预凝胶化对豌豆蛋白-海藻酸钠复合凝胶3D打印及体外释放性能的影响

Effect of Pre-gelation on 3D Printing and in Vitro Release Properties of Pea Protein-sodium Alginate Composite Gel

以海藻酸钠(SA)和豌豆蛋白(PPI)为原料,探究了预凝胶化时间对SA-PPI复合凝胶的流变特性、3D可打印性能、可吞咽性能的影响和3D打印产品对姜黄素(Cur)的缓释能力。结果表明,调节预凝胶化时间能改善复合凝胶的流变学特性、3D可打印性能和可吞咽性,提高其对Cur的包封效率和缓释能力。预凝胶化22 min的SA-PPI复合凝胶(SA-PPI22)具有适宜的黏度和触变恢复性,有助于复合凝胶在3D打印过程中的挤出和形状的维持。SA-PPI22的3D打印图形表面光滑,具有最好的自支撑能力和可吞咽性能,符合5级细馅型食物标准。SA-PPI22能延缓Cur的体外释放速率。有助于拓展水凝胶在3D打印领域的应用,为SA-PPI复合凝胶在吞咽困难食品的开发提供理论支撑。

The present research employed sodium alginate(SA)and pea protein isolate(PPI)as primary materials to explore the impact of pre-gelation time on the rheological properties,3D printability,and swallowing properties of SA-PPI composite gel.Additionally,in vitro release capabilities of 3D printed products carrying curcumin(Cur)were studied.The results illustrated that adjusting the pre-gelation time could enhance the rheological properties,3D printability,swallowing ability,encapsulation efficiency,and slow-release capabilities of the composite gel.Specifically,the SA-PPI composite gel(SA-PPI22)with pre-gelled for 22 min,displayed the optimal viscosity and recovery,which facilitated extrusion and shape retention during the 3D printing process.Moreover,SA-PPI22 exhibited a smooth surface quality in its 3D printed structures,along with exceptional self-supporting ability and swallowing performance meeting grade 5 fine filling food standards.Furthermore,SA-PPI22 delayed its release rate in vitro.This study could contribute to the advancement of hydrogel applications in the field of 3D printing and offer the theoretical groundwork for the development of SA-PPI composite gels in dysphagia-friendly food products.