One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions
文献类型： 外文期刊
作者： Liang, Wei 1 ; Xie, Junhong 1 ; Zhao, Qiannan 1 ; Jiang, Chenghong 1 ; Zhan, Xiaofeng 1 ; Chen, Mingrong 1 ; Zhang, Lu 2 ; Li, Chuan 3 ; Rong, Jianhua 1 ; Hu, Yang 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
2.Jiangxi Normal Univ, Coll Life Sci, Nanchang 330022, Jiangxi, Peoples R China
3.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Hainan, Peoples R China
4.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China
5.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Genome Anal Lab, Minist Agr, Shenzhen 518000, Peoples R China
关键词： High internal phase emulsion; Pea protein isolate; Rheological behavior; Texture; 3D printing; Dysphagia food
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2026 年 171 卷
页码：
收录情况： SCI
摘要： The elderly often suffered from swallowing difficulties, it is significant to create attractive dysphagia food. Pea protein isolate (PPI) is a promising function-oriented plant protein for the elderly, however, the high viscosity and roughness of PPI gel significantly limited its development and application in 3D printing and dysphagia food. In this study, we constructed high internal phase emulsions with 75 % oil (H-75) as a texture modifier to improve swallowing behavior of PPI gel. The rheological results indicated that PPI gel added H-75 exhibited great printability and low-risk swallowing behavior because of their strong shear thinning, lower viscosity and yield stress, excellent thixotropic behavior that might keep their shape during swallowing without food residue adhering in the tongue and throat. Furthermore, moderate H-75 acted as fillers were uniformly distributed in the gel network and lubricated PPI gel, which resulted in the formation of smoother and softer texture surface that could effectively lock moisture and merge the previous deposited printing layer together. According to the texture and International Dysphagia Diet Standardization Initiative (IDDSI) analysis, the addition of H-75 from 0 % to 8 % significantly decreased friction force (from 16.86 g to 6.97 g) and chewiness (from 173.82 g to 135.57 g) of PPI gel, which could be marked as level 5-minced and moist dysphagia food. In summary, this study could supply a thought and method for developing nutritionally fortified 3D printed PPI gel for the elderly with dysphagia.
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