Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel
Germinated brown rice (GBR), rich in high starch content and bioactive compounds, has excellent gel-forming properties, rendering it highly promising for applications in food 3D printing, a cutting-edge personalized manufacturing technology. This study systematically investigates the effects of diff...
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MDPI AG
2025-05-01
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| author | Chun Bai Ran Liu Liuyang Shen Yu Zhuang Jiaying Hu |
| author_facet | Chun Bai Ran Liu Liuyang Shen Yu Zhuang Jiaying Hu |
| author_sort | Chun Bai |
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| description | Germinated brown rice (GBR), rich in high starch content and bioactive compounds, has excellent gel-forming properties, rendering it highly promising for applications in food 3D printing, a cutting-edge personalized manufacturing technology. This study systematically investigates the effects of different concentrations of konjac glucomannan (KGM) and curdlan (CD) blends on the 3D printing performance and physicochemical properties of GBR gel. The results indicated that the appropriate addition of KGM/CD blends significantly enhances the printing accuracy and shape retention of GBR gel. Specifically, under the KGM to CD ratio of 3:1 (KC3) formulation obtained by combining 2.25% KGM and 0.75% CD, the printing accuracy was highest with a minimized error of 4.97 ± 0.45%, and optimal structural stability was maintained within 5 h post-printing. Rheological measurements revealed that the flow behavior index (<i>n</i>) of the KC3 system was 0.049 ± 0.014, indicating superior flowability and significantly improved overall rheological stability. Additionally, the blend system not only increased the hardness and gel elasticity of the GBR gel but also significantly enhanced its cohesiveness and adhesiveness, reaching the highest values of 0.323 ± 0.02 and −217.488 ± 22.499, respectively, in the KC3 formulation. Further thermal analysis, low-field nuclear magnetic resonance analysis, along with Fourier-transform infrared spectroscopy and scanning electron microscopy observations, collectively demonstrated that the KGM/CD blend effectively reinforced the stability of the GBR gel network structure. These findings provide theoretical support for optimizing GBR applications in food 3D printing. |
| format | Article |
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| language | English |
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| spelling | doaj-art-81852a3ec3ed47ea8867dccc9c268deb2025-08-20T01:56:16ZengMDPI AGFoods2304-81582025-05-011410176410.3390/foods14101764Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice GelChun Bai0Ran Liu1Liuyang Shen2Yu Zhuang3Jiaying Hu4College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, ChinaCollege of Engineering, Northeast Agricultural University, Harbin 150030, ChinaCollege of Engineering, Northeast Agricultural University, Harbin 150030, ChinaCollege of Engineering, Northeast Agricultural University, Harbin 150030, ChinaCollege of Arts and Sciences, Northeast Agricultural University, Harbin 150030, ChinaGerminated brown rice (GBR), rich in high starch content and bioactive compounds, has excellent gel-forming properties, rendering it highly promising for applications in food 3D printing, a cutting-edge personalized manufacturing technology. This study systematically investigates the effects of different concentrations of konjac glucomannan (KGM) and curdlan (CD) blends on the 3D printing performance and physicochemical properties of GBR gel. The results indicated that the appropriate addition of KGM/CD blends significantly enhances the printing accuracy and shape retention of GBR gel. Specifically, under the KGM to CD ratio of 3:1 (KC3) formulation obtained by combining 2.25% KGM and 0.75% CD, the printing accuracy was highest with a minimized error of 4.97 ± 0.45%, and optimal structural stability was maintained within 5 h post-printing. Rheological measurements revealed that the flow behavior index (<i>n</i>) of the KC3 system was 0.049 ± 0.014, indicating superior flowability and significantly improved overall rheological stability. Additionally, the blend system not only increased the hardness and gel elasticity of the GBR gel but also significantly enhanced its cohesiveness and adhesiveness, reaching the highest values of 0.323 ± 0.02 and −217.488 ± 22.499, respectively, in the KC3 formulation. Further thermal analysis, low-field nuclear magnetic resonance analysis, along with Fourier-transform infrared spectroscopy and scanning electron microscopy observations, collectively demonstrated that the KGM/CD blend effectively reinforced the stability of the GBR gel network structure. These findings provide theoretical support for optimizing GBR applications in food 3D printing.https://www.mdpi.com/2304-8158/14/10/17643D printinggerminated brown ricehydrocolloidsfood manufacturing |
| spellingShingle | Chun Bai Ran Liu Liuyang Shen Yu Zhuang Jiaying Hu Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel Foods 3D printing germinated brown rice hydrocolloids food manufacturing |
| title | Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel |
| title_full | Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel |
| title_fullStr | Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel |
| title_full_unstemmed | Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel |
| title_short | Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel |
| title_sort | effects of konjac glucomannan and curdlan on the 3d printability and physicochemical properties of germinated brown rice gel |
| topic | 3D printing germinated brown rice hydrocolloids food manufacturing |
| url | https://www.mdpi.com/2304-8158/14/10/1764 |
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