改性淀粉基油墨的3D打印適性及其形成機制研究：在冰淇淋中的應(yīng)用

來源：食品科學(xué)

浙江大學(xué)生物系統(tǒng)工程與食品科學(xué)學(xué)院陸柏益教授團隊在Food Hydrocolloids發(fā)表題目為“Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream”研究論文（改性淀粉基油墨的3D打印適性及其形成機制研究：在冰淇淋中的應(yīng)用）。

傳統(tǒng)冰淇淋不適合 3D 打印進行個性化加工。因此，本研究選擇變性淀粉來增強冰淇淋3D打印的可行性。我們根據(jù)油墨的穩(wěn)定性和流變特性，從含有13種變性淀粉的冰淇淋中選擇了7種油墨來研究3D打印冰淇淋的成型機理。用羥丙基二淀粉磷酸酯（HDSP）制備的冰淇淋墨水表現(xiàn)出最高的精度（94.6％），這歸因于墨水中存在更多的氫鍵支撐和穩(wěn)定的蛋白質(zhì)結(jié)構(gòu)。這些分子間相互作用導(dǎo)致優(yōu)異的保水性并形成致密的凝膠結(jié)構(gòu)，進一步增強了墨水的彈性、結(jié)構(gòu)恢復(fù)率（99.66%）和機械性能（1896.35Pa）。這些增強的性能有助于在3D打印過程中擠出更細(xì)的線寬（0.95毫米），并提高打印產(chǎn)品的自支撐能力，從而提高3D打印冰淇淋的精度。進一步分析打印產(chǎn)品的質(zhì)感特性，可以全面評估變性淀粉在3D打印冰淇淋中的應(yīng)用潛力。這項研究為使用淀粉材料個性化生產(chǎn)冰淇淋提供了新穎的見解。

研究結(jié)果：
3.1. 冰淇淋油墨的穩(wěn)定性

Fig. 1. Preparation of ice cream ink with different modified starches for 3D printing. (a) Ice cream ink preparation process; (b) Ice cream ink stability test; (c) Ice cream ink layering distribution; (d) Ice cream ink oil-holding capacity; (e) Ice cream ink sedimentation rate.

3.2. 冰淇淋油墨的流變特性

Fig. 2. Rheological properties of ice cream inks with different modified starches. (a) Dynamic viscosity profile; (b) Frequency scanning profile (G′); (c) Frequency scanning profile (G″); (d) Influence of ice cream components on dynamic viscosity of inks; (e) Influence of ice cream components on elastic modulus of inks.

3.3. 冰淇淋油墨的3D打印性能

Fig. 3. Ice cream cuboids after 3D printing with different modified starches. HS (a), SP (b), AS (c), OHS(d), ADSP (e), PDSP (f), HDSP (g), 3D printed logo of Zhejiang University (h), 3D printed turtle(i).

Fig. 4. The size of the printed ice cream with different modified starches. (a) Line width; (b) Bottom length; (c) Edge height; (d) Center height; (e) Printing accuracy of the printed product.

3.4. 冰淇淋油墨的觸變性和機械強度

Fig. 5. Ice cream inks prepared with different modified starches with structural recovery properties (a); mechanical properties (b); yield stress (c); flow stress (d).

3.5. 冰淇淋油墨的水分分布

Fig. 6. Water distribution of ice cream ink (a); Water distribution content(b).

3.6. 冰淇淋油墨的納米聚集體結(jié)構(gòu)

Fig. 7. Kratky plots (a), Ornstein-Zernike fit curves (b) and correlation length (c) of ice cream inks prepared with different modified starches.

3.7. 印刷品內(nèi)部結(jié)構(gòu)形貌

Fig. 8. SEM images of 3D printed of ice cream prepared with different modified starches.

3.8. 冰淇淋油墨的 FTIR 分析

Fig. 9. FTIR spectra of ice cream inks prepared with different modified starches after physical mixing (a) and pasteurization (b).

3.9. 冰淇淋油墨中的分子相互作用力

Fig. 10. Intermolecular forces (hydrogen bonding, disulfide bonding) in ice cream inks prepared with different modified starches. HS (a), SP (b), AS (c), OHS(d), ADSP (e), PDSP (f), HDSP (g), hydrogen bonding (h), disulfide bond(i), electrostatic interaction.

3.11. 各種變性淀粉制備的結(jié)構(gòu)、油墨性能與3D打印產(chǎn)品之間的關(guān)系

Fig. 11. The relationship between the structure and properties of ice cream ink prepared with various modified starches.

原文鏈接：
https://doi.org/10.1016/j.foodhyd.2024.110038