Research Progress and Application of Mung Bean Protein in 3D Food Printing: Performance Regulation and Application Expansion

Abstract

3D food printing technology has opened up a new manufacturing path for personalized food customization. Mung bean protein, with its high nutritional value and excellent functional properties, has broad application prospects in this field. This paper reviews the extraction process and modification techniques of mung bean protein, focusing on the intrinsic connection between its key properties and 3D printing performance. It also explores the impact of pretreatment methods, printing parameter settings, and additive usage on the final 3D printing effect. By comparing mung bean protein with other legume proteins through evidence-based data, the paper demonstrates its application potential in areas such as meat product analogues, antioxidant functional snacks, and infant complementary foods. At the same time, it points out the current research deficiencies, such as the destruction of protein secondary structure due to high-temperature printing, the disruption of gel networks by freeze-thaw cycles, low sensory acceptance, and immature large-scale production control. Finally, it looks forward to future development directions, providing theoretical support for the scientific research and “tailored nutrition” of plant protein-based 3D printed foods.