Effect of L-cysteine on functional properties and fibrous structure formation of 3D-printed meat analogs from plant-based proteins

Chhychhy Chao, Hyun Jin Park, Hyun Woo Kim

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

The development of three-dimensional (3D) printed meat analogs with fiber, texture, and sensory resembling meat remains challenging. This study investigated the effect of L-cysteine on functionality enhancement and fibrous structure formation in mixtures of mung bean protein isolate (MBPI) and wheat gluten (WG) for meat analog production. 3D printing was used to construct fibrous filaments. Raw MBPI-WG mixtures decreased rheological properties when increasing L-cysteine contents (0.0%–0.6%), promoting ink extrudability. The cys-0.4% ink exhibited the highest printing resolution and structural stability, correlated with its higher mechanical strength and increased disulfide cross-links. After cooking, the cys-0.4% sample showed a pronounced fibrousness in agreement with its microstructure image. This meat analog displayed a muscle-meat-like structure, improved texture, and reduced beany odor and bitter taste. Excessive cysteine contents (0.5%–0.6%) negatively affected the functionality of meat analogs. This study provides guidance for optimizing the amount of L-cysteine in meat analogs to improve product quality.

Original languageEnglish
Article number137972
JournalFood Chemistry
Volume439
DOIs
Publication statusPublished - 2024 May 1

Bibliographical note

Publisher Copyright:
© 2023

Keywords

  • 3D-printed meat analog
  • Fibrous structure
  • L-cysteine
  • Mung bean protein isolate
  • Sensory perception
  • Wheat gluten

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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