Xu Xiankang, Zheng Bo, Guo Qiyong, 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.
Food Chem. 2025 Aug 1;482:144170. doi: 10.1016/j.foodchem.2025.144170. Epub 2025 Apr 1.
Personalized additive manufacturing of starch-based foodstuffs is currently at the forefront of research in the food field. This work mainly studied the effects of oleic acid (OA) and polyphenols with different spatial structures (chlorogenic and caffeic acid, CA and CF) on the 3D printing properties of rice flour (RF), and the results showed their synergistic addition significantly improved the printability. From perspectives of rheological properties and structural correlation analysis of rice starch (RS), the structural ordered degree of RS including relative V-type crystallinity, enthalpy value (ΔH), and aggregate structure had a positive correlation with the RF printability. Notably, when compared to CF, CA could hinder the entanglement and proximity between starch and starch-OA single helix due to its large spatial site resistance and hydrogen bonding, thus further improving the viscosity of the system and the regularity of the gel network. This research provided new ideas for 3D-printed starchy foods.
基于淀粉的食品的个性化增材制造目前处于食品领域研究的前沿。这项工作主要研究了油酸（OA）和具有不同空间结构的多酚（绿原酸和咖啡酸，CA和CF）对米粉（RF）3D打印性能的影响，结果表明它们的协同添加显著提高了可打印性。从大米淀粉（RS）的流变学特性和结构相关性分析来看，RS的结构有序度，包括相对V型结晶度、焓值（ΔH）和聚集体结构，与RF的可打印性呈正相关。值得注意的是，与CF相比，CA由于其较大的空间位阻和氢键作用，会阻碍淀粉与淀粉 - OA单螺旋之间的缠结和接近，从而进一步提高体系的粘度和凝胶网络的规整性。该研究为3D打印淀粉类食品提供了新思路。
