| 蛋白质3D食品打印研究进展 |
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| 引用本文： | 李京蓉,郇伟伟,宋丽丽.蛋白质3D食品打印研究进展[J].保鲜与加工,2023,23(12):65-80. |
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| 作者姓名： | 李京蓉 郇伟伟 宋丽丽 |
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| 作者单位： | 1. 浙江农林大学,省部共建亚热带森林培育国家重点实验室;2. 浙江农林大学,浙江省林业生物质化学利用重点实验室 |
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| 基金项目： | 浙江省省院合作林业科技项目（2021SY01） |
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| 摘 要： | 综述了3D食品打印(Three-dimensional food printing,3D-FP)的应用及发展,从不同角度探讨了用于3D-FP的蛋白质凝胶形成原理及影响要素,进而总结了蛋白质打印油墨组分间的相互作用以及其对蛋白质凝胶理化特性、打印特性的影响,以期为深入应用凝胶品质调控、创新开发新型蛋白质3D-FP产品提供理论依据。
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| 关 键 词： | 蛋白质 3D食品打印 食品加工 食品感官 食品组分 |
Research Progress of Protein Food Developed by 3D Food Printing |
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| Abstract: | This paper reviews the application and development of three-dimensional food printing (3D-FP), and discusses the formation principle and influencing factors of protein gels for 3D-FP from different angles, and then summarizes the interaction between the components of protein printing inks and their effects on physicochemical and printing properties of protein gels, in order to provide theoretical basis for further application of gel quality control methods and innovative development of novel 3D printed protein products. |
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| Keywords: | protein 3D food printing food processing food sensory food components |
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