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Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process

文献类型： 外文期刊

作者： Xu, Minghao 1 ; Ji, Shengyang 1 ; Li, Ye 1 ; Li, Jun 3 ; Liu, Yuqi 1 ; Li, Kaimian 4 ; Lu, Baiyi 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Key Lab Qual Evaluat & Hlth Benefit Agroprod, Key Lab Qual & Safety Risk Assessment Agroprod Sto, Hangzhou 310058, Peoples R China

2.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China

3.Guangxi Acad Agr Sci, Inst Subtrop Crops, Nanning 530007, Peoples R China

4.Chinese Acad Trop Agr Sci, Trop Crop Germplasm Res Inst, Haikou 571737, Peoples R China

5.Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China

关键词： 3D printing; Starch retrogradation; Multi -scale structure; Printing accuracy; Rheological properties

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2023 年 140 卷

页码：

收录情况： SCI

摘要： This study investigated the mechanism of changes in the 3D printing performance of cassava starch (CS) gels during freezing process from the perspective of multi-scale structure and gel properties. When the freezing time was before the subcooling period, the variation of 3D printing accuracy was mainly affected by starch retro-gradation. During this period, the increase in the proportion of short-medium amylose(X similar to 100-5000) lead to an increase in the short-range ordered structure and crystallinity of CS, which in turn enhanced the storage modulus and structural recovery. In this circumstance the rigidity and support of the gel system increased, thus improving the printing performance of the 3D printed products. Conversely, the initiation of ice crystal expansion during and beyond the freezing time in the subcooling period damaged the short-range ordered structure of starch, leading to the increment of pore size and structural laxity in the sub-microstructure. Moreover, the free water content (A(23)) increased and the storage modulus decreased. These changes caused a reduction in the water -holding capacity and structural stability of CS gel, and thus decreased the printing accuracy of the final prod-ucts. This study provides insight into 3D printing applied in the freezing process of starchy foods.

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