食品 3D 打印是一种具有重要应用前景的新型食品加工技术，也是食品科学领 域的研究热点。文中在通过控制淀粉糊化获得不同糊化度淀粉凝胶材料的基础上，利用 现代结构分析技术探究了控制糊化体系中大米、小麦和马铃薯淀粉材料多尺度结构的演 变行为，以及结构演变对 3D 打印成型性的影响。结果表明: 随着糊化度从 30% 升高到 70% ，淀粉颗粒的层状结构逐渐破坏，纳米聚集体排列紧密度显著下降，相对结晶度不 断降低，双螺旋和单螺旋结构的含量显著减少，无定形结构的比例显著增加; 同时，随 着淀粉糊化度的升高，3D 打印的出丝线宽呈现先减小后增大的趋势，而打印层数呈现 先增大后减小的趋势; 当大米、小麦和马铃薯淀粉材料的糊化度分别为 50% 、40% 和 30% 时，能获得理想的打印成型性。文中结果为淀粉类凝胶材料、淀粉类食品的精准设 计与品质调控提供了数据基础。

3D printing is a new food processing technology with important application prospects，and is also a research hotspot in the field of food science． Based on the acquisition of starch gelatinization materials with different gelatinization degrees，this paper investigated the evolution behavior of multi-scale structure of rice，wheat and potato starch materials in the gelatinization control system and the influence of structural evolution on the molding properties of 3D printing through modern structural analysis technology． The results show that with the increase of gelatinization degree from 30% to 70% ，the layered structure of starch granules is destroyed gradually and the compactness of nano aggregates decreases significantly; relative crystallinity decreases continuously; the content of double helix and single helix decreases significantly and the proportion of amorphous structure increases significantly． Meanwhile，with the increase of starch gelatinization degree，the thread width of 3D printing decreases first and then increases，while the number of printing layers increases first and then decreases． The ideal printing molding properties can be achieved when the gelatinization degree of rice，wheat and potato starch materials is 50% ，40% and 30% ，respectively． The research results provide a certain data basis for the precise design and quality control of starch gelatinous materials and starch food．