马铃薯淀粉3D打印工艺及其3D打印结构的研究

发布时间：2018-10-05 15:19

【摘要】：为了开发马铃薯淀粉3D打印工艺,探讨3D打印淀粉食材在3D打印前、中、后三个阶段中理化结构、物性的变化。本论文基于淀粉糊化特性,提出一套新的马铃薯淀粉3D打印原理,并采用扫描电镜(SEM)、X-射线衍射(XRD)、傅里叶红外光谱(FT-IR)、示差扫描量热法(DSC)和质构分析的方法对3D打印淀粉食材的颗粒结构、结晶结构、分子结构、热力学性质和质构特性进行分析。糊化马铃薯淀粉分子发生黏连,凝胶化;3D打印显著降低了糊化马铃薯淀粉的黏附性、硬度和凝胶性,但对其热力学性质、结晶结构和分子化学键等没有显著影响,仅改变了颗粒结构的表面光滑度。说明3D打印仅改变了糊化马铃薯淀粉部分物性性能,对理化结构没有影响。本研究为3D打印技术在食品生产中的应用提供理论依据和技术支持,具有重大理论研究价值和实际应用意义。
[Abstract]:In order to develop the 3D printing process of potato starch, the changes of physicochemical structure and physical properties of 3D printed starch were discussed in three stages: before, during and after 3D printing. Based on the gelatinization characteristics of starch, a new set of 3D printing principle of potato starch is proposed in this paper. The grain structure, crystal structure, molecular structure, thermodynamic properties and texture properties of 3D printed starch were analyzed by scanning electron microscope (SEM) (SEM) X-ray diffraction (FT-IR), differential scanning calorimetry (DSC) and texture analysis. The gluing of gelatinized potato starch molecules and gelation 3D printing significantly reduced the adhesion, hardness and gel properties of the gelatinized potato starch, but had no significant effect on its thermodynamic properties, crystal structure and molecular chemical bonds, etc. Only the surface smoothness of the particle structure was changed. The results showed that 3D printing only changed some physical properties of pasting potato starch and had no effect on physical and chemical structure. This study provides theoretical basis and technical support for the application of 3D printing technology in food production, and has great theoretical research value and practical application significance.
【作者单位】：山东理工大学农业工程与食品科学学院山东省高校农产品功能化技术重点实验室;
【分类号】：TP391.73;TS235.2

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