Researchers Develop New 3D Printable Gel from Sorghum Proteins

Researchers at the University of Arkansas System Division of Agriculture have developed an innovative 3D printed gel from grain sorghum. Assistant professor Ali Ubeyitogullari and postdoctoral fellow Sorour Barekat were able to utilize this drought-tolerant grain to create a stable bioink. This past year has seen many developments within the bioink sector, especially in its use within the medical and food industries. Recent work by the University of Alberta demonstrated improved 3D printability of pea proteins, and together with these new advancements in sorghum proteins, they are paving the way for a new era of protein-derived bioink manufacturing.

Sorghum itself is known for its ability to adapt to varied climates and temperatures. It is also known for its health benefits, including the lowering of cholesterol and anti-inflammation properties. Typically, the grain is used within gluten-free cereals and baked goods, but the Arkansas research team was able to utilize the hydrophobic protein structure to create precise 3D printed food and drug models.

Sorghum proteins were utilized to create a hydrophobic bioink.

Professor Ubeyitogullari noted that, “Most proteins studied for 3D food printing are hydrophilic, meaning they absorb water, which can limit their use. Sorghum proteins are naturally hydrophobic, helping maintain the cohesion needed for 3D structures. This is exactly what we were looking for in a cost-effective, sustainable printing material.” The team discovered that the optimal printing parameters for the new gel were a formulation of 25 percent sorghum protein printed at a speed of 20 millimeters per second with a 0.64 millimeter nozzle. This produced the most stable structure using the new gel. The team attempted to increase the concentration to 35 percent however, this did not improve the print quality. Fellow Barekat commented that, “What we’ve demonstrated is that sorghum protein can be made into a printable gel that retains its shape, something not done before.”