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Application of Maillard reaction product of xylose–pea protein enzymatic hydrolysate in 3D printing
Author(s) -
Zhou Quancheng,
Wang Meng,
Li Hui,
Wang Sai,
Sun Wanting,
Chen Xuanhong,
Dong Leichao,
Ruan Zheng
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10327
Subject(s) - maillard reaction , hydrolysate , xylose , food science , chemistry , 3d printing , food industry , formability , microbiology and biotechnology , pulp and paper industry , organic chemistry , materials science , biology , hydrolysis , fermentation , engineering , composite material
BACKGROUND This paper aims to provide a basis for the application of Maillard reaction products and ideas for 3D printing of functional food. RESULTS We evaluated the effects of pea protein enzymatic hydrolysate–xylose Maillard reaction products (xMRPs) on the printability of 3D printing materials and the structure using various techniques. It was found that compared with the addition of enzymatic hydrolysate, the materials with xMRPs and 3D printing could significantly improve the structure, physical properties, formability of 3D printing materials and 3D print products, among which the xMRPs with 6 g of xylose had the most significant effect. CONCLUSIONS This study has important scientific value and practical significance for the high‐valued application of Millard reaction products and the promotion of the practical application of 3D printing technology in the food industry. © 2020 Society of Chemical Industry