响应面法优化高酰基结冷胶—魔芋胶—羧甲基纤维素复配3D打印凝胶的配方  

Response Surface Methodology for Optimization of 3D Printing Gel Formulations with High Acylated Gellan Gum-Konjac Gum-Carboxymethyl Cellulose Complexes

作　　者：蒋蝶 王苑竹 陶兴琳 盛军[1] 张云鹤 朱强强[1,2] JIANG Die;WANG Yuanzhu;TAO Xinglin;SHENG Jun;ZHANG Yunhe;ZHU Qiangqiang(Key Laboratory of Pu-erh Tea Science,Ministry of Education,Yunnan Agricultural University,Kunming 650201,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学普洱茶学教育部重点实验室,云南昆明650201 [2]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2024年第5期106-116,共11页Journal of Yunnan Agricultural University:Natural Science

基　　金：云南省基础研究专项青年项目(202101AU070084);云南农业大学科研启动基金(KY2019-24);云南省基础研究专项面上项目(202301AT070505)。

摘　　要：【目的】构建多元化的复配凝胶体系,以丰富3D打印原料的种类。【方法】采用单因素和响应面试验对高酰基结冷胶(high acyl gellan gum,HAGG)、魔芋胶(konjac gum,KG)和羧甲基纤维素(carboxymethyl cel-lulose,CMC)3种凝胶材料进行复配,通过测定黏度、色差和流动性,并结合感官评价等方法,优化凝胶体系的配方,系统分析凝胶体系的特性和3D打印效果。【结果】复配3D打印凝胶体系的最佳配方为:以50 g去离子水为基质,按质量分数添加HAGG 1.5%、KG 1.5%和CMC 0.4%,此配方条件下获得3D打印产品的色差值L^(*)、a^(*)和b^(*)分别为70.69、−131.00和352.31,黏度为56873.00 mPa·s,流动性为0.98 mm/min,感官评分为94.00,打印效果最好,获得的样品在室温下可长时间保持稳定的形状。【结论】HAGG-KG-CMC复配凝胶的各成分之间具有良好的协同效应。研究获得了一种可用于3D打印的凝胶体系配方,为3D打印食品原料的开发及食品凝胶类产品的新应用提供了理论依据。[Purpose]To construct a diversified compound gel system and enrich the types of rawmaterials for 3D printing.[Methods]Single factor and response surface tests were used to com-pound by high acyl gellan gum(HAGG),konjac gum(KG)and carboxymethyl cellulose(CMC).Theformulation of gel system was optimized by measuring viscosity,color difference,fluidity and sens-ory evaluation,and the characteristics of gel system and 3D printing effect were analyzed systematic-ally.[Results]The optimum formulation of the compound 3D printing gel system used 50 g ofdeionized water as the basis,with HAGG at 1.5%,KG at 1.5%and CMC at 0.4%by mass fraction.Under this formulation,the color difference values,L^(*),a^(*),and b^(*)of 3D printing product were 70.69,−131.00,and 352.31,respectively,the viscosity was 56873.00 mPa·s,the fluidity was 0.98 mm/min,and the sensory score was 94.00.The printing effect was optimal,and the obtained samples couldmaintain a stable shape at room temperature for an extended period.[Conclusion]The HAGG-KG-CMC compound gel exhibits good synergism among the components,resulting in a gel system formu-lation suitable for 3D printing.The findings provide a theoretical basis for the development of 3Dprinting food materials and new applications for food gel products.

关 键 词：3D打印 高酰基结冷胶 魔芋胶 羧甲基纤维素 响应面法 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]