Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel

被引：92
作者：
Ji, Shengyang [1 ,2 ]
Xu, Tao [1 ,2 ]
Liu, Yan [1 ,2 ]
Li, Hongyan [3 ]
Luo, Jingyang [1 ,2 ]
Zou, Yucheng [1 ,2 ]
Zhong, Yongheng [1 ,2 ]
Li, Ye [1 ,2 ]
Lu, Baiyi [1 ,2 ,4 ]
机构：
[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Key Lab Qual & Safety Risk Assessment Agroprod Sto, Key Lab Qual Evaluat & Hlth Benefit Agroprod,Minis, Hangzhou 310058, Peoples R China
[2] Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China
[3] Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Engn & Technol Res Ctr Food Addit, China Canada Joint Lab Food Nutr & Hlth Beijing, 11 Fucheng Rd, Beijing 100048, Peoples R China
[4] Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2022年 / 295卷
关键词：
3D printing; Multi-scale structure; Rheological properties; Water distribution; Printing performance; RHEOLOGICAL PROPERTIES; POTATO; RICE; IMPACT; PRINTABILITY;
D O I：
10.1016/j.carbpol.2022.119827
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This work evaluated the potential mechanism of casein protein (CP) in enhancing the 3D printing performance of cassava starch (CS) gel in terms of the multi-scale structure of starch and gel properties. The addition of CP could increase the average molecular weight (R--(h)) of starch after thermal processing, which reduced the line width and increased the centre height of the 3D-printed product, despite the reduction of the structural recovery of the gel system. In addition, the increase in CS content caused a decrease in the short-range ordered structure of starch, resulting in a decline in relaxation time and an increase in free water content (A23), which in turn provided the gel system with a greater elastic modulus and ultimately increased the printing precision of 3D printed products. This study presented meaningful information for the application of 3D printing to starch-protein complex foods.
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页数：12
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