Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel. (August 2022)

• Record Type: Journal Article
• Authors: Yu, Hao-ze; Chi, Shang-yi; Li, Dong; Wang, Li-jun; Wang, Yong
• Is Part Of: Innovative food science & emerging technologies. Volume 80(2022)
• Publication Date: 2022-08
• Subjects: 3D printing -- Potato starch -- Multi-scale characteristics -- Rheological properties; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2022.103102
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: This research investigated the multi-scale characteristics of potato starch gel (PSG) with different addition ratios of xanthan gum (XG) and locust bean gum (LBG). These characteristics are closely related and had significant impacts on 3D printing performance. Both xanthan gum and locust bean gum were able to increase the apparent viscosity, storage modulus ( G ′) and loss modulus ( G ″) of the blended gel system to varying degrees. Large amplitude oscillation shear (LAOS) was used to detect slight rheological differences led by microstructure changes. The critical strain values of the blended gel system rose as the addition ratio of locust bean gum increased. At the same time, the elastic and viscous Lissajous curves could characterize the viscoelastic changes under large strains. Fourier transforms infrared spectroscopy (FT-IR) illustrated that locust bean gum could strengthen the hydrogen bonds so that the gel had stronger mechanical properties compared with the addition of xanthan gum. Scanning electron microscopy (SEM) could observe the changes in the microstructure of the blended gel systems with addition of different addition ratios of gums. From the perspectives of 3D printing results and data analysis, the appropriate amount of xanthan gum improved the fineness and fluidity of the gels by virtue of its lubricating and coating characteristics, while the locust bean gum enabled them to have stronger shape retention abilities and better performances of resisting compressed deformation. Graphical abstract: Unlabelled Image Highlights: Different kinds of gums played different roles in the 3D printing processes of PSG. Different compound ratios of gums had important influences on the properties of PSG. LAOS rheology confirmed microstructure differences among blended gel systems. Lissajous curves showed the changes in viscoelasticity within single blended gel system. PSG with 0.8% LBG + 0.2% XG ( w /w) performed a better printing performance.