Researchers at the University of Arkansas have further optimized the use of sorghum proteins for 3D printing. Their focus lies in developing a stable protein gel based on sorghum—a drought-resistant grain—that can be applied in both food production and pharmaceutical applications. Recent results show that the protein can be processed into a printable bio-ink with controllable consistency.
“So far, most of the efforts in research on proteins for 3D food printing have been on hydrophilic proteins, and there has been a need for new hydrophobic proteins that are ideally from cost-effective and sustainable protein sources for 3D printing,” said Ali Ubeyitogullari, an assistant professor of food engineering with the food science and biological and agricultural engineering departments.
Unlike many previously studied proteins, sorghum proteins are hydrophobic, which offers advantages in 3D printing. While hydrophilic proteins readily absorb water and tend to be structurally less stable, the water-repelling nature of sorghum proteins enhances cohesion in the printed material. This is particularly important for producing food textures that require high shape stability.
“What we’ve shown is that sorghum protein can be made into a novel 3D printable gel, which hasn’t been done before,” Ubeyitogullari said. “Due to their unique structure, these gels can be used in the food and pharmaceutical industries as a bioink to encapsulate medicine or as a carrier of hydrophobic compounds and nutrients.”
Increasing the protein concentration did not improve printability. However, the resulting gels are well-suited as carriers for bioactive compounds, such as antioxidants or pharmaceuticals, that are more stable in hydrophobic environments.
The research is supported by the United Sorghum Checkoff Program and the U.S. Department of Agriculture. In parallel to current experiments, researchers also explored combining sorghum and soy proteins to deliberately blend hydrophilic and hydrophobic properties for 3D printing. With continued refinement of such bio-inks, the use of additive manufacturing for functional foods and drug delivery systems moves closer to industrial realization.
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