Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing

Abstract

Herein, we investigated the influence of temperature on the rheological properties, 3D printability, and textural characteristics of soy protein isolate (SPI) pastes. All protein pastes showed shear-thinning behavior and high temperature improved the storage modulus (G′), the yield stress ( τ y ), and the minimum flow stress ( τ f ) of SPI paste. However, the addition of sodium alginate and gelatin reduced G′, τ y , and τ f of SPI-based pastes. After adding gelatin, more stable 3D printed structures formed with higher hardness, resilience, cohesiveness, springiness, and chewiness at higher printing temperatures of 35 °C and 45 °C. The addition of gelatin and higher printing temperatures promoted the formation of tight connections between soy protein particles which induced the formation of a dense 3D structure in SPI-based pastes. Overall, this work provided useful information to prepare protein-based food with good 3D printability. • Higher temperature improved G′, τ y , and τ f of SPI-based pastes. • SPI-based paste with 2% gelatin was printable at 25, 35 and 45 °C. • Higher temperatures enhanced texture properties of 3D printed objects of protein. • Tight connections of SPI particles were formed at higher printing temperatures.