State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.
Int J Biol Macromol. 2018 Oct 1;117:1179-1187. doi: 10.1016/j.ijbiomac.2018.06.048. Epub 2018 Jun 10.
This paper studied the rheological, microstructural and 3D printing characteristics of mashed potatoes (MP) with gums of xanthan (XG), guar (GG), k-carrageenan (KG) and k-carrageenan- xanthan gum blend (KG-XG). Addition of gums increased the viscosity, storage modulus (G'), and loss modulus (G″) of MP except XG. Creep results indicated that self-supporting performance followed decreasing order of KG > KG-XG > GG > contorl > XG. Fourier Transform infrared spectroscopy (FT-IR) and Nuclear Magnetic Resonance (NMR) results well explained the behavior by enhancing hydrogen bonding and constraining water molecules' mobility. KG-MP samples possessed good self-supporting performance but with rough surface and lots of defective points. The parts printed using XG-MP were "fatter" than target objects but with a smooth surface structure. This probably because the excellent extrudability (more fluid-like behavior, tanδ 0.185) but with poor self-supporting ability indicated by lower G' and greater creep strain 0.88%. The printed objects using KG-XG-MP possessed a smooth surface structure (visual appearance), and good printing precision indicated by the lowest dimensional printing deviation for a printed cuboid shape (2.19%, 2.20%, 2% for length, width, height direction, respectively). This was probably because the creaminess effect provided by XG render the printed objects a smooth surface structure, while KG provided MP with sufficient mechanical strength (proper G' and load bearing capacity) to be capable of self-supporting.
本文研究了添加黄原胶（XG）、瓜尔胶（GG）、κ-卡拉胶（KG）和κ-卡拉胶-黄原胶共混物（KG-XG）后马铃薯泥（MP）的流变性、微观结构和 3D 打印特性。除 XG 外，添加胶体能增加 MP 的黏度、储能模量（G'）和损耗模量（G"）。蠕变结果表明，自支撑性能依次为 KG>KG-XG>GG>对照品>XG。傅里叶变换红外光谱（FT-IR）和核磁共振（NMR）结果很好地解释了通过增强氢键和限制水分子流动性的行为。KG-MP 样品具有良好的自支撑性能，但表面粗糙，有许多缺陷点。使用 XG-MP 打印的部件比目标物体“更粗”，但表面结构光滑。这可能是因为其优异的可挤出性（更类似流体的行为，tanδ为 0.185），但自支撑能力较差，表现为 G'较低，蠕变应变 0.88%较大。使用 KG-XG-MP 打印的物体具有光滑的表面结构（外观），打印长方体的尺寸打印偏差最小（长度、宽度和高度方向分别为 2.19%、2.20%和 2%），表明具有良好的打印精度。这可能是因为 XG 的奶油感使打印物体具有光滑的表面结构，而 KG 为 MP 提供了足够的机械强度（适当的 G'和承载能力）以实现自支撑。
