Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein

Dan Xu; Xuebing Xing; Bimal Chitrakar; Hongbo Li; Liangbin Hu; Jiayi Zhang; Xiaolin Zhu; Lishan Yao; Subrot Hati; Zhenbin Liu; Haizhen Mo

Food Chemistry: X (Oct 2023)

Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein

Dan Xu,
Xuebing Xing,
Bimal Chitrakar,
Hongbo Li,
Liangbin Hu,
Jiayi Zhang,
Xiaolin Zhu,
Lishan Yao,
Subrot Hati,
Zhenbin Liu,
Haizhen Mo

Affiliations

Dan Xu: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Xuebing Xing: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Bimal Chitrakar: College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China
Hongbo Li: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Liangbin Hu: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Jiayi Zhang: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Xiaolin Zhu: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Lishan Yao: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Subrot Hati: Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110, India
Zhenbin Liu: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; Corresponding authors.
Haizhen Mo: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; Corresponding authors.

Journal volume & issue: Vol. 19
p. 100849

Abstract

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Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of Hypsizygus marmoreus, combining with xanthan gum (XG), was formulated as 3D printing ink. Hydrogen bonds are formed in XG/protein hybrid particles. Afterwards, PEG was developed. Results indicated that it has shear-thinning properties. The apparent viscosity, yield stress, Elastic modulus (G') and gel strength increased with the increased XG addition, while the size of emulsion decreased. XG incorporation improved the 3D printing performance with desired self-supporting capability and printing precision if its concentration reached 2.0% (w/v). This study provides ideas for the application of Hypsizygus marmoreus by-products protein in stabilizing PEG used for 3D printing, which has a potential to replace traditional hydrogenated cream for cake decoration.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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