藻蓝蛋白-牡丹籽油Pickering乳液对马铃薯淀粉凝胶3D打印性能的影响

Effect of Phycocyanin-Peony Seed Oil Pickering Emulsion on the 3D Printing Performance of Potato Starch Gel

摘要:

目的 提高马铃薯淀粉凝胶对特殊造型食品的3D打印适配性。方法 以质量分数15%的马铃薯淀粉凝胶为连续相，添加不同质量分数（2%、4%、6%、8%、10%）的藻蓝蛋白-牡丹籽油Pickering乳液，探究该Pickering乳液对体系打印成形性能、流变行为、水分状态及打印后产品品质的影响。结果 Pickering乳液质量分数显著影响体系的打印性能和品质特征，适量添加Pickering乳液可促使部分自由水向结合水转化。Pickering乳液质量分数为4%（PE-4）的产品色泽均匀协调、结构完整，在剪切变稀特性、触变恢复能力及黏弹平衡性能方面表现较优，综合品质最佳。结论 藻蓝蛋白-牡丹籽油Pickering乳液可有效改善马铃薯淀粉凝胶的3D打印性能，为特殊造型的可食化表达与创意食品开发提供了参考。

Abstract:

Objective This study aimed to improve the 3D printing adaptability of potato starch gels for special-shaped food products.Method A potato starch gel with a mass fraction of 15% was used as the continuous phase, and phycocyanin-peony seed oil Pickering emulsions were incorporated at different mass fractions (2%, 4%, 6%, 8%, and 10%) to investigate their effects on the shape-forming performance, rheological behavior, and water state of the system and the post-printing product quality.Result The mass fraction of Pickering emulsion significantly affected the printing performance and quality characteristics of the system. Appropriate Pickering emulsion addition promoted the conversion of part of free water into bound water. The product of the PE-4 (Pickering emulsion added at the mass fraction of 4%) group exhibited a coordinated color and an intact shape and showed superior shear-thinning behavior, thixotropic recovery, and viscoelastic balance, demonstrating the best comprehensive quality.Conclusion Phycocyanin-peony seed oil Pickering emulsion can effectively improve the 3D printing performance of potato starch gels. The findings provide a reference for the edible expression in special-shaped forms and for the development of creative food products.