多糖协同豌豆蛋白复合水凝胶3D打印及吞咽特性研究OA

To address the increasing prevalence of dysphagia associated with global population aging and to enhance the safety and palatability of food for affected individuals,this study aims to develop 3D-printable composite hydrogels based on pea protein(PP)in combination with various polysaccharides for the creation of easy-to-swallow foods.κ-Carrageenan(Car),corn starch(CS),and sodium alginate(SA)were respectively combined with PP to prepare three types of composite inks(PP-Car,PP-CS,and PP-SA).The rheological properties,textural characteristics,printability,and swallowing suitability of the hydrogels were systematically investigated.Results showed that all three composite inks exhibited shear-thinning behavior and good thixotropic recovery,making them suitable for extrusion-based 3D printing.With increasing concentrations of polysaccharides,the viscosity and storage modulus(G')of the printing inks significantly increased,along with the hardness of the resulting hydrogels.Specifically,the hardness values of PP-1.5%Car-G,PP-15.0%CS-G,and PP-1.5%SA-G were 626.49,790.67,and 287.85 g,respectively,indicating enhanced gel structure.3D printing tests demonstrated that the PP-Car and PP-CS inks produced constructs with well-defined structures and clear textures,showing superior structural integrity compared to the PP-SA system.In terms of swallowing properties,all hydrogels met the criteria of Level 7 as defined by the International Dysphagia Diet Standardisation Initiative(IDDSI),corresponding to regular,easy-to-chew textures.This study successfully developed three plant protein-based composite hydrogel systems with good 3D printability and swallowing performance,providing a reference for the personalized development of easy-to-swallow foods using 3D printing technology.