The practicable application of 3D printing in the pharmaceutical and food sectors directly relates to the preparation of highly stable bioactive printable inks. Here, three different polyphenols (rosemary polyphenols, thyme polyphenols, and basil polyphenols) were individually grafted onto soy protein isolate through a free-radical grafting method to produce a precursor printable ink to develop 3D printed plant-based cheese. The morphological features, emulsion rheology measurements, quartz crystal microbalance with dissipation monitoring techniques, and interfacial shear rheology were used to monitor emulsification features and interfacial rheology (i.e., adsorption kinetics, viscoelastic features, and interfacial adsorbed layers) of precursor inks. Compared to soy-based ink, polyphenols-grafted soy protein inks developed more stable emulsions against coalescence with finer droplets. Also, the interfacial adsorption properties of protein particles were improved after the grafting process, in which the surface dilatational viscoelastic moduli and interfacial pressure were boosted. The ink formulating by soy protein-g-rosemary polyphenols (with greater hydrophobicity) showed a emulsion droplets with smaller size, had a stiffer structure, and stronger surface activity than inks containing soy protein-g-thyme or soy protein-g-basil polyphenols, which displayed a 3D printed cheese analogue with improved lubrication property, higher creamy sensation and mouth-coating feature. Overall, this work suggests that compatibilization of the plant polyphenols and the soy proteins offers an opportunity for adopting plant-based inks in the 3D printing of advanced materials.

3D打印在医药和食品领域的实际应用直接关系到高稳定性生物活性可打印墨水的制备。在这里，三种不同的多酚（迷迭香多酚、百里香多酚和罗勒多酚）通过自由基接枝法分别接枝到大豆分离蛋白上，以生产前体可打印墨水，以开发 3D 打印植物奶酪。形态特征、乳液流变学测量、带耗散监测技术的石英晶体微天平和界面剪切流变学被用于监测前体油墨的乳化特征和界面流变学（即吸附动力学、粘弹性特征和界面吸附层）。与大豆墨水相比，多酚接枝大豆蛋白油墨开发出更稳定的乳液，可防止与更细的液滴聚结。此外，接枝过程后蛋白质颗粒的界面吸附性能得到改善，其中表面膨胀粘弹性模量和界面压力得到提高。由大豆蛋白配制的墨水-与含有大豆蛋白-g-百里香或大豆蛋白-g-罗勒多酚的油墨相比， g-迷迭香多酚（具有更大的疏水性）显示出尺寸更小的乳液液滴，具有更硬的结构和更强的表面活性，后者展示了 3D 打印的奶酪具有改进的润滑性能、更高的奶油感和口腔涂层功能的类似物。总的来说，这项工作表明植物多酚和大豆蛋白的相容性为在先进材料的 3D 打印中采用植物基墨水提供了机会。