To investigate the effects of different gelatin/potato starch ratios on the properties and 3D printing performance of soy protein isolate (SPI) gels, SPI, gelatin, and potato starch were used as raw materials to prepare SPI composite gels through a thermal induction method.The water distribution, texture, rheological properties, structure, microstructure, and 3D printing characteristics of the composite gels were characterized.The results indicated that within the gelatin to potato starch ratio range of 1∶8 to 6∶8, as the ratio increased, the proportion of free water decreased while the proportion of immobilized water increased.At a gelatin to potato starch ratio of 6∶8, the highest proportion of immobilized water was observed, reaching 2.48%.The hardness, cohesiveness, and chewiness of the composite gels gradually decreased with increasing gelatin to potato starch ratios, reaching the lowest values at a ratio of 6∶8, resulting in the softest texture.As the shear rate increased, the viscosity of the gels decreased, and both the G′ and loss modulus G″ exhibited an increasing trend with higher gelatin to potato starch ratios.Fourier-transform infrared spectroscopy results showed a red shift in the —OH vibration at 3 295.44 cm-1 in samples containing gelatin and potato starch, indicating enhanced hydrogen bonding.As the gelatin to potato starch ratio increased, the pore size of the composite gels gradually decreased.At a ratio of 6∶8, the gel exhibited the highest uniformity in pore distribution, with the best printing accuracy of 99.60% in height and 99.92% in diameter, and no significant collapse was observed within 1 h.In conclusion, a gelatin to potato starch ratio of 6∶8 significantly improved the 3D printing performance of soy protein isolate gels, providing a theoretical basis for the development of protein-based 3D printing inks.
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