“泥沙结构”启发下的结冷胶与黄原胶对蛋白基高内相乳液3D打印性能的协同增强作用

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中文摘要

高内相乳液（HIPEs）在3D食品打印中的应用常因自支撑性不足、内聚性差和打印精度低而受到限制。仅靠坚固的界面膜不足以解决这些挑战。受“泥沙结构”启发，本研究使用由卵清蛋白、茶多酚和透明质酸组成的复合乳化剂制备了油相含量为75%（v/v）的HIPEs（C组）。为增强界面强度和黏弹性，将0.3%结冷胶颗粒（G0.3组）作为刚性填料加入水相，并加入不同浓度的黄原胶（GX系列）作为增稠剂。微观结构观察显示，结冷胶和黄原胶的加入显著改善了乳液结构的致密性和均匀性。在所有配方中，GX0.6组（含0.6%黄原胶）表现出最佳的整体稳定性，离心稳定性、静态稳定性和热稳定性均超过98%，且损耗角正切（tan δ）从C组的0.29显著降至0.12，表明其具有优异的黏弹性和自支撑性能。在3D打印测试中，多糖的加入有效改善了乳液的可打印性，增强了内聚性和弹性。打印精度从C组100%的偏差改善至GX0.6组和GX1组约0%（在±3%容差内）。所有样品均通过IDDSI测试，证明具有易吞咽特性。总之，结冷胶颗粒的物理支撑与黄原胶的增稠作用产生的协同效应，克服了传统HIPEs自支撑性差和打印精度低的常见缺陷。GX0.6组在保持高整体稳定性的同时实现了近乎完美的打印精度，为开发适合吞咽障碍人群的3D打印食品提供了可行策略。

英文摘要

The application of high internal phase emulsions (HIPEs) in 3D food printing is often constrained by inadequate self-supporting property, cohesiveness, and printing accuracy. A robust interfacial film alone is insufficient to address these challenges. Inspired by the "mud-sand structure," this study prepared HIPEs with an oil phase content of 75% (v/v) using a composite emulsifier consisting of ovalbumin, tea polyphenols, and hyaluronic acid (Group C). To enhance interfacial strength and viscoelasticity, 0.3% gellan gum particles (Group G0.3) were incorporated into the aqueous phase as rigid fillers, together with varying concentrations of xanthan gum (GX series) as thickeners. Microstructural observations revealed that the addition of gellan gum and xanthan gum significantly improved the compactness and uniformity of the emulsion structure. Among all formulations, the GX0.6 group (containing 0.6% xanthan gum) exhibited the best overall stability, with centrifugal, static, and thermal stability all exceeding 98%, and the loss tangent (tan δ) significantly decreasing from 0.29 (Group C) to 0.12, indicating excellent viscoelasticity and self-supporting performance.In 3D printing tests, the incorporation of polysaccharides effectively improved the printability of the emulsions, enhancing cohesiveness and elasticity. The printing accuracy improved from a deviation of 100% in Group C to approximately 0% (within ±3% tolerance) in the GX0.6 and GX1 groups. All samples passed the IDDSI tests, demonstrating easy-to-swallow properties. In conclusion, the synergistic effect of physical support from gellan gum particles and thickening from xanthan gum overcomes the common drawbacks of poor self-supporting property and low printing accuracy of conventional HIPEs. The GX0.6 group achieves nearly perfect printing accuracy while maintaining high overall stability, providing a feasible strategy for developing 3D-printed foods suitable for individuals with dysphagia.