Abstract:This study addresses the dual needs of dysphagia patients for swallowing and nutrition by constructing a novel 3D printable, easy-to-swallow food system based on a pea protein (PP), calcium alginate (CA), and whey protein (WP) ternary system. Molecular interaction forces, infrared spectroscopy, and rheological properties of different printing materials were measured; and characteristics such as printing accuracy, cooking loss, textural properties, and microstructure of different printed samples were evaluated. The experimental results indicate that at the ratio of PP 12 g, CA 1 g, and WP 6 g, the ionic bonds and hydrophobic interactions of the printing material synergistically contribute to the formation of a stable three-dimensional protein gel network, thereby resulting in printed samples with excellent printing precision (80.13±0.92%) and shear-thinning characteristics. Under this ratio, the sample exhibits a dense microstructure (with all pore sizes less than 200 μm), demonstrating favorable textural properties and processing stability. The printed sample hardness is 262.56 g, viscosity is 234.99 g, and chewiness is 223.89 g, with a cooked sample weight loss rate of 15.47±1.88%. Additionally, this formula meets the IDDSI Level 5 standard, fulfilling the requirements for easy-to-swallow foods. This research provides a new type of 3D printed food system for patients with dysphagia, demonstrating the potential application of 3D printing technology in personalized food development.
