Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase

Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase

As we all know, achieving the desirable texture and fibrous structure of 3D-printed meat analogs has been challenging. Therefore, this study aimed to investigate the effect of transglutaminase (TGase) or laccase on printability, texture, and structure of 3D-printed soy protein isolate (SPI) -wheat g...

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Veröffentlicht in:Journal of food engineering 2025-02, Vol.387, p.112352, Article 112352
Hauptverfasser: Cheng, Zhi, Qiu, Yue, Ahmad, Ishtiaq, Pang, Yuting, Yue, Aodong, Chen, Zhangxi, Zhang, Gaopeng, Ding, Yuting, Lyu, Fei
Format: Artikel
Sprache:eng
Schlagworte:
3D printing
Insoluble dietary fiber
Laccase
Plant-based meat analogs
Texture
Transglutaminase
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Zusammenfassung:As we all know, achieving the desirable texture and fibrous structure of 3D-printed meat analogs has been challenging. Therefore, this study aimed to investigate the effect of transglutaminase (TGase) or laccase on printability, texture, and structure of 3D-printed soy protein isolate (SPI) -wheat gluten (WG) -insoluble dietary fiber (IDF) plant-based meat analogs (PBMA). Results showed that TGase significantly improved the hardness, gumminess, and chewiness of PBMA (p 
ISSN:0260-8774
DOI:10.1016/j.jfoodeng.2024.112352