3D printing; Rheology; Soy protein isolate; Structure; Temperature; Texture; 3-D printing; 3D-printing; Effects of temperature; Highest temperature; Minimum flow; Rheological property; Shear-thinning behavior; Soy protein isolates; Textural characteristic; Textural properties; Food Science
Abstract :
[en] 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 (τy), and the minimum flow stress (τf) of SPI paste. However, the addition of sodium alginate and gelatin reduced G′, τy, and τf 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.
Disciplines :
Biotechnology
Author, co-author :
Chen, Jingwang ; Université de Liège - ULiège > TERRA Research Centre ; Lab of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Sun, Hongnan; Lab of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Mu, Taihua; Lab of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Richel, Aurore ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Richard, Gaetan ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Jacquet, Nicolas ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Haubruge, Eric ; Université de Liège - ULiège > GxABT : Services généraux du site > Site GxABT - Cabinet du Vice-recteur
Goffin, Dorothée ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Language :
English
Title :
Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing
CSC - China Scholarship Council CAAS - Chinese Academy of Agricultural Sciences
Funding text :
The authors acknowledge the financial support from the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences and the fund of China Scholarship Council that enables us to carry out this study.
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