Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. (June 2022)

• Record Type: Journal Article
• Authors: Chen, Jingwang; Sun, Hongnan; Mu, Taihua; Blecker, Christophe; Richel, Aurore; Richard, Gaëtan; Jacquet, Nicolas; Haubruge, Eric; Goffin, Dorothée
• Is Part Of: Journal of food engineering. Volume 323(2022)
• Publication Date: 2022-06
• Subjects: Temperature -- 3D printing -- Soy protein isolate -- Rheology -- Structure -- Texture; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2021.110917
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Herein, we investigated the influence of temperature on the rheological properties, 3D printability, and textural characteristics of soy protein isolate (SPI) pastes. All protein pastes showed shear-thinning behavior and high temperature improved the storage modulus (G′), the yield stress ( τ y ), and the minimum flow stress ( τ f ) of SPI paste. However, the addition of sodium alginate and gelatin reduced G′, τ y, and τ f of SPI-based pastes. After adding gelatin, more stable 3D printed structures formed with higher hardness, resilience, cohesiveness, springiness, and chewiness at higher printing temperatures of 35 °C and 45 °C. The addition of gelatin and higher printing temperatures promoted the formation of tight connections between soy protein particles which induced the formation of a dense 3D structure in SPI-based pastes. Overall, this work provided useful information to prepare protein-based food with good 3D printability. Highlights: Higher temperature improved G′, τy, and τf of SPI-based pastes. SPI-based paste with 2% gelatin was printable at 25, 35 and 45 °C. Higher temperatures enhanced texture properties of 3D printed objects of protein. Tight connections of SPI particles were formed at higher printing temperatures.