食品与发酵工业 >

2026 , Vol. 52 >Issue 11: 205 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044002

研究报告

湿热处理对木薯淀粉凝胶3D打印性能的影响

  • 徐静蕾 ,
  • 陈梦珂 ,
  • 温纪平 ,
  • 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: 2025-07-22

  修回日期: 2025-10-24

  网络出版日期: 2026-06-24

基金资助

“十四五”国家重点研发计划课题项目(2021YFD2100901)

收起

Effect of moist heat treatment on 3D printing properties of cassava starch gel

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

Received date: 2025-07-22

  Revised date: 2025-10-24

  Online published: 2026-06-24

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摘要

该研究以木薯淀粉为原料,采用不同水分含量(15%、20%、25%、30%)湿热处理对木薯淀粉进行物理改性,探究湿热处理对木薯淀粉凝胶品质特性和3D打印性能的影响。结果表明:湿热处理后木薯淀粉凝胶的储能模量(G′)和损耗模量(G″)增加,损耗因子(tanδ)减小,淀粉的凝胶强度增强,所有样品表现出弹性为主的凝胶特性,淀粉凝胶的稳定性提高,有利于保持3D打印产品的形状;淀粉凝胶体系的黏度、回生值、硬度、咀嚼性降低,黏度最高降低419 mPa·s,回生值最高降低了454 mPa·s;淀粉分子与羟基的结合能力增加,淀粉的持水性增加;孔径减小,多孔网状组织致密均匀,提高了淀粉凝胶维持形状的能力。当湿热处理水分含量为20%时,样品的G′和G″增加,打印样品表面纹理清晰,打印误差最小,凝胶体系的打印效果最佳。

关键词： 3D打印; 木薯淀粉; 湿热处理; 流变特性; 糊化特性

本文引用格式

徐静蕾 , 陈梦珂 , 温纪平 , 申玉翔 , 敖天芳 . 湿热处理对木薯淀粉凝胶3D打印性能的影响[J]. 食品与发酵工业, 2026 , 52(11) : 205 -211 . DOI: 10.13995/j.cnki.11-1802/ts.044002

Abstract

This study used cassava starch as the raw material and modified it through wet heat treatment with different moisture contents (15%, 20%, 25%, and 30%).The effects of wet heat treatment on the gel properties and 3D printing performance of cassava starch were investigated.The results showed that after wet heat treatment, the storage modulus (G′) and loss modulus (G″) of cassava starch gels increased, while tanδ decreased.The gel strength of the starch was enhanced, and all samples exhibited gel characteristics dominated by elasticity, improving the stability of the starch gel and facilitating the maintenance of the shape of 3D printed products.The viscosity, retrogradation value, hardness, and chewiness of the starch gel system decreased, with the viscosity dropping by up to 419 mPa·s and the retrogradation value by up to 454 mPa·s.The binding ability of starch molecules with hydroxyl groups increased, and the water-holding capacity of the starch improved.The pore size decreased, and the porous network structure became denser and more uniform, enhancing the ability of the starch gel to maintain its shape.When the moisture content for wet heat treatment was 20%, the G′ and G″ of the samples increased, the surface texture of the printed samples was clear, and the printing error was the smallest, resulting in the best printing effect of the gel system.

Key words： 3D printing; cassava starch; moist heat treatment; rheological properties; pasting properties

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