Journal of South China University of Technology(Natural Science Edition) ›› 2021, Vol. 49 ›› Issue (3): 62-70,87.doi: 10.12141/j.issn.1000-565X.200596

Special Issue: 2021年食品科学与技术

• Food Science & Technology • Previous Articles     Next Articles

Effects of Structural Evolution of Starch Materials with Different Gelatinization Degrees on Materials' Printability of Hot-Extrusion 3D Printing

CHEN Ling DU Anlin TANG Yukuo ZHENG Bo   

  1. School of Food Science and Engineering，South China University of Technology∥Guangdong Key Laboratory of Green Processing and Product Safety of Natural Products∥Engineering Research Center of Starch and Plant Protein Deep Processing，the Ministry of Education，Guangzhou 510640，Guangdong，China
  • Received:2020-10-06 Revised:2020-11-12 Online:2021-03-25 Published:2021-03-01
  • Contact: 郑波(1993-)，男，博士后，主要从事淀粉功能化修饰与营养调控研究。 E-mail:bzheng@scut.edu.cn
  • About author:陈玲(1961-)，女，博士，教授，博士生导师，主要从事淀粉功能化修饰与营养调控研究
  • Supported by:
    Supported by the National Natural Science Foundation of China ( 31871751)

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Abstract: 3D printing is a new food processing technology with important application prospects，and is also a research hotspot in the field of food science． Based on the acquisition of starch gelatinization materials with different gelatinization degrees，this paper investigated the evolution behavior of multi-scale structure of rice，wheat and potato starch materials in the gelatinization control system and the influence of structural evolution on the molding properties of 3D printing through modern structural analysis technology． The results show that with the increase of gelatinization degree from 30% to 70% ，the layered structure of starch granules is destroyed gradually and the compactness of nano aggregates decreases significantly; relative crystallinity decreases continuously; the content of double helix and single helix decreases significantly and the proportion of amorphous structure increases significantly． Meanwhile，with the increase of starch gelatinization degree，the thread width of 3D printing decreases first and then increases，while the number of printing layers increases first and then decreases． The ideal printing molding properties can be achieved when the gelatinization degree of rice，wheat and potato starch materials is 50% ，40% and 30% ，respectively． The research results provide a certain data basis for the precise design and quality control of starch gelatinous materials and starch food．

Key words: starch material, gelatinization degree, structural evolution, hot-extrusion 3D printing, multi-scale structure, printability

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