纤维素纳米晶对豌豆分离蛋白基水凝胶流变学特性和3D打印性能的增强作用

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-23 DOI:10.1016/j.foodhyd.2025.111477

Shuyu Lu , Shanshan Diao , Xinna Hu , Qi Wu , Chenyu Bai , Bo Xu , Tao Ma , Yi Song

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引用次数: 0

摘要

热诱导的豌豆分离蛋白（PPI）水凝胶具有较差的凝胶性和流变性；本研究试图通过加入纤维素纳米晶体（CNC）来增强其网络结构和流变特性，从而使其在三维（3D）打印中的定制应用成为可能。探讨了不同CNC用量对PPI/CNC复合水凝胶的理化性质、相互作用、微观结构、流变性能和3D打印性能的影响。随着CNC用量的增加，PPI/CNC复合水凝胶表现出更强的持水能力和致密的微观结构，这归因于CNC和PPI之间更强的相互作用。Zeta电位，傅里叶变换红外光谱和本征荧光光谱证实了相互作用，包括静电排斥，氢键和范德华力。此外，所有复合水凝胶都表现出剪切稀化流体，有利于3D打印过程中的平滑挤出。相比之下，PPI/CNC-4和PPI/CNC-5在阶梯应变扫描中表现出较好的恢复能力，在小振幅振荡剪切试验中表现出较高的存储模量（G′）。大振幅振荡剪切试验表明，它们在Lissajous曲线中产生了明显的非线性响应，以抵抗大变形。这些结果反映了它们在3D打印过程中优异的结构自支撑能力。此外，PPI/CNC-5的Lissajous曲线中自相交的环状结构暗示了水凝胶结构在大应变下的重排，这支持了其在立方体、字母和动物模型中的良好纹理。该研究为3d打印植物基水凝胶的开发提供了一种策略，这种水凝胶可以作为个性化营养食品的载体或组织工程的支架。

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Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels

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Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels

Heat-induced pea protein isolate (PPI) hydrogels exhibit poor gelling and rheological characteristics; this study attempted to reinforce their network structure and rheological properties by incorporating cellulose nanocrystal (CNC), enabling their customized application in three-dimensional (3D) printing. The influence of different amounts of CNC on the physicochemical properties, interactions, microstructure, rheological properties, and 3D printing performance of the PPI/CNC composite hydrogels was explored. With increasing amounts of CNC, the PPI/CNC composite hydrogels exhibited enhanced water-holding capacity and a dense microstructure, which are attributed to stronger interactions between CNC and PPI. Zeta potential, Fourier transform infrared spectroscopy, and intrinsic fluorescence spectra confirmed the interactions, including electrostatic repulsion, hydrogen bonding, and van der Waals forces. Moreover, all composite hydrogels exhibited shear-thinning fluids, facilitating smooth extrusion during 3D printing. In contrast, PPI/CNC-4 and PPI/CNC-5 demonstrated superior recoverability in the step-strain sweep and a higher storage modulus (G′) in the small amplitude oscillatory shear test. And the large amplitude oscillatory shear test suggested that they produced a pronounced nonlinear response in the Lissajous curves to resist large deformations. These results reflected their excellent structural self-supporting capability during 3D printing. In addition, the self-intersecting loops in Lissajous curves of PPI/CNC-5 implied the rearrangement of the hydrogel structure at large strain, which supported its fine texture in cubes, letters, and animal models. This study provides a strategy for the development of 3D-printed plant-based hydrogels that can serve as carriers for personalized nutritional foods or scaffolds for tissue engineering.

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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.