具有优异结构自支撑性能的豌豆蛋白-黄原胶复合乳液凝胶的制备及其3D打印行为

文献信息

中文摘要

本研究旨在阐明豌豆分离蛋白（PPI）-黄原胶（XG）乳液凝胶的结构组装机制，并优化其基于挤出的3D打印性能，以用于个性化吞咽障碍膳食。为确保严格的配方控制，连续相固定为PPI浓度20%（w/w，相对于水相质量），水油质量比标准化为1:1.25，而XG浓度（1.5%-3.5% w/w）作为独立的网络调节因子。流变学分析表明，加入XG显著提高了稠度指数和屈服应力；值得注意的是，储能模量（G'）从535.1 Pa急剧增加至16,540.2 Pa（在100 rad/s下），产生的黏弹学特征与IDDSI框架的4级和5级完全吻合。共聚焦激光扫描显微镜（CLSM）证实，较高的XG水平促进了油滴高度均匀且复杂的二维界面分布。关键的是，耗散粒子动力学（DPD）介观模拟揭示了潜在机制：XG诱导短程耗竭吸引，其在动力学上作为加速剂驱动微界面处快速、局部的蛋白质聚集，从而固化宏观本体网络。因此，所配制的墨水表现出优异的自支撑能力。具体而言，3.0% XG配方实现了96.32%的最佳打印精度（使用20G喷嘴），而3.5% XG组表现出95.52%的出色沉积后形状保持率。这些多尺度发现既提供了明确的机制见解，也为设计用于质地改良食品的高保真植物基结构墨水提供了实用范式。

英文摘要

This study aimed to elucidate the structural assembly mechanism of pea protein isolate (PPI)-xanthan gum (XG) emulsion gels and optimize their extrusion-based 3D-printing performance for personalized dysphagia diets. To ensure strict formulation control, the continuous phase was fixed at a PPI concentration of 20% (w/w, relative to the aqueous phase mass) with a standardized aqueous-to-oil mass ratio of 1:1.25, while XG concentration (1.5%-3.5% w/w) served as the independent network regulator. Rheological analyses demonstrated that XG incorporation significantly enhanced the consistency index and yield stress; notably, the storage modulus (G') increased dramatically from 535.1 Pa to 16,540.2 Pa (at 100 rad/s), yielding viscoelastic profiles that align perfectly with Level 4 and Level 5 of the IDDSI framework. Confocal laser scanning microscopy (CLSM) confirmed that higher XG levels promoted a highly uniform and complex 2D interfacial distribution of oil droplets. Crucially, Dissipative Particle Dynamics (DPD) mesoscopic simulations revealed the underlying mechanism: XG induces a short-range depletion attraction, which kinetically acts as an accelerator to drive rapid, localized protein aggregation at the micro-interface, thereby solidifying the macroscopic bulk network. Consequently, the formulated inks exhibited exceptional self-supporting capabilities. Specifically, the 3.0% XG formulation achieved an optimal printing precision of 96.32% (using a 20G nozzle), while the 3.5% XG group demonstrated an outstanding post-deposition shape retention rate of 95.52%. These multi-scale findings provide both explicit mechanistic insights and a practical paradigm for designing high-fidelity, plant-based structural inks tailored for texture-modified foods.