Correlation between 3D printability and rheological properties of biopolymer fluid: A case study of alginate-based hydrogels

文献类型： 外文期刊

第一作者： Zhong, Qiming

作者： Zhong, Qiming;Chen, Yu;Zhang, Xuri;Yang, Guoyan;Jin, Weiping;Peng, Dengfeng;Huang, Qingrong

作者机构：

关键词： 3D printing; Alginate; Structure; Rheology; Micro-CT; Correlation analysis

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）

ISSN： 0260-8774

年卷期： 2024 年 370 卷

页码：

收录情况： SCI

摘要： Three-dimensional (3D) printing is a powerful method to fabricate customized food with various shapes and precise nutrient contents. The rheological properties of food inks are key parameters for 3D printing. In this study, four kinds of alginates (M1G2, M2G1, SAlow, and SAhigh) were selected with different beta-D-mannuronic acid (M) to alpha-L-guluronic acids (G) ratios or molecular weights as a model to prepare hydrogels, and correlation analysis between the molecular characteristics, rheological properties, and printability was performed. The viscoelasticity, thixotropy, water distribution, and printing performance were investigated using a rheometer, low-field nuclear magnetic resonance, and micro-computed tomography. The results showed that the ratio of calcium to guluronic acid in the printable regions of the M1G2, M2G1, and SAhigh groups fluctuated in a small range 0.23-0.30, which indicated that the homogeneity of the gel was a prerequisite. Smooth extrusion was obtained when the gel strength ranged from 450 to 800 Pa. When the G ' 3/G ' 1 recovery was above 90%, hydrogels could maintain satisfactory self-supporting capacities after printing. A positive correlation between the printing edge deviation (sigma n) and phase angle (delta) or relaxation time of capillary water (T22) that the gel network density and water-binding ability were key factors. These data provide theoretical support for the prediction and orientation design of hydrocolloid-based 3D printed inks in food.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序