Synergistic Modification Effects of κ‐Carrageenan on Gel Properties and <scp>3D</scp> Printing Accuracy of Shiitake Mushroom Protein Isolate/Konjac Glucomannan Composite Gel System

ABSTRACT Developing gel materials that combine adequate mechanical strength with high‐precision 3D printability is a prerequisite for customized 3D‐printed soft food fabrication. This study systematically investigates the impact of κ‐carrageenan (KC) on the textural properties and 3D printing performance of shiitake mushroom protein isolate/konjac glucomannan (SMPI/KGM) composite gels. Rheological analysis showed that appropriate KC addition significantly increased the storage modulus ( G ′), loss modulus ( G ″), and apparent viscosity of the gels, while also conferring pronounced shear‐thinning behavior. Microstructural and spectroscopic analyses suggested that KC incorporation promoted the formation of a dense and uniform three‐dimensional network, which may be associated with hydrogen‐bond‐related changes and noncovalent network rearrangement among SMPI, KGM, and KC. As a result, gel hardness was markedly improved to approximately 400 gf, and the water‐holding capacity approached 100%. However, when the KC concentration exceeded 0.8%, excessive KC addition increased the brittleness tendency and reduced the balance between rigidity and deformability. Among all treatments, 0.6% KC yielded the best 3D printing performance. An appropriate amount of KC effectively improved the rheological properties, structural integrity, and printability of SMPI/KGM composite gels, with 0.6% identified as the optimal concentration based on comprehensive printing formability rather than hardness alone. These findings provide a theoretical and experimental basis for the design of fungal protein‐based 3D‐printable gel materials for personalized food fabrication and soft gel food applications.

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