Herein, we proposed dry heat treatment (DHT) as a pre-treatment method for modifying printed materials, with a particular focus on its application in the control of starch-lipid interactions during hot-extrusion 3D printing (HE-3DP). The results showed that pre-DHT could promote the complexation of wheat starch (WS) and oleic acid (OA)/corn oil (CO) during HE-3DP and thus increase the resistant starch (RS) content. From the structural perspectives, pre-DHT could break starch molecular chains into lower relative molecular weight which enhanced the starch-lipids hydrophobic interactions to form the V-type crystalline structure during HE-3DP. Notably, pre-DHT could also induce the formation of complexed structure which was maintained during HE-3DP. Compared with CO, OA with linear hydrophobic chains was easier to enter the spiral cavity of starch to form more ordered structures, resulting in higher RS content of 27.48 %. Overall, the results could provide basic data for designing nutritional starchy food systems by HE-3DP.

中文翻译：

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预干燥热处理改变热挤压 3D 打印中小麦淀粉-脂质复合物的结构和最终体外消化率

在此，我们提出干热处理（DHT）作为一种打印材料改性的预处理方法，特别关注其在热挤压3D打印（HE-3DP）过程中淀粉-脂质相互作用控制中的应用。结果表明，预DHT可以促进HE-3DP过程中小麦淀粉（WS）和油酸（OA）/玉米油（CO）的络合，从而提高抗性淀粉（RS）含量。从结构角度来看，预DHT可以将淀粉分子链打断成较低的相对分子量，从而增强淀粉-脂质的疏水相互作用，从而在HE-3DP过程中形成V型晶体结构。值得注意的是，pre-DHT 还可以诱导复合结构的形成，该结构在 HE-3DP 过程中得以维持。与CO相比，具有线性疏水链的OA更容易​​进入淀粉的螺旋腔，形成更有序的结构，导致RS含量更高，达到27.48%。总体而言，该结果可为HE-3DP设计营养淀粉食品系统提供基础数据。