Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing

Soybean protein pastes were preheated for different times (20, 25 and 30 min) with l-cysteine to improve the printability and self-gelation properties and to explore the relationship between the degree of denaturation and the feasibility of microwave 3D printing. As the pre-denaturation degree increased, ordered secondary structures in proteins gradually decreased, and tertiary structures unfolded. Soybean protein printability, moulding quality increased, and soybean protein, which is not suitable for printing in its natural state, achieved self-gelling after 3D printing. Soybean protein pastes preheated for 25 min with l-cysteine achieved a complete hollow sphere structure compared to other formulations, while pastes preheated for 30 min formed a coarser structure, and blockage occurred during printing. The covalent bond of ε- (γ-glutamine) formed by the synergistic effect of transglutaminase (TGase) and microwaves was the main force driving the gel network structure formation. The most suitable pre-denaturation degree of soybean protein was quantitatively characterized as 57 %.