本文以山药淀粉为原料，研究不同淀粉浓度对凝胶体系流变学特性、3D打印特性、色泽变化、质构特性及微观结构的影响规律。结果表明，剪切速率增加，山药淀粉凝胶的表观粘度逐渐降低，即山药淀粉凝胶属于典型假塑性流体体系；随着山药淀粉浓度的增加，凝胶体系的表观粘度、储能模量（G′）及损耗模量（G″）逐渐增加，硬度、胶着性、咀嚼性逐渐增大，L*、a*、b*值逐渐减小，3D打印成型效果、打印精度及稳定性增加，内部微观孔隙减小，网络结构越来越致密。当山药淀粉浓度达16%时，凝胶体系的3D打印成型效果最好，内聚性最大为0.65，打印样品静置1 h后圆柱直径偏差-2.40%，高偏差-1.60%，打印稳定性较高。此研究为3D打印食品原料的开发及山药淀粉营养功能的综合利用提供了理论依据。

Chinese yam starch was used to explore the effects of starch concentration on rheological properties, 3D printing characteristics, color and texture variations, and microstructures of gel systems. The results showed that, as the shear rate increased, the apparent viscosity of Chinese yam starch gel gradually decreased, indicating that yam starch gel is a typical pseudoplastic fluid system. As the starch concentration increased, the apparent viscosity, storage modulus (G′), and loss modulus (G″) of the gel gradually increased. Hardness, adhesiveness, and chewiness also gradually increased. Under the same conditions, L*, a*, and b* values gradually decreased. Printability, printing accuracy, and stability increased, and the porous network structure of the 3D printed samples displayed a honeycomb-like microstructure. As the porosity decreased, the structure became denser as the starch concentration increased. Sixteen percent starch gel provided the best 3D printability, exhibiting high printing stability with a maximum cohesion of 0.65. The diameter deviation was -2.40% after a cylindrical printed sample had been set aside for 1 h. Height deviation was equal to -1.60%. These findings provide theoretical support for the exploration of raw food materials for 3D printing and full utilization of nutritional functions of Chinese yam starch.

国家重点研发计划项目（2017YFD0400900）