食品与发酵工业2026，Vol.52Issue(11)：205-211,7.DOI:10.13995/j.cnki.11-1802/ts.044002
湿热处理对木薯淀粉凝胶3D打印性能的影响
Effect of moist heat treatment on 3D printing properties of cassava starch gel
摘要
Abstract
This study used cassava starch as the raw material and modified it through wet heat treatment with different moisture con-tents(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.关键词
3D打印/木薯淀粉/湿热处理/流变特性/糊化特性Key words
3D printing/cassava starch/moist heat treatment/rheological properties/pasting properties引用本文复制引用
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):205-211,7.基金项目
"十四五"国家重点研发计划课题项目(2021YFD2100901) （2021YFD2100901）
