Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
文献类型： 外文期刊
作者： Chen, Jingwang 1 ; Mu, Taihua 1 ; Goffin, Dorothee 2 ; Blecker, Christophe 2 ; Richard, Gaetan 2 ; Richel, Aurore 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Lab Food Chem & Nutr Sci,Minist Agr, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech, Dept Agron Bioingn & Chim, Lab Gastron Sci, B-5030 Passage De Deportes, Gembloux, Belgium
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, ILFSST, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
关键词： 3D printing; Soy protein isolate; Gelatin; Sodium alginate; Rheological properties; Texture
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.354； 五年影响因子：5.144 ）
ISSN： 0260-8774
年卷期： 2019 年 261 卷
页码：
收录情况： SCI
摘要： Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear-thinning behavior and can be used as an ideal material for 3D printing. Comparing with SPI, the viscosity and elastic modulus for SPI mixture with gelatin were lower at 35 degrees C, while the rheological index increased quickly as temperature decreased to 25 degrees C which supported the deposited layers and kept the designed shape. The SPI mixtures with 2, 6, and 10% gelatin could print excellent geometries. The addition of sodium alginate and gelatin to SPI didn't cause chemical cross-linking between protein subunits during mixing and 3D printing at 35 degrees C, while improved the hardness and chewiness of 3D printed geometries. The overall results suggested that the food matrix of SPI, sodium alginate and gelatin will be a promising material in 3D food printing.
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