suitable viscosity, hardness, and flowability were more suitable for 3D printing. The nozzle diameter and printing speed were selected to be 1.20 mm and 35 mm/s, respectively. The TFP-EWP-OJ composite gel had greater apparent viscosity and hardness as well as weaker fluidity and a denser network structure with increasing CS concentration. This suggested that the 3D printing performance of TFP-EWP-OJ composite gel can be improved by the incorporation of CS. Furthermore, fourier transform infrared spectroscopy (FT-IR) indicated that no new covalent bonds were formed between CS and the TFP-EWP-OJ composite gel.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.