A rheological approach to 3D printing of plasma protein based doughs. (January 2021)

• Record Type: Journal Article
• Authors: Álvarez-Castillo, Estefanía; Oliveira, Sonia; Bengoechea, Carlos; Sousa, Isabel; Raymundo, Anabela; Guerrero, Antonio
• Is Part Of: Journal of food engineering. Volume 288(2020)
• Publication Date: 2021-01
• Subjects: 3D-printing -- Protein -- Rheology -- 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.2020.110255
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: 3D-printing, also known as additive manufacturing, is a polymeric processing technique whose use has been increasing strongly in recent decades. Because of its customizing potential, it is being widely applied in a great variety of fields, such as medicine, engineering, microelectronic, or food. The present work was focused on the determination of the rheological properties required for certain protein-based doughs (from blood plasma, pea and soy) to flow adequately during the 3D-printing process. Eventually, the formulations that resulted in conveniently shaped items, i.e., that reproduced the desired pattern, were selected. Using glycerol (Gly) as a plasticizer, the printability of doughs with different porcine plasma protein (PPP) contents was initially tested by rheology methods. Only doughs with a PPP content comprised between 42.5 and 47.5 wt % resulted in a successful printing. Then, part of PPP was replaced by a pea protein concentrate (PPC) or a soy protein isolate (SPI), keeping an overall biopolymer content of 45 wt % within the dough. Mixed doughs were properly printed, up to a PPC or SPI content of 10 or 15 wt % within the biopolymer fraction, respectively, displaying all printable doughs similar textural profiles (low firmness, high adhesivity). The building of printability maps for the protein-based doughs studied emphasizes the importance of controlling the rheological properties of protein-based doughs. Graphical abstract: Image 1 Highlights: Only certain protein/glycerol ratios are printable. Rheology can help predicting the printability of a protein-based dough. Experimental data led to maps that correlate flow curves data to printability. Experimental data led to maps that correlate mechanical spectra to printability. Printability maps apply on different protein dough-like materials.