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Effect of Heat Treated Resistant Corn Starch on Gel Properties and 3D Printing Properties of Myofibrillar Protein Composite Emulsion Gel
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Yuxiao LIU1, Yajie SONG1, Zilan FENG2, Lin LIAO1, Zhisheng PEI*, 1, 2, 3, 4, 5, Changfeng XUE1, 3, 4, 5
Science and Technology of Food Industry | 2026, 47(9) : 158 - 170
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Science and Technology of Food Industry | 2026, 47(9): 158-170
• Research and Investigation •
Effect of Heat Treated Resistant Corn Starch on Gel Properties and 3D Printing Properties of Myofibrillar Protein Composite Emulsion Gel
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Yuxiao LIU1, Yajie SONG1, Zilan FENG2, Lin LIAO1, Zhisheng PEI*, 1, 2, 3, 4, 5, Changfeng XUE1, 3, 4, 5
Affiliations
  • 1.School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
  • 2.School of Food Science and Engineering, Hainan University, Haikou 570228, China
  • 3.Hainan Provincial Academician Team Innovation Center, Hainan Tropical Ocean Institute, Sanya 572022, China
  • 4.Hainan Marine Food Engineering Technology Research Center, Hainan Tropical Ocean Institute, Sanya 572022, China
  • 5.Collaborative Innovation Center for Key Technologies in Deep Processing of Marine Food, Jointly Established by the Provincial and Ministerial Governments, Hainan Tropical Ocean College, Sanya 572022, China
Published: 2026-05-01 doi: 10.13386/j.issn1002-0306.2025050031
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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.

resistant corn starch  /  heat treatment  /  emulsion gel  /  gel properties  /  3D printing
Yuxiao LIU, Yajie SONG, Zilan FENG, Lin LIAO, Zhisheng PEI, Changfeng XUE. Effect of Heat Treated Resistant Corn Starch on Gel Properties and 3D Printing Properties of Myofibrillar Protein Composite Emulsion Gel[J]. Science and Technology of Food Industry, 2026 , 47 (9) : 158 -170 . DOI: 10.13386/j.issn1002-0306.2025050031
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Year 2026 volume 47 Issue 9
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Article Info
doi: 10.13386/j.issn1002-0306.2025050031
  • Receive Date：2025-05-08
  • Online Date：2026-05-13
  • Published：2026-05-01
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History
  • Received：2025-05-08
Affiliations
    1.School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
    2.School of Food Science and Engineering, Hainan University, Haikou 570228, China
    3.Hainan Provincial Academician Team Innovation Center, Hainan Tropical Ocean Institute, Sanya 572022, China
    4.Hainan Marine Food Engineering Technology Research Center, Hainan Tropical Ocean Institute, Sanya 572022, China
    5.Collaborative Innovation Center for Key Technologies in Deep Processing of Marine Food, Jointly Established by the Provincial and Ministerial Governments, Hainan Tropical Ocean College, 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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