Design and Characterization of Yeast Protein–Polysaccharide Bioink Blends for 3D Printing

Abstract

Yeast protein (YP) offers nutritional and sustainable benefits; however, its poor gelation properties limit its use in soft material formulations. This study investigates the rheological behavior and the formation of crosslinked networks using YP–polysaccharide mixtures for extrusion-based 3D printing. Binary bioink blends with alginate (Alg) or xanthan gum (XG) showed enhanced viscosity and exhibited shear-thinning properties. However, a high concentration of Alg negatively affected the material’s thixotropic recovery. On the other hand, YP–XG bioink displayed more pronounced elastic behavior and demonstrated thixotropic recovery, though they lacked the capacity for ionic crosslinking. A triple bioink formulation consisting of 8% (w/v) YP, 2% (w/v) Alg, and 0.5% (w/v) XG effectively combined the advantages of both polysaccharides. Alg provided structural stability through calcium crosslinking, while XG offered rheological flexibility. These bioinks were successfully printed using embedded 3D printing and maintained their shape fidelity after printing. The crosslinked triple hydrogel exhibited good mechanical strength, volume retention after crosslinking, structural integrity under compression of up to 70%, and recovery after deformation that indicates high structural stability. This research presents an effective strategy to enhance the application of yeast-derived proteins in sustainable, animal-free 3D printed food products and other soft biomaterials.