食品与发酵工业 >

2026 , Vol. 52 >Issue 11: 223 - 232

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043810

研究报告

不同发芽时间对小麦淀粉3D打印特性的影响

  • 申玉翔 ,
  • 温纪平 ,
  • 张朝阳 ,
  • 陈梦珂 ,
  • 高青阳 ,
  • 敖天芳 ,
  • 徐静蕾
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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: 2025-07-06

  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

Effects of different germination time on 3D printing characteristics of wheat starch

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

Received date: 2025-07-06

  Revised date: 2025-10-24

  Online published: 2026-06-24

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摘要

在食品3D打印技术蓬勃发展的背景下,为提高小麦淀粉凝胶3D打印产品的精确性和贮存稳定性,该文以小麦淀粉为原料,探究不同发芽时间(0、12、24、36、48 h)对小麦淀粉3D打印特性的影响,优化小麦淀粉的打印实用性。研究发芽小麦淀粉的3D打印特性和淀粉凝胶糊化特性、流变学性质、质构特性以及微观结构之间的关系。结果表明,所有样品3D打印均可呈现完整的形状轮廓,但在细节上存在显著差异(P＜0.05)。发芽36 h时,小麦淀粉的糊化黏度适中,流变学特性表现为储存模量(G′)和损耗模量(G″)协同良好,有适宜的内聚力和胶黏性,结晶度高,打印的“超人logo”和“齿轮圆柱”样品尺寸偏差最小,精确度为0.43%和0.87%,且稳定性(2.53%和1.21%)最佳。综上,对小麦进行适当发芽处理可以改善其淀粉凝胶的3D打印特性,为3D打印食品材料开发提供了理论依据和工艺参考。

关键词： 发芽小麦; 3D打印; 糊化特性; 流变学特性; 微观结构

本文引用格式

申玉翔 , 温纪平 , 张朝阳 , 陈梦珂 , 高青阳 , 敖天芳 , 徐静蕾 . 不同发芽时间对小麦淀粉3D打印特性的影响[J]. 食品与发酵工业, 2026 , 52(11) : 223 -232 . DOI: 10.13995/j.cnki.11-1802/ts.043810

Abstract

In the context of the vigorous development of food 3D printing technology, to improve the accuracy and storage stability of wheat starch gel 3D printing products, this study explored the effects of different germination time (0, 12, 24, 36, and 48 h) on the 3D printing characteristics of wheat starch, by using wheat starch as the raw material, and the applicability of 3D printing of wheat starch was optimized.It investigates the relationships between the 3D printing characteristics of germinated wheat starch and the gelatinization properties, rheological properties, texture, and microstructure of starch gels.Results showed that all samples could present complete shape contours in 3D printing, but there were significant (P<0.05) differences in details.At 36 h of germination, the pasting viscosity of wheat starch was moderate, and the rheological properties showed good synergy between storage modulus (G′) and loss modulus (G″), suitable cohesion and adhesiveness, and high crystallinity.The printed “Superman logo” and “Gear cylinder” samples had the smallest size deviation, the accuracy was 0.43% and 0.87%, and the stability (2.53% and 1.21%) was the best.In conclusion, appropriate germination treatment of wheat could improve the 3D printing characteristics of its starch gel, providing a theoretical basis and process reference for the development of 3D printed food materials.

Key words： germinated wheat; 3D printing; gelatinization characteristics; rheological properties; microstructure

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