Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

被引：118

作者：

Liu, Zipeng ^{[1
]}

Chen, Huan ^{[1
]}

Zheng, Bo ^{[1
]}

Xie, Fengwei ^{[2
,3
]}

Chen, Ling ^{[1
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Minist Educ, Engn Res Ctr Starch & Prot Proc,Guangdong Prov Ke, Guangzhou 510640, Peoples R China

[2] Univ Warwick, Int Inst Nanocomposites Mfg IINM, WMG, Coventry CV4 7AL, W Midlands, England

[3] Univ Queensland, Sch Chem Engn, Brisbane, Qld 4072, Australia

来源：

FOOD HYDROCOLLOIDS | 2020年 / 105卷

基金：

欧盟地平线“2020”; 中国国家自然科学基金;

关键词：

potato starch; Hot-extrusion 3D printing; Structure; Rheological properties; Printability; GELATINIZATION; PROTEIN; TECHNOLOGIES; IMPACT; RICE;

D O I：

10.1016/j.foodhyd.2020.105812

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work investigates the 3D printability of potato starch (PS). For this purpose, the structure and rheological properties of the PS-based ink under hot-extrusion 3D printing (HE-3DP) at different PS concentrations and printing temperatures were studied. PS concentration was found to determine the structure and rheological properties of the PS gel. The printing temperature was shown to influence the structural transformation of PS and closely linked to the rheological properties of the gel. PS samples of 15-25% concentration at 70 degrees C presented optimal printability, which showed the absence of the original granule, crystalline and lamellar structures, with the formation of a uniform and compact gel network. In this case, the rheological properties were in a suitable range for HE-3DP including G' (615.72-1057.63 Pa), tau(y) (89.389-263.25 Pa) and tau(f) (490.00-1104.97 Pa), which provided the PS-based ink with smooth extrusion, excellent printing accuracy and high structural strength, suitable for applications such as food and biomedical materials.

引用

页数：8

共 39 条

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