基于高精度3D打印的三文鱼植物基替代物研究

Study on plant-based salmon substitutes based on high precision 3D printing

中文关键词:  豌豆蛋白  魔芋胶  3D打印  质构  植物基  替代物

英文关键词:pea protein  konjacgum  3D printing  texture  plant-based  analogs

中文摘要:

      目的 基于高精度3D打印技术研究三文鱼植物基替代物。方法 以豌豆分离蛋白(pea protein isolate, PPI)、魔芋胶(konjac gum, KGM)和天然胡萝卜粉为原辅料, 进行精准3D复合打印生产模拟三文鱼色泽、质构的植物基替代物。考察不同物料比例对油墨可打印性的影响; 选取有代表性的油墨配方, 对其流变特性、水分分布情况、微观结构进行表征。结果 PPI和KGM浓度的升高都增强了体系与水结合的能力, 且PPI浓度过高时(20%, m:m)影响了KGM与水结合形成稳定凝胶的能力。PPI15KGM5配方可形成致密的网格结构, 增强了体系的稳定性, 拥有良好的剪切恢复特性, 有利于3D打印; 而PPI20KGM3配方具有更好的机械性能和结构强度, 但是由于PPI浓度过高影响KGM形成稳定凝胶结构, 其剪切恢复特性较差。流变学参数η、τy、G'、屈服应变及剪切恢复特性对油墨3D打印过程影响显著。结论 通过调整3D打印精细化程度(350 μm和500 μm)和模型填充度, 生产了具有差异化质构的高蛋白含量(15%, m:m)产品。其中, 部分产品的粘性和弹性与真实三文鱼类似, 这为开发3D打印生产植物基替代物提供了新的视角。

英文摘要:

      Objective To study plant-based salmon substitutes based on high precision 3D printing technology. Methods Using pea protein isolate (PPI), konjac gum (KGM) and natural carrot powder as rawand auxiliary materials, precise 3D composite printing was performed to produce plant-based substitutes simulating the color and texture of salmon. The influence of different material ratio on printability of ink were investigated. Selecting representative ink formula, its rheological properties, water distribution, microstructure were characterized. Results The increase of the concentration of PPI and KGM enhanced the ability of the system to bind with water, and the high concentration of PPI (20%, m:m) affected the ability of KGM to bind with water to form stable gel. PPI15KGM5 formula could form a dense grid structure, enhance the stability of the system, had good shear recovery characteristics, and conducive to 3D printing; the PPI20KGM3 formula had better mechanical properties and structural strength, but its shear recovery property was poor due to the high PPI concentration affecting the formation of stable gel structure of KGM. Rheological parameters η, τy, G', yield strain and shear recovery characteristics had significant effects on ink 3D printing process. Conclusion By adjusting the 3D printing precision (350 μm nd 500 μm) and model filling degree, the products with differentiated texture and high protein content (15%, m:m) can be produced. The viscosity and elasticity of some products are similar to that of real salmon, which provides a new perspective for the development of 3D printing and production of plant-based substitutes.