Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing
κ-Carrageenan is widely used in the food industry due to its excellent gelling ability. The co-solute field refers to the environment in which the sol-gel transformation of polymer materials, such as proteins or polysaccharides, occurs. This environment is not a simple aqueous solution containing on...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030334 |
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| _version_ | 1850025179875377152 |
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| author | Meirong RUAN Zhenbin LIU Siyu HA Yucheng ZENG Yanhua TANG Hongbo LI Liangbin HU Haizhen MO |
| author_facet | Meirong RUAN Zhenbin LIU Siyu HA Yucheng ZENG Yanhua TANG Hongbo LI Liangbin HU Haizhen MO |
| author_sort | Meirong RUAN |
| collection | DOAJ |
| description | κ-Carrageenan is widely used in the food industry due to its excellent gelling ability. The co-solute field refers to the environment in which the sol-gel transformation of polymer materials, such as proteins or polysaccharides, occurs. This environment is not a simple aqueous solution containing only polymer components, it also includes one or more small molecule co-solutes such as sucrose, emulsifiers, and polyols. Co-solutes significantly impact the gelation process of κ-carrageenan. Three main hypotheses explain this mechanism: The ''structure of water" effect induced by co-solutes, the "expulsion effect" of polymers on co-solutes, and the "binding effect" between co-solutes and polymers. However, there is no unified conclusion yet. Additionally, this article reviews the application of κ-carrageenan in 3D printed food, including its use as a gel matrix material for 3D printing and as an additive to regulate the 3D printing characteristics of different food systems. |
| format | Article |
| id | doaj-art-1da0ffd768614ae4a3779372d75bf112 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-1da0ffd768614ae4a3779372d75bf1122025-08-20T03:00:55ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-03-0146538038610.13386/j.issn1002-0306.20240303342024030334-5Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D PrintingMeirong RUAN0Zhenbin LIU1Siyu HA2Yucheng ZENG3Yanhua TANG4Hongbo LI5Liangbin HU6Haizhen MO7School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaHangzhou Fushen Agricultural Technology Development Co., Ltd., Hangzhou 311400, ChinaRegional Development and Governance Center of Yinhu Street, Fuyang District, Hangzhou 311400, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, ChinaSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Chinaκ-Carrageenan is widely used in the food industry due to its excellent gelling ability. The co-solute field refers to the environment in which the sol-gel transformation of polymer materials, such as proteins or polysaccharides, occurs. This environment is not a simple aqueous solution containing only polymer components, it also includes one or more small molecule co-solutes such as sucrose, emulsifiers, and polyols. Co-solutes significantly impact the gelation process of κ-carrageenan. Three main hypotheses explain this mechanism: The ''structure of water" effect induced by co-solutes, the "expulsion effect" of polymers on co-solutes, and the "binding effect" between co-solutes and polymers. However, there is no unified conclusion yet. Additionally, this article reviews the application of κ-carrageenan in 3D printed food, including its use as a gel matrix material for 3D printing and as an additive to regulate the 3D printing characteristics of different food systems.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030334κ-carrageenanco-solutegel formation mechanism3d printing |
| spellingShingle | Meirong RUAN Zhenbin LIU Siyu HA Yucheng ZENG Yanhua TANG Hongbo LI Liangbin HU Haizhen MO Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing Shipin gongye ke-ji κ-carrageenan co-solute gel formation mechanism 3d printing |
| title | Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing |
| title_full | Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing |
| title_fullStr | Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing |
| title_full_unstemmed | Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing |
| title_short | Gel Formation Mechanism of κ-Carrageenan in Co-solute Field and Its Application in 3D Printing |
| title_sort | gel formation mechanism of κ carrageenan in co solute field and its application in 3d printing |
| topic | κ-carrageenan co-solute gel formation mechanism 3d printing |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030334 |
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