不同胶体对马铃薯淀粉基材料3D打印特性的影响

为了探讨添加不同食品胶体对马铃薯淀粉凝胶3D打印特性的影响规律,研究了3种胶体的马铃薯淀粉凝胶体系结构和打印特性。以马铃薯淀粉和大豆分离蛋白的糖基化产物作为基础原料,添加明胶、结冷胶和可得然胶作为结构改良剂,采用扫描电镜观察、红外光谱分析、流变仪检测等方法系统分析了不同胶体对马铃薯淀粉凝胶的流变特性、稳定性和质构特性等的影响。研究结果表明:与马铃薯淀粉凝胶相比,马铃薯-明胶、马铃薯-结冷胶和马铃薯-可得然胶复合凝胶硬度分别比马铃薯淀粉凝胶升高了390%、233%、469%,说明胶体的添加可有效提高马铃薯淀粉凝胶的机械强度;3种胶体中,马铃薯-明胶复合凝胶体的储能模量、损耗模量降低最为明显;添加胶体后,3D打印样品的打印直径和高度与贮藏后的直径和高度较为接近,说明胶体的加入显著提升了样品的打印稳定性。通过对比3种不同胶体的添加对马铃薯淀粉凝胶打印特性的影响,发现结冷胶对马铃薯淀粉凝胶的打印特性影响显著,在室温下可长时间存放并保持形状的稳定。研究结果旨在为马铃薯淀粉基材料3D打印的稳定性和精确性的提高,为数字化的食品营养精准设计和调控奠定理论基础。

Effect of Different Colloids on 3D Printing Properties of Potato Starch-Based Materials

In order to investigate the effect of different food colloids on the 3D printing characteristics of potato starch gels, the structure and printing characteristics of three kinds of potato starch gels were systematically studied. Potato starch and glycosylation product of soybean separation protein were used as basic materials, and gelatin, gellan gum and available natural rubber were added as structure-improving agents. Scanning electron microscopy (SEM) observation, infrared spectrum analysis, rheometer detection methods were employed to systemically analyze the effect of different colloids on the rheological properties, stability, and texture characteristics of potato starch gel. The research results showed that compared with potato starch gel, the hardness of potato-gelatin composite gel, potato-gellan gum composite gel and potato-available natural rubber composite gel increased by 390%, 233%, and 469%, respectively. Colloids could effectively improve the mechanical strength of potato starch gel. Among the three kinds of colloid, the energy storage modulus and energy dissipation modulus of the potato-gelatin composite gel decreased most obviously. After the addition of colloid, the diameter and height of 3D printed samples were close to that of storage, indicating that the addition of colloid significantly improved the printing stability of samples. By comparing the effects of three kinds of colloid on the printing characteristics of potato starch, the gellan gum was found to have a significant effect on the printing characteristics of potato starch, which could be stored for a long time at room temperature and maintain a stable shape. This study aims to improve the stability and accuracy of 3D printing of potato starch-based materials and lay a theoretical foundation for the accurate design and regulation of digital food nutrition.