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ISSN 1673-9159

主管 广东省高等教育厅

主办 广东海洋大学

交联淀粉对虾肉糜3D打印效果的影响及机制

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2023. 交联淀粉对虾肉糜3D打印效果的影响及机制. 广东海洋大学学报, 43(2): 77-86. doi: 10.3969/j.issn.1673-9159.2023.02.010
引用本文: 2023. 交联淀粉对虾肉糜3D打印效果的影响及机制. 广东海洋大学学报, 43(2): 77-86. doi: 10.3969/j.issn.1673-9159.2023.02.010
HUANG Yu-qin, SUN Qin-xiu, LIU Yang, WEI Shuai, WANG Ze-fu, HAN Zong-yuan, XIA Qiu-yu, XIA Wen, JI Hong-wu, LIU Shu-cheng. 2023. Effect and Mechanism of Cross-linked Starch in Improving the 3D Printability of Shrimp Surimi. Journal of Guandong Ocean University, 43(2): 77-86. doi: 10.3969/j.issn.1673-9159.2023.02.010
Citation: HUANG Yu-qin, SUN Qin-xiu, LIU Yang, WEI Shuai, WANG Ze-fu, HAN Zong-yuan, XIA Qiu-yu, XIA Wen, JI Hong-wu, LIU Shu-cheng. 2023. Effect and Mechanism of Cross-linked Starch in Improving the 3D Printability of Shrimp Surimi. Journal of Guandong Ocean University, 43(2): 77-86. doi: 10.3969/j.issn.1673-9159.2023.02.010

交联淀粉对虾肉糜3D打印效果的影响及机制

  • 基金项目:

    广东省普通高校青年创新人才类项目(2020KQNCX028); 国家虾蟹产业技术体系(CARS-48); 广东省教育厅重点项目(2022ZDZX4014); 广东省2022年渔业发展支持政策一般性转移支付资金项目(2022-440000-45060100-9680); 广东普通高等学校海洋食品绿色加工技术研究团队项目 (2019KCXTD011)

详细信息
    作者简介:

    黄煜钦(1999-),男,硕士研究生,研究方向为海洋食品加工新技术。E-mail:hyq13413668771@163.com

  • 中图分类号: TS254.4

Effect and Mechanism of Cross-linked Starch in Improving the 3D Printability of Shrimp Surimi

  • Fund Project: 广东省普通高校青年创新人才类项目(2020KQNCX028); 国家虾蟹产业技术体系(CARS-48); 广东省教育厅重点项目(2022ZDZX4014); 广东省2022年渔业发展支持政策一般性转移支付资金项目(2022-440000-45060100-9680); 广东普通高等学校海洋食品绿色加工技术研究团队项目 (2019KCXTD011)
  • 【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。
  • 加载中
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出版历程
收稿日期:  2023-02-01

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