Study on Texture Properties of Plant-Based Proteins and Thickener Mixture for Use in 3D Food Printer

Abstract

This study investigated the optimization of plant-based meat analogs (PBMAs) for 3D printing, focusing on the physicochemical properties of thickeners and their influence on textural attributes. Soy, pea, and wheat protein isolate powders were combined with gellan gum high acyl (GGHA) and citrus pectin high esterified (CPHE) in various ratios. The optimal formulation for 3D printing was achieved with a 75-25% ratio of demineralized water to protein isolate powder, with 2g of thickener per 100g of protein. Wheat protein isolate powder (WPIP) demonstrated superior performance in foaming capacity, viscosity, and texture profile analysis. Scanning electron microscopy revealed that WPIP+GGHA+CPHE samples exhibited a fibrous network closely resembling muscle fibers in meat. FTIR spectroscopy indicated that WPIP-based samples, particularly WPIP+GGHA+CPHE, showed the closest spectral similarity to conventional meat. The study highlights the potential of WPIP combined with GGHA and CPHE for creating 3D-printed PBMAs with meat-like textures. These findings contribute to the development of innovative plant-based meat alternatives using 3D printing technology, offering new possibilities for customized, sustainable food products.