Abstract The current interest in individualized food through additive manufacturing has identified a need for more information on the formulation and printability of potential ingredients. Here, the effect of formulation parameters of casein-whey protein suspensions like the pH (4.8–5.4) as well as the casein content (8.0–12.0% (w/w)) mixed with whey protein (2.0–3.0% (w/w)) and the effect of pre-processing parameters including the denaturation of whey proteins (80 °C, 10 min; adjusted pH 6.55, 6.9 and 7.1) on the gel formation via the pH-temperature (T)-route was studied. Rheological measurements showed that the sol-gel transition temperature (G’ = 1 Pa) decreased and the aggregation rate of the casein-whey protein suspensions increased with increasing heating pH value. The aggregation rate was considered to be a key parameter predicting the printability of formulations. By exceeding a certain aggregation rate (250 Pa/10 K), casein-whey protein suspensions were found to be printable resulting in firm and stable gels.

中文翻译：

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通过 pH-温度-途径设计和表征酪蛋白 - 乳清蛋白悬浮液，用于基于挤出的 3D 打印

摘要 目前对通过增材制造实现个性化食品的兴趣已经确定需要更多关于潜在成分的配方和可印刷性的信息。在这里，酪蛋白 - 乳清蛋白悬浮液的配方参数的影响，如 pH (4.8–5.4) 以及与乳清蛋白混合的酪蛋白含量 (8.0–12.0% (w/w)) (2.0–3.0% (w/w) w)) 和预处理参数的影响，包括乳清蛋白的变性（80°C，10 分钟；调节的 pH 值 6.55、6.9 和 7.1）对通过 pH 值-温度 (T) 途径形成的凝胶的影响。流变学测量表明，溶胶-凝胶转变温度 (G' = 1 Pa) 降低，酪蛋白-乳清蛋白悬浮液的聚集率随着加热 pH 值的增加而增加。聚集率被认为是预测配方印刷适性的关键参数。通过超过一定的聚集率 (250 Pa/10 K)，发现酪蛋白-乳清蛋白悬浮液是可打印的，从而形成坚固而稳定的凝胶。