Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing
This study aimed to prepare ultrasonically modified peanut protein–guar gum composite emulsion gels for 3D printing. The composition of the composite emulsion gels was determined in single-factor and orthogonal experiments. The results revealed that the optimal composite emulsion gels consisted of 6...
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MDPI AG
2024-12-01
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| author | Hong-Yan Yan Shao-Bing Zhang |
| author_facet | Hong-Yan Yan Shao-Bing Zhang |
| author_sort | Hong-Yan Yan |
| collection | DOAJ |
| description | This study aimed to prepare ultrasonically modified peanut protein–guar gum composite emulsion gels for 3D printing. The composition of the composite emulsion gels was determined in single-factor and orthogonal experiments. The results revealed that the optimal composite emulsion gels consisted of 6% peanut protein, 50% oil and 0.2% guar gum. After crushing pretreatment for 45 s, the printing deviation of the composite emulsion gels was reduced to 8.58 ± 0.20%. Moreover, after ultrasonic treatment (200 W for 20 min) of peanut proteins, the obtained composite emulsion gels presented the highest yield stress, hardness and G’ values, as well as a denser and more homogeneous microstructure. After protein ultrasonic modification (200 W or 600 W for 20 min), the printing accuracy and self-supporting properties of the composite emulsion gels for printing complex shapes significantly improved, which was attributed to their stronger textural and rheological properties; however, ultrasonically modified peanut protein–guar gum composite emulsion gels were not suitable for printing products with smooth surfaces. |
| format | Article |
| id | doaj-art-5a0b945d84d640f787ce252a3fc40245 |
| institution | DOAJ |
| issn | 2310-2861 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj-art-5a0b945d84d640f787ce252a3fc402452025-08-20T02:53:43ZengMDPI AGGels2310-28612024-12-01101282810.3390/gels10120828Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D PrintingHong-Yan Yan0Shao-Bing Zhang1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaThis study aimed to prepare ultrasonically modified peanut protein–guar gum composite emulsion gels for 3D printing. The composition of the composite emulsion gels was determined in single-factor and orthogonal experiments. The results revealed that the optimal composite emulsion gels consisted of 6% peanut protein, 50% oil and 0.2% guar gum. After crushing pretreatment for 45 s, the printing deviation of the composite emulsion gels was reduced to 8.58 ± 0.20%. Moreover, after ultrasonic treatment (200 W for 20 min) of peanut proteins, the obtained composite emulsion gels presented the highest yield stress, hardness and G’ values, as well as a denser and more homogeneous microstructure. After protein ultrasonic modification (200 W or 600 W for 20 min), the printing accuracy and self-supporting properties of the composite emulsion gels for printing complex shapes significantly improved, which was attributed to their stronger textural and rheological properties; however, ultrasonically modified peanut protein–guar gum composite emulsion gels were not suitable for printing products with smooth surfaces.https://www.mdpi.com/2310-2861/10/12/828peanut proteinsguar gumemulsion gels3D printingultrasonic modification |
| spellingShingle | Hong-Yan Yan Shao-Bing Zhang Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing Gels peanut proteins guar gum emulsion gels 3D printing ultrasonic modification |
| title | Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing |
| title_full | Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing |
| title_fullStr | Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing |
| title_full_unstemmed | Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing |
| title_short | Preparation and Characterization of Ultrasonically Modified Peanut Protein–Guar Gum Composite Emulsion Gels for 3D Printing |
| title_sort | preparation and characterization of ultrasonically modified peanut protein guar gum composite emulsion gels for 3d printing |
| topic | peanut proteins guar gum emulsion gels 3D printing ultrasonic modification |
| url | https://www.mdpi.com/2310-2861/10/12/828 |
| work_keys_str_mv | AT hongyanyan preparationandcharacterizationofultrasonicallymodifiedpeanutproteinguargumcompositeemulsiongelsfor3dprinting AT shaobingzhang preparationandcharacterizationofultrasonicallymodifiedpeanutproteinguargumcompositeemulsiongelsfor3dprinting |