文献类型：期刊文献

中文题名：蛋白粉对虾肉糜3D打印成型效果的影响

英文题名：Effects of Protein Powder on 3D Printing Properties of Shrimp Surimi

作者：潘燕墨[1];黄煜钦[1];刘阳[1];黄端颖[1];孙钦秀[1];魏帅[1];韩宗元[1];王泽富[1];夏秋瑜[1];刘书成[1,2]

机构：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋食品工程技术研发中心/广东省海洋生物制品工程重点实验室/水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2022

卷号：42

期号：4

起止页码：129

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD、、北大核心、北大核心2020

基金：国家重点研发计划(2019YFD0902003);国家级大学生创新创业训练计划项目(202110566006);国家现代农业产业技术体系项目(CARS-48);广东省普通高校青年创新人才类项目(KQNCX028);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

语种：中文

中文关键词：虾肉糜;3D打印;蛋白粉;打印精确性;打印稳定性

外文关键词：shrimp surimi;3D printing;protein powder;printing accuracy;printing stability

中文摘要：【目的】选择合适的蛋白粉种类及添加量,改善纯虾肉糜3D打印过程中断丝、产品沉积塌陷、出料不均匀等情况。【方法】制备凡纳滨对虾肉糜,分别添加质量分数3%、6%和9%的大豆分离蛋白粉(SPI)、乳清分离蛋白粉(WPI)和蛋清粉(EPI),分析虾肉糜的弹性模量、黏性模量、表观黏度、弹性、硬度、黏附性以及持水性等指标,研究不同添加量大豆分离蛋白粉、乳清分离蛋白粉、蛋清粉对虾肉糜3D打印适应性的影响,通过主成分分析剖析虾肉糜3D打印效果与物料特性之间的关系。【结果】随着添加量的增加,添加不同种类蛋白粉虾肉糜的弹性、硬度、黏附性以及持水性都显著增加(P<0.05),样品打印精确性先升后降,打印稳定性呈上升趋势(P<0.05);添加量相同时,SPI组样品表观黏度、黏性模量、硬度和黏附性最高,WPI组弹性模量、弹性、持水性和结合水峰面积振幅最大;添加质量分数6%蛋白粉打印成型效果最佳,其中添加质量分数6%SPI的虾肉糜打印精确性和打印稳定性分别高达97.86%和98.16%;对各指标变量进行相关性分析和添加不同种类及添加量蛋白粉的样品组进行主成分分析,6%SPI组在所有组中最接近打印精确性和稳定性。【结论】3种非肌肉蛋白均可提高虾肉糜的流变特性、质构特性、水分分布特性以及持水性,但只有添加适量的蛋白粉方使虾肉糜从喷嘴中顺利挤出,3D打印成型效果较佳。

外文摘要：【Objective】 Appropriate protein powder type and addition amount were selected to improve the defects such as wire breakage, product sedimentation collapse and uneven discharge occurred in the 3D printing process of pure shrimp surimi.【Method】To characterize the indicators of the elastic modulus(G’), viscosity modulus(G"), apparent viscosity, elasticity, hardness, adhesion and water holding capacity of shrimp surimi, different additive amounts(3%, 6% and 9%, respectively,mass fraction) of soybean protein isolate powder(SPI), whey protein isolate powder(WPI), egg white protein isolate powder(EPI) were used respectively, and the relationship between 3D printing effect and material properties was further analyzed by principal component analysis. 【Results】 With the increase of additive amounts of different kinds of protein powder, the elasticity, hardness, adhesion and water holding capacity of shrimp surimi were significantly increased(P < 0.05), the printing accuracy of samples increased first and then decreased, and the printing stability of samples showed an increasing trend(P < 0.05). With the same additive amount, the SPI group had the highest apparent viscosity, viscosity modulus, hardness and adhesion, while the WPI group had the most fluctuating elastic modulus, elasticity, water holding capacity and binding water peak area. 6% protein powder had the best printing effect, and the printing accuracy and stability of shrimp surimi with 6% SPI were up to97.86% and 98.16%, respectively. Correlation analysis of each indicator variable and principal component analysis of the sample groups with different kinds and amounts of protein powder were carried out. The 6% SPI group was the most close to printing accuracy and stability among all the groups. 【Conclusion】 Three kinds of non-muscle proteins can improve the rheological properties,texture properties, water distribution properties and water holding capacity of shrimp surimi, but only adding an appropriate amount of protein powder can make shrimp surimi extruded smoothly from the nozzle and the 3D printing effect is better.