Shengyang Ji,Minghao Xu,Ye Li,Yucheng Zou,Zhenjiang Zhou,Xi Zhao,Jianfu Shen,Baiyi Lu
Understanding the printability and underlying mechanisms of starch food systems is crucial for the industrial application of 3D food printing. This work investigated the effect of fatty acids with various degrees of unsaturation and chain lengths on the three-dimensional (3D) food printing precision of cassava starch (CS) gel and its mechanism. Results showed that fatty acids with shorter chain lengths and higher unsaturation levels improved printing precision. These modifications increased the average molecular size ( R h ) and crystallinity of starch, with shorter fatty acid chains reducing the percentage of amylopectin chains for 6 < X ≤ 12, while higher unsaturation levels increased the proportion of amylose chains for 100 < X ≤ 1000. These changes in starch multi-scale structure contributed to a decline in the T 23 of the printing ink, which in turn resulted in an increase in elastic modulus (G′) of the gel system, thus eventually enhancing the self-supporting properties and improving the printing precision of the 3D printed product. This research presents valuable insights into the use of lipids in 3D printing of starchy foods.
Ruiling Li,Ningzhe Wang,Chao Ma,Jiacheng Wang,Jing Wang,Xin Yang
To improve the 3D printing quality of emulsion gels, this study prepared ovalbumin-gellan gum emulsion gel (OG-EG) by adding gellan gum to peanut oil-ovalbumin emulsion. The effects and mechanisms of ultrasound time and storage time on the physicochemical properties, 3D printing accuracy, microstructure, and protein structure of OG-EG were investigated. Ultrasound and storage treatment enhanced the viscoelasticity, hardness, and compactness of the network structure of OG-EG. At ultrasound time of 3.5 min and storage time of 4 min, the printed products of OG-EG exhibited uniform filaments and stable structures, and could accurately print fine patterns with a size of 3 mm with a printing accuracy of 91 %. Ultrasound and storage treatments resulted in the formation of a stable and robust network structure in OG-EG, with emulsified oil droplets filling the gel network. The synergistic interaction of these components led to the development of an emulsion gel with excellent printing performance.
危险品化学品经营许可证（带存储）