Universitat Politècnica de València--- Purificación García-Segovia研究团队在LWT发表题目为“Exploration of changes in rheological and spectral properties of rice protein inks before and after 3D printing”研究论文（探索3D打印前后大米蛋白墨水的流变学和光谱特性的变化）。摘要： 本研究旨在通过应用化学计量学方法分析大米蛋白的流变性和光谱特性，了解印刷工艺对食品油墨的影响。大米蛋白在两种条件下进行印刷（速度：35 和 50 毫米/秒，层高：1.5 和 1.2 毫米，喷嘴直径：1.7 和 1.2 毫米）。在打印前后进行了红外光谱和 1 Pa 下 0.1 至 10 Hz 之间的振荡测试。流变和光谱数据的 PCA 和 k 均值分析确定了模式和显著差异。分析表明，3D 打印会影响流变性能，降低结构刚度并改变弹性和粘性行为之间的关系。与 NH、CH3、O-H 和 C=O 官能团相关的光谱振动表明，由于印刷过程，结构发生了显著变化。这些结果表明，印刷过程会影响食品油墨的流变性和结构特性。研究结果：3.1. 打印前后流变样品的评估Fig. 1. Rheological parameters curves for rice protein before (red line) and after printing3.2. 评估打印工艺对打印蛋白质流变特性的影响Fig. 2. Multivariate analysis by PCA for (A) storage modulus [G′], (B) loss modulus [G″], (C) tan δ, and (D) complex viscosity [η∗], obtained with the information on the 0–10 Hz frequencies obtained from the oscillatory test.Fig. 3. Loadings of each of the frequencies (0.1–10 Hz) in the first two components obtained from the PCA for (A) storage modulus [G′], (B) loss modulus [G″], (C) tan (δ), and (D) complex viscosity [η∗].Fig. 4. k-means clustering analysis of samples before and after printing based on principal components (PC1:PC2) for (A) storage modulus [G′], (B) loss modulus [G″], (C) tan (δ), and (D) complex viscosity [η∗].3.3. 通过红外光谱和流变学评估结构变化Fig. 5. Infrared spectra of the protein samples before and after printing obtained in the range 4000–650 cm-1.Fig. 6. Clustering of samples before (red dots) and after print (after-T1: blue dots, after-T2: green dots) by PCA with (A) infrared spectrum data in the 650-1800 cm-1 range, processed with baseline correction + MSC, and (B) wavenumber loadings on PC1 and PC2.Fig. 7. Distribution of the samples before (red circles) and after printing (AfterT1: blue circles, After-T2: green circles) in the score space (PC1 and PC2) obtained from the joint information of the infrared spectra and the different rheological parameters (A), and contribution of the rheological and spectral variables in PC1 (B) and PC2 (C) for the separation of the samples before and after printing.原文链接：https://doi.org/10.1016/j.lwt.2024.116808
