2023, 43(2): 77-86. doi: 10.3969/j.issn.1673-9159.2023.02.010
关键词： 3D打印 , 相行为 , 流变特性 , 分子间作用力 , 虾肉糜 , 交联淀粉
Keywords： 3D printing , phase behavior , rheological properties , intermolecular forces , shrimp surimi , cross-linked starch
【目的】分析交联淀粉与虾肉糜不同比例混合时3D打印稳定性的变化，阐明交联淀粉改善虾肉糜3D打印效果的机制。【方法】以不同比例虾肉糜-交联淀粉的物理共混体系为研究对象，分别测定其相行为特征、3D可打印性、流变特性、微观结构和分子间作用力。【结果】当以虾肉糜与交联淀粉的质量比80∶20进行物理混合形成共混体系时，离子键、疏水相互作用的增加和氢键、二硫键的减少，驱动虾肉糜将交联淀粉包裹于内部形成连续相，使共混体系的稠度系数K和流变单元之间相互作用强度AF增加，改善了物料的流动性和自支撑能力，3D打印精确性和稳定性分别为94.78%和97.2%。【结论】交联淀粉与虾肉糜共混体系在分子间作用力的驱动下，改善了体系的流变特性，使物料能够流畅地进行3D打印并最大程度保持其设计结构特征。当虾肉糜与交联淀粉质量比为80∶20时，物料的3D打印效果最佳。
【Objective】 To analyse changes in 3D printability of mixing cross-linked starch with shrimp surimi in different proportions, and to elucidate the mechanism of cross-linked starch in improving the 3D printability of shrimp surimi.【Method】The physical blending system of shrimp surimi and cross-linked starch was used to determine the phase behavior characteristics, 3D printability, rheological properties, microstructure and intermolecular forces. 【Results】 When the mass ratio of shrimp surimi and cross-linked starch was 80∶ 20 to form a blending system, the increase of ionic bonds and hydrophobic interaction, the decrease of hydrogen bonds and disulfide bond in the blending system, drove cross-linked starch wrapped in shrimp surimi and the blending system to form the continuous phase, increased consistency coefficient K and rheological unit interaction strength AF in the blending system and improved material fluidity and self-supporting ability, and the accuracy and stability of 3D printing were 94.78% and 97.2%, respectively. 【Conclusion】Driven by intermolecular forces, the crosslinked starch and shrimp surimi blending system improves the rheological properties of the system, enabling smooth 3D printing of the material and maximizing its design structural characteristics. When the mass ratio of shrimp surimi to cross-linked starch is 80∶20, the 3D printing effect of the material is the best.
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