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Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Author:
Chen, Jingwang, Mu, Taihua, Goffin, Dorothée, Blecker, Christophe, Richard, Gaëtan, Richel, Aurore, Haubruge, Eric
Source:
Journal of food engineering 2019 v.261 pp. 76-86
ISSN:
0260-8774
Subject:
chewiness, crosslinking, food matrix, gelatin, geometry, hardness, hydrocolloids, mixing, modulus of elasticity, protein subunits, sodium alginate, soy protein isolate, temperature, texture, viscosity
Abstract:
Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear-thinning behavior and can be used as an ideal material for 3D printing. Comparing with SPI, the viscosity and elastic modulus for SPI mixture with gelatin were lower at 35 °C, while the rheological index increased quickly as temperature decreased to 25 °C which supported the deposited layers and kept the designed shape. The SPI mixtures with 2, 6, and 10% gelatin could print excellent geometries. The addition of sodium alginate and gelatin to SPI didn't cause chemical cross-linking between protein subunits during mixing and 3D printing at 35 °C, while improved the hardness and chewiness of 3D printed geometries. The overall results suggested that the food matrix of SPI, sodium alginate and gelatin will be a promising material in 3D food printing.
Agid:
6351126