Computational simulation assisted exploration of homogenization induced changes in potato protein secondary emulsions for 3D printing

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-10-23 DOI:10.1016/j.ifset.2025.104311

Zhi-gang Huang , Peng-da Ma , Ao-xue Qie , Fei Gao , Chong-hao Bi , Qiu-yue Du

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引用次数: 0

Abstract

The application of 3D printing technology in food processing is becoming more and more widespread, however, the current research on edible inks for food 3D printing mainly focuses on the effects of traditional emulsifiers and oil-phase concentration on the stability of emulsions, while less research has been conducted on the treatment of plant protein emulsions, especially potato protein secondary emulsions, by homogenization technology. In this study, the effects of protein concentration and oil phase ratio on the 3D printing properties of potato protein secondary emulsions under homogenization were investigated. The potato protein secondary emulsions with different protein concentrations (3 %, 5 %, and 7 %) and oil phase ratios (59 %, 61 %, and 63 %) were prepared and processed using a homogenization equipment, and the particle size distribution and rheological properties of the emulsions were tested using a laser particle size analyser and a rotational rheometer. Subsequently, the different components of the emulsions were tested by printing using a 3D food printer to assess their printing accuracy and stability. To provide molecular-level validation of experimental findings, dissipative particle dynamics (DPD) simulations were performed using Materials Studio to resolve the interfacial distribution dynamics of potato protein isolate (PPI) at oil-water interfaces, thereby establishing mechanistic concordance with rheological and microstructural characterization. The experimental results demonstrated that the homogenized secondary emulsions exhibited enhanced storage modulus and viscoelasticity with increasing protein concentration and oil-phase ratio, accompanied by a reduction in particle size, which collectively led to significant improvements in printing accuracy and stability. This study provides the theoretical basis and technical support for the application of potato protein in food 3D printing.

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计算模拟辅助探索均质化诱导的3D打印马铃薯蛋白二次乳的变化

3D打印技术在食品加工中的应用越来越广泛，但目前对食品3D打印用食用油墨的研究主要集中在传统乳化剂和油相浓度对乳剂稳定性的影响上，而采用均质化技术处理植物蛋白乳剂，特别是马铃薯蛋白二次乳剂的研究较少。在本研究中，研究了蛋白浓度和油相比对均匀化马铃薯蛋白二次乳3D打印性能的影响。采用均质设备制备了不同蛋白质浓度（3%、5%、7%）和油相比（59%、61%、63%）的马铃薯蛋白二次乳，并用激光粒度分析仪和旋转流变仪测试了乳液的粒度分布和流变性能。随后，使用3D食品打印机对乳剂的不同成分进行了打印测试，以评估其打印精度和稳定性。为了在分子水平上验证实验结果，使用Materials Studio进行了耗散粒子动力学（DPD）模拟，以解决马铃薯分离蛋白（PPI）在油水界面的界面分布动力学，从而建立与流变学和微观结构表征的机制一致性。实验结果表明，均匀化后的二次乳随着蛋白质浓度和油相比的增加，存储模量和粘弹性增强，同时颗粒尺寸减小，从而显著提高了打印精度和稳定性。本研究为马铃薯蛋白在食品3D打印中的应用提供了理论基础和技术支持。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.