Ultrasound treatment improved the physicochemical properties of pea protein with pectin ink used for 3D printing

Abstract

Pectin, as a gelling agent enhancer, is capable of augmenting the strength of plant protein gels; however, their direct blending often results in insignificant crosslinking efficiency. The application of ultrasonication has been found to effectively promote crosslinking interactions between pectin and plant proteins. This study primarily probes into the physicochemical impacts on the pea protein system instigated by ultrasonicated apple pectin (AP), citrus pectin (CP), and high methoxyl pectin (HM) variances. It has been revealed that the incorporation of pectin, subsequent to ultrasonication, ameliorates the textural and rheological traits of the pea protein matrix. Nevertheless, the introduction of high methoxyl pectin excessively enhances these identical properties, rendering it unsuitable for use in food development and three-dimensional (3D) printing technologies. Under an ultrasound power setting of 390 W, the citrus pectin variant outperforms other variants with its superior hardness, elasticity, and viscoelasticity, thereby significantly bolstering the self-supporting capability and malleability of the pea protein system for potential utilization in 3D printing applications. In conclusion, the ultrasonically treated pectin-pea protein amalgam optimizes the physicochemical attributes of the pea protein system, contributing to the stability enhancement of 3D printed products.

Keywords

• Future food
• 3D printing
• Ultrasound treatment
• Pectin
• Pea protein