Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops

文献类型： 外文期刊

第一作者： Ji, Shengyang

作者： Ji, Shengyang;Zeng, Qingxin;Xu, Minghao;Li, Ye;Xu, Tao;Zhong, Yongheng;Liu, Yuqi;Lu, Baiyi;Ji, Shengyang;Zeng, Qingxin;Xu, Minghao;Li, Ye;Xu, Tao;Zhong, Yongheng;Liu, Yuqi;Lu, Baiyi;Wang, Fengzhong;Lu, Baiyi

作者机构：

关键词： 3D printing; Starch and whole flour; Printing precision

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 241 卷

页码：

收录情况： SCI

摘要： This study aims to reveal the variation in 3D printing performance of whole flour and starch gels as derived from different varieties of tuber crops including cassava, potato, and yam, along with its mechanism. The whole flour of the same tuber crops showed a higher branching degree, average molecular weight (R over bar h), and the proportion of AM chains for 100 < X <= 1000 than its starch. Due to the higher degree of branching, the crystallinity of whole flour reached a higher level. In this circumstance, G2 ' of the dispersion system decreased, which facilitated smooth extrusion of ink from the nozzle, thus improving the precision of printing for the final product. Besides, a higher R over bar h and the percentage of AM chains for 100 < X <= 1000 made it easier for the material to extrude, thus enhancing the printing accuracy of the product. The higher short-range ordered structure of whole flour also enhanced the printing performance of 3D printed products. This research contributes an effective solution to the selection of starch and whole flour for food 3D printing.

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