1:00 pm - 2:00 pm
3-18J Agricultural/Forestry Centre, University of Alberta, Edmonton AB
Event details: A graduate exam seminar is a presentation of the student’s final research project for their degree.
This is an ALES MSc Final Exam Seminar by Sreelakshmi Chembakasseri Menon. This seminar is open to the general public to attend.
MSc with Dr. Roopesh Syamaladevi
Thesis Topic: Improvement in the Functionality & 3D Printability of Pea Protein Gels Prepared by Plasma Activated Microbubble Water
Three-dimensional (3D) food printing is one of the emerging processing technologies that enables the construction of complex food structures and customization. Although various food ingredients have been explored for their 3D printability, pea protein is among the plant proteins that have not been studied extensively on its 3D printability, owing to its native inability to hold shape and structure following extrusion.
This study investigated the effect of plasma activated microbubble (PAMB) treatment on the thermal gelation and 3D printability of pea protein isolate (PPI). PAMB treatments with different combinations of discharge gases (80% Argon & 20% Air, 90% Argon & 20% Air, 100% Argon, and 100% Air) were applied to prepare PPI suspensions. These suspensions were then heated at 85°C for 30 and 60 min, followed by immediate cooling to prepare PPI gels, which were then utilized for 3D food printing.
The viscoelastic measurements and mechanical properties of PPI gels indicated that cold plasma application improved the functionality and structural properties of pea protein, making it suitable for 3D printing. The rheological measurements of the PPI gels showed a notable increase in storage modulus (G’) and loss modulus (G’’) of PPI-PAMB gels compared to PPI-DW gels. The compressive stress of PPI-PAMB gels was also significantly higher than that of PPI-DW gels. Upon 3D printing, PPI-PAMB gels exhibited better structure stability, texture retention, and deformation resistance. Deformation studies of 3D printed structures indicated better storage stability of PPI-PAMB gels than PPI-DW gels. The PAMB treatment prepared by the combination of Argon and Air, i.e., 80% Argon-20% Air and 90% Argon-10% Air, resulted in PPI gels with better rheological properties, mechanical stability, and 3D printability. Freeze drying was investigated as a possible post-printing process to enhance the shelf life and storage stability of 3D printed PPI gels. Overall, this study showed the potential application of plasma activated microbubble water to improve the structural properties and 3D printability of pea protein.