081: Optimization of Plant-Based Proteins and Thickener Mixtures for 3D-Printed Meat Alternatives

Introduction

The development of plant-based meat analogs (PBMAs) has become vital in addressing global challenges such as sustainability and the increasing demand for meat alternatives. This study focuses on optimizing protein isolate-thickener mixtures to create structured, meat-like PBMAs using 3D printing technology, a promising method for achieving intricate textures and forms.

Methods

Soy, pea, and wheat protein isolates were combined with gellan gum high acyl (GGHA) and citrus pectin high esterified (CPHE) in varying ratios. Formulations used a 75:25 ratio of demineralized water to protein isolate powder, with 2 g thickener per 100 g of protein. Physicochemical properties were analyzed, including water-holding capacity, viscosity, and foaming capacity. Optimal formulations were tested using a 3D food printer with a 1.5-mm nozzle. Microstructural analysis was conducted via scanning electron microscopy (SEM), and textural properties were evaluated using texture profile analysis (TPA) and Fourier Transform Infrared (FTIR) spectroscopy. Statistical significance across trials was evaluated using ANOVA.

Results

The optimal formulation for 3D printing combined WPIP with GGHA and CPHE, achieving superior foaming capacity, viscosity, and textural properties. Wheat protein isolate mixed with GGHA and CPHE at a 75-25% ratio of water to protein demonstrated the most desirable printability and meat-like texture. SEM revealed a fibrous network resembling meat muscle fibers in WPIP-based samples, and FTIR spectra indicated a high degree of similarity between WPIP formulations and conventional meat. TPA results confirmed that wheat protein mixtures provided superior hardness, chewiness, and cohesiveness compared to other formulations.

Significance

This study demonstrates the potential of wheat protein isolate combined with gellan gum and citrus pectin for creating meat-like textures in 3D-printed PBMAs. The findings contribute to advancing sustainable, customizable meat alternatives, addressing environmental and consumer demands.

Authors: Tejasri Vanga, Eun Joo Lee