食品工业科技2026，Vol.47Issue(9)：158-170,13.DOI:10.13386/j.issn1002-0306.2025050031
热处理抗性玉米淀粉对肌原纤维蛋白复合乳液凝胶性能及3D打印特性的影响
Effect of Heat Treated Resistant Corn Starch on Gel Properties and 3D Printing Properties of Myofibrillar Protein Composite Emulsion Gel
摘要
Abstract
The present study investigated the effects of resistant corn starch(RCS)heat-treated at various temperatures(25,40,60,80,and 100℃)on tilapia myofibrillar protein(MP)emulsion gel viscoelastic properties,particle size distribution,microstructure,centrifugal stability,Raman spectroscopy and three-dimensional(3D)printing characteristics.The results showed that the RCS heat-treatment temperature significantly modulated the hydrophobic interactions,thereby affecting the emulsion gel rheology and structural stability.When the RCS heat treatment temperature was 40℃,RCS swelled moderately,and the emulsion gel exhibited optimal performance,demonstrating pseudoplastic flow behavior,high elasticity,and a uniform particle size distribution.Apparent viscosity,storage modulus(G'),thixotropic recovery rate,and particle size uniformity increased significantly,thus enhancing the gel network structure and stability.This formulation exhibited excellent 3D printing extrudability and self-supporting ability,maintaining its structural integrity even after astaxanthin loading.Raman spectroscopy revealed that hydrophobic forces primarily governed gel network formation without covalent bond involvement.When the RCS heat treatment temperature exceeds 60℃,the the linear starch in the RCS leaches out,causing decrease in apparent viscosity and shear stress.Collectively,this study elucidated the mechanism through which heat-treatment temperature regulated RCS to influence RCS-MP emulsion gel stability.The findings showed that 40℃was the optimal temperature for enhancing rheology and 3D printing performance,thereby providing a crucial theoretical basis for developing high-precision,personalized 3D printing food-grade inks and expanding RCS applications in functional foods.关键词
抗性玉米淀粉/热处理/乳液凝胶/凝胶性能/3D打印Key words
resistant corn starch/heat treatment/emulsion gel/gel properties/3D printing分类
轻工纺织引用本文复制引用
刘雨潇,宋雅婕,冯紫蓝,廖琳,裴志胜,薛长风..热处理抗性玉米淀粉对肌原纤维蛋白复合乳液凝胶性能及3D打印特性的影响[J].食品工业科技,2026,47(9):158-170,13.基金项目
国家自然科学基金(32560530) （32560530）
海南热带海洋学院人才科研启动项目(RHDRC202302) （RHDRC202302）
海南省院士创新平台科研专项(YSPTZX202131). （YSPTZX202131）
