Zhang Yi, Lv Jiayu, Qiu Zhipeng, Chen Ling
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
Int J Biol Macromol. 2025 Feb;289:138794. doi: 10.1016/j.ijbiomac.2024.138794. Epub 2024 Dec 14.
With the rapid development of 3D printing technology, the development of starch gels based on 3D printing with excellent printing properties has attracted great attention. This study successfully prepared four types of oxidized starch (OMS) with varying carboxyl group contents (0.203 %, 0.612 %, 1.043 %, and 1.278 %) by controlling the amount of sodium hypochlorite. Rheological analysis of these OMS gels revealed typical shear-thinning behavior and excellent structural recovery during heating shear across various concentrations. As the concentration of OMS increased, key parameters such as consistency index (K), storage modulus (G'), yield stress (τ), and flow stress (τ) also increased, signifying enhanced molecular chain entanglement and densification with reduced digestibility. Conversely, at a constant concentration, increasing carboxyl group content led to decreased K, G', τ, and τ values due to molecular chain degradation, resulting in diminished aggregation and increased network pore size. Notably, OMS gels demonstrated favorable printability within a specific range of G' (4314.0-6690.0 Pa), τ (1254.8-2697.5 Pa), and τ (822.3-2296.3 Pa). Meanwhile, oxidized starch (OMS2 and OMS3) gels exhibited exceptional printability, attributed to appropriate molecular chain length and carboxyl content, which promoted sufficient physical crosslinking. These findings provided theoretical insights and foundational data for developing 3D printable starch-based materials.
随着3D打印技术的快速发展，具有优异打印性能的基于3D打印的淀粉凝胶的开发备受关注。本研究通过控制次氯酸钠的用量成功制备了四种羧基含量不同（0.203%、0.612%、1.043%和1.278%）的氧化淀粉（OMS）。对这些OMS凝胶的流变学分析表明，在各种浓度下加热剪切过程中呈现典型的剪切变稀行为和优异的结构恢复性能。随着OMS浓度的增加，稠度指数（K）、储能模量（G'）、屈服应力（τ）和流动应力（τ）等关键参数也增加，这表明分子链缠结增强且致密化，消化率降低。相反，在恒定浓度下，由于分子链降解，羧基含量增加导致K、G'、τ和τ值降低，从而导致聚集减少和网络孔径增大。值得注意的是，OMS凝胶在特定的G'（4314.0 - 6690.0 Pa）、τ（1254.8 - 2697.5 Pa）和τ（822.3 - 2296.3 Pa）范围内表现出良好的可打印性。同时，氧化淀粉（OMS2和OMS3）凝胶表现出优异的可打印性，这归因于适当的分子链长度和羧基含量，促进了充分的物理交联。这些发现为开发3D可打印淀粉基材料提供了理论见解和基础数据。
