Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing

文献类型： 外文期刊

第一作者： Chen, Jingwang

作者： Chen, Jingwang;Sun, Hongnan;Mu, Taihua;Chen, Jingwang;Richard, Gaetan;Haubruge, Eric;Goffin, Dorothee;Blecker, Christophe;Jacquet, Nicolas;Richel, Aurore

作者机构：

关键词： Temperature; 3D printing; Soy protein isolate; Rheology; Structure; Texture

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：6.203； 五年影响因子：6.216 ）

ISSN： 0260-8774

年卷期： 2022 年 323 卷

页码：

收录情况： SCI

摘要： 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 (tau(y)), and the minimum flow stress (tau(f)) of SPI paste. However, the addition of sodium alginate and gelatin reduced G', tau(y), and tau(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 degrees C and 45 degrees 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.

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