Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
| Autor: | Christophe Blecker, Jingwang Chen, Tai-Hua Mu, Aurore Richel, Eric Haubruge, Dorothée Goffin, Gaëtan Richard |
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| Rok vydání: | 2019 |
| Předmět: |
food.ingredient
Materials science 04 agricultural and veterinary sciences 040401 food science Gelatin Matrix (chemical analysis) 03 medical and health sciences Viscosity 0404 agricultural biotechnology 0302 clinical medicine food Rheology Chemical engineering Chewiness 030221 ophthalmology & optometry Elastic modulus Soy protein Food Science Sodium alginate |
| Zdroj: | Journal of Food Engineering. 261:76-86 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2019.03.016 |
| Popis: | 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 °C, while the rheological index increased quickly as temperature decreased to 25 °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 °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. |
| Databáze: | OpenAIRE |
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