A rheological approach to 3D printing of plasma protein based doughs
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/23371 |
Resumo: | 3D-printing, also known as additive manufacturing, is a polymeric processing technique whose use has been increasing strongly in recent decades. Because of its customizing potential, it is being widely applied in a great variety of fields, such as medicine, engineering, microelectronic, or food. The present work was focused on the determination of the rheological properties required for certain protein-based doughs (from blood plasma, pea and soy) to flow adequately during the 3D-printing process. Eventually, the formulations that resulted in conveniently shaped items, i.e., that reproduced the desired pattern, were selected. Using glycerol (Gly) as a plasticizer, the printability of doughs with different porcine plasma protein (PPP) contents was initially tested by rheology methods. Only doughs with a PPP content comprised between 42.5 and 47.5 wt % resulted in a successful printing. Then, part of PPP was replaced by a pea protein concentrate (PPC) or a soy protein isolate (SPI), keeping an overall biopolymer content of 45 wt % within the dough. Mixed doughs were properly printed, up to a PPC or SPI content of 10 or 15 wt % within the biopolymer fraction, respectively, displaying all printable doughs similar textural profiles (low firmness, high adhesivity). The building of printability maps for the protein-based doughs studied emphasizes the importance of controlling the rheological properties of protein-based doughs |
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A rheological approach to 3D printing of plasma protein based doughs3D-printingproteinrheologytexture3D-printing, also known as additive manufacturing, is a polymeric processing technique whose use has been increasing strongly in recent decades. Because of its customizing potential, it is being widely applied in a great variety of fields, such as medicine, engineering, microelectronic, or food. The present work was focused on the determination of the rheological properties required for certain protein-based doughs (from blood plasma, pea and soy) to flow adequately during the 3D-printing process. Eventually, the formulations that resulted in conveniently shaped items, i.e., that reproduced the desired pattern, were selected. Using glycerol (Gly) as a plasticizer, the printability of doughs with different porcine plasma protein (PPP) contents was initially tested by rheology methods. Only doughs with a PPP content comprised between 42.5 and 47.5 wt % resulted in a successful printing. Then, part of PPP was replaced by a pea protein concentrate (PPC) or a soy protein isolate (SPI), keeping an overall biopolymer content of 45 wt % within the dough. Mixed doughs were properly printed, up to a PPC or SPI content of 10 or 15 wt % within the biopolymer fraction, respectively, displaying all printable doughs similar textural profiles (low firmness, high adhesivity). The building of printability maps for the protein-based doughs studied emphasizes the importance of controlling the rheological properties of protein-based doughsElsevierRepositório da Universidade de LisboaAlvarez-Castillo, E.Oliveira, S.Bengoechea, C.Sousa, IsabelRaymundo, AnabelaGuerrero, A.2023-02-03T01:30:27Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23371engÁLVAREZ-CASTILLO, E., OLIVEIRA, S., BENGOECHEA, C., SOUSA, I., RAYMUNDO, A., GUERRERO, A. (2021). A rheological approach to 3D printing of plasma protein based doughs. Journal of Food Engineering. Vol. 288, 110255https://doi.org/10.1016/j.jfoodeng.2020.110255info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:55Zoai:www.repository.utl.pt:10400.5/23371Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:37.301412Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
A rheological approach to 3D printing of plasma protein based doughs |
title |
A rheological approach to 3D printing of plasma protein based doughs |
spellingShingle |
A rheological approach to 3D printing of plasma protein based doughs Alvarez-Castillo, E. 3D-printing protein rheology texture |
title_short |
A rheological approach to 3D printing of plasma protein based doughs |
title_full |
A rheological approach to 3D printing of plasma protein based doughs |
title_fullStr |
A rheological approach to 3D printing of plasma protein based doughs |
title_full_unstemmed |
A rheological approach to 3D printing of plasma protein based doughs |
title_sort |
A rheological approach to 3D printing of plasma protein based doughs |
author |
Alvarez-Castillo, E. |
author_facet |
Alvarez-Castillo, E. Oliveira, S. Bengoechea, C. Sousa, Isabel Raymundo, Anabela Guerrero, A. |
author_role |
author |
author2 |
Oliveira, S. Bengoechea, C. Sousa, Isabel Raymundo, Anabela Guerrero, A. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Alvarez-Castillo, E. Oliveira, S. Bengoechea, C. Sousa, Isabel Raymundo, Anabela Guerrero, A. |
dc.subject.por.fl_str_mv |
3D-printing protein rheology texture |
topic |
3D-printing protein rheology texture |
description |
3D-printing, also known as additive manufacturing, is a polymeric processing technique whose use has been increasing strongly in recent decades. Because of its customizing potential, it is being widely applied in a great variety of fields, such as medicine, engineering, microelectronic, or food. The present work was focused on the determination of the rheological properties required for certain protein-based doughs (from blood plasma, pea and soy) to flow adequately during the 3D-printing process. Eventually, the formulations that resulted in conveniently shaped items, i.e., that reproduced the desired pattern, were selected. Using glycerol (Gly) as a plasticizer, the printability of doughs with different porcine plasma protein (PPP) contents was initially tested by rheology methods. Only doughs with a PPP content comprised between 42.5 and 47.5 wt % resulted in a successful printing. Then, part of PPP was replaced by a pea protein concentrate (PPC) or a soy protein isolate (SPI), keeping an overall biopolymer content of 45 wt % within the dough. Mixed doughs were properly printed, up to a PPC or SPI content of 10 or 15 wt % within the biopolymer fraction, respectively, displaying all printable doughs similar textural profiles (low firmness, high adhesivity). The building of printability maps for the protein-based doughs studied emphasizes the importance of controlling the rheological properties of protein-based doughs |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2023-02-03T01:30:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/23371 |
url |
http://hdl.handle.net/10400.5/23371 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
ÁLVAREZ-CASTILLO, E., OLIVEIRA, S., BENGOECHEA, C., SOUSA, I., RAYMUNDO, A., GUERRERO, A. (2021). A rheological approach to 3D printing of plasma protein based doughs. Journal of Food Engineering. Vol. 288, 110255 https://doi.org/10.1016/j.jfoodeng.2020.110255 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131170033631232 |