Study on the modulation of the properties of 3D printing pork mince and interaction mechanisms with myofibrillar proteins and fatty acids by gelatin
Year: 2026
Type: article
Abstract: Gelatin significantly enhanced the printability of 3D-printed pork meat paste, while improving both gel strength and structural stability, indicating that the system exhibits solid-state properties. When 1% gelatin is added, the proportion of free water in the minced meat is significantly higher than that with other addition amounts. The addition of gelatin promotes the stability of the three-dimensional network structure of the gel system.The fatty acids (oleic acid and palmitic acid) in pork meat paste can form complexes with myofibrillar proteins, altering the intrinsic fluorescence intensity of myofibrillar proteins through static quenching. The addition of gelatin alters the fluorescence quenching capacity of fatty acids on myofibrillar proteins but maintains static quenching as the primary mechanism, while modifying the microenvironment surrounding tryptophan and tyrosine residues. Palmitic acid exhibits higher binding affinity to myofibrillar proteins compared to oleic acid.
Source: Food Chemistry X
Authors: Ligen Wu, Anna Wang, Qihan Cui
Institution: Henan University of Technology
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W7220732516