木薯淀粉增强用于3D打印吞咽障碍食品的菜籽蛋白凝胶的打印性与可吞咽性

文献信息

中文摘要

背景： 植物基蛋白因其优异的营养特性，在易吞咽食品和三维打印（3DP）材料的开发中受到越来越多的关注。然而，菜籽蛋白（RP）中蛋白分子链的无序排列导致其在3DP过程中结构稳定性不足、自支撑能力差，从而出现塌陷行为。方法：为解决这一局限，将木薯淀粉（CS）以不同的CS:RP比例掺入RP凝胶中，以改善打印性和吞咽特性。结果：FT-IR和XRD分析表明，添加1%-5% CS促进了与RP的氢键相互作用，从而增强凝胶网络结构并提高储能模量。质构分析显示，所得凝胶具有适宜的内聚性和硬度（28.67-36.33 g），表明具有良好的可吞咽特性。此外，CS的掺入显著提高了RP凝胶的黏度、打印保真度和自支撑强度，有效消除了打印过程中的塌陷。在所有配方中，2%-CS组表现出最佳的打印性能，具有最高的储能模量、最低的蠕变应变（3.06%）以及97.37%的打印精度。此外，该配方满足国际吞咽障碍饮食标准化倡议（IDDSI）对4级食品的要求。LF-NMR分析进一步表明，性能的增强源于RP与CS之间交联相互作用形成的保水网络。结论：总体而言，低浓度CS有效改善了RP凝胶的打印性和可吞咽性，为开发3D打印的吞咽障碍友好型食品提供了科学依据。

英文摘要

Plant-based proteins have attracted increasing attention in the development of easy-to-swallow foods and three-dimensional printing (3DP) materials due to their excellent nutritional properties. However, the disordered arrangement of protein molecular chains in rapeseed protein (RP) results in insufficient structural stability and poor self-supporting capacity during 3DP, leading to collapse behaviour. To address this limitation, cassava starch (CS) was incorporated into RP gels at different CS: RP ratios to improve printability and swallowing properties. FT-IR and XRD analyses demonstrated that the addition of 1%-5% CS promoted hydrogen bonding interactions with RP, thereby enhancing the gel network structure and increasing the storage modulus. Texture analysis revealed that the obtained gels possessed suitable cohesiveness and hardness (28.67-36.33 g), indicating favorable swallowability characteristics. Moreover, the incorporation of CS significantly improved the viscosity, printing fidelity, and self-supporting strength of RP gels, effectively eliminating collapse during the printing process. Among all formulations, the 2%-CS group exhibited the optimal printing performance, achieving the highest storage modulus, the lowest creep strain (3.06%), and a printing accuracy of 97.37%. In addition, this formulation satisfied the requirements for Level 4 foods according to the International Dysphagia Diet Standardisation Initiative (IDDSI). LF-NMR analysis further indicated that the enhanced properties originated from the water-retaining network formed through cross-linking interactions between RP and CS. Overall, low concentrations of CS effectively improved the printability and swallowability of RP gels, providing a scientific basis for the development of 3D-printed dysphagia-friendly foods.