Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels
To develop plant-based protein 3D-printed food suitable for patients with swallowing difficulties, this study explored the use of a composite polysaccharide comprising flaxseed gum and konjac glucomannan at a mass ratio of 2:3. The composite polysaccharide was combined with pea protein isolate (PPI)...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010163 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832592585191849984 |
|---|---|
| author | Congjin BAI Jingjing GUO Yifan WANG Zhenrong LI Bo JIAO Lei DAI |
| author_facet | Congjin BAI Jingjing GUO Yifan WANG Zhenrong LI Bo JIAO Lei DAI |
| author_sort | Congjin BAI |
| collection | DOAJ |
| description | To develop plant-based protein 3D-printed food suitable for patients with swallowing difficulties, this study explored the use of a composite polysaccharide comprising flaxseed gum and konjac glucomannan at a mass ratio of 2:3. The composite polysaccharide was combined with pea protein isolate (PPI) under shearing treatment to investigate the effects of different concentrations (0.5%, 0.7%, 0.9%, 1.1%, and 1.3%) on the particle size, rheological properties, and 3D printing performance of emulsion gels. Additionally, the emulsion gels were evaluated using the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The results indicated that the composite polysaccharide exhibited varying effects on the improvement of emulsion gels depending on its concentration. Particle size analysis revealed a decreasing trend in the particle size of PPI emulsion gel with increasing polysaccharide concentration. Rheological properties showed that the addition of polysaccharides endowed the gels with viscoelastic properties, as evidenced by G' > G'' for all samples. At a concentration of 1.1%, the emulsion gel exhibited the smallest particle size, the highest G' and G'' values, and optimal viscoelasticity. Furthermore, the printed structures displayed the most distinct textures, stable frameworks, and superior printing adaptability. The IDDSI evaluation indicated that emulsion gels containing 1.1% and 1.3% polysaccharides could be classified as Level Ⅳ transitional foods. In conclusion, the composite polysaccharide at a concentration of 1.1% significantly enhanced the 3D printing performance of PPI-based emulsion gels, providing a theoretical basis for developing plant-based 3D printing inks. |
| format | Article |
| id | doaj-art-9ff20bc9f92f41d393a227939424c304 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-9ff20bc9f92f41d393a227939424c3042025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-01463839110.13386/j.issn1002-0306.20240101632024010163-3Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion GelsCongjin BAI0Jingjing GUO1Yifan WANG2Zhenrong LI3Bo JIAO4Lei DAI5College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaTo develop plant-based protein 3D-printed food suitable for patients with swallowing difficulties, this study explored the use of a composite polysaccharide comprising flaxseed gum and konjac glucomannan at a mass ratio of 2:3. The composite polysaccharide was combined with pea protein isolate (PPI) under shearing treatment to investigate the effects of different concentrations (0.5%, 0.7%, 0.9%, 1.1%, and 1.3%) on the particle size, rheological properties, and 3D printing performance of emulsion gels. Additionally, the emulsion gels were evaluated using the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The results indicated that the composite polysaccharide exhibited varying effects on the improvement of emulsion gels depending on its concentration. Particle size analysis revealed a decreasing trend in the particle size of PPI emulsion gel with increasing polysaccharide concentration. Rheological properties showed that the addition of polysaccharides endowed the gels with viscoelastic properties, as evidenced by G' > G'' for all samples. At a concentration of 1.1%, the emulsion gel exhibited the smallest particle size, the highest G' and G'' values, and optimal viscoelasticity. Furthermore, the printed structures displayed the most distinct textures, stable frameworks, and superior printing adaptability. The IDDSI evaluation indicated that emulsion gels containing 1.1% and 1.3% polysaccharides could be classified as Level Ⅳ transitional foods. In conclusion, the composite polysaccharide at a concentration of 1.1% significantly enhanced the 3D printing performance of PPI-based emulsion gels, providing a theoretical basis for developing plant-based 3D printing inks.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010163pea protein isolate (ppi)konjac gumflaxseed gumemulsion gel3d printing |
| spellingShingle | Congjin BAI Jingjing GUO Yifan WANG Zhenrong LI Bo JIAO Lei DAI Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels Shipin gongye ke-ji pea protein isolate (ppi) konjac gum flaxseed gum emulsion gel 3d printing |
| title | Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels |
| title_full | Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels |
| title_fullStr | Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels |
| title_full_unstemmed | Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels |
| title_short | Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels |
| title_sort | effect of flaxseed gum and konjac gum on the 3d printing properties of pea protein isolate emulsion gels |
| topic | pea protein isolate (ppi) konjac gum flaxseed gum emulsion gel 3d printing |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010163 |
| work_keys_str_mv | AT congjinbai effectofflaxseedgumandkonjacgumonthe3dprintingpropertiesofpeaproteinisolateemulsiongels AT jingjingguo effectofflaxseedgumandkonjacgumonthe3dprintingpropertiesofpeaproteinisolateemulsiongels AT yifanwang effectofflaxseedgumandkonjacgumonthe3dprintingpropertiesofpeaproteinisolateemulsiongels AT zhenrongli effectofflaxseedgumandkonjacgumonthe3dprintingpropertiesofpeaproteinisolateemulsiongels AT bojiao effectofflaxseedgumandkonjacgumonthe3dprintingpropertiesofpeaproteinisolateemulsiongels AT leidai effectofflaxseedgumandkonjacgumonthe3dprintingpropertiesofpeaproteinisolateemulsiongels |