| White Hypsizygus marmoreu,also known as shimeji mushroom,white seafood mushroom,etc.,is a high-quality protein source with rich protein content and complete amino acid types..In order to fully exploit and utilize the protein resources of White Hypsizygus marmoreu,this study first used two methods,traditional alkaline extraction and ultrasound-assisted extraction,to extract proteins,and analyzed the physicochemical properties of the obtained proteins,such as oil absorption,solubility,and emulsification.Based on the discovery of its good emulsifying properties,the study focused on the construction of Pickering emulsion gel systems based on White Hypsizygus marmoreu protein and their 3D printing applications.The specific results are as follows:(1)Amino acid composition analysis showed that the quality of White Hypsizygus marmoreu protein is excellent.The protein extraction rate increased first and then decreased with the increase of alkaline concentration,and increased first and then slowly changed with the increase of liquid-to-material ratio,extraction time,and extraction temperature.The optimal extraction process for traditional alkaline extraction of White Hypsizygus marmoreu protein was determined by orthogonal experiment as follows: alkaline concentration of 0.15 mol/L,liquid-to-material ratio of 1:30,extraction temperature of 55°C,and extraction time of 1.5 h.On this basis,ultrasound-assisted extraction was performed with a power of 500 W and a time of 1 h,which increased the protein extraction rate to 31.4%,an increase of 8% compared to traditional alkaline extraction.(2)Using soy protein isolate as a reference,the effects of p H value,ion strength,and temperature on the physicochemical properties of proteins extracted by different methods were investigated.It was found that the emulsifying stability of White Hypsizygus marmoreu emulsion stabilized by the two extraction methods was not significantly different from that of soy protein isolate at non-neutral p H or salt ion concentration of 0.5 mol/L.When the p H value was the same,the water-holding capacity and emulsifying stability of White Hypsizygus marmoreu protein extracted by the two methods were not significantly different.At Na Cl concentration of 0.5 mol/L,the emulsifying properties of White Hypsizygus marmoreu protein extracted by ultrasound-assisted extraction were stronger than those of soy protein isolate,and the emulsifying stability was not significantly different.Under the same Na Cl concentration,the solubility,foam stability,and emulsifying stability of White Hypsizygus marmoreu protein extracted by different methods were not significantly different in the temperature range of 25°C to 65°C.The emulsifying properties of protein extracted by ultrasound-assisted extraction were better than those of traditional extraction,but the emulsifying stability of the two methods was significantly different.(3)The suitable conditions for constructing Pickering emulsion gel systems based on White Hypsizygus marmoreu protein were as follows: 1% addition of xanthan gum,14% protein content,7:3 oilwater ratio,and 0.5 h water bath.As the xanthan gum content increased from 0.2% to 1%,the particle size of the protein gel composite particles decreased,and the zeta potential of the gel system increased.The experimental results of X-ray diffractometer showed that the addition of xanthan gum did not change the crystal structure of the protein,and Fourier transform infrared analysis showed that there was interaction between xanthan gum and White Hypsizygus marmoreu protein.Observation of the microstructure of the emulsion gel showed that as the xanthan gum content increased,the dispersion of oil droplets tended to be uniform,and the size of droplets significantly decreased.Low-field nuclear magnetic analysis showed that the addition of xanthan gum changed the water distribution of the gel system and improved its stability.Texture analysis showed that the addition of xanthan gum increased the gel strength of the emulsion gel system.Rheological tests were carried out on the mechanical properties of the material during the extrusion,recovery,and self-supporting stages of 3D printing.The results showed that different emulsion gel systems exhibited shear thinning characteristics with changes in shear rate.The addition of xanthan gum increased the shear recovery performance,elastic modulus,and viscosity modulus of the emulsion gel,and improved the printability of the gel system.Comparison of the forming effects of 3D printed products showed that the gel system was most suitable for printing with 1% xanthan gum content.In summary,White Hypsizygus marmoreu have a short growth cycle,high yield,and high market recognition.Its rich protein content and complete amino acid types make it an substitute for high-quality protein.Using its protein as raw material to prepare Pickering emulsion stabilizers has great application potential.This study effectively increased the protein extraction rate of White Hypsizygus marmoreus by ultrasound-assisted extraction,and based on its protein,constructed Pickering emulsion gel systems that can be applied to food 3D printing,providing experimental reference and theoretical basis for expanding the application of protein stabilizers in food processing and promoting food 3D printing.. |
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