As an emerging processing method, 3D printing has great potential for application in the food industry.The pseudo-plastic fluid behavior of the starch paste makes it easy to extrude from the 3D printing nozzle and quickly deposit into molding.In this paper, the microstructure, gelatinization, rheology, and 3D printing properties of pectin-sweet potato starch flocculation system were studied by adding different contents of pectin (0%, 1%, 3%, 5%, 7%) with sweet potato starch as the main raw material.Results showed that all the samples exhibited elastic gel-like properties and solid-like characteristics, which were conducive to the shape preservation of the samples after 3D printing.Pectin content had significant effects on gelatinization, rheology, texture, and microstructure of sweet potato starch gel (P<0.05).Compared with natural sweet potato starch, the viscosity value, recovery value, and disintegration value of pectin sweet potato starch flocculation system decreased, and the gelatinization temperature increased.Among them, the mixed gel with 3% pectin content had the best printing effect, and the hardness, elasticity, water holding, and adhesive properties are (82.35±3.08) g, 0.98±0.01, (0.79±0.04) g/g, and 58.38±0.02, respectively.Moreover, the network structure was regular and the thermal stability was good.The mixed gel with 7% starch gel and pectin content of raw sweet potato had poor printing effect.In summary, adding a certain amount of pectin could improve the gel characteristics of the coagulation system and improve the 3D printing effect of sweet potato starch gel, so that sweet potato starch has a broader application prospect in the field of 3D printing.
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