Method for preparing edible 3D printing material by using chickpea protein

A 3D printing and chickpea technology, which is applied in the field of elastic-plastic 3D printing materials, can solve the problems of reducing the application range, the problem of molecular biocompatibility of emulsions, and reducing the biocompatibility of materials, and achieves the elimination of pretreatment. and post-processing effects

Pending Publication Date: 2022-01-28
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production principle of 3D printing technology is to push the material through the nozzle and deposit it layer by layer to generate the desired structure. However, the problem with existing materials is how to maintain their fluidity when passing through the nozzle under pressurized conditions, and behave as remain solid f...

Method used

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  • Method for preparing edible 3D printing material by using chickpea protein
  • Method for preparing edible 3D printing material by using chickpea protein
  • Method for preparing edible 3D printing material by using chickpea protein

Examples

Experimental program
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Embodiment 1

[0055] One embodiment of the present invention is: a method of making a 3D printing material using a horn mouthpein protein, the method comprising:

[0056] 1) Purification of horn mouthpezin proteins

[0057] Extract the protein from the hawk mouthpener, and the commonly used alkali-equivalent electrotodes are used to obtain a gangmean protein supernatant;

[0058] Dry the horn mouthpezine seeds into coarse powder in the mixer, the solid and water ratio 1: 10, the gawagle powder is added, and the solution is added to the 0.2 mNOH solution; after soaking 1.5 h, the slurry is fastest in the stirrer. After stirring for 1min, the resulting slurry precipitates the solid after centrifugation of 10000 R for 25 minutes, separating the protein supernatant.

[0059] The protein is precipitated in a hydrochloric acid solution of a pH of 4.7; standing for 0.5 h, 10000r centrifugation for 25min, collecting the precipitate; 1: 10 W / W) to reach pH = 7, then freeze the solution, obtained powde...

Embodiment 2

[0087] One embodiment of the present invention is: a method of making a 3D printing material using a horn mouthpein protein, the method comprising:

[0088] 1) Purification of horn mouthpezin proteins

[0089] Extract the protein from the hawk mouthpener, and the commonly used alkali-equivalent electrotodes are used to obtain a gangmean protein supernatant;

[0090] The chickpea seeds are dry to coarse powder in the mixer, and the solid is soaked with the water ratio of 1:10, and 0.5 mNaOH solution is continuously stirred; soak 2 h, the slurry is stirred in the stirrer at the fastest speed At 2 min, the resulting slurry was centrifuged at 100,000 to precipitate the solid after 30 minutes, and the protein supernatant was separated.

[0091] The protein is precipitated in a hydrochloric acid solution of a pH of 4.8; standing for 1 h, 10000r centrifuge for 30 min, collecting the precipitate; 1: 10 W / W) to reach pH = 7, then freeze the solution, the powder referred to It is a horn b...

Embodiment 3

[0117] One embodiment of the present invention is: a method of making a 3D printing material using a horn mouthpein protein, the method comprising:

[0118] 1) Purification of horn mouthpezin proteins

[0119] Extract the protein from the hawk mouthpener, and the commonly used alkali-equivalent electrotodes are used to obtain a gangmean protein supernatant;

[0120] The chickpea seeds were done into coarse powder in the mixer, and the solid and water ratio were soaked with the gawagm powder, and 0.7 mNaOH solution was continuously stirred; so soaking 2.5 h, the slurry was fastest in the stirrer. Stirring 3 min, the resulting slurry precipitates the solid after centrifugation of 10000 R for 35 minutes, separating the protein supernatant.

[0121] The protein is precipitated in a hydrochloric acid solution of a pH of 4.9; standing for 1.5 h, 10000r centrifuge for 35min, collecting precipitation; 1: 10W / W) reaches pH = 7, then freeze the solution, obtained powder It is simply refer...

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Abstract

The invention relates to the technical field of manufacturing of 3D printing materials, in particular to a method for manufacturing an edible 3D printing material by using chickpea protein, and the method comprises the following steps: 1) purifying the chickpea protein; (2) preparing an oil-in-water emulsion; 3) measuring the size of the liquid drop; 4) carrying out rheological property measurement; 5) carrying out confocal laser scanning microscope (CLSM) measurement; and 6) carrying out 3D printing of the emulsion. The purpose of preparing the 3D printing emulsion by using the chickpea protein is achieved, the 3D printing emulsion has good stability and viscoelasticity and can be extruded to pass through a nozzle of a printer, adhered chickpea protein particles after pH adjustment can be used as physical crosslinking among oil drops, no additional treatment is needed, a stent with the elastic-plastic rheological property better than the critical stress, and the independence required by 3D printing is met.

Description

Technical field [0001] The present invention relates to the field of production of 3D printing materials, and more particularly to a method of fabricating elastic 3D printing materials applicable to food and pharmaceutical sectors. Background technique [0002] 3D printing materials are of great significance for producing pharmaceutical brackets and special food. Making 3D printing materials is usually highly viscous, extruded by the nozzle of the 3D printer, and has an independent ability. The principle of the 3D printing technology is that the material is pushed by the material through the nozzle and deposits the desired structure, and the problem of existing materials is, how is the fluidity of its fluidity while pressurizing the nozzle, and manifested during still Keep the printed structure, however, there is a problem with the biocompatibility of emulsion molecules for stabilization and crosslinking. [0003] One way to make edible 3D materials is to use highly concentrated ...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23P10/30A23P30/00B01D11/02G01D21/02
CPCA23J3/14A23P10/30A23P30/00G01D21/02B01D11/0211A23V2002/00A23V2250/548
Inventor 胥伟王宏勋郭丹郡易阳张燕鹏
Owner WUHAN POLYTECHNIC UNIVERSITY
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