Effect of Haematococcus pluvialis addition on the rheological property and 3D printing performance of soy protein isolate- and wheat gluten-based pastes

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-07 DOI:10.1111/1750-3841.70036

Kun Kou, Yan Du, Fei Yao, Li'ao Jia, Fusheng Chen

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引用次数: 0

Abstract

To improve the 3D printing performance of plant protein-based pastes, varying mass fractions of Haematococcus pluvialis (HP) were mixed with soybean protein isolate (SPI) and wheat gluten (WG). The rheological characteristics, microstructure, water distribution, and 3D printing suitability of the composite pastes were evaluated. Results demonstrated that as the HP additions increased, the apparent viscosity and energy storage modulus decreased, exhibiting ameliorative shear-thinning behavior and elastic deformation capacity. Low-field nuclear magnetic resonance and confocal laser scanning microscopy showed that increasing HP enhanced water mobility and resulted in a more uniform protein structure, improving fluidity. 3D-printed Chinese character and cylindrical models manifested that the paste consisted of pure SPI–WG was hard to be extruded from the nozzle, while both HP (0.7) and HP (1.0) additions were suitable for printing. Notably, when the mass ratio of SPI:WG:HP was 1:1:0.7, the diameter of the extruded strands (0.87 mm) was the most closest to the nozzle diameter (0.84 mm), and the printed object maintained stability over 80 min with height and diameter variations <2%, implying the best printing fidelity. By employing HP as a novel, nutrient-rich additive, this work not only enhanced the printability and nutritional profile of SPI–WG based pastes, but also offered a pioneering framework for developing future customizable, high-quality 3D-printed foods that better address consumer needs.

Practical Application

This research provides a method for improving the 3D printing performance of plant-based pastes by incorporating Haematococcus pluvialis. The findings can be applied in the food industry to develop bio-inks for producing high-quality, nutritionally enhanced 3D-printed foods with better printing precision and stability, supporting the growing demand for personalized nutrition and functional foods.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.