Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials

Abstract Since materials are the substantial foundation for 3D printing, the lack of theoretical research on 3D printing food materials restricts the development of 3D printing in food field. Based on the principle of 3D starch gelatinization printing, this study revealed the effects of pea protein on the printability of potato starch-based 3D printing materials in granular structure, crystalline structure, chemical structure, textural properties, and thermal properties, through scanning electron microscope, X-ray diffraction, Fourier-transformed infrared, differential scanning calorimetry, and textural method, and developed new food materials for 3D printing. The study indicated the structural properties and physicochemical properties changed regularly with the increase in the content of pea protein, when the content of pea protein was 1%, the printing quality was best. The study provides a new theory for the application of 3D printing in food production and technical support for actual production.