Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

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Standard

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing. / Sager, Valeska F.; Munk, Merete B.; Hansen, Mikka Stenholdt; Bredie, Wender L. P.; Ahrné, Lilia.

I: Foods, Bind 10, Nr. 1, 8, 2021.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Sager, VF, Munk, MB, Hansen, MS, Bredie, WLP & Ahrné, L 2021, 'Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing', Foods, bind 10, nr. 1, 8. https://doi.org/10.3390/foods10010008

APA

Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, W. L. P., & Ahrné, L. (2021). Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing. Foods, 10(1), [8]. https://doi.org/10.3390/foods10010008

Vancouver

Sager VF, Munk MB, Hansen MS, Bredie WLP, Ahrné L. Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing. Foods. 2021;10(1). 8. https://doi.org/10.3390/foods10010008

Author

Sager, Valeska F. ; Munk, Merete B. ; Hansen, Mikka Stenholdt ; Bredie, Wender L. P. ; Ahrné, Lilia. / Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing. I: Foods. 2021 ; Bind 10, Nr. 1.

Bibtex

@article{fda7fddd8f59415a9096306f96d6f732,
title = "Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing",
abstract = "This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0-250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young's modulus, rheological measurements including yield stress, and creep-recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.",
keywords = "extrusion-based 3D printing, emulsion gels, microparticulated whey protein, micellar casein isolate",
author = "Sager, {Valeska F.} and Munk, {Merete B.} and Hansen, {Mikka Stenholdt} and Bredie, {Wender L. P.} and Lilia Ahrn{\'e}",
year = "2021",
doi = "10.3390/foods10010008",
language = "English",
volume = "10",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "1",

}

RIS

TY - JOUR

T1 - Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

AU - Sager, Valeska F.

AU - Munk, Merete B.

AU - Hansen, Mikka Stenholdt

AU - Bredie, Wender L. P.

AU - Ahrné, Lilia

PY - 2021

Y1 - 2021

N2 - This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0-250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young's modulus, rheological measurements including yield stress, and creep-recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.

AB - This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0-250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young's modulus, rheological measurements including yield stress, and creep-recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.

KW - extrusion-based 3D printing

KW - emulsion gels

KW - microparticulated whey protein

KW - micellar casein isolate

U2 - 10.3390/foods10010008

DO - 10.3390/foods10010008

M3 - Journal article

C2 - 33375171

VL - 10

JO - Foods

JF - Foods

SN - 2304-8158

IS - 1

M1 - 8

ER -

ID: 256932116