Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides

Xu, Kaiqian; Wu, Caie; Fan, Gongjian; Kou, Xiaohong; Li, Xiaojing; Li, Tingting; Dou, Jing; Zhou, Yifan

doi:10.1016/j.ijbiomac.2023.124624

Cited by 31 publications

(9 citation statements)

References 20 publications

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“…The similar report indicated that the SPI gels with 1% colloid could provide good mechanical support, but they were difficult to extrude during the printing process, resulting in samples with obvious granular texture and irregular shape. 3 There was no significant difference in accuracy between TP : PHP = 3 : 7 and TP : PHP = 0 : 10, but the SPI gels with TP : PHP = 0 : 10 significantly diverged from the specified model, as shown in Fig. 1e.…”

Section: Food and Function Papermentioning

confidence: 85%

“…The SPI gels were prepared according to the procedure reported in Xu et al with some modifications. 3 TP-PHP (2.0%, m/v) were dissolved in deionized water to prepare polysaccharide solutions of different ratios (10/0, 3/7, 5/5, 7/3, and 0/10). NaCl (1%, m/v) and SPI (25%, m/v) were then added to the TP-PHP solution until complete dispersion and continuously stirred for 4 h to ensure even mixing.…”

Section: Sample Preparationmentioning

confidence: 99%

“…1 Modifying the texture of highprotein food plays a crucial role in managing dysphagia to minimize the risk of aspiration and malnutrition, which is typically achieved via mincing or pureeing to get a soft texture. 2,3 These dysphagia diets usually show low hardness and appropriate cohesiveness as well as require minimal chewing effort. 4 The International Dysphagia Diet Standardization Initiative (IDDSI) guideline proposes a common terminology and definition for dysphagia diets, enabling patients, caregivers, clinicians, and industrial and frontline workers to have a mutual understanding of the targeted dysphagia diet.…”

Section: Introductionmentioning

confidence: 99%

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Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia

Liu,

Song,

Bian

et al. 2024

Food Funct.

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Section: Food and Function Papermentioning

confidence: 85%

Section: Sample Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia

Liu,

Song,

Bian

et al. 2024

Food Funct.

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show abstract

“…For instance, Figure 4a shows the microstructures of 3D printed surimi gels incorporated with CaCl 2 at different concentrations by SEM, which indicated the relatively ordered network structure with small pores when 1.0 g/100 g CaCl 2 was added (C. Wang et al., 2023). Other indicators are used to further support the rationality of the research findings (M. Wang et al., 2023; T. Wang et al., 2023; J. Xu et al., 2023; K. Xu et al., 2023).…”

Section: Characteristics Of 3d/4d Printed Srfsmentioning

confidence: 99%

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

Shi,

Zhang,

Mujumdar

2024

Comp Rev Food Sci Food Safe

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Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large‐scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi‐processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide‐based materials, protein‐based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on‐demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts.

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“…SPI emulsion gels exhibit the high gel strength, whereas poor selfsupporting properties are obtained. Therefore, researchers have focused on improving the rheological properties, mechanical properties, and printability of SPI emulsion gels by adding other food ingredients, for example, polysaccharides and gelatin (Phuhongsung et al, 2020;Xu, Wu, et al, 2023;. The mixture of SPI with sodium alginate or gelatin showed shear thinning behavior, which could be used as an ideal material for 3D printing with improved hardness and chewiness (Chen et al, 2019).…”

Section: 15mentioning

confidence: 99%

Recent advance in modification strategies and applications of soy protein gel properties

Liang,

Chen,

Fang

et al. 2023

Comp Rev Food Sci Food Safe

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Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein‐based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast‐growing plant protein‐based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.

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Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides

Cited by 31 publications

References 20 publications

Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia

Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

Recent advance in modification strategies and applications of soy protein gel properties

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