一锅法双交联明胶/海藻酸盐水凝胶用于3D打印肉类类似物的微观结构和质构调控
One-pot dual-crosslinked gelatin/alginate hydrogels for microstructure and texture regulation in 3D-printed meat analogues.
摘要(中文译文)
3D打印技术能够精确模拟天然肉的复杂结构，但平衡打印墨水的黏度与力学性能仍具挑战性。本研究提出了一种一锅法双重交联策略。CaCO₃/GDL介导的离子交联为3D打印提供即时结构支撑，而温度调控则延缓TG酶的交联速率。这使得共价网络与离子网络相互穿插，形成复合网络结构，确保产品的长期稳定性。研究了交联顺序和明胶浓度的影响。分离交联顺序显著增强了水凝胶的黏弹性和结构恢复能力，提高了打印保真度。离子交联与延迟酶交联的协同作用形成了均匀致密的蜂窝状结构。明胶浓度增加（2.5%~10%）显著提高了水凝胶的储能模量、压缩模量、硬度和咀嚼性。此外，持水能力接近100%，解冻损失和蒸煮损失分别降至2.83%和7.27%。本研究为3D打印肉类似物的质构调控提供了新策略。
Abstract
3D printing technology can precisely simulate the complex structure of natural meat, but balancing the viscosity and mechanical properties of printing inks remains challenging. This study proposes a one-pot dual-crosslinking strategy. CaCO/GDL-mediated ionic crosslinking provides immediate structural support for 3D printing, while temperature regulation delays the TG enzyme crosslinking rate. This enables the interpenetration of covalent and ionic networks to form a composite network structure, ensuring long-term product stability. The effects of crosslinking sequence and gelatin concentration were investigated. Separating the crosslinking sequence significantly enhanced hydrogel viscoelasticity and structural recovery, improving print fidelity. Synergistic ion and delayed enzymatic crosslinking formed a uniform, dense honeycomb structure. Increasing gelatin concentration (2.5%-10%) markedly elevated the hydrogel's storage modulus, compressive modulus, hardness, and chewiness. Furthermore, water holding capacity approached 100%, with thawing loss and cooking loss reduced to 2.83% and 7.27%, respectively. This study provides novel strategies for texture regulation in 3D-printed meat analogues.
如何引用
AMA
Chunling Que, Jieqiong Lin, Yuan Xu, Xianxiang Chen, Yanfu He, Evi Paximada, et al. One-pot dual-crosslinked gelatin/alginate hydrogels for microstructure and texture regulation in 3D-printed meat analogues.. Food chemistry. 2026; doi:10.1016/j.foodchem.2026.150389.
APA
Chunling Que, Jieqiong Lin, Yuan Xu, Xianxiang Chen, Yanfu He, Evi Paximada, et al (2026). One-pot dual-crosslinked gelatin/alginate hydrogels for microstructure and texture regulation in 3D-printed meat analogues.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150389
GB/T 7714
Chunling Que, Jieqiong Lin, Yuan Xu, Xianxiang Chen, Yanfu He, Evi Paximada, et al. One-pot dual-crosslinked gelatin/alginate hydrogels for microstructure and texture regulation in 3D-printed meat analogues.[J]. Food chemistry, 2026 doi:10.1016/j.foodchem.2026.150389.
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