开发基于豌豆分离蛋白的3D打印复合菠菜吞咽障碍膳食
Development of 3D printed pea protein isolate-based composite spinach as dysphagia diets.
文献信息
| PMID | 42918515 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Mei Xu |
| 作者单位 | College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China. |
| 期刊 | International journal of biological macromolecules |
| SCI 分区 | Q1 |
| IF | 8.7 |
| 研究类型 | 基础研究 · 基础／转化 |
| 所属专科 | 咽喉科 |
中文摘要
在全球人口老龄化加速和老年人肌力下降的推动下，吞咽障碍膳食的需求正大幅增加。3D打印能够将适口性差的泥状或增稠吞咽障碍膳食加工成质地柔软、具有吸引力且可依据个体感官偏好和营养需求定制的食品。本研究探讨了开发3D打印质构改良的豌豆分离蛋白（PPI）基食品作为吞咽障碍膳食的可行性，并添加菠菜粉（SP）（12.5%、25.0%、37.5%、50.0%，w/w）。结果表明，添加SP优化了打印性，提高了持水能力，并促进分子间氢键形成，从而改善了PPI凝胶（对照）的流变学特性和质构特征。PPI和12.5% SP-PPI墨水的黏弹性及结构支撑不足，无法形成稳定的打印形状。25.0% SP-PPI和37.5% SP-PPI墨水具有合适的屈服应力（分别为168 Pa和189 Pa）和剪切变稀行为，可稳定打印产品。50.0% SP-PPI墨水的屈服应力过高，为228 Pa，导致打印质量缺陷。对照和12.5% SP-PPI墨水缺乏足够的内聚性（分别为0.654和0.688），未能通过勺倾测试。50.0% SP-PPI墨水黏度过高，硬度为210.567 g，不适合作为吞咽障碍膳食。25.0%和37.5% SP-PPI墨水通过了叉勺测试，分别被归类为4级和5级吞咽障碍膳食，其感官品质也更易被接受。本研究为利用3D打印开发具有吸引力、质构改良和重组结构的植物基吞咽障碍食品提供了有价值的见解。
英文摘要
Driven by accelerating global population aging and muscle strength decline in elderly individuals, the demand for dysphagia diets is substantially increasing. 3D printing is equipped to process unpalatable pureed or thickened dysphagia diets into soft-textured and appealing foods tailored to personalized sensory preferences and nutritional requirements. This work explored the feasibility to develop 3D printed the texture-modified pea protein isolate (PPI)-based food as dysphagia diets, with incorporation of the spinach powder (SP) (12.5%, 25.0%, 37.5%, 50.0%, w/w). Results showed that SP incorporation optimized the printability, increased water-holding capacity, and facilitated intermolecular hydrogen bond formation, improving the rheological properties and texture characteristics of the PPI gel (control). Insufficient viscoelasticity and structural support in PPI and 12.5% SP-PPI inks prevented stable printed shape formation. The 25.0% SP-PPI and 37.5% SP-PPI inks possessed appropriate yield stress (168 Pa and 189 Pa, respectively) and shear-thinning behavior, delivering stable printed products. The 50.0% SP-PPI ink had excessive yield stress of 228 Pa, causing printing quality defects. Control and 12.5% SP-PPI inks lacked sufficient cohesiveness (0.654 and 0.688, respectively) and failed to pass the spoon tilt test. The 50.0% SP-PPI ink presented excessively high viscosity and hardness of 210.567 g and was unsuitable for dysphagia diets. The 25.0% and 37.5% SP-PPI inks passed the fork-spoon test, classified as Level 4 and Level 5 dysphagia diets, respectively, and their sensory qualities were more readily embraced. This work provides valuable insights for developing attractive, texture-modified and restructured plant-based dysphagia foods using 3D printing.