Esne-gazura proteinaren erabilera argi-bidezko 3D inprimaketan: Use of whey protein in 3D digital light processing

Abstract

A biocompatible resin used in digital light processing (DLP) printing was combined with whey protein (EGP) to enhance its mechanical properties. This protein is derived from the by-product of the cheese-making process. The biocompatible resin (EB) and EGP powder were mixed at a ratio of 5% (volume/mass), which was found to be optimal for achieving suitable rheological properties for printing. The printed structures containing EGP showed no significant differences compared to those made with EB alone, suggesting that no changes occurred that would affect shape fidelity. To further improve the reinforcement system, a thermal treatment was applied to induce the Maillard reaction, aimed at enhancing the mechanical properties of the material. The samples treated with heat exhibited a yellowish color, confirming that the Maillard reaction took place. Moreover, the reaction led to an increase in the strength of the printed structures, resulting in more rigid material. This study demonstrates that EGP can serve as a sustainable additive in DLP printing, and its properties can be further improved through the Maillard reaction.