Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives

• Published in: Food chemistry 2025-02, Vol.466, p.142202, Article 142202
• Main Authors: Muhedaner, Mukadaisi, Song, Ziqing, Chen, Chengpu, Ibeogu, Isaiah Henry, Zhou, Guanghong, Ye, Keping
• Format: Article
• Language: English
• Subjects: Animals; Cattle; Egg Proteins - chemistry; Egg white protein; Extrusion-based 3D print; Fungal Proteins - chemistry; Ink; Meat - analysis; Mycelium - chemistry; Mycelium - growth & development; Mycelium arrangement; Mycoprotein; Printing, Three-Dimensional
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142202

Mycoprotein (MYC) has unique mycelial properties that make it suitable for mimicking meat fibers. However, the irregular structure of mycelium creates challenges in achieving fiber alignment in meat alternatives. This study explored 3D printing technology to align MYC fibers by formulating inks with various proportions of egg white proteins (EWP) (4 %, 5 %, 6 %, 7 %) and assessing their printing performance. Results showed that extrusion-based 3D printing enabled MYC fiber alignment. The addition of EWP resulted in a nonlinear viscoelastic state in the mixed ink, and increased intra-ring strains to restrict the mobility of the moisture, likely due to hydrogen bonding between mycelial and EWP. Post-printing, the MYC-EWP matrix formed a more ordered mycelial structure. After heating, the 6 % EWP formulation exhibited improved water retention, hardness, chewiness, and other textural properties, making it comparable to beef. This study highlights the potential of 3D printing technology to enhance fiber formation in MYC-based meat alternatives. •Mycelium fibers in MYC meat alternatives are arranged using extrusion-based 3D printing technology.•After printed reducing gaps between mycelium and creating a denser internal structure.•This compact structure improves water-holding capacity.•Texture properties of 3D-printed MYC meat alternatives with 6% egg white protein (EWP) were comparable to beef.