Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers
3D food printing; Common bean protein; Physical properties; Superfine grinding; α-AI activity; 3d food printing; Common bean (phaseolus vulgaris); Common beans; Ink systems; Printing technologies; Protein extract; Three-dimensional (3D) printing; Α-AI activity; Food Science
Abstract :
[en] Three-dimensional (3D) printing technology is innovatively used in creating customized healthy food for different population groups. This study provided two appropriate food-ink systems with common bean protein extract (CBPE) for the syringe-based 3D food printer (0.5 g of sodium alginate, 6 g of gelatin, and 40 g of CBPE in 100 mL of water) and the gear-based 3D food printer (3.5 g of agar, 0.05 g of xanthan, and 12 g of CBPE in 100 mL of water), respectively. Superfine grinding significantly (p < 0.05) decreased the particle size of CBPE and resulted in a reduction in the printability mainly through increasing (p < 0.05) the adhesiveness and the swell powder of food-ink systems, respectively for the syringe-based 3D food printer and the gear-based 3D food printer. The decrease in the stability of printed products by the syringe-based 3D food printer was mainly due to the reduced water binding capacity (p < 0.05) by superfine grinding. Besides, the syringe-based 3D food printer was more suitable for printing CBPE based foods due to its weaker effects on the α-AI activity (p < 0.05). These findings were expected to provide new ideas for the potential application of white common bean protein in 3D food printing technology.
Disciplines :
Biotechnology
Author, co-author :
Shi, Zhenxing ; Université de Liège - ULiège > TERRA Research Centre ; Laboratory for Green Cultivation and Deep Processing of Three Gorges Reservoir Area's Medicinal Herbs, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China ; Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Richel, Aurore ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Wei, Zuchen; Laboratory for Green Cultivation and Deep Processing of Three Gorges Reservoir Area's Medicinal Herbs, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
Chen, Jingwang ; Université de Liège - ULiège > TERRA Research Centre ; Lab of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China
Ren, Guixing; Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
Guo, Dongqin; Laboratory for Green Cultivation and Deep Processing of Three Gorges Reservoir Area's Medicinal Herbs, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
Yao, Yang; Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
Haubruge, Eric ; Université de Liège - ULiège > GxABT : Services généraux du site > Site GxABT - Cabinet du Vice-recteur
Language :
English
Title :
Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers
This work was supported by the earmarked fund for China Agricultural Research System of MOF and MARA ( CARS-08-G20 ) (Food Legumes), Central Public-interest Scientific Institution Basal Research Fund ( Y2020PT30 ) and China Scholarship Council (CSC) . I also thank my friends, Sami Yunus and Simon De Jaeger give me many helps on my 3D printing experiment during my lab time in Gembloux, we have great friendships and wonderful memories in Belgium.
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