Fabrication, molecular mechanism, and property characterization of chicken 3D-analogs using protein-protein multiple-ligand interactions.

In this study, soy (SPI), mung bean (MBP), and potato proteins (PP) fortified with glucomannan and lutein were used to create 3D-printed chicken analogs based on six formulations: binary mixtures (CA2: SPI-PP; CA3: SPI-MBP; CA4: MBP-PP) and single proteins (CA1: SPI; CA5: MBP; CA6: PP). The printability, rheology, texture, heat, and structure of the analogs were investigated. The print quality of 3D printing ink was improved by glucomannan- and lutein-mediated protein-protein interactions, with CA2 exhibiting enhanced printability and stability. Based on multispectral and molecular docking studies, SPI-PP promoted cohesion between ink and water mobility by synergistically promoting H-bonding and hydrophobic forces. Thermo-crystalline and layer adhesion analyses verified that the blends exhibited the enhanced viscoelasticity for extrusion with shape fidelity during printing. These results demonstrated the significance of customized protein blends in the fabrication of plant-based meat substitutes, and the binary SPI-PP and MBP-PP systems provided potential options for designing chicken alternatives for sustainable 3D-food printing.