Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing

Zeng, Xixi; Chen, Huan; Chen, Ling; Zheng, Bo

doi:10.1016/j.foodchem.2020.128362

Cited by 68 publications

(19 citation statements)

References 35 publications

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“…The product with the highest accuracy and stability was found at 20% AS gel. These results indicated that the concentration of AS directly affected the formation and strength of the gel network structure, further affecting the gel printing performance and stability [ 48 ]. The optimal printing concentration of AS samples depended on both rheological properties and microstructure of the starch gels [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Physical and 3D Printing Properties of Arrowroot Starch Gels

Dong

Huang

Zhang

et al. 2022

Foods

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This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm. The molecular weight of AS measured by gel permeation chromatography (GPC) was 3.24 × 107 g/mol, and the amylose/amylopectin ratio of AS was approximately 4:11. AS has an A-type crystal structure, with a gelatinization temperature of 71.8 ± 0.2 °C. The overlap concentration (C*) of AS in aqueous solutions was 0.42% (w/v). Temperature-dependent dynamic rheological analyses of 10% to 30% (w/v) AS fluids showed that the storage modulus (G’) reached the maximum values around the gelatinization temperatures, while the yield stress (τy) and flow stress (τf) values all increased with the increase in AS concentration. The printing accuracy of AS gels was found to be associated with the interplay between the G’ values and the restorability after extrusion, determined by the three-interval thixotropy tests (3ITT). The optimum 3D printing condition occurred at 20% (w/v) AS, the nozzle diameter of 0.60 mm, the printing speed of 100 mm/s and the extrusion speed of 100 mm/s. Our research provides a promising biopolymer to be used in the design of novel personalized functional foods.

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Section: Resultsmentioning

confidence: 99%

Physical and 3D Printing Properties of Arrowroot Starch Gels

Dong

Huang

Zhang

et al. 2022

Foods

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“…Then, the swollen granules broken and formed the gel during steam heating and cooling ( 29 ). This gelatinized starch gel of steam exploded brown rice could be regarded as a continuous matrix with few residual granules surrounded by free starch molecules, which might appear as the viscoelasticity and shear-thinning behavior ( 30 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder

Kong

Zeng

et al. 2022

Front. Nutr.

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Brown rice powder is underutilized mainly due to its lower starch digestibility and poor processing performance. The present study investigated the potential of steam explosion on the improvement of nutritional and physicochemical characteristic in brown rice powder and rheological property of paste. Compared with native brown rice powder, steam explosion at 0.5 MPa for 7 min increased the water-extractable arabinoxylans (5.77%), reducing sugar content (21.04%), and iodine blue value (30.38%), which indicated steam explosion that destroyed the intact cells of brown rice. Later the crystalline structure of brown rice powder was destroyed into an amorphous structure by steam explosion. Steam explosion enhanced the degree of gelatinization (4.76~351.85%) and solvent retention capacity (SRC) of brown rice powder, compared with native sample. The effect on the intact cells and starch structure of brown rice caused the starch digestibility enhancement remarkable. Viscoelastic profiles confirmed that steam explosion weakened the paste strength and elasticity corresponded with hardness and cohesiveness by increasing the loss factor (tanδ). This work provided important information for brown rice powder modified by steam explosion (0.5 MPa, 7 min) with good nutritional property (nutrients and digestibility) and processability (SRC, textural, and rheological property). Steam exploded brown rice powder (0.5 MPa, 7 min) could serve as a potential ingredient widely used in food products.

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“…28 Small-angle X-ray scattering analysis (SAXS). Small-angle X-ray scattering analysis (SAXS) was performed on a SAXS system (Anton Paar, Graz, Austria) according to our previous study, 29 with Cu-Kα radiation (λ = 0.1542 nm, 50 mV, 50 mA) and an exposure time of 5 min. The data were processed using…”

Section: Structural Analysismentioning

confidence: 99%