热处理抗性玉米淀粉对肌原纤维蛋白复合乳液凝胶性能及3D打印特性的影响OA

The present study investigated the effects of resistant corn starch(RCS)heat-treated at various temperatures(25,40,60,80,and 100℃)on tilapia myofibrillar protein(MP)emulsion gel viscoelastic properties,particle size distribution,microstructure,centrifugal stability,Raman spectroscopy and three-dimensional(3D)printing characteristics.The results showed that the RCS heat-treatment temperature significantly modulated the hydrophobic interactions,thereby affecting the emulsion gel rheology and structural stability.When the RCS heat treatment temperature was 40℃,RCS swelled moderately,and the emulsion gel exhibited optimal performance,demonstrating pseudoplastic flow behavior,high elasticity,and a uniform particle size distribution.Apparent viscosity,storage modulus(G'),thixotropic recovery rate,and particle size uniformity increased significantly,thus enhancing the gel network structure and stability.This formulation exhibited excellent 3D printing extrudability and self-supporting ability,maintaining its structural integrity even after astaxanthin loading.Raman spectroscopy revealed that hydrophobic forces primarily governed gel network formation without covalent bond involvement.When the RCS heat treatment temperature exceeds 60℃,the the linear starch in the RCS leaches out,causing decrease in apparent viscosity and shear stress.Collectively,this study elucidated the mechanism through which heat-treatment temperature regulated RCS to influence RCS-MP emulsion gel stability.The findings showed that 40℃was the optimal temperature for enhancing rheology and 3D printing performance,thereby providing a crucial theoretical basis for developing high-precision,personalized 3D printing food-grade inks and expanding RCS applications in functional foods.