为了开发马铃薯淀粉3D打印工艺，探讨3D打印淀粉食材在3D打印前、中、后三个阶段中理化结构、物性的变化。本论文基于淀粉糊化特性，提出一套新的马铃薯淀粉3D打印原理，并采用扫描电镜(SEM)、X-射线衍射(XRD)、傅里叶红外光谱(FT-IR)、示差扫描量热法(DSC)和质构分析的方法对3D打印淀粉食材的颗粒结构、结晶结构、分子结构、热力学性质和质构特性进行分析。糊化马铃薯淀粉分子发生黏连，凝胶化；3D打印显著降低了糊化马铃薯淀粉的黏附性、硬度和凝胶性，但对其热力学性质、结晶结构和分子化学键等没有显著影响，仅改变了颗粒结构的表面光滑度。说明3D打印仅改变了糊化马铃薯淀粉部分物性性能，对理化结构没有影响。本研究为3D打印技术在食品生产中的应用提供理论依据和技术支持，具有重大理论研究价值和实际应用意义。

The aim of this work was to develop a three-dimensional (3D) printing procedure for potato starch and to investigate the changes in physical and chemical structure and properties of potato starch during the 3D printing process. In this paper, a new type of 3D printing principle for potato starch is proposed based on starch gelatinization. The particle structure, crystal structure, molecular structure, thermal properties, and textural properties of 3D-printed starch were studied by scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), and texture analysis. The results showed that the physical and chemical structure and properties of the gelatinized potato starch changed remarkably, and adhesion and gelation occurred among the potato starch molecules. 3D printing significantly reduced the adhesiveness, hardness, and gelling property of gelatinized potato starch but had no significant effects on the thermal properties, crystalline structure, and chemical bonds, and changed only the surface smoothness in the particle structure. These results indicated that 3D printing changed only some of the physical properties of gelatinized potato starch and had no effect on the physical and chemical structure. This study provides a theoretical basis and technical support data for application of the 3D printing technology to food production and should be useful for theoretical research and practical applications.