This work evaluated the impact of PEF on the structure, properties, and functionality of wheat and cassava starches focusing on 3D printing application. Aqueous starch suspensions were PEF-treated using three different combinations of field strength and total specific energy input (T1:15 kV/cm;25 kJ/kg; T2:25 kV/cm;25 kJ/kg; and T3:25 kV/cm;50 kJ/kg). The three conditions had the same effect on cassava starch (no damage on granules surface, reduction of peak apparent viscosity, firmer gels), while T3 promoted a greater effect on wheat starch (fractures on granules surface, reduction in peak apparent viscosity, and firmer gels). T3 condition was selected for further evaluation, revealing depolymerization, reduction of relative crystallinity, and gelatinization enthalpy, but no changes in functional groups. PEF-treated wheat starch resulted in 3D printing with a smoother surface and different texture, while PEF-treated cassava starch showed the same performance of native starch. Therefore, PEF affects differently each source, potentially enhancing 3D printing applications.

Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches

Gianpiero Pataro;Giovanna Ferrari;
2021-01-01

Abstract

This work evaluated the impact of PEF on the structure, properties, and functionality of wheat and cassava starches focusing on 3D printing application. Aqueous starch suspensions were PEF-treated using three different combinations of field strength and total specific energy input (T1:15 kV/cm;25 kJ/kg; T2:25 kV/cm;25 kJ/kg; and T3:25 kV/cm;50 kJ/kg). The three conditions had the same effect on cassava starch (no damage on granules surface, reduction of peak apparent viscosity, firmer gels), while T3 promoted a greater effect on wheat starch (fractures on granules surface, reduction in peak apparent viscosity, and firmer gels). T3 condition was selected for further evaluation, revealing depolymerization, reduction of relative crystallinity, and gelatinization enthalpy, but no changes in functional groups. PEF-treated wheat starch resulted in 3D printing with a smoother surface and different texture, while PEF-treated cassava starch showed the same performance of native starch. Therefore, PEF affects differently each source, potentially enhancing 3D printing applications.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11386/4761830
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