食品科学2024，Vol.45Issue(10)：201-209,9.DOI:10.7506/spkx1002-6630-20230911-090
不同射频极板间距处理对马铃薯淀粉结构、理化特性及其凝胶3D打印性能的影响
Effects of Different Radio Frequency Polar Plate Spacings on the Structural and Physicochemical Properties of Potato Starch and 3D Printing Performance of Its Gels
摘要
Abstract
In this study,the changes in the amylose content,crystalline structure,Fourier transform infrared(FTIR)properties,pasting properties,and rheological properties of potato starch were explored after radio frequency(RF)treatment at different polar plate spacings(90,100,110,120,and 130 mm).The appropriate RF parameters for 3D printing of potato starch gels were determined.The results revealed that under low plate spacing,the content of amylose decreased and the crystalline form of starch transformed from B-type to C-type.We found that the starch gel with RF treatment at a plate spacing of 90 mm had the best morphology in terms of transparent line uniformity and high retention rate.To sum up,we can conclude that RF treatment at low polar plate spacings is an effective method for preparing 3D printed starch gels.关键词
3D打印/射频处理/流变特性/理化性质/马铃薯淀粉Key words
3D printing/radio frequency treatment/rheological properties/physicochemical properties/potato starch分类
轻工纺织引用本文复制引用
马姝,鲍燕如,杨阳,张萌,王鑫鑫,江昊..不同射频极板间距处理对马铃薯淀粉结构、理化特性及其凝胶3D打印性能的影响[J].食品科学,2024,45(10):201-209,9.基金项目
国家自然科学基金面上项目(32072350) （32072350）
陕西省重点产业链一般项目(2023-ZDLNY41 （）
2022ZDLNY04-02 （）
2023KXJ-039) （）
陕西省创新能力支持项目(2022KJXX-79) （2022KJXX-79）
陕西省重点研发计划项目(2022GD-TSLD-58) （2022GD-TSLD-58）
