Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics

Protein isolates from canola (CAPI), chickpea (CHPI), and potato (PPI), were characterized and implemented in a 3D printed meat analogue formulation and compared to soy protein isolate (SPI). The physicochemical and functional characteristics of the proteins were determined, followed by incorporation of the proteins into a formulation for the development of a 3D printed meat analogue. There were significant differences in surface hydrophobicity ( H-0 ) and in solubility at pH 7 between the proteins, with PPI having significantly (P < 0.05) highest values. The particle charge differed significantly (P < 0.05) between the proteins. With respect to sulfhydryl (SH), SPI and CHPI exhibited the lowest SH content at 90 degrees C. Water absorption capacity (WAC) and oil absorption capacity (OAC) displayed opposing trends. With respect to gelation, PPI had the lowest gelation temperature. There was a negative correlation between WAC and particle charge. Solubility was positively correlated with surface hydrophobicity and negatively correlated with gelation temperature. Texture values were affected by the protein type implemented in the 3D printed slabs. There were significant differences in free water content and in the values of hardness, chewiness, and gumminess between the proteins, with CAPI having significantly (P < 0.05) highest values.