韧化处理对马铃薯淀粉结构特性、理化特性及其凝胶3D打印性能的影响  

Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel

作　　者：马姝 郭双凤 林倩 江昊 MA Shu;GUO Shuangfeng;LIN Qian;JIANG Hao(Shaanxi Province“Four Bodies-One Union”Cereal Processing Technology Joint Research Centre for Schools and Enterprises,School of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西省“四主体一联合”谷物加工技术校企联合研究中心,陕西杨凌712100

出　　处：《食品科学》2023年第20期1-7,共7页Food Science

基　　金：国家自然科学基金面上项目(3207161197);陕西省重点产业链一般项目(2021NY-166,2022ZDLNY04-02);陕西省创新能力支持项目(2022KJXX-79);渭南特色农产品加工示范工程项目(2022GD-TSLD-58-3,4)。

摘　　要：在55℃条件下对马铃薯淀粉进行韧化处理(0、12、24、36、48、60 h),测定淀粉的微观结构、糊化特性、热性能、流变特性和3D可打印性之间的关系。结果显示,韧化处理使淀粉表面变得粗糙,并提高了淀粉黏度和糊化温度。韧化改性后马铃薯淀粉凝胶比原淀粉凝胶显示出更强的机械强度,并且内部结构更加稳定有序。通过对比韧化时间对马铃薯淀粉凝胶打印特性的影响,发现韧化处理36 h对马铃薯淀粉凝胶的打印特性影响显著,韧化处理36 h显示出最大的打印精度和最高的打印高度,表现出最佳的打印性能。In this study,we investigated the effect of toughening treatment(55℃for 0,12,24,36,48 and 60 h)on the microstructure,pasting properties,thermal properties,rheological properties and 3D printability of potato starch.The results showed that the toughening treatment roughened the surface of starch granules and increased the viscosity and pasting temperature of the starch.The toughened potato starch gel showed greater mechanical strength and a more stable and ordered internal structure than the native starch gel.It was found that toughening treatment for 36 h had a significant effect on the printing characteristics of potato starch gels,resulting in the highest printing accuracy and height as well as the best printing performance.

关 键 词：3D打印 韧化 流变特性 理化性质 马铃薯淀粉 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]