Abstract
Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregates formed decreased significantly, the content of semi-bound water in the gel system increased, and the content of bound water decreased, and these changes were more significant with an increasing gelatinization degree. Interestingly, the ideal printability and digestion resistance of the printed materials could be obtained with the pre-printing gelatinization degrees of rice and wheat starches being 50% and 40%, respectively. Overall, the pre-printing gelatinization degree has been found to be an important factor in regulating the printability and digestibility of starch during HE-3DP.
| Original language | English |
|---|---|
| Article number | 107210 |
| Journal | Food Hydrocolloids |
| Volume | 124 |
| Early online date | 23 Sept 2021 |
| DOIs | |
| Publication status | Published - 1 Mar 2022 |
Funding
This work was supported by the National Natural Science Foundation of China ( 31871751 and 32101982 ), the Key Project of the Guangzhou Science and Technology Program ( 201804020036 ), and the China Postdoctoral Science Foundation ( 2021M691069 ).
| Funders | Funder number |
|---|---|
| National Natural Science Foundation of China | 31871751, 32101982 |
| China Postdoctoral Science Foundation | 2021M691069 |
| Guangzhou Science and Technology Program key projects | 201804020036 |
Keywords
- Digestibility
- Gelatinization degree
- Hot-extrusion 3D printing
- Ordered structure
- Starch
ASJC Scopus subject areas
- Food Science
- General Chemistry
- General Chemical Engineering