Interaction among protein, daidzein and surfactants in the WPI-based daidzein self-microemulsifying delivery system

Chen, Huimin; Yang, Fujia; Lv, Liang; Chen, Fu; Cai, Xiaoyan; Wang, Shaoyun

doi:10.1016/j.foodchem.2020.127461

Cited by 3 publications

(1 citation statement)

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“…Eukaryotes have about 20 standard amino acids. Therefore, protein materials are varied due to the multiplicity of amino acids, the wide range of "dehydration condensation" sites, and the diversity of the spatial structure of peptides (Chen et al, 2023(Chen et al, , 2020. At the same time, under the effect of external physicochemical factors, the protein molecules or their spatial conformation will be changed, which gives proteins diverse physical and chemical properties, such as gelation, emulsification, water retention, precipitation, and denaturation (Han et al, 2023;Wu et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Recent advances on enhancing 3D printing quality of protein‐based inks: A review

Tian,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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Abstract3D printing is an additive manufacturing technology that locates constructed models with computer‐controlled printing equipment. To achieve high‐quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein‐based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post‐processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post‐processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D‐printed protein products can meet consumer needs for nutritional or cultured meat alternatives.

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