食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 307 - 314

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040306

研究报告

黄原胶-木薯淀粉混合凝胶对3D打印特性的影响

  • 李柯新 ,
  • 温纪平 ,
  • 陈梦珂 ,
  • 张朝阳 ,
  • 高青阳
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  • (河南工业大学 粮油食品学院, 河南 郑州, 450001)
第一作者:硕士研究生(温纪平教授为通信作者,E-mail:wjp1380@163.com)

收稿日期: 2024-07-12

  修回日期: 2024-08-14

  网络出版日期: 2025-06-19

基金资助

“十四五”国家重点研发计划项目(2021YFD2100901)

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Effect of xanthan gum-cassava starch mixed gel on 3D printing characteristics

  • LI Kexin ,
  • WEN Jiping ,
  • CHEN Mengke ,
  • ZHANG Chaoyang ,
  • GAO Qingyang
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2024-07-12

  Revised date: 2024-08-14

  Online published: 2025-06-19

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摘要

该研究以木薯淀粉为原料,通过添加不同比例(0%、2%、4%、6%、8%和10%,质量分数)的黄原胶改善黄原胶-木薯淀粉混凝体系的3D打印成型性和品质特性。实验结果表明,黄原胶的添加增加了淀粉体系G′、G″以及tanδ值,表明其具有明显的弹性行为,有利于3D打印后打印物体的形状稳定性;降低了淀粉体系的直链淀粉含量、回生值、弛豫时间以及体系中水的流动性,直链淀粉含量最高降低了4.47 g,回生值最高降低了339 mPa·s,弛豫时间最高降低了164.74 ms,使3D打印样品的纹路更加清晰,提高样品的精确度,也进一步促进了淀粉样品的挤出顺畅性以及打印样品表面的光滑度。8%黄原胶添加量在打印时间为14 min时,表现出较好的打印外观和打印高度。此时,淀粉凝胶体系有较适的流动性和机械强度来保持样品形状和维持样品高度。综上,黄原胶添加量在8%时,淀粉混凝体系表现出最佳的打印特性。

关键词： 木薯淀粉; 黄原胶; 3D打印

本文引用格式

李柯新 , 温纪平 , 陈梦珂 , 张朝阳 , 高青阳 . 黄原胶-木薯淀粉混合凝胶对3D打印特性的影响[J]. 食品与发酵工业, 2025 , 51(11) : 307 -314 . DOI: 10.13995/j.cnki.11-1802/ts.040306

Abstract

In this study, cassava starch was used as raw material to improve the 3D printing formability and quality characteristics of the xanthan gum-cassava starch coagulation system by adding different proportions (0%, 2%, 4%, 6%, 8%, and 10%) of xanthan gum.Results showed that the addition of xanthan gum increased the G′, G″, and tanδ values of the starch system, indicating that it had obvious elastic behavior, which was beneficial to the shape stability of the printed object after 3D printing.The amylose content, retrogradation value, relaxation time, and water fluidity of the starch system were reduced.The amylose content was reduced by 4.47 g at most, the retrogradation value was reduced by 339 mPa·s at most, and the relaxation time was reduced by 164.74 ms at most, which made the texture of the 3D printed sample clearer, improved the accuracy of the sample, and further promoted the extrusion smoothness of the starch sample and the smoothness of the printed sample surface.When the addition amount of 8% xanthan gum was 14 min, it showed a good printing appearance and printing height.At this time, the starch gel system had a suitable fluidity and mechanical strength to maintain the sample shape and maintain the sample height.In summary, when the addition amount of xanthan gum was 8%, the starch coagulation system showed the best printing characteristics.

Key words： cassava starch; xanthan gum; 3D printing

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