3D printing of mycelium-enhanced plant-based protein composites for customizable texture in meat analogues

文献类型： 外文期刊

第一作者： Liu, Yifei

作者： Liu, Yifei;Dai, Yiqiang;Xia, Xiudong;Zhai, Kang;Jin, Yixia;Zhai, Yanfen;Dong, Mingsheng;Dai, Yiqiang;Xia, Xiudong;Zhao, Baomin

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关键词： 3D printing; Mycelium; Meat analogue; Fermentation; Texture; Porosity

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 168 卷

页码：

收录情况： SCI

摘要： Mycelium-based composites are extraordinary functional materials with vast potential in food applications. This study presents a novel approach to developing meat analogues using mycelium-enhanced plant protein-polysaccharide hydrocolloids (containing k-carrageenan and locust bean gum), fabricated through 3D printing. By leveraging mycelium as a biological adhesive, we achieved enhanced structural stability, elasticity, and mechanical anisotropy, alongside a unique fibrous texture mimicking the tearing effect of meat. The tensile modulus increased to 0.965 +/- 0.09 MPa (3.7 times that of early fermentation), the compressive modulus reached 0.134 +/- 0.024 MPa (9.3 times that of unfermented samples), and cooking shrinkage decreased by 1.5 times. The mycelium-plant protein-polysaccharide hydrocolloid system exhibited controlled porosity and a gel-like network structure, allowing microscale simulation of muscle fiber structures using mycelium (6.3-9.7 mu m), thereby achieving realistic meat-like textures. A data-fitting model (R-2 > 0.994) linked porosity to textural parameters, enabling precise customization of texture by adjusting porosity inputs. Experimental validation confirmed the consistency between predicted and printed outcomes. This technology successfully produced analogues resembling chicken breast and salmon textures, offering a sustainable solution for meat replacement. By adjusting 3D printing and fermentation parameters, this method supports customizable food production.

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