Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of ?-carotene loaded yam starch-based hydrogel

文献类型： 外文期刊

第一作者： Feng, Lei

作者： Feng, Lei;Wu, Jingnan;Cai, Lei;Li, Ming;Dai, Zhuqing;Li, Dajing;Liu, Chunquan;Cai, Lei;Li, Ming;Zhang, Min

作者机构：

关键词： 3D printing; Carotenoids; Starch-based hydrogel; Hydrocolloids; Rheological property

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 393 卷

页码：

收录情况： SCI

摘要： The effects of guar gum (GG), xanthan gum (XG), carrageenan gum (CG), xanthan-guar gum blend (XG-GG), chitosan (CS), gum arabic (GA) on the water migration, rheological and 3D printing properties of fi-carotene loaded yam starch-based hydrogel (BCH) were investigated to expand product form of fi-carotene. The results showed that CS addition promoted the migration of weakly bound water to tightly bound water in BCH. Addition of GG, CG, XG-GG, CS and GA enhanced apparent viscosity, G', G", hardness and gumminess of BCH. CG, XG-GG, CS and GA addition improved printing stability of BCH. The printed objects added with GG and CS displayed smooth lines with fine resolution and higher formability, which showed a more uniform pore distribution and thinner gel skeleton structure. The results of XRD showed that hydrocolloids addition decreased the relative crystallinity of BCH. A combination of physicochemical parameters could be used to discriminate samples through hierarchical cluster analysis.

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