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Effect of Corn Starch Pregelatinization Temperature on Gel Properties and 3D Printing Performance of Tilapia Myofibrillar Protein Lotion
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Yajie SONG1, Yuxiao LIU1, Zilan FENG2, Lin LIAO1, Zhisheng PEI1, 2, 3, 4, 5, Changfeng XUE1, 3, 4, 5, *
Science and Technology of Food Industry | 2026, 47(5) : 155 - 164
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Science and Technology of Food Industry | 2026, 47(5): 155-164
• Research and Investigation •
Effect of Corn Starch Pregelatinization Temperature on Gel Properties and 3D Printing Performance of Tilapia Myofibrillar Protein Lotion
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Yajie SONG1, Yuxiao LIU1, Zilan FENG2, Lin LIAO1, Zhisheng PEI1, 2, 3, 4, 5, Changfeng XUE1, 3, 4, 5, *
Affiliations
  • 1School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
  • 2School of Food Science and Engineering, Hainan University, Haikou 570228, China
  • 3Hainan Provincial Academician Team Innovation Center, Hainan Tropical Ocean Institute, Sanya 572022, China
  • 4Hainan Marine Food Engineering Technology Research Center, Hainan Tropical Ocean Institute, Sanya 572022, China
  • 5Collaborative Innovation Center for Key Technologies in Deep Processing of Marine Food, Jointly Established by the Provincial and Ministerial Governments, Hainan Tropical Ocean Institute, Sanya 572022, China
Published: 2026-03-01 doi: 10.13386/j.issn1002-0306.2025030146
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This study used tilapia myofibrillar proteins (MP) as the base material, corn oil as the oil phase, and incorporated corn starch (CS) to construct emulsion gels, aiming to investigate the effects of pregelatinized CS at varying temperatures (25, 40, 60, 80, and 100 ℃) on the microstructure, particle size, rheological properties, stability and 3D printing properties of the emulsion gels. The findings demonstrated that increasing the pregelatinization temperature of CS significantly enhanced both the storage modulus (G') and apparent viscosity of the emulsion gel. The most pronounced improvement was observed when the pregelatinization temperature of CS was 60 ℃ (CS60). Raman spectroscopy analysis indicated that no covalent interactions were formed between MP and pregelatinized CS. Gel strength analysis further revealed that hydrogen bonding and hydrophobic interactions were the dominant intermolecular forces stabilizing the emulsion gel. This suggested that the starch molecules released from pregelatinized CS could form a denser three-dimensional network with MP through these intermolecular interactions. In addition, the 3D printing results showed that higher CS pregelatinization temperatures improved the texture of the emulsion gel, with CS60 exhibiting the highest printing precision. Overall, this study elucidated the underlying mechanism whereby pregelatinized CS enhanced the properties of MP-based emulsion gels and provided a theoretical basis for optimizing MP gel performance and 3D printability through starch modification.

corn starch  /  pregelatinized temperature  /  lotion gel  /  gel characteristics  /  3D printing
宋雅婕, 刘雨潇, 冯紫蓝, 廖琳, 裴志胜, 薛长风. 玉米淀粉预糊化温度对罗非鱼肌原纤维蛋白乳液凝胶特性与3D打印性能的影响. 食品工业科技, 2026 , 47 (5) : 155 -164 . DOI: 10.13386/j.issn1002-0306.2025030146
Yajie SONG, Yuxiao LIU, Zilan FENG, Lin LIAO, Zhisheng PEI, Changfeng XUE. Effect of Corn Starch Pregelatinization Temperature on Gel Properties and 3D Printing Performance of Tilapia Myofibrillar Protein Lotion[J]. Science and Technology of Food Industry, 2026 , 47 (5) : 155 -164 . DOI: 10.13386/j.issn1002-0306.2025030146
Appendix
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Year 2026 volume 47 Issue 5
112
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Article Info
doi: 10.13386/j.issn1002-0306.2025030146
  • Receive Date：2025-03-13
  • Online Date：2026-10-24
  • Published：2026-03-01
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History
  • Received：2025-03-13
Affiliations
    1School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
    2School of Food Science and Engineering, Hainan University, Haikou 570228, China
    3Hainan Provincial Academician Team Innovation Center, Hainan Tropical Ocean Institute, Sanya 572022, China
    4Hainan Marine Food Engineering Technology Research Center, Hainan Tropical Ocean Institute, Sanya 572022, China
    5Collaborative Innovation Center for Key Technologies in Deep Processing of Marine Food, Jointly Established by the Provincial and Ministerial Governments, Hainan Tropical Ocean Institute, Sanya 572022, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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