TY - JOUR

T1 - Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes

AU - Ainis, William Nicholas

AU - Feng, Ran

AU - van den Berg, Frans W.J.

AU - Ahrné, Lilia

N1 - Publisher Copyright: © 2023

PY - 2023

Y1 - 2023

N2 - In this study the viscoelastic properties of pea and soy protein pastes with concentrations ranging from 10 to 21%w/w were correlated with their ‘printability’ following extrusion 3D printing. The rheological parameters G´, tanδ and σy were affected by the protein concentration, and a different viscoelastic behavior was observed for PPI and SPI pastes. At low protein concentrations (10–16%w/w) SPI presents a more elastic behavior than PPI, whereas at higher protein concentrations (>17%w/w) their rheological behavior was similar. No self-supporting structures could be printed for pastes with protein concentrations <15%w/w. In the protein range of 15–17%w/w, SPI formed more stable 3D printed objects compared to PPI. SPI shows a more elastic structure that increases stability against collapse during 3D printing. At higher protein concentrations for PPI, the increase of G´, σy and K counteracted the importance of n and tanδ, resulting in self-supporting 3D printed products comparable to SPI. Industrial relevance: This work provides a better understanding of the importance of rheology of plant-protein food inks to printability by attempting to establish printing predictors, which is important for the development of new inks for 3D printed foods.

AB - In this study the viscoelastic properties of pea and soy protein pastes with concentrations ranging from 10 to 21%w/w were correlated with their ‘printability’ following extrusion 3D printing. The rheological parameters G´, tanδ and σy were affected by the protein concentration, and a different viscoelastic behavior was observed for PPI and SPI pastes. At low protein concentrations (10–16%w/w) SPI presents a more elastic behavior than PPI, whereas at higher protein concentrations (>17%w/w) their rheological behavior was similar. No self-supporting structures could be printed for pastes with protein concentrations <15%w/w. In the protein range of 15–17%w/w, SPI formed more stable 3D printed objects compared to PPI. SPI shows a more elastic structure that increases stability against collapse during 3D printing. At higher protein concentrations for PPI, the increase of G´, σy and K counteracted the importance of n and tanδ, resulting in self-supporting 3D printed products comparable to SPI. Industrial relevance: This work provides a better understanding of the importance of rheology of plant-protein food inks to printability by attempting to establish printing predictors, which is important for the development of new inks for 3D printed foods.

KW - Extrusion 3D printing

KW - Food inks

KW - Printability

KW - Protein

KW - Viscoelasticity

U2 - 10.1016/j.ifset.2023.103307

DO - 10.1016/j.ifset.2023.103307

M3 - Journal article

AN - SCOPUS:85148324513

VL - 84

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

M1 - 103307

ER -