Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides

Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides

This work investigated the feasibility of employing soybean protein isolate nanoparticles (SPINPs) as emulsifiers and polysaccharides with different charge properties as thickeners to develop oil-in-water (O/W) Pickering emulsion gels 3D printing inks. The impact of non-covalent interactions between...

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Veröffentlicht in:International journal of biological macromolecules 2024-12, Vol.287, p.138637, Article 138637
Hauptverfasser: Wei, Wei, Cui, Lujie, Meng, Zong
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3D printing
O/W Pickering emulsions gels
Rheological properties
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Cui, Lujie
Meng, Zong
description This work investigated the feasibility of employing soybean protein isolate nanoparticles (SPINPs) as emulsifiers and polysaccharides with different charge properties as thickeners to develop oil-in-water (O/W) Pickering emulsion gels 3D printing inks. The impact of non-covalent interactions between SPINPs and various polysaccharides on the microstructure, rheological properties, and 3D printability of emulsion gels was investigated at pH 3 and pH 7, respectively. Results showed that Locust bean gum (LBG) and Konjac gum (KG) stabilized emulsion gels mainly by increasing the viscosity of the aqueous phase. Chitosan (CS) and xanthan gum (XG) improved the system's viscosity while combining with SPINPs via electrostatic interactions. Small amplitude oscillatory shear and large amplitude oscillatory shear test results showed the highest recovery rate (97.45 %) and gel strength of 7-XG, exhibiting good potential for 3D printing. The Lissajous curves revealed the weakest gel structure and larger dimensional printing deviation (27.57 %) of 3-XG. The 3D-printed products of LBG and KG emulsion gels demonstrated smooth and slightly flawed surface texture. The print deformation rate of CS emulsion gels was
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The impact of non-covalent interactions between SPINPs and various polysaccharides on the microstructure, rheological properties, and 3D printability of emulsion gels was investigated at pH 3 and pH 7, respectively. Results showed that Locust bean gum (LBG) and Konjac gum (KG) stabilized emulsion gels mainly by increasing the viscosity of the aqueous phase. Chitosan (CS) and xanthan gum (XG) improved the system's viscosity while combining with SPINPs via electrostatic interactions. Small amplitude oscillatory shear and large amplitude oscillatory shear test results showed the highest recovery rate (97.45 %) and gel strength of 7-XG, exhibiting good potential for 3D printing. The Lissajous curves revealed the weakest gel structure and larger dimensional printing deviation (27.57 %) of 3-XG. The 3D-printed products of LBG and KG emulsion gels demonstrated smooth and slightly flawed surface texture. The print deformation rate of CS emulsion gels was &lt;5.5 %, which was most suitable for developing 3D printing inks. This study offers valuable insights for creating and designing protein-polysaccharide-based 3D printing inks. •The addition of polysaccharides improved the mechanical strength of emulsion gels.•Rheological properties of O/W pickering emulsion gels could be modulated by pH.•Konjac gum and Locust bean gum were suitable for fabricating pH stable emulsion gel.•XG and CS improved the 3D printability of emulsion gel by electrostatic interaction.•The emulsion gels containing CS had a relatively small 3D printing deformation rate.</description><identifier>ISSN: 0141-8130</identifier><identifier>ISSN: 1879-0003</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2024.138637</identifier><identifier>PMID: 39667466</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>3D printing ; O/W Pickering emulsions gels ; Rheological properties</subject><ispartof>International journal of biological macromolecules, 2024-12, Vol.287, p.138637, Article 138637</ispartof><rights>2024 Elsevier B.V.</rights><rights>Copyright © 2024 Elsevier B.V. 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The impact of non-covalent interactions between SPINPs and various polysaccharides on the microstructure, rheological properties, and 3D printability of emulsion gels was investigated at pH 3 and pH 7, respectively. Results showed that Locust bean gum (LBG) and Konjac gum (KG) stabilized emulsion gels mainly by increasing the viscosity of the aqueous phase. Chitosan (CS) and xanthan gum (XG) improved the system's viscosity while combining with SPINPs via electrostatic interactions. Small amplitude oscillatory shear and large amplitude oscillatory shear test results showed the highest recovery rate (97.45 %) and gel strength of 7-XG, exhibiting good potential for 3D printing. The Lissajous curves revealed the weakest gel structure and larger dimensional printing deviation (27.57 %) of 3-XG. The 3D-printed products of LBG and KG emulsion gels demonstrated smooth and slightly flawed surface texture. The print deformation rate of CS emulsion gels was &lt;5.5 %, which was most suitable for developing 3D printing inks. This study offers valuable insights for creating and designing protein-polysaccharide-based 3D printing inks. •The addition of polysaccharides improved the mechanical strength of emulsion gels.•Rheological properties of O/W pickering emulsion gels could be modulated by pH.•Konjac gum and Locust bean gum were suitable for fabricating pH stable emulsion gel.•XG and CS improved the 3D printability of emulsion gel by electrostatic interaction.•The emulsion gels containing CS had a relatively small 3D printing deformation rate.</description><subject>3D printing</subject><subject>O/W Pickering emulsions gels</subject><subject>Rheological properties</subject><issn>0141-8130</issn><issn>1879-0003</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNo1kUFP3DAQha2qqCy0fwH5yCWLJ846ya0V3UIlJHqg6tGa2BPwNrGDnUXaH9L_W4eF00gzn97ovcfYBYg1CFBXu7XbdS6MaNalKKs1yEbJ-gNbQVO3hRBCfmQrARUUDUhxys5S2uWt2kDziZ3KVqm6UmrF_m39E3pDlsvvfIrOz84_8oliH-K4HHjoeQqHjtDne5jJee5SGHAm7tGHCePszEBFhymr3F_94b-c-Utx0aFxPyQXPH-kIfHuwJ03IU4h4usb6_qeIvmZT2E4JDTmCaOzlD6zkx6HRF_e5jn7_WP7cH1b3N3f_Lz-dlcQgFTFhipbg6Gy7pTJ_ksru8rasgUwUAP0bd-W2KLZNE1dlXUJaLDtZCWNVYitPGeXR93s7HlPadajS4aGAT2FfdISckhKyqrJ6MUbuu9GsjpnNWI86PcoM_D1CGSr9OIo6mQcLdG6SGbWNjgNQi_t6Z1-b08v7elje_I_uYuRvw</recordid><startdate>20241210</startdate><enddate>20241210</enddate><creator>Wei, Wei</creator><creator>Cui, Lujie</creator><creator>Meng, Zong</creator><general>Elsevier B.V</general><scope>NPM</scope><scope>7X8</scope></search><sort><creationdate>20241210</creationdate><title>Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides</title><author>Wei, Wei ; Cui, Lujie ; Meng, Zong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-e1136-5e4d71ce27b6c8632d3b4dd2911c1711f9f92a9ac588742721aca9b343cd6aa93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>3D printing</topic><topic>O/W Pickering emulsions gels</topic><topic>Rheological properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wei, Wei</creatorcontrib><creatorcontrib>Cui, Lujie</creatorcontrib><creatorcontrib>Meng, Zong</creatorcontrib><collection>PubMed</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wei, Wei</au><au>Cui, Lujie</au><au>Meng, Zong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2024-12-10</date><risdate>2024</risdate><volume>287</volume><spage>138637</spage><pages>138637-</pages><artnum>138637</artnum><issn>0141-8130</issn><issn>1879-0003</issn><eissn>1879-0003</eissn><abstract>This work investigated the feasibility of employing soybean protein isolate nanoparticles (SPINPs) as emulsifiers and polysaccharides with different charge properties as thickeners to develop oil-in-water (O/W) Pickering emulsion gels 3D printing inks. The impact of non-covalent interactions between SPINPs and various polysaccharides on the microstructure, rheological properties, and 3D printability of emulsion gels was investigated at pH 3 and pH 7, respectively. Results showed that Locust bean gum (LBG) and Konjac gum (KG) stabilized emulsion gels mainly by increasing the viscosity of the aqueous phase. Chitosan (CS) and xanthan gum (XG) improved the system's viscosity while combining with SPINPs via electrostatic interactions. Small amplitude oscillatory shear and large amplitude oscillatory shear test results showed the highest recovery rate (97.45 %) and gel strength of 7-XG, exhibiting good potential for 3D printing. The Lissajous curves revealed the weakest gel structure and larger dimensional printing deviation (27.57 %) of 3-XG. The 3D-printed products of LBG and KG emulsion gels demonstrated smooth and slightly flawed surface texture. The print deformation rate of CS emulsion gels was &lt;5.5 %, which was most suitable for developing 3D printing inks. This study offers valuable insights for creating and designing protein-polysaccharide-based 3D printing inks. •The addition of polysaccharides improved the mechanical strength of emulsion gels.•Rheological properties of O/W pickering emulsion gels could be modulated by pH.•Konjac gum and Locust bean gum were suitable for fabricating pH stable emulsion gel.•XG and CS improved the 3D printability of emulsion gel by electrostatic interaction.•The emulsion gels containing CS had a relatively small 3D printing deformation rate.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>39667466</pmid><doi>10.1016/j.ijbiomac.2024.138637</doi></addata></record>
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subjects 3D printing
O/W Pickering emulsions gels
Rheological properties
title Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides
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