Abstract：
The development of three-dimensional (3D) printed meat analogs with fiber, texture, and sensory resembling meat remains challenging. This study investigated the effect of l-cysteine on functionality enhancement and fibrous structure formation in mixtures of mung bean protein isolate (MBPI) and wheat gluten (WG) for meat analog production. 3D printing was used to construct fibrous filaments. Raw MBPI-WG mixtures decreased rheological properties when increasing l-cysteine contents (0.0%-0.6%), promoting ink extrudability. The cys-0.4% ink exhibited the highest printing resolution and structural stability, correlated with its higher mechanical strength and increased disulfide cross-links. After cooking, the cys-0.4% sample showed a pronounced fibrousness in agreement with its microstructure image. This meat analog displayed a muscle-meat-like structure, improved texture, and reduced beany odor and bitter taste. Excessive cysteine contents (0.5%-0.6%) negatively affected the functionality of meat analogs. This study provides guidance for optimizing the amount of l-cysteine in meat analogs to improve product quality.
摘要：
开发带有纤维的三维（3D）打印肉类类似物，纹理,和感官相似的肉仍然具有挑战性。这项研究调查了l-半胱氨酸对绿豆分离蛋白（MBPI）和小麦面筋（WG）用于肉类类似物生产的混合物中功能增强和纤维结构形成的影响。3D打印用于构建纤维长丝。当增加l-半胱氨酸含量（0.0％-0.6％）时，原始MBPI-WG混合物的流变特性降低，促进油墨的可挤出性。cys-0.4%油墨显示出最高的印刷分辨率和结构稳定性，与其较高的机械强度和增加的二硫化物交联有关。烹饪后,cys-0.4％样品显示出明显的纤维性，与其微观结构图像一致。这种肉类似物显示出肌肉肉般的结构，改善质地，并减少豆科气味和苦味。过量的半胱氨酸含量(0.5%-0.6%)负面影响肉类似物的功能性。该研究为优化肉类类似物中l-半胱氨酸的量以提高产品质量提供了指导。
