Octenyl succinic anhydride starch enhanced 3D printability of corn starch-based emulsion-filled gels incorporating egg yolk

文献类型： 外文期刊

第一作者： Zhong, Yuanliang

作者： Zhong, Yuanliang;Lv, Weiqiao;Xiao, Hongwei;Wang, Bo;Li, Bingzheng;Zhao, Dan

作者机构：

关键词： 3D printing; Octenyl succinic anhydride; Emulsion gel; Egg yolk; Starch

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 284 卷

页码：

收录情况： SCI

摘要： This work investigated the effect of octenyl succinic anhydride starch (OSA-S) on the 3D printing performance of corn starch-based emulsion-filled gels containing egg yolk. The influence of OSA-S concentration on emulsion droplet size, zeta-potential and stability, as well as the printing performance, rheological properties and microstructure of gel were discussed. The results indicated that the addition of OSA-S significantly improved the accuracy of the printed objects, with the best accuracy of the models printed using OSA-1.6 and OSA-2.0 inks. Emulsion tests showed that increasing the OSA-S content reduced the droplet size, increased its zeta-potential, and enhanced the stability of the emulsion. Rheological analyses showed that the energy storage modulus, loss modulus, and apparent viscosity of the gels were slightly enhanced with increasing OSA-S content. Microstructural analysis showed that OSA-S increased the density of the gel microstructural network. In addition, the addition of OSA-S enhanced the thermal stability of the gels and facilitated the transition of water molecule states from free water to bound water. The melting temperature of the gel gradually increased from 135.72 degrees C to 147.52 degrees C with the increase of OSA content. This study aims to develop promising 3D printing ink to facilitate its industrial applications.

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