3D Printing Processing of Potato Starch and the Changes in Its Structure and Properties
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Abstract:
The aim of this work was to develop a three-dimensional (3D) printing procedure for potato starch and to investigate the changes in physical and chemical structure and properties of potato starch during the 3D printing process. In this paper, a new type of 3D printing principle for potato starch is proposed based on starch gelatinization. The particle structure, crystal structure, molecular structure, thermal properties, and textural properties of 3D-printed starch were studied by scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), and texture analysis. The results showed that the physical and chemical structure and properties of the gelatinized potato starch changed remarkably, and adhesion and gelation occurred among the potato starch molecules. 3D printing significantly reduced the adhesiveness, hardness, and gelling property of gelatinized potato starch but had no significant effects on the thermal properties, crystalline structure, and chemical bonds, and changed only the surface smoothness in the particle structure. These results indicated that 3D printing changed only some of the physical properties of gelatinized potato starch and had no effect on the physical and chemical structure. This study provides a theoretical basis and technical support data for application of the 3D printing technology to food production and should be useful for theoretical research and practical applications.
