黑木耳多糖对玉米淀粉-茶多酚复合凝胶结构及3D打印特性的影响

doi:10.7506/spkx1002-6630-20260323-180

食品科学 ›› 2026, Vol. 47 ›› Issue (15): 56-64.doi: 10.7506/spkx1002-6630-20260323-180

黑木耳多糖对玉米淀粉-茶多酚复合凝胶结构及3D打印特性的影响

候雨露，刘瑞玲，陈慧芝，孙达锋，杨文建，吴伟杰，马宁，申屠旭萍，郜海燕，陈杭君

（1.中国计量大学生命科学学院，浙江?杭州 310018；2.浙江省农业科学院食品科学研究所，浙江省生鲜食品智慧物流与加工重点实验室，农业农村部果品采后处理重点实验室，中国轻工业果蔬保鲜与加工重点实验室，浙江?杭州 310021；3.中华全国供销合作总社昆明食用菌研究所，云南?昆明 650223；4.南京财经大学食品科学与工程学院，江苏?南京 210046；5.江苏安惠生物科技有限公司，江苏?南通 226009）

出版日期:2026-08-15 发布日期:2026-08-24
基金资助:
浙江省“三农九方”科技协作计划项目（2026SNJF022）

Effects of Auricularia auricula Polysaccharides on the Structure and 3D Printing Properties of Corn Starch-Tea Polyphenol Gels

HOU Yulu, LIU Ruiling, CHEN Huizhi, SUN Dafeng, YANG Wenjian, WU Weijie, MA Ning, SHENTU Xuping, GAO Haiyan, CHEN Hangjun

(1. College of Life Sciences, China Jiliang University, Hangzhou 310018, China; 2. Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; 3. Kunming Edible Fungi Research Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650223, China; 4. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China; 5. Jiangsu Alphay Bio-technology Co. Ltd., Nantong 226009, China)

Online:2026-08-15 Published:2026-08-24

摘要/Abstract

摘要： 本实验旨在探究不同质量浓度的黑木耳多糖（Auricularia auricula polysaccharides，AAP）对玉米淀粉（corn starch，CS）-茶多酚（tea polyphenols，TP）复合凝胶特性及其3D打印性能的影响，通过测定凝胶流变特性、水分分布、分子间相互作用、微观结构、质构性质、打印成形效果、色泽及抗氧化性能，分析多糖复合凝胶作为3D打印材料在食品开发中应用的可行性。结果表明，AAP添加量对复合凝胶的结构特性和打印性能具有显著影响，3D打印性能随AAP添加量增加呈先升高后降低的趋势。当AAP质量浓度为1 g/100 mL时，复合凝胶动态流变性和静态流变性达到较优平衡，打印成品精度较高，同时凝胶硬度、咀嚼性和黏附性较高，微观结构更加致密，表现出最佳3D打印性能。傅里叶变换红外光谱表明，AAP在复合凝胶中与CS、TP主要通过氢键相互作用，并未产生新的化学键。此外，随着AAP添加量升高，凝胶颜色逐渐加深，自由基清除率升高，抗氧化能力增强。综上，多糖和多酚复合添加显著改善了淀粉基材料的3D打印特性，本研究可为3D打印食品开发应用提供参考依据。

关键词: 黑木耳多糖；玉米淀粉；茶多酚；复合凝胶；3D打印?

Abstract: This study aimed to investigate the effects of different concentrations of Auricularia auricula polysaccharides (AAP) on the properties and 3D printing performance of corn starch (CS) gels loaded with tea polyphenols (TP). The rheological properties, water distribution, intermolecular interactions, microstructure, textural properties, printing accuracy, color, and antioxidant activity of AAP-CS composite gels were measured to analyze the feasibility of applying these gels as 3D printing materials for food development. The results indicated that AAP load significantly affected the structural characteristics and 3D printing performance of composite gels, with the 3D printing performance initially increasing and then decreasing as the AAP load increased. A favorable equilibrium was established between the dynamic rheological behavior (storage modulus and loss modulus) and the steady-state rheological behavior of the composite gel loaded with 1 g/100 mL of AAP. Meanwhile, the gel exhibited higher hardness, chewiness, and adhesiveness, as well as a denser microstructure, demonstrating the best 3D printing performance. Fourier transform infrared (FTIR) spectroscopic analysis indicated that AAP interacted with CS and TP in the composite gel primarily via hydrogen bonding, without forming new chemical bonds. Furthermore, as the concentration of AAP increased, the color of gels became gradually deeper, the free radical scavenging capacity rose, and the antioxidant capacity increased. The combined addition of polysaccharides and polyphenols significantly improved the 3D printing properties of starch-based materials, providing a reference for the development and application of 3D-printed foods.

Key words: Auricularia auricula polysaccharides; corn starch; tea polyphenols; composite gels; 3D printing

中图分类号:

TS201.7

候雨露，刘瑞玲，陈慧芝，孙达锋，杨文建，吴伟杰，马宁，申屠旭萍，郜海燕，陈杭君. 黑木耳多糖对玉米淀粉-茶多酚复合凝胶结构及3D打印特性的影响[J]. 食品科学, 2026, 47(15): 56-64 https://doi.org/10.7506/spkx1002-6630-20260323-180

HOU Yulu, LIU Ruiling, CHEN Huizhi, SUN Dafeng, YANG Wenjian, WU Weijie, MA Ning, SHENTU Xuping, GAO Haiyan, CHEN Hangjun. Effects of Auricularia auricula Polysaccharides on the Structure and 3D Printing Properties of Corn Starch-Tea Polyphenol Gels[J]. FOOD SCIENCE, 2026, 47(15): 56-64 https://doi.org/10.7506/spkx1002-6630-20260323-180

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黑木耳多糖对玉米淀粉-茶多酚复合凝胶结构及3D打印特性的影响

Effects of Auricularia auricula Polysaccharides on the Structure and 3D Printing Properties of Corn Starch-Tea Polyphenol Gels

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