Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel

doi:10.7506/spkx1002-6630-20221114-165

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (20): 1-7.doi: 10.7506/spkx1002-6630-20221114-165

• Food Chemistry • Next Articles

Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel

MA Shu, GUO Shuangfeng, LIN Qian, JIANG Hao

(Shaanxi Province “Four Bodies-One Union” Cereal Processing Technology Joint Research Centre for Schools and Enterprises, School of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)

Online:2023-10-25 Published:2023-11-07

Abstract

Abstract: In this study, we investigated the effect of toughening treatment (55 ℃ for 0, 12, 24, 36, 48 and 60 h) on the microstructure, pasting properties, thermal properties, rheological properties and 3D printability of potato starch. The results showed that the toughening treatment roughened the surface of starch granules and increased the viscosity and pasting temperature of the starch. The toughened potato starch gel showed greater mechanical strength and a more stable and ordered internal structure than the native starch gel. It was found that toughening treatment for 36 h had a significant effect on the printing characteristics of potato starch gels, resulting in the highest printing accuracy and height as well as the best printing performance.

Key words: 3D printing; toughening; rheological properties; physicochemical properties; potato starch

CLC Number:

TS235.2

MA Shu, GUO Shuangfeng, LIN Qian, JIANG Hao. Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel[J]. FOOD SCIENCE, 2023, 44(20): 1-7.

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Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel

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