Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing
Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing
复制标题
DOI：
10.1016/j.foodhyd.2020.105850
复制
发表时间：
2021-03-01
影响因子：
10.7
通讯作者：
Mills, Tom
中科院分区：
文献类型：
--
作者：
Daffner, Kilian;Vadodaria, Saumil;Mills, Tom
目前人们对通过增材制造个性化食品的兴趣已经确定需要更多有关潜在成分的配方和可印刷性的信息。在此，酪蛋白-乳清蛋白悬浮液的制剂参数如pH（4.8-5.4）以及酪蛋白含量（8.0-12.0%（w/w））与乳清蛋白混合（2.0-3.0%（w/w））和包括乳清蛋白变性的预处理参数的影响通过pH-温度（T）-途径研究了热处理（80 ℃，10 min;调节pH 6.55、6.9和7.1）对凝胶形成的影响。流变学测试表明，随着加热pH值的升高，酪蛋白-乳清蛋白悬浮液的溶胶-凝胶转变温度（G' = 1 Pa）降低，聚集速率增加。聚集率被认为是预测制剂的可印刷性的关键参数。通过超过一定的聚集速率（250 Pa/10 K），发现酪蛋白-乳清蛋白悬浮液是可印刷的，从而产生坚固和稳定的凝胶。
The current interest in individualized food through additive manufacturing has identified a need for more information on the formulation and printability of potential ingredients. Here, the effect of formulation parameters of casein-whey protein suspensions like the pH (4.8-5.4) as well as the casein content (8.0-12.0% (w/w)) mixed with whey protein (2.0-3.0% (w/w)) and the effect of pre-processing parameters including the denaturation of whey proteins (80 degrees C, 10 min; adjusted pH 6.55, 6.9 and 7.1) on the gel formation via the pH-temperature (T)-route was studied. Rheological measurements showed that the sol-gel transition temperature (G' = 1 Pa) decreased and the aggregation rate of the casein-whey protein suspensions increased with increasing heating pH value. The aggregation rate was considered to be a key parameter predicting the printability of formulations. By exceeding a certain aggregation rate (250 Pa/10 K), casein-whey protein suspensions were found to be printable resulting in firm and stable gels.