Enhancing 3D printing accuracy of cassava starch gel through temperature-controlled freezing
文献类型： 外文期刊
作者： Xu, Minghao 1 ; Ji, Shengyang 1 ; Ren, Yicheng 1 ; Xu, Yating 1 ; Zhao, Xi 1 ; Zhou, Zhenjiang 1 ; Wang, Yuanping 1 ; Li, Ye 1 ; Shen, Jianfu 1 ; Li, Kaimian 3 ; Lu, Baiyi 1 ;
作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Key Lab Qual & Safety Risk Assessment Agroprod Sto, Key Lab Qual Evaluat & Hlth Benefit Agroprod,Minis, Hangzhou 310058, Peoples R China
2.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China
3.Chinese Acad Trop Agr Sci, Trop Crop Germplasm Res Inst, Haikou 571737, Hainan, Peoples R China
关键词： 3D printing; Cassava starch; Printing accuracy; Starch retrogradation; Moisture migration; Multi-scale structure
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2024 年 62 卷
页码：
收录情况： SCI
摘要： Starch is an important renewable resource, however, the performance of 3D printing inks prepared from it requires improvement. This study revealed the effects of different freezing temperatures (25 degrees C, 4 degrees C, 0 degrees C, -20 degrees C, -40 degrees C, -80 degrees C) on the 3D printing accuracy of cassava starch (CS) gels in terms of starch gel properties (rheological properties, moisture distribution, submicroscopic structure) and multiscale structure (molecular size, chain length distribution, short-range ordered structure). As the freezing temperature decreased, the molecular size and the amylose (Am) content in CS gel were increased, particularly for short Am chains (X similar to 100-1000). These resulted in a greater orderly structure of the starch, enhancing the elastic modulus of the gel. Moreover, the lower the freezing temperature, the higher mobility of water molecules within the gel matrix after thawed, which in turn caused the reduction of gel viscosity and facilitated the smooth squeezing of the gel. After freeze-thawing at cryogenic temperatures, the above changes in CS gel properties improved the stiffness and support performance of the gel structure, thereby enhancing the 3D printing precision. This study provides insights into the development of 3D printing technology for starchy food materials, emphasizing its potential to transform the customization of starch-based food processing by enabling customized food products, enhancing texture, and offering consumers personalized food choices and improved sensory experiences.
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