食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 108 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043023

研究报告

湿热处理对甘薯淀粉理化结构及其凝胶3D打印性能的影响

  • 陈梦珂 ,
  • 温纪平 ,
  • 徐静蕾 ,
  • 申玉翔 ,
  • 敖天芳
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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: 2025-04-14

  修回日期: 2025-06-19

  网络出版日期: 2026-03-18

基金资助

“十四五”国家重点研发计划课题项目(2021YFD2100901)

收起

Effects of moist heat treatment on physicochemical properties of sweet potato starch and its gel 3D printing performance

  • CHEN Mengke ,
  • WEN Jiping ,
  • XU Jinglei ,
  • SHEN Yuxiang ,
  • AO Tianfang
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2025-04-14

  Revised date: 2025-06-19

  Online published: 2026-03-18

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摘要

为进一步提高甘薯淀粉凝胶的3D打印质量,开发营养丰富的个性化食品,该研究以甘薯淀粉为主要原料,采用不同含水量(15%、20%、25%、30%、35%)的湿热处理(heat moisture treatment,HMT)对其进行改性,探究了湿热处理对甘薯淀粉理化性质、凝胶结构和3D打印性能的影响。结果表明,所有样品均为剪切稀化假塑性流体,该特性有助于凝胶从打印喷嘴中挤出并能固化成型。经湿热处理后甘薯淀粉的黏度、硬度和回生值显著降低(P<0.05),糊化温度升高7.58 ℃,糊化焓降低4.79 J/g。湿热处理并未改变淀粉的结晶类型,仍为A型结晶。同时,低含水量(20%、25%)的湿热处理提升了样品的G′和G″,使得打印样品具有较为清晰的纹理、稳定的结构和较好的打印效果。综上,适宜含水量的湿热处理可以有效改善甘薯淀粉的凝胶特性,同时提高其3D打印效果,使甘薯淀粉在3D打印领域中具有更广阔的应用前景。

关键词： 3D打印; 湿热处理; 流变特性; 甘薯淀粉; 微观结构

本文引用格式

陈梦珂 , 温纪平 , 徐静蕾 , 申玉翔 , 敖天芳 . 湿热处理对甘薯淀粉理化结构及其凝胶3D打印性能的影响[J]. 食品与发酵工业, 2026 , 52(2) : 108 -116 . DOI: 10.13995/j.cnki.11-1802/ts.043023

Abstract

This study aimed to further improve the 3D printing quality of sweet potato starch gel and develop nutritious personalized food.In this paper, sweet potato starch was used as the main raw material and modified by heat moisture treatment (HMT) with different moisture contents (15%, 20%, 25%, 30%, and 35%), and the effects of HMT on the physicochemical properties, gel structure, and 3D printing performance of sweet potato starch were investigated.The results showed that all the samples were shear-thinning pseudoplastic fluids, which had the property of easy gel extrusion from the printing nozzle and could be solidified and molded.The viscosity, hardness and regrowth value of sweet potato starch were significantly reduced after the hygrothermal treatment (P<0.05), the pasting temperature increased by 7.58 ℃, and the enthalpy of pasting decreased by 4.79 J/g.The hygrothermal treatment didn’t change the crystallization type of starch, which was still A-type crystalline.Meanwhile, the hygrothermal treatment with low water content (20%, 25%) enhanced the G′ and G″ of the samples, which resulted in the printing samples with clearer texture, stable structure and better printing effect.In conclusion, the hygrothermal treatment with appropriate water content can effectively improve the gel characteristics of sweet potato starch and at the same time enhance its 3D printing effect, so that sweet potato starch has a broader application prospect in the field of 3D printing.

Key words： 3D printing; moist heat treatment; rheological properties; sweet potato starch; microstructure

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