基于碱中和可得然胶与肌原纤维蛋白的高内相乳液构建及其在食品3D打印中的应用OA

Food 3D printing enables on-demand adjustment of the nutritional ratio,shape,and texture of food,exhibiting promising application prospects in the field of personalized food customization.Meat proteins,for example,myofibrillar protein(MP),have become key ma-trix materials for food 3D printing due to their unique nutritional and functional properties.However,the application of MP in food 3D printing is limited by its inherent drawbacks such as insufficient supporting capacity.High internal phase emulsions(HIPEs)demonstrate sig-nificant application value in food 3D printing,attributed to their unique shear-thinning behav-ior,yield stress characteristics,and thermodynamic stability.In this study,MP and curdlan(CL)were used as emulsifiers to construct an MP-CL HIPEs system.The effects of CL trea-ted with different degrees of alkali neutralization(AN)on the emulsion properties and food 3D printing performance of MP-HIPEs were investigated.The printability of HIPEs was e-valuated by analyzing their visual appearance,droplet size,stability,rheological properties,and food 3D printing precision.Results showed that the addition of CL could reduce the parti-cle size of MP-HIPEs and improve their stability,rheological properties,and 3D printability.Among all groups,the MP-HIPEs with CL(AN)0.28 had the best stability and the highest printing precision(96.92％).This study provides a reference for the preparation of HIPEs based on animal-derived proteins and their application in the development of personalized 3D-printed foods.