Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials
Abstract
Since materials are the substantial foundation for 3D printing, the lack of theoretical research on 3D printing food materials restricts the development of 3D printing in food field. Based on the principle of 3D starch gelatinization printing, this study revealed the effects of pea protein on the printability of potato starch-based 3D printing materials in granular structure, crystalline structure, chemical structure, textural properties, and thermal properties, through scanning electron microscope, X-ray diffraction, Fourier-transformed infrared, differential scanning calorimetry, and textural method, and developed new food materials for 3D printing. The study indicated the structural properties and physicochemical properties changed regularly with the increase in the content of pea protein, when the content of pea protein was 1%, the printing quality was best. The study provides a new theory for the application of 3D printing in food production and technical support for actual production.
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Microbial safety concerns necessitate sanitization of printer parts because bacterial concentrations were found in printed foods.
“There is also mention of microbial safety concerns necessitating the sanitization of printer parts, due to bacterial concentrations found in printed foods, emphasizing the importance of hygiene in food 3D printing [76,100].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [100]
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References 20 · Cited by 113
- Authors
- Chuanxing, F., Qi, W., Hui, L., Quancheng, Z., & Wang, M.
- Affiliations
- Shandong University of Technology (CN)
- Shandong Provincial Universities Key Laboratory of Functionalization Technologies for Agricultural Products, School of Agricultural Engineering and Food Science , Shandong University of Technology , Zibo 255049, China
- ORCID
- Wang, Meng
- Venue
- International Journal of Food Engineering
- Publisher
- Walter de Gruyter GmbH
- Published
- 2018-03-01
- Volume
- 14
- Issue
- 3
- ISSN
- 1556-3758 (ISSN-L)
- 2194-5764
- OpenAlex
- W2799286669
- Cited by
- 113
- References
- 20
- Citations by year
- 2026: 9 · 2025: 16 · 2024: 20 · 2023: 20 · 2022: 20 · 2021: 13 · 2020: 11 · 2019: 4
- FWCI
- 3.72
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Engineering (publishedVersion)
- Topics
- Physical Sciences › Engineering › Automotive Engineering › Additive Manufacturing and 3D Printing Technologies
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- pea protein, potato starch, 3D food printing, starch gelatinization, printability, granular structure, crystal structure, thermal properties, textural properties, protein content, food materials
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