挤压
卡拉胶
赖氨酸
肉体
流变学
弹性(物理)
化学
粘弹性
粘度
弹性模量
材料科学
高分子化学
化学工程
食品科学
复合材料
生物化学
氨基酸
工程类
作者
Rong Shi,Zhenbin Liu,Junjie Yi,Xiaosong Hu,Chaofan Guo
标识
DOI:10.1016/j.ijbiomac.2023.127920
摘要
This study investigated the effect of κ-carrageenan and l-lysine on the physical, chemical and textural properties of yellow flesh peaches and their suitability for 3D printing. The addition of κ-carrageenan and l-lysine was found to improve the apparent viscosity, elasticity, gel strength, and Young's modulus of the yellow flesh peach with κ-carrageenan and l-lysine gels (PCLG) and increase the minimum piston pressure required for 3D printing, thereby improving the printing performance. Optimum levels of κ-carrageenan and l-lysine (0.1 mmol/mL and 3.42 × 10−2 mmol/mL, respectively) were found to enhance mechanical strength, viscoelasticity and print fidelity. On the other hand, when the addition of κ-carrageenan is 0.1 mmol/mL, the addition of l-lysine causes an increase in the G0 value and a decrease in the η0 value of the PCLG according to Burger's model, indicating a transition from viscosity to elasticity and an increase in maximum extrusion force, while the apparent viscosity does not change significantly. The results of 3D printing showed that when the addition of κ-carrageenan and l-lysine reached 0.1 mmol/mL and 6.84 × 10−2 mmol/mL, respectively, the PCLG could not be smoothly extruded, indicating that elasticity also plays an important role during the extrusion process of the mixed gel.
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