Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds

Area of Science:

• Biomaterials Science
• Food Science
• Polymer Science

Background:

• Soybean protein isolate (SPI) is a promising biopolymer for developing novel ink formulations.
• Understanding protein-polysaccharide and protein-protein interactions is crucial for optimizing ink properties.
• 3D printing of scaffolds requires inks with specific rheological and self-supporting characteristics.

Purpose of the Study:

• To develop and optimize soybean protein isolate (SPI) based inks for 3D printing applications.
• To investigate the impact of heat treatment and co-biopolymer content on ink properties and scaffold performance.
• To evaluate the effects of polyvinyl alcohol (PVA), sodium alginate (SA), and gelatin (GEL) on ink viscoelasticity and 3D printed scaffold characteristics.

Main Methods:

• Formulation of SPI-based inks with varying concentrations of PVA (20-30 wt%).
• Addition of SA or GEL (1-3 wt%) to enhance viscoelastic properties.
• Rheological analysis to assess shear thinning behavior and self-supporting abilities.
• 3D printing of scaffolds and characterization of shape fidelity, strength, and water uptake.

Main Results:

• Inks with 25 wt% PVA exhibited optimal properties.
• Increased SA or GEL content improved shape fidelity of 3D printed scaffolds.
• Scaffolds from heat-treated inks with 3 wt% GEL demonstrated the highest mechanical strength.
• Enhanced water-uptake capacity was observed in scaffolds with higher GEL content.

Conclusions:

• Optimized SPI-based inks, particularly those with heat treatment and 3 wt% GEL, are suitable for 3D printing robust scaffolds.
• Protein-biopolymer interactions significantly influence the performance of 3D printed constructs.
• These findings open avenues for utilizing SPI in advanced biomaterial applications.