该研究探讨了直链淀粉含量对淀粉基凝胶的三维打印适应性的影响。通过对淀粉凝胶的物理性质的探究,揭示了淀粉凝胶的打印性能、流变学性能和晶体结构之间的关系。结果表明,所有淀粉基凝胶均表现出剪切稀化和类固体特性。直链淀粉含量对淀粉基凝胶的硬度、弹性、黏附性和回复性有显著影响。直链淀粉与支链淀粉比例为2∶8的淀粉基凝胶打印效果最好,其硬度、黏附性和回复性分别为(43.5±0.6) g、(138.0±3.1) g·s和(0.102±0.003),而且其网络结构规则,热稳定性好,淀粉结晶有序。利用计算流体动力学对三维打印过程进行模拟,发现在支链淀粉中加入直链淀粉会增加凝胶的黏度,从而降低其打印速度,因此直链淀粉与支链淀粉比例为2∶8的淀粉基凝胶适于进行3D打印。该研究表明,可以通过调节凝胶中直链淀粉的比例提高淀粉基凝胶的三维打印适应性。
The effects of the amylose concentration on the three-dimensional printing adaptability of starch-based gels were explored in this study. The physical of starch-based gels was investigated to reveal the relationship among the printability, rheological properties, and crystal structure. Results showed that all starch-based gels exhibited shear-thinning and solid-like behaviors. In addition, the hardness, springiness, adhesiveness, and resilience of starch-based gels were significantly affected by the amylose concentration. Among all the experimental groups, the starch-based gel with an amylose-to-amylopectin ratio of 2:8 exhibited the best printing performance, its hardness, adhesion, and recovery were (43.5±0.6) g, (138.0±3.1) g·s, and (0.102±0.003), respectively. It showed a regular network structure, good thermal stability, and ordered crystallization. Computational fluid dynamics was used to simulate the process of three-dimensional printing, and it was found that the addition of amylose to amylopectin would increase the gel viscosity and reduce the printing speed. Therefore, starch-based gels with an amylose-to-amylopectin ratio of 2:8 were suitable for 3D printing. This study shows that the three-dimensional printing adaptability of starch-based gel can be improved by adjusting the proportion of amylose in the gel.
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