Молочная сыворотка в 3DP: обзор предметного поля

Введение. Проблема утилизации молочной сыворотки остается актуальной, несмотря на развитие современных технологий переработки, таких как мембранные методы, биотехнологические подходы и консервирование. Глобальное производство сыворотки превышает 160 млн тонн в год и продолжает расти, что требует поиска новых решений в рамках концепции циркуляционной экономики. В последние годы технологии Индустрии 4.0, включая 3D-печать (3DP), привлекают внимание как перспективный инструмент для переработки побочных продуктов молочной промышленности. Однако адаптация сывороточных белковых продуктов для 3DP требует дополнительного изучения их свойств и методов модификации.

Целью настоящего обзора предметного поля стало изучение и анализ потенциала и текущего применения белковых продуктов переработки молочной сыворотки, как компонентов в составе чернил для 3DP.

Материалы и методы. Обзор выполнен в соответствии с руководством PRISMA-ScR. Поиск литературы проведен в ScienceDirect, Scopus и PubMed (2010–2025 гг.) с использованием целевых ключевых запросов. Для анализа структуры предметного поля использован VOSViewer.

Результаты. Анализ 56 отобранных источников показал, что сывороточные белковые компоненты (в 76% случаях WPI) активно исследуются в качестве ингредиентов для разработки 3DP чернил. Их потенциальное применение охватывает производство пищевых продуктов, включая функциональное и персонализированное питание (в том числе для людей с дисфагией), а также биомедицину, тканевую инженерию и химическую промышленность. Основное внимание исследователей в данном поле уделено изучению реологических, текстурных и микроструктурных характеристик разрабатываемых 3DP материалов, а также методов их модификации: изменения состава рецептур, технологической обработки до 3DP (регулирование pH, тепловая и механическая обработка) и после нее (сушка, карбонизация, СВЧ).

Выводы. Результаты обзора подтверждает перспективность применения сывороточных белков в составе материалов для 3DP. В качестве рекомендаций по развитию исследований в данном поле авторы предлагают уделить внимание систематизации накопленных знаний по ключевым компонентам в комбинации с сывороточными белками, прогностическому моделированию оптимальных комбинаций компонентов в рецептуре 3DP материалов, базируясь на их способности к межмолекулярным взаимодействиям и значимым свойствам, а также внедрению других сывороточных белковых ингредиентов, например гидролизатов, в активное использование для 3DP.

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