Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork
BACKGROUND The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated. RESULTS As the DKGM content increased, the printin...
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Veröffentlicht in: | Journal of the science of food and agriculture 2024-07, Vol.104 (9), p.5274-5283 |
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creator | Li, Junguang Yue, Xiaonan Zhang, Xuyue Chen, Bo Han, Ying Zhao, Jiansheng Bai, Yanhong |
description | BACKGROUND
The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated.
RESULTS
As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating.
CONCLUSION
The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry. |
doi_str_mv | 10.1002/jsfa.13372 |
format | Article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2925001703</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3067630929</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3572-66257d333e3bd42a194239227be4730cd03d85bd6d0074550072b91af7da53213</originalsourceid><addsrcrecordid>eNp9kE1LxDAQhoMoun5c_AFS8CJCdZJpm81R1vWLBQ9-XEOapNq1TdamRfbfm3XVgwcvmcA88zDzEnJI4YwCsPN5qNQZReRsg4woCJ4CUNgko9hkaU4ztkN2Q5gDgBBFsU12cIyYYT4ekedpVVndJ75KjFXa9stG9dYkb97NlU5emkH7VjmnXOJd0r_aBC-TRVe7vnYv8eMXtutrG1aCtnY6ji5897ZPtirVBHvwXffI09X0cXKTzu6vbycXs1RjzllaFCznBhEtliZjioqMoWCMlzbjCNoAmnFemsIA8CzP48tKQVXFjcqRUdwjJ2tv3OR9sKGXbR20bRrlrB-CZILFIcoBI3r8B537oXNxO4lQ8AJBMBGp0zWlOx9CZysZj21Vt5QU5CptuUpbfqUd4aNv5VC21vyiP_FGgK6Bj7qxy39U8u7h6mIt_QTSLIeX</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3067630929</pqid></control><display><type>article</type><title>Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork</title><source>MEDLINE</source><source>Access via Wiley Online Library</source><creator>Li, Junguang ; Yue, Xiaonan ; Zhang, Xuyue ; Chen, Bo ; Han, Ying ; Zhao, Jiansheng ; Bai, Yanhong</creator><creatorcontrib>Li, Junguang ; Yue, Xiaonan ; Zhang, Xuyue ; Chen, Bo ; Han, Ying ; Zhao, Jiansheng ; Bai, Yanhong</creatorcontrib><description>BACKGROUND
The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated.
RESULTS
As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating.
CONCLUSION
The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13372</identifier><identifier>PMID: 38334358</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>3-D printers ; 3D printing ; Amorphophallus - chemistry ; Animals ; Bound water ; Cooking - methods ; Food Additives - analysis ; Food Additives - chemistry ; Food Handling - methods ; gel properties ; Gels ; Gels - chemistry ; Heat treatment ; Heat treatments ; Heating ; Mannans - chemistry ; Meat ; Meat Products - analysis ; Minced meat ; NMR ; Nuclear magnetic resonance ; Pork ; printing feasibility ; Printing, Three-Dimensional ; Protein structure ; Proteins ; Raman spectra ; Raman spectroscopy ; Rheological properties ; Rheology ; Stability ; Swine ; texture ; Three dimensional printing</subject><ispartof>Journal of the science of food and agriculture, 2024-07, Vol.104 (9), p.5274-5283</ispartof><rights>2024 Society of Chemical Industry.</rights><rights>2024 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3572-66257d333e3bd42a194239227be4730cd03d85bd6d0074550072b91af7da53213</citedby><cites>FETCH-LOGICAL-c3572-66257d333e3bd42a194239227be4730cd03d85bd6d0074550072b91af7da53213</cites><orcidid>0000-0002-2074-0351</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13372$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13372$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27931,27932,45581,45582</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38334358$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Junguang</creatorcontrib><creatorcontrib>Yue, Xiaonan</creatorcontrib><creatorcontrib>Zhang, Xuyue</creatorcontrib><creatorcontrib>Chen, Bo</creatorcontrib><creatorcontrib>Han, Ying</creatorcontrib><creatorcontrib>Zhao, Jiansheng</creatorcontrib><creatorcontrib>Bai, Yanhong</creatorcontrib><title>Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated.
RESULTS
As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating.
CONCLUSION
The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry.</description><subject>3-D printers</subject><subject>3D printing</subject><subject>Amorphophallus - chemistry</subject><subject>Animals</subject><subject>Bound water</subject><subject>Cooking - methods</subject><subject>Food Additives - analysis</subject><subject>Food Additives - chemistry</subject><subject>Food Handling - methods</subject><subject>gel properties</subject><subject>Gels</subject><subject>Gels - chemistry</subject><subject>Heat treatment</subject><subject>Heat treatments</subject><subject>Heating</subject><subject>Mannans - chemistry</subject><subject>Meat</subject><subject>Meat Products - analysis</subject><subject>Minced meat</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Pork</subject><subject>printing feasibility</subject><subject>Printing, Three-Dimensional</subject><subject>Protein structure</subject><subject>Proteins</subject><subject>Raman spectra</subject><subject>Raman spectroscopy</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Stability</subject><subject>Swine</subject><subject>texture</subject><subject>Three dimensional printing</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kE1LxDAQhoMoun5c_AFS8CJCdZJpm81R1vWLBQ9-XEOapNq1TdamRfbfm3XVgwcvmcA88zDzEnJI4YwCsPN5qNQZReRsg4woCJ4CUNgko9hkaU4ztkN2Q5gDgBBFsU12cIyYYT4ekedpVVndJ75KjFXa9stG9dYkb97NlU5emkH7VjmnXOJd0r_aBC-TRVe7vnYv8eMXtutrG1aCtnY6ji5897ZPtirVBHvwXffI09X0cXKTzu6vbycXs1RjzllaFCznBhEtliZjioqMoWCMlzbjCNoAmnFemsIA8CzP48tKQVXFjcqRUdwjJ2tv3OR9sKGXbR20bRrlrB-CZILFIcoBI3r8B537oXNxO4lQ8AJBMBGp0zWlOx9CZysZj21Vt5QU5CptuUpbfqUd4aNv5VC21vyiP_FGgK6Bj7qxy39U8u7h6mIt_QTSLIeX</recordid><startdate>202407</startdate><enddate>202407</enddate><creator>Li, Junguang</creator><creator>Yue, Xiaonan</creator><creator>Zhang, Xuyue</creator><creator>Chen, Bo</creator><creator>Han, Ying</creator><creator>Zhao, Jiansheng</creator><creator>Bai, Yanhong</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-2074-0351</orcidid></search><sort><creationdate>202407</creationdate><title>Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork</title><author>Li, Junguang ; Yue, Xiaonan ; Zhang, Xuyue ; Chen, Bo ; Han, Ying ; Zhao, Jiansheng ; Bai, Yanhong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3572-66257d333e3bd42a194239227be4730cd03d85bd6d0074550072b91af7da53213</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>3-D printers</topic><topic>3D printing</topic><topic>Amorphophallus - chemistry</topic><topic>Animals</topic><topic>Bound water</topic><topic>Cooking - methods</topic><topic>Food Additives - analysis</topic><topic>Food Additives - chemistry</topic><topic>Food Handling - methods</topic><topic>gel properties</topic><topic>Gels</topic><topic>Gels - chemistry</topic><topic>Heat treatment</topic><topic>Heat treatments</topic><topic>Heating</topic><topic>Mannans - chemistry</topic><topic>Meat</topic><topic>Meat Products - analysis</topic><topic>Minced meat</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Pork</topic><topic>printing feasibility</topic><topic>Printing, Three-Dimensional</topic><topic>Protein structure</topic><topic>Proteins</topic><topic>Raman spectra</topic><topic>Raman spectroscopy</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Stability</topic><topic>Swine</topic><topic>texture</topic><topic>Three dimensional printing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Junguang</creatorcontrib><creatorcontrib>Yue, Xiaonan</creatorcontrib><creatorcontrib>Zhang, Xuyue</creatorcontrib><creatorcontrib>Chen, Bo</creatorcontrib><creatorcontrib>Han, Ying</creatorcontrib><creatorcontrib>Zhao, Jiansheng</creatorcontrib><creatorcontrib>Bai, Yanhong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Junguang</au><au>Yue, Xiaonan</au><au>Zhang, Xuyue</au><au>Chen, Bo</au><au>Han, Ying</au><au>Zhao, Jiansheng</au><au>Bai, Yanhong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2024-07</date><risdate>2024</risdate><volume>104</volume><issue>9</issue><spage>5274</spage><epage>5283</epage><pages>5274-5283</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated.
RESULTS
As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating.
CONCLUSION
The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>38334358</pmid><doi>10.1002/jsfa.13372</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-2074-0351</orcidid></addata></record> |
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subjects | 3-D printers 3D printing Amorphophallus - chemistry Animals Bound water Cooking - methods Food Additives - analysis Food Additives - chemistry Food Handling - methods gel properties Gels Gels - chemistry Heat treatment Heat treatments Heating Mannans - chemistry Meat Meat Products - analysis Minced meat NMR Nuclear magnetic resonance Pork printing feasibility Printing, Three-Dimensional Protein structure Proteins Raman spectra Raman spectroscopy Rheological properties Rheology Stability Swine texture Three dimensional printing |
title | Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork |
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