Work

Fabrication of chicken 3D-analogs via soy proteins hydrocolloid-mediated noncovalent complexation with lipo-ligands: Mechanistic elucidation and structure-function dynamics

Year: 2025

Type: article

Abstract: We aimed to develop 3D-printed chicken analogs with improved structural integrity by leveraging soy protein interactions with lipo-ligands, stabilized by gellan gums. We thus fabricated four formulations and systematically evaluated their rheological, textural, thermal, and structural properties. Additionally, we used molecular docking models to elucidate binding affinities among ingredients. Results indicated that protein-ligand interactions, particularly those involving γ-oryzanol and gellan gum, significantly improved printability, and structural stability. Multispectral and molecular docking analyses revealed that soy protein-oryzanol complexes synergistically reinforced noncovalent interactions (H-bonding and hydrophobic) with gellan gum, enhancing ink cohesion and water retention. These formulations demonstrated optimal viscoelasticity for extrusion and maintained shape fidelity after printing. Thermal analysis confirmed that protein-oryzanol complexes exhibited greater stability and stronger 3D-printed layer adhesion compared to single-proteins. These findings underscore importance of tailored protein-multi-lipo-ligands in plant-based meat, with soy proteins-oryzanol systems offering a promising route to structurally coherent chicken-analogs for sustainable 3D-food printing applications.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102664