不同射频极板间距处理对马铃薯淀粉结构、理化特性及其凝胶3D打印性能的影响  

Effects of Different Radio Frequency Polar Plate Spacings on the Structural and Physicochemical Properties of Potato Starch and 3D Printing Performance of Its Gels

作　　者：马姝 鲍燕如 杨阳[1] 张萌 王鑫鑫 江昊 MA Shu;BAOYanru;YANGYang;ZHANG Meng;WANG Xinxin;JIANG Hao(College 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,陕西杨凌712100

出　　处：《食品科学》2024年第10期201-209,共9页Food Science

基　　金：国家自然科学基金面上项目(32072350);陕西省重点产业链一般项目(2023-ZDLNY-41,2022ZDLNY04-02,2023KXJ-039);陕西省创新能力支持项目(2022KJXX-79);陕西省重点研发计划项目(2022GD-TSLD-58)。

摘　　要：本实验以不同极板间距(90、100、110、120、130mm)为研究变量,研究经射频电磁场处理后马铃薯淀粉直链淀粉含量、晶型、傅里叶变换红外光谱特性、糊化性能和流变特性的变化,确定适合3D打印的射频处理参数。结果表明,在低极板间距下,直链淀粉含量降低,淀粉的晶型由B型变为C型,在90mm极板间距条件下射频处理淀粉制成的凝胶可提供最佳的形态指标,包括透明线均匀性和高保留率。综上所述,在低极板间距下射频处理淀粉是制备3D打印淀粉凝胶的有效方法。In this study,the changes in the amylose content,crystalline structure,Fourier transform infrared(FTIR)properties,pasting properties,and rheological properties of potato starch were explored after radio frequency(RF)treatment at different polar plate spacings(90,100,110,120,and 130 mm).The appropriate RF parameters for 3D printing of potato starch gels were determined.The results revealed that under low plate spacing,the content of amylose decreased and the crystalline form of starch transformed from B-type to C-type.We found that the starch gel with RF treatment at a plate spacing of 90 mm had the best morphology in terms of transparent line uniformity and high retention rate.To sum up,we can conclude that RF treatment at low polar plate spacings is an effective method for preparing 3D printed starch gels.

关 键 词：3D打印 射频处理 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]