Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs

3d打印 软质材料 植物生理学 化学成分 食品科学 生物技术 化学 生化工程 生物 植物 材料科学 纳米技术 工程类 有机化学 生物医学工程
作者
Tianxiao Wang,Lovedeep Kaur,Akashdeep Singh Beniwal,Yasufumi Furuhata,Hiroaki Aoyama,Jaspreet Singh
出处
期刊:Plant Foods for Human Nutrition [Springer Nature]
卷期号:78 (2): 375-382 被引量:5
标识
DOI:10.1007/s11130-023-01068-4
摘要

This study investigated the physico-chemical and textural properties of 3D-printed pea protein-only and pea protein-chicken-based hybrid meat analogs. Both pea protein isolate (PPI)-only and hybrid cooked meat analogs had a similar moisture content of approximately 70%, which was similar to that of chicken mince. However, the protein content increased significantly with the amount of chicken in the hybrid paste undergoing 3D printing and cooking. Significant differences were observed in the hardness values of the non-printed cooked pastes and the 3D printed cooked counterparts, suggesting that the 3D printing process reduces the hardness of the samples and is a suitable method to produce a soft meal, and has significant potential in elderly health care. Scanning electron microscopy (SEM) revealed that adding chicken to the plant protein matrix led to better fiber formation. PPI itself was not able to form any fibers merely by 3D printing and cooking in boiling water. Protein-protein interactions were also studied through the protein solubility test, which indicated that hydrogen bonding was the major bonding that contributed to the structure formation in cooked printed meat analogs. In addition, disulfide bonding was correlated with improved fibrous structures, as observed through SEM.
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