瓜尔豆胶对紫薯凝胶3D打印特性的影响  

Effect of Guar Gum on 3D Printing Properties of Purple Sweet Potato Gels

作　　者：蔡磊 冯蕾 徐亚元 聂梅梅 李大婧 郑铁松[1] 郁东兴[3] CAI Lei;FENG Lei;XU Yayuan;NIE Meimei;LI Dajing;ZHENG Tiesong;YU Dongxing(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China;Institute of Agro-Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Qingdao SOHAO FD-TECH Co.,Ltd.,Qingdao 266700,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210023 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]青岛尚好科技有限公司,山东青岛266700

出　　处：《食品工业科技》2023年第21期10-17,共8页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划项目(2022YFF1102000);国家自然科学基金青年科学基金项目(32102001)。

摘　　要：为开发营养丰富的个性化食品,本文采用流变分析、扫描电子显微镜及傅里叶变换红外光谱等技术,探究了瓜尔豆胶添加量对紫薯凝胶流变特性、凝胶特性、3D打印特性、微观结构及官能团的影响。结果显示,随着瓜尔豆胶添加量的增加,紫薯凝胶的表观粘度、储能模量、损耗模量、L^(*)、胶着性及咀嚼性增加,微观孔径减小,凝胶网络结构致密。当瓜尔豆胶添加量为1.6%时,紫薯凝胶持水性达80.49%,凝胶强度为72.67 g。添加瓜尔豆胶可显著提升紫薯凝胶的3D打印效果,且当瓜尔豆胶添加量为1.2%及1.6%时,紫薯凝胶打印样品成型性好,精确度平均偏差小于1%,放置6 h后稳定性偏差小于5%。添加瓜尔豆胶不会使紫薯凝胶打印样品产生新的官能团,但是会加强紫薯凝胶体系中的CH_(2)键和O-H键作用。此研究为开发植物基食材的3D打印提供理论依据,对功能性食品的个性化定制有着重要意义。In order to develop nutrient rich personalized food,the effects of different guar gum concentrations on rheological,gelation,3D printing,microstructural properties and functional groups of purple sweet potato gels were explored by rheological analysis,scanning electron microscopy and Fourier transform infrared spectroscopy.The results showed that apparent viscosity,storage modulus,loss modulus,L^(*),gumminess and chewiness of purple sweet potato gels increased,the micro pore size decreased,and the gel network structure was denser with the increase of guar gum concentration.The water holding capacity of purple sweet potato gels was 80.49%and the gel strength was 72.67 g when guar gum concentration was 1.6%.The addition of guar gum significantly improved 3D printability of purple sweet potato gels.When guar gum was added at 1.2%and 1.6%,3D printed purple sweet potato gels had good formability,the average accuracy deviation was less than 1%,and the stability deviation was less than 5%after 6 hours of storage.The addition of guar gum would not produce new functional groups in 3D printed purple sweet potato gels,but mainly strengthened interactions of CH_(2) bonds and O-H bonds.This study provided a theoretical basis for the development of 3D printing of plant-based ingredients,which was very important for the personalization of functional foods.

关 键 词：紫薯 瓜尔豆胶 3D打印 凝胶特性 微观结构 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]