Sorghum proteins offer resilient 3D printable bioink base

Food scientists are paving the way for 3D-printed food and pharmaceuticals based on drought-tolerant grain sorghum protein that won't turn into a blob.

The grain, which is capable of growing in contrasting climatic conditions, is also known for its health benefits, such as inhibiting inflammation and reducing heart disease risk by lowering total cholesterol levels and increasing antioxidant potential with unique phenolic compounds. It is also a gluten-free cereal grain.

Ali Ubeyitogullari, an assistant professor of food engineering with the food science and biological and agricultural engineering departments, has already shown that sorghum flour can be made into a "bioink" for 3D printing cookies. The next step, he said, was to optimize printable sorghum proteins for novel food and medicine production.

Sorghum proteins have been used in meat substitutes and 3D food printing to make more realistic recreations of beef steaks, for example. The proteins from grain sorghum are also used in protein bars and baked products.

Image source: U of A System Division of Agriculture / Paden Johnson.