在这里，水凝胶的微观结构和机械性能由未冲洗的urge鱼糜（URSS）和植物衍生的多糖，如κ-角叉菜胶（KC），魔芋胶（KG），黄原胶（XG），瓜尔胶（GG）和海藻酸钠（SA），通过纹理分析进行了研究，流变测量和扫描电子显微镜(SEM)。流变结果表明,通过添加KC增加URSS的储能模量(G')和损耗模量(G”)，KG,GG和SA。用KG/URSS混合物制备的鱼糜制品的凝胶强度明显高于其他组。KG可以显着提高硬度（44.14±1.14N），未冲洗的鱼糜凝胶的咀嚼性（160.34±8.33mJ）和内聚性（0.56±0.02）。添加SA和KC对印刷凝胶的结构特性没有显着影响。然而,当将XG和GG加入鱼糜中时，观察到印刷水凝胶的相关机械性能明显降低。SEM表明，与XG和GG阻碍鱼糜蛋白的交联相比，KG和KC的掺入可以进一步整合URSS的凝胶结构。这与凝胶强度和保水能力一致。这些结果为调节功能化鱼糜基材料的3D打印性能提供了有用的信息。
Herein, the microstructure and mechanical properties of hydrogels consisting of unrinsed sturgeon surimi (URSS) and plant-derived polysaccharides such as κ-carrageenan (KC), konjac gum (KG), xanthan gum (XG), guar gum (GG) and sodium alginate (SA), were studied by texture analysis, rheological measurement and scanning electron microscopy (SEM). Rheological results showed that the apparent viscosity, storage modulus (G\') and loss modulus (G″) of URSS increased by addition of KC, KG, GG and SA. The gel strength of resultant surimi products fabricated with KG/URSS mixture was significantly higher than that of other groups. KG could significantly improve the hardness (44.14 ± 1.14 N), chewiness (160.34 ± 8.33 mJ) and cohesiveness (0.56 ± 0.02) of the unrinsed surimi gel. Adding SA and KC had no significant effect on the textural characteristics of printed gels. However, an apparent decrease in the relevant mechanical properties of printed hydrogels was observed when XG and GG were added into surimi. SEM indicated that the incorporation of KG and KC could further integrate the gel structure of URSS as compared to hindering the cross-linking of surimi protein by XG and GG, which were in accordance with gel strength and water-holding capacity. These results provided useful information to regulate the 3D printing performance in functionalized surimi-based material.
