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<p>Starch-based emulsion-filled gels typically require heat treatment to form cross-linked gel networks, and temperature has a significant effect on the structure formation of filled gels. However, there is a lack of research on the effect of temperature on gel structure formation, the interaction between starch and droplets within the filled gel, and the 3D printing properties of filled gels. In this study, the relevant aspects were investigated by controlling the temperature at which starch-based emulsion-filled gels were formed, using rheology, Fourier transform infrared spectroscopy, scanning electron microscopy and texture analysis. It was found that at a lower pasting temperature (65 °C), starch particles aggregated around protein-coated oil droplets, forming a weak three-dimensional network. After 70 °C, leached starch molecules were involved in starch-starch and starch-protein interactions with further increase in temperature, which ultimately enhanced the density and strength of the gels. On the other hand, heating the SEFG during the printing process softened the SEFG and benefited the gel matrix, but this may reduce the stability of the printed product. In conclusion, 80 and 25°C were the most suitable temperatures for pasting and printing. This study provided some references for the application of starch in 3D printing of complex formulations.</p>

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Effect of Pasting Temperature on the Structure and Printability of Emulsion-Filled Starch Gel

  • 期刊论文

  • 发表日期：

    2025年9月4日

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  • Yuting Cheng,
  • Bo Wang,
  • Bingzheng Li,
  • Guohua Li,
  • Weiqiao Lv,
  • Hongwei Xiao

摘要

Starch-based emulsion-filled gels typically require heat treatment to form cross-linked gel networks, and temperature has a significant effect on the structure formation of filled gels. However, there is a lack of research on the effect of temperature on gel structure formation, the interaction between starch and droplets within the filled gel, and the 3D printing properties of filled gels. In this study, the relevant aspects were investigated by controlling the temperature at which starch-based emulsion-filled gels were formed, using rheology, Fourier transform infrared spectroscopy, scanning electron microscopy and texture analysis. It was found that at a lower pasting temperature (65 °C), starch particles aggregated around protein-coated oil droplets, forming a weak three-dimensional network. After 70 °C, leached starch molecules were involved in starch-starch and starch-protein interactions with further increase in temperature, which ultimately enhanced the density and strength of the gels. On the other hand, heating the SEFG during the printing process softened the SEFG and benefited the gel matrix, but this may reduce the stability of the printed product. In conclusion, 80 and 25°C were the most suitable temperatures for pasting and printing. This study provided some references for the application of starch in 3D printing of complex formulations.