Effects of Different Radio Frequency Polar Plate Spacings on the Structural and Physicochemical Properties of Potato Starch and 3D Printing Performance of Its Gels

被引：0
作者：
Ma S. [1 ]
Bao Y. [1 ]
Yang Y. [1 ]
Zhang M. [1 ]
Wang X. [1 ]
Jiang H. [1 ]
机构：
[1] College of Food Science and Engineering, Northwest A&F University, Yangling
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 10期
关键词：
3D printing; physicochemical properties; potato starch; radio frequency treatment; rheological properties;
D O I：
10.7506/spkx1002-6630-20230911-090
中图分类号：
学科分类号：
摘要：
In this study, the changes in the amylose content, crystalline structure, Fourier transform infrared (FTIR) properties, pasting properties, and rheological properties of potato starch were explored after radio frequency (RF) treatment at different polar plate spacings (90, 100, 110, 120, and 130 mm). The appropriate RF parameters for 3D printing of potato starch gels were determined. The results revealed that under low plate spacing, the content of amylose decreased and the crystalline form of starch transformed from B-type to C-type. We found that the starch gel with RF treatment at a plate spacing of 90 mm had the best morphology in terms of transparent line uniformity and high retention rate. To sum up, we can conclude that RF treatment at low polar plate spacings is an effective method for preparing 3D printed starch gels. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：201 / 209
页数：8
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