Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein

[Display omitted] •Meat analogs were fabricated using an air-heating extrusion-based 3D printer.•Edible plant-based inks were formulated from soy/wheat/rice protein pastes.•After heating printing, the edible inks were defined as meat analogs due to layered structure.•Including rice protein reduced the viscosity and softened the edible inks.•Inks with about 1:1:1 soy: wheat: rice protein have good printing performance. Additive technology (3D printing) is increasingly being used to produce plant-based meat analogs. However, there are several challenges to fabricating meat analogs using this technology: (i) the protein content in the final printed product is often too low to match the nutritional profile of real meat; (ii) it is often difficult to accurately mimic the textural and structural attributes of real meat using existing plant protein edible inks. In this study, the rheological properties and printing performance of edible inks produced from soy protein isolate (SPI), wheat gluten (WG), and rice protein (RP) were investigated. Our goal was to mix SPI, WG, RP powders to develop a high-protein edible ink (25% of total dry matter content) that can be used to create 3D-printed meat analogs. The rheological properties, moisture distribution, texture, microstructure, and printing performance (fidelity and stability) of protein pastes with different SPI-WG-to-RP ratios were measured. These protein-enriched inks exhibited pseudoplastic behavior with viscoelastic properties. The apparent viscosity and storage modulus of these pastes decreased with increasing rice protein proportion, which improved their 3D printing performance, such as hardness, support force, and plasticization. These edible inks prepared by mixed protein may be useful for 3D printing of plant-based foods.