马铃薯淀粉对豌豆蛋白3D打印材料结构及特性的影响

Effect of Potato Starch on the Structure and Properties of Pea Protein 3D Print

为开发以豌豆蛋白为基料的3D食品打印材料,探讨马铃薯淀粉对豌豆蛋白在3D打印可行性方面的作用规律及机理,通过SEM、XRD、FT-IR、DSC等方法,对豌豆蛋白3D打印材料的结构和性能进行分析。结果表明,马铃薯淀粉的添加对豌豆蛋白3D打印材料颗粒的结构、性质和3D打印可行性都有显著影响,改变了3D打印物的表面光滑度。可打印的3D打印材料配方豌豆蛋白含量范围为50%~75%。其中最佳的3D打印材料配方豌豆蛋白含量为50%,3D打印物成型效果好,造型逼真,表面光滑度高。此研究为3D食品打印材料的发展提供了参考,为实际生产豌豆蛋白3D打印材料提供了理论指导、工艺参考和技术支持,具有重大理论研究价值和实际应用意义。

In order to develop 3D food printing material based on pea protein,the effects and mechanism of potato starch on pea protein 3D printing feasibility were discussed.The structure and properties of pea protein 3D printing material were analyzed by SEM,XRD,FT-IR,DSC and other methods.The results showed that the addition of potato starch significantly affected the structure,properties and feasibility of 3D printing of pea protein 3D,printed material,and changed the surface smoothness of 3D printed matter.Printable 3D printed material formula,pea protein content range of 50%-75%.Among them,the best 3D printing material formula,pea protein content is 50%,print 3D printing molding effect is good,realistic shape,high surface smoothness.This study provides a theoretical basis and direction for the development of 3D food printing materials,and provides technical reference and technical support for the actual production of pea protein 3D printing materials.