Chen Yangyang, Zhang Min, Bhandari Bhesh
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Foods. 2021 Aug 26;10(9):2011. doi: 10.3390/foods10092011.
Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foods through 3D printing technology. The textural difference between fried 3D printed samples and fried commercial chicken breast (control) was studied. The results show that different ink substrates (TSP and DSP) and hydrocolloids (xanthan gum, konjac gum, sodium alginate, guar gum, sodium carboxymethyl cellulose, and hydroxyethyl cellulose) were the keys to successful printing. The ink composed of TSP and xanthan gum had the best printing characteristics and sample integrity after frying. It was found that different infilling patterns and infill rates had a significant effect on the texture properties of the fried samples. When the triangle infilling pattern was used at an infill rate of 60%, the product had had the closest hardness (2585.13 ± 262.55), chewiness (1227.18 ± 133.00), and gumminess (1548.09 ± 157.82) to the control sample. This work proved the feasibility of using 3D printing based on plant protein to produce steak-like food with texture properties similar to chicken breast.
由于动物蛋白供应不足，以及对健康和降低环境影响的追求，全球对植物蛋白的需求正在增加。本研究致力于以组织化大豆蛋白（TSP）或拉丝大豆蛋白（DSP）为原料，通过3D打印技术生产牛排类食品。研究了油炸3D打印样品与油炸市售鸡胸肉（对照）之间的质地差异。结果表明，不同的墨水基质（TSP和DSP）和水胶体（黄原胶、魔芋胶、海藻酸钠、瓜尔胶、羧甲基纤维素钠和羟乙基纤维素）是成功打印的关键。由TSP和黄原胶组成的墨水在油炸后具有最佳的打印特性和样品完整性。研究发现，不同的填充图案和填充率对油炸样品的质地特性有显著影响。当采用三角形填充图案且填充率为60%时，产品的硬度（2585.13±262.55）、咀嚼性（1227.18±133.00）和胶黏性（1548.09±157.82）与对照样品最为接近。这项工作证明了基于植物蛋白的3D打印生产具有与鸡胸肉相似质地特性的牛排类食品的可行性。
