3D printing; Chelator soluble pectin; Composite gel; Microstructure; Rheology; Soy protein isolate; 3-D printing; 3D-printing; Apparent viscosity; Composite gels; Macrostructures; Particles sizes; Physicochemical property; Rheological behaviour; Soy protein isolates; Food Science; Chemistry (all); Chemical Engineering (all)
Abstract :
[en] This study explored the mingling strategy of soy protein isolate (SPI) and chelator-soluble pectin (CSP) to develop composite gels as extrusion-based 3D food printing inks. Specifically, the effect of various ratios of SPI and CSP (1:9, 3:7, 5:5, 7:3 and 9:1) on the composites’ macrostructure and microstructure, physicochemical properties, and rheological behavior was systematically analyzed. Results showed that as the SPI concentration increased, S7C3 exhibited an appropriate particle size (215.10 μm), apparent viscosity and strong water holding capacity (T22a = 3.18 ms), which could be identified as an entanglement gel. The backbone of SPI-CSP composites was primarily composed of closely linked C, O, and N, as revealed by SEM-energy dispersive X-ray spectroscopy, confirming the strong interaction between SPI-CSP and the formation of new composites. This result was further supported by the XRD and FT-IR analysis. Due to its superior viscosity and mechanical strength, S7C3 was the optimal formulation for 3D printing, providing highly precise printed structures. Furthermore, molecular docking revealed that the galacturonan ligand in CSP bound more effectively to 7 S with low binding energy (−6.8 kcal/mol) than to 11 S (−5.9 kcal/mol), contributing to the stabilization of the gel structure.
Disciplines :
Food science
Author, co-author :
Xie, Jin ; Université de Liège - ULiège > TERRA Research Centre ; 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
Bi, Jinfeng; 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
Liu, Xiaoxian ; Université de Liège - ULiège > TERRA Research Centre
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Jacquet, Nicolas ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Lyu, Jian; 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
Language :
English
Title :
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
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