Effect of Temperature on 3D Printing Performance of Plant Protein-based Ink

DAI Taotao; QIU Yuxuan; ZHANG Wenhui; DENG Lizhen; LI Ti; LIU Chengmei; CHEN Jun

doi:10.13386/j.issn1002-0306.2023070150

Volume 45 Issue 13

Jun. 2024

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Science and Technology of Food Industry > 2024 > 45(13): 30-37. > DOI: 10.13386/j.issn1002-0306.2023070150

DAI Taotao, QIU Yuxuan, ZHANG Wenhui, et al. Effect of Temperature on 3D Printing Performance of Plant Protein-based Ink[J]. Science and Technology of Food Industry, 2024, 45(13): 30−37. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070150.

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Effect of Temperature on 3D Printing Performance of Plant Protein-based Ink

State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China

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Received Date: July 18, 2023
Available Online: May 04, 2024

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Abstract

Abstract

In order to develop novel food 3D printing material, the effects of different temperatures (25, 30, 35, 40 ℃) on the rheological properties, 3D printing performance and structural properties of the composite plant protein-based ink were investigated with the soybean protein-isolated, gluten and rice protein (SPI-WG-RP) composite paste as the research object. The results showed that SPI-WG-RP inks exhibited shear thinning (R²≥0.98) at all temperatures, which was feasible for 3D printing. The increase of printing temperature reduced the yield stress and viscosity of SPI-WG-RP compound plant protein-based ink. When the temperature reached 40 ℃, the extrusion recovery property of protein-based ink material was the best (>62.79%). SPI-WG-RP ink had excellent self-supporting behavior. In addition, the increase in printing temperature promoted the tight connection between the three proteins, and the sample microstructure was more dense and uniform at 40 ℃, which improved the 3D printing performance to a certain extent. This study provides a theoretical basis for the preparation of plant protein-based ink with good printing performance, which is conducive to expanding the application of 3D printing technology in the field of plant protein.
- 3D printing,
- protein-based inks,
- rheological properties,
- plant protein,
- temperature

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