3D Printing with Peanut Protein and Guar Gum Gels
Author Information
Author(s): Yan Hong-Yan, Zhang Shao-Bing, Detyna Jerzy, Ziółkowski Grzegorz
Primary Institution: College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
Hypothesis
Can ultrasonically modified peanut protein–guar gum composite emulsion gels be effectively used for 3D printing?
Conclusion
Ultrasonically modified peanut protein–guar gum composite emulsion gels can be used for 3D printing complex shapes with improved accuracy and self-supporting properties.
Supporting Evidence
- The optimal composition for the gels was found to be 6% peanut protein, 50% oil, and 0.2% guar gum.
- Ultrasonic treatment improved the textural and rheological properties of the gels.
- After crushing pretreatment, the printing deviation was reduced to 8.58 ± 0.20%.
- Medium- and high-intensity ultrasonic modifications enhanced the printing accuracy for complex shapes.
Takeaway
This study shows that mixing peanut protein and guar gum can create a gel that works well for 3D printing food, especially when the peanut protein is treated with ultrasound.
Methodology
The study involved preparing composite emulsion gels with varying concentrations of peanut protein, oil, and guar gum, followed by ultrasonic treatment and testing for 3D printing properties.
Limitations
The gels were not suitable for printing products with smooth surfaces.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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