Abstract In this study, the effects of ozone treatment (OT) and baking treatment (BT) on the structural, physicochemical, and 3D printing properties of wheat starch (WS) were investigated. It was found that they had same X-ray pattern, could inhibit the reverse transformation of starch and improved storage stability. OT reduced the solubility and viscosity of WS. BT increased the solubility and viscosity of WS. The damaged starch content increased from 23.15% to 32.85% after BT, which increased by 41.90%. The color darkened and particle distribution was more uniform by BT. OT at 10 min and BT at 160 °C significantly improved the extrusion characteristics and printing accuracy. The printing time was the longest, which was 40 min and 35 min respectively. While OT at 5 min and BT at 150 °C, it was resulted in poor forming effect of 3D-printed samples due to serious wire breakage. The printing time was the shortest, which was 15 min. Therefore, under the premise of both printability and physicochemical properties, OT at 10 min and BT at 160 °C are suitable for the production of starch-based 3D-printed products.
Shi et al. (Mon,) studied this question.