AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science Article
PDF (6.1 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Publishing Language: Chinese | Open Access

Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel

Shu MA , Shuangfeng GUO, Qian LIN, Hao JIANG ( )
Shaanxi Province “Four Bodies-One Union” Cereal Processing Technology Joint Research Centre for Schools and Enterprises, School of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Show Author Information

Abstract

In this study, we investigated the effect of toughening treatment (55 ℃ for 0, 12, 24, 36, 48 and 60 h) on the microstructure, pasting properties, thermal properties, rheological properties and 3D printability of potato starch. The results showed that the toughening treatment roughened the surface of starch granules and increased the viscosity and pasting temperature of the starch. The toughened potato starch gel showed greater mechanical strength and a more stable and ordered internal structure than the native starch gel. It was found that toughening treatment for 36 h had a significant effect on the printing characteristics of potato starch gels, resulting in the highest printing accuracy and height as well as the best printing performance.

Keywords

3D printingtougheningrheological propertiesphysicochemical propertiespotato starch
CLC number: TS235.2 Document code: A Article ID: 1002-6630(2023)20-0001-07

References

【1】
【1】
 
 
Crossref Google Scholar
Food Science
Volume 44 Issue 20,
October 2023
Pages 1-7
DOI: 10.7506/spkx1002-6630-20221114-165

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Cite this Report
Close
Close
Cite this article:
MA S, GUO S, LIN Q, et al. Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel. Food Science, 2023, 44(20): 1-7. https://doi.org/10.7506/spkx1002-6630-20221114-165

380

Views

5

Downloads

0

Crossref

6

Scopus

6

CSCD
Received: 14 November 2022
Published: 25 October 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).