Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

Zipeng Liu; Huan Chen; Bo Zheng; Fengwei Xie; Ling Chen

doi:10.1016/j.foodhyd.2020.105812

Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

Zipeng Liu, Huan Chen, Bo Zheng, Fengwei Xie, Ling Chen

Research output: Contribution to journal › Article › peer-review

122 Citations (SciVal)

Abstract

This work investigates the 3D printability of potato starch (PS). For this purpose, the structure and rheological properties of the PS-based ink under hot-extrusion 3D printing (HE-3DP) at different PS concentrations and printing temperatures were studied. PS concentration was found to determine the structure and rheological properties of the PS gel. The printing temperature was shown to influence the structural transformation of PS and closely linked to the rheological properties of the gel. PS samples of 15–25% concentration at 70 °C presented optimal printability, which showed the absence of the original granule, crystalline and lamellar structures, with the formation of a uniform and compact gel network. In this case, the rheological properties were in a suitable range for HE-3DP including G′ (615.72–1057.63 Pa), τ_y (89.389–263.25 Pa) and τ_f (490.00–1104.97 Pa), which provided the PS-based ink with smooth extrusion, excellent printing accuracy and high structural strength, suitable for applications such as food and biomedical materials.

Original language	English
Article number	105812
Journal	Food Hydrocolloids
Volume	105
DOIs	https://doi.org/10.1016/j.foodhyd.2020.105812
Publication status	Published - 1 Aug 2020

Funding

This research has been financially supported by the National Natural Science Foundation of China -Guangdong Joint Foundation Key Project ( U1501214 ), the Key Project of Guangzhou Science and Technology program ( 201804020036 ), and the National Natural Science Foundation of China ( 31871751 ). F. Xie acknowledges support from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 798225 . This research has been financially supported by the National Natural Science Foundation of China-Guangdong Joint Foundation Key Project (U1501214), the Key Project of Guangzhou Science and Technology program (201804020036), and the National Natural Science Foundation of China (31871751). F. Xie acknowledges support from the European Union's Horizon 2020 research and innovation programme under the Marie Sk?odowska-Curie grant agreement No. 798225.

Funders	Funder number
H2020 Marie Skłodowska-Curie Actions
National Natural Science Foundation of China-Guangdong Joint Foundation
Horizon 2020 Framework Programme	798225
National Natural Science Foundation of China	31871751
Guangzhou Science and Technology Program key projects	201804020036
EU - Horizon 2020
National Natural Science Foundation of China-Guangdong Joint Fund	U1501214

Keywords

Hot-extrusion 3D printing
potato starch
Printability
Rheological properties
Structure

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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10.1016/j.foodhyd.2020.105812

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title = "Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing",

abstract = "This work investigates the 3D printability of potato starch (PS). For this purpose, the structure and rheological properties of the PS-based ink under hot-extrusion 3D printing (HE-3DP) at different PS concentrations and printing temperatures were studied. PS concentration was found to determine the structure and rheological properties of the PS gel. The printing temperature was shown to influence the structural transformation of PS and closely linked to the rheological properties of the gel. PS samples of 15–25% concentration at 70 °C presented optimal printability, which showed the absence of the original granule, crystalline and lamellar structures, with the formation of a uniform and compact gel network. In this case, the rheological properties were in a suitable range for HE-3DP including G′ (615.72–1057.63 Pa), τy (89.389–263.25 Pa) and τf (490.00–1104.97 Pa), which provided the PS-based ink with smooth extrusion, excellent printing accuracy and high structural strength, suitable for applications such as food and biomedical materials.",

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author = "Zipeng Liu and Huan Chen and Bo Zheng and Fengwei Xie and Ling Chen",

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AB - This work investigates the 3D printability of potato starch (PS). For this purpose, the structure and rheological properties of the PS-based ink under hot-extrusion 3D printing (HE-3DP) at different PS concentrations and printing temperatures were studied. PS concentration was found to determine the structure and rheological properties of the PS gel. The printing temperature was shown to influence the structural transformation of PS and closely linked to the rheological properties of the gel. PS samples of 15–25% concentration at 70 °C presented optimal printability, which showed the absence of the original granule, crystalline and lamellar structures, with the formation of a uniform and compact gel network. In this case, the rheological properties were in a suitable range for HE-3DP including G′ (615.72–1057.63 Pa), τy (89.389–263.25 Pa) and τf (490.00–1104.97 Pa), which provided the PS-based ink with smooth extrusion, excellent printing accuracy and high structural strength, suitable for applications such as food and biomedical materials.

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Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

Abstract

Funding

Keywords

ASJC Scopus subject areas

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