A method for preparing high-precision 3D printing starch-based inks using critical melting synergistic polysaccharides

Abstract

This invention discloses a method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides. The preparation method involves slowly adding galactomannan to distilled water and stirring at 45–80°C for 30–60 minutes until completely dissolved, then cooling to room temperature; adding starch and stirring evenly at room temperature; the resulting product is obtained at the critical gelatinization temperature T of starch. O Heating and stirring for 30-45 minutes yields starch-based ink suitable for high-precision 3D printing. This ink is then placed in a 3D printing syringe, allowed to cool naturally to remove air bubbles, and printed after adjusting printing parameters to obtain a high-precision starch-based 3D printed product. This invention uses starch as the raw material and galactomannan as an excipient, employing physical methods to significantly improve the precision of starch-based 3D printed products. The process is safe, environmentally friendly, and gentle, endowing products with functionality and meeting personalized needs.

Description

Technical Field

[0001] This invention relates to the technical field of green printing materials, and in particular to a method for preparing a highly printable starch-based 3D printing ink that utilizes critical melting synergistic polysaccharides to improve precision. Background Technology

[0002] In the rapid development of 3D printing technology, printing accuracy directly affects the performance and application effects of the final product. Traditional 3D printing materials are mostly plastics and metals; however, these materials have problems such as high cost and significant environmental impact in certain applications. Therefore, the development of new environmentally friendly materials has become a research hotspot. Starch, as a natural polymer material, has good moldability and biodegradability, making it suitable for 3D printing. However, natural starch-based inks suffer from problems such as difficult extrusion, poor molding effect, and poor stability. Therefore, selecting appropriate additives to improve its flowability and printing accuracy is crucial.

[0003] Chinese invention patent application CN117297074A discloses a method for preparing 3D printing materials based on cassava starch. First, a cassava starch suspension is obtained using high-pressure microjets. Then, protein, fatty acids, and polysaccharides are added and stirred until homogeneous. The mixture is then subjected to ultrasonic treatment to obtain a pretreated material. This pretreated material is heated until the starch is completely gelatinized, and then loaded into the material cylinder of a 3D printer. After the gel cools, 3D printing is performed. While this technology significantly improves printing accuracy, the preparation of materials using high-pressure microjets, ultrasound, and complete gelatinization is cumbersome and energy-intensive. Furthermore, proteins are prone to structural damage and denaturation, which can cause allergies and make this method unsuitable for some individuals.

[0004] Chinese invention patent application CN117106337A discloses a method for preparing starch-based 3D printing ink with high printability. The method involves first dissolving corn starch in dimethyl sulfoxide and heating until completely gelatinized, then adding methacrylic anhydride and triethylamine; precipitating the gel in anhydrous ethanol, washing with deionized water, and freeze-drying to obtain methacrylated starch; and then gelatinizing and mixing the methacrylated starch, high-amylose corn starch, and ordinary starch in a specific ratio to obtain the starch-based ink. While this technique involves complete gelatinization of the starch followed by the addition of chemical reagents for cross-linking, which improves gel strength, it suffers from energy consumption and safety risks, making it unsuitable for widespread use. Therefore, the energy-saving and environmentally friendly method used in this invention to prepare the printing ink better meets market demands. Summary of the Invention

[0005] The primary objective of this invention is to provide a method for preparing starch-based 3D printing ink raw materials that can utilize critical melting synergistic polysaccharides to improve the precision of 3D printed products, and endow the products with functionality and meet personalized needs.

[0006] The objective of this invention is achieved through the following technical solution:

[0007] A method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides includes the following steps:

[0008] 1) Add galactomannan to distilled water, heat and stir until completely dissolved, then cool to room temperature;

[0009] 2) Add starch and stir evenly at room temperature; the amount of galactomannan is 0.5-2% of the dry weight of starch;

[0010] 3) The product obtained in step 2) is subjected to the critical starch gelatinization temperature T. O Heat and stir for 30–45 minutes to melt and obtain high-precision 3D printing starch-based ink.

[0011] To further achieve the purpose of this invention, preferably, the galactomannan is one or more of locust bean gum, tara gum, and guar gum.

[0012] Preferably, in step 1), the heating temperature is 45–80°C.

[0013] Preferably, in step 1), the stirring speed is 400-600 rpm and the stirring time is 30-60 min.

[0014] Preferably, in step 1), the amount of distilled water added is 4 to 5 times the dry weight of the starch.

[0015] Preferably, in step 2), the mixing is performed by magnetic stirring at a speed of 400-600 rpm for 20-40 minutes.

[0016] Preferably, in step 2), the starch is one or more of taro starch, potato starch, and cassava starch.

[0017] Preferably, in step 3), the critical gelatinization temperature T of starch is... O The stirring speed was determined by DSC; the stirring speed was 400–600 rpm.

[0018] Preferably, the high-precision 3D printing starch-based ink obtained in step 3) is placed into a 3D printing syringe, allowed to cool naturally to remove air bubbles, and then printed after adjusting the printing parameters to obtain a high-precision starch-based 3D printed product.

[0019] Preferably, the printing temperature in the printing parameters is set to the critical gelatinization temperature T of starch. O The nozzle diameter is 0.6–1 mm, and the printing speed is 25–45 mm / s.

[0020] The product obtained by this invention is an odorless, white, solid 3D printed product. The 3D printing accuracy reaches over 95%.

[0021] The raw material used in this invention is starch, including various commercially available starches such as taro starch, potato starch, and cassava starch. The galactomannan in the raw material is a common food additive on the market.

[0022] Compared with the prior art, the present invention has the following advantages:

[0023] 1) The raw materials used in this invention are natural starch and common food additives, which are safe and non-toxic and have been widely used in food processing and production. They have low production costs and have broad application prospects in the field of 3D printing.

[0024] 2) Compared to techniques for preparing starch-based inks by heating to temperatures above the gelatinization temperature, this invention utilizes the low-energy-consumption starch critical gelatinization temperature T. O As a heating temperature, the amylose extracted during gelatinization readily forms more three-dimensional gel network structures, enhancing gel viscoelasticity, and at T... O The presence of numerous crystalline structures significantly improves gel hardness, resulting in a starch gel with high stability and high gel strength.

[0025] 3) The functional properties of the products obtained by this invention are easy to control. By adjusting the amount of galactomannan added, products with different textures, rheological properties or 3D printing precision can be obtained to meet different needs.

[0026] 4) This invention features high efficiency, high printability, and low cost. Furthermore, it does not use toxic or polluting raw materials during preparation, and the conditions are mild, making it green and safe. The addition of galactomannan imparts functionality to the product.

[0027] 5) The technology of this invention is simple and easy to automate. Attached Figure Description

[0028] Figure 1 The starch gels of Comparative Examples 1, 2, and 1-3 with and without galactomannan were compared at T... O Water-holding capacity diagram for treatments above the gelatinization temperature.

[0029] Figure 2 The starch gels of Comparative Examples 1, 2, and 1-3 with and without galactomannan were compared at T... O Apparent viscosity diagrams for treatments above the gelatinization temperature.

[0030] Figure 3 The starch gels of Comparative Examples 1, 2, and 1-3 with and without galactomannan were compared at T... O Rheological diagrams of treatments above the gelatinization temperature.

[0031] Figure 4 The starch gels of Comparative Examples 1, 2, and 1-3 with and without galactomannan were compared at T... O Images of 3D printed products processed above the gelatinization temperature. Detailed Implementation

[0032] To better understand the present invention, the following description is provided in conjunction with embodiments, but the implementation of the present invention is not limited thereto.

[0033] Extrusion printing is the most common 3D printing method, which is further divided into cooling printing and thermal printing. Cooling printing involves heating the starch material to a gelatinized state, cooling it to allow it to revert, then reheating it to the printing temperature, and finally stacking the layers through an extruder to form a 3D printed object. Thermal printing involves heating the starch material to a gelatinized state and directly stacking it through an extruder at high temperature. Currently, starch-based inks are often prepared by heating to above the gelatinization temperature, which is energy-intensive. Adding additives may cause degradation, and the printed products have drawbacks such as low accuracy and poor self-support.

[0034] Critical melting treatment is a "clean label" type physical treatment method proposed in recent years, which uses the critical temperature at which the ordered crystalline state of starch begins to transform into disorder as the core control. O T P T C These temperatures correspond to the temperatures at which starch crystals begin to melt, most starch crystals melt, and all starch crystals melt, respectively. Treatment at these three temperatures alters the internal structure of the starch, thus affecting its physicochemical properties. This method consumes less energy and produces a gel with better properties compared to heating to temperatures above the gelatinization temperature.

[0035] Galactomannan is a natural polysaccharide mainly composed of two monosaccharides, galactose and mannose, and is widely found in plants. It possesses good biocompatibility and solubility, and is commonly used in the food, pharmaceutical, and cosmetic industries. Galactomannan exhibits excellent thickening, stabilizing, and gelling properties, thus holding significant application value in improving the performance of natural printing inks and enhancing product quality.

[0036] This invention utilizes critical melting synergistic galactomannan treatment of starch to significantly improve the gelation properties and 3D printing characteristics of composite starch gels. At the initial gelatinization temperature T... ODuring critical melt processing, starch granules swell, potentially exhibiting a porous structure. These pores enhance the binding capacity of starch granules to water molecules. Simultaneously, the leached amylose readily forms a three-dimensional gel network or entangles with the remaining crystalline structure, making the starch structure denser and more stable, thus enhancing gel performance. Different galactomannans contain varying proportions of galactose and mannose, and their differences in molecular structure result in different interactions with starch, but all enhance gel performance. Galactomannans contain numerous free hydroxyl groups, which better bind water molecules, significantly improving gel water-holding capacity. Furthermore, the interaction between galactose side chains and surrounding water molecules or leached amylose leads to intermolecular chain entanglement, increasing viscosity and allowing the starch gel to be smoothly extruded from the nozzle, resulting in a smooth printed product surface. The addition of galactomannan also enhances the hydrogen bonding force of the gel and fills its three-dimensional network structure, thereby strengthening it and giving the printed product good formability and self-support. Therefore, this invention utilizes critical melting and synergistic galactomannan treatment of starch to develop a starch-based ink that is suitable for cooling printing, has low energy consumption, high precision, and strong self-support.

[0037] The raw material used in this invention is starch, including various commercially available starches such as taro starch, potato starch, and cassava starch. The galactomannan in the raw material is a common food additive on the market.

[0038] The galactomannan used in this invention was purchased from Macklin and Yuanye.

[0039] The testing methods for the physicochemical properties and 3D printing properties of the composite gel in this embodiment of the invention are as follows:

[0040] Determination of water-holding capacity of starch-based ink: The water-holding capacity of starch gel was determined by centrifugation and weighing. After cooling, the starch gel was centrifuged (4000 rpm, 4℃, 20 min) to remove water, and then the water-holding capacity was measured. The calculation formula is as follows:

[0041]

[0042] In the formula: m0 is the mass of the centrifuge tube, g; m1 is the total mass of the centrifuge tube and gel after water removal, g; m2 is the total mass of the centrifuge tube and gel before centrifugation, g.

[0043] Rheological property determination: The rheological properties of the samples were determined in the linear viscoelastic region using an Anton Paar rheometer (MCR 702e MultiDrive, AT). The determination was performed at a shear rate of 0.1 s⁻¹. -1 ~200s -1Apparent viscosity was measured within a range of 1–100 rad / s. Storage modulus (G') and loss modulus (G”) were measured at a strain of 2%. The temperature was 25 °C.

[0044] Determination of textural properties: The elasticity, cohesiveness, adhesiveness, chewiness and 40% compression hardness of the samples were measured using the P / 0.5R probe in the TA-XT 2i texture analyzer.

[0045] Determination of the accuracy and stability of the printed samples: The side length and height of the printed samples were measured using a ruler, compared with the side length and height of the model, and the deviation was calculated. Accuracy was expressed as the deviation at 0 hours after printing, and stability was expressed as the deviation after being placed in a 4℃ refrigerator for 2, 4, 6, and 24 hours after printing. The calculation formula is as follows:

[0046]

[0047]

[0048]

[0049] In the formula: E l and E h These are the relative deviations of the side length and height, respectively, in percentage; S l and S h These are the side length and height of the printed sample, respectively, in mm; T l and T h These are the design values ​​for the side length and height of the model, respectively, in mm; E a The accuracy is the average of the relative deviations between the side length and the height, expressed as %.

[0050] Example 1

[0051] (1) Slowly add 0.5% of the dry weight of the banana taro starch locust gum to 5 times the dry weight of the starch distilled water, and stir magnetically at 400 rpm for 30 minutes at 80°C to completely dissolve the locust gum, and then cool to room temperature.

[0052] (2) Add starch to the product obtained in step (1) and stir at 400 rpm for 30 min at room temperature;

[0053] (3) The product obtained in step (2) is heated and stirred at 400 rpm at 61°C for 40 min to obtain high-precision 3D printing starch-based ink;

[0054] (4) Place the ink obtained in step (3) into the 3D printing syringe, remove air bubbles, set the nozzle diameter to 1mm, control the printing speed to 30mm / s, and the printing temperature to 61℃. The 3D printed model is a solid cube with dimensions of 30.84mm×30.84mm×15.42mm (length×width×height).

[0055] Example 2

[0056] (1) Slowly add 1% of the dry weight of potato starch tara gum to 4.8 times the dry weight of starch in distilled water, and stir magnetically at 500 rpm for 40 min at 45°C to completely dissolve the tara gum, and then cool to room temperature.

[0057] (2) Add starch to the product obtained in step (1) and stir at 500 rpm for 20 min at room temperature;

[0058] (3) Heat and stir the product obtained in step (2) at 65°C and 500 rpm for 30 min to obtain high-precision 3D printing starch-based ink;

[0059] (4) Place the ink obtained in step (3) into the 3D printing syringe, remove air bubbles, set the nozzle diameter to 0.8 mm, control the printing speed to 35 mm / s, and the printing temperature to 65 ℃. The 3D printed model is a solid cube with dimensions of 30.84 mm × 30.84 mm × 15.42 mm (length × width × height).

[0060] Example 3

[0061] (1) Slowly add 1.5% of the dry weight of cassava starch to distilled water that is 4.6 times the dry weight of starch, and stir magnetically at 600 rpm for 50 minutes at 60°C to completely dissolve the guar gum, and then cool to room temperature.

[0062] (2) Add starch to the product obtained in step (1) and stir at 600 rpm for 40 min at room temperature;

[0063] (3) The product obtained in step (2) is heated and stirred at 59°C and 600 rpm for 45 min to obtain high-precision 3D printing starch-based ink;

[0064] (4) Place the ink obtained in step (3) into the 3D printing syringe, remove air bubbles, set the nozzle diameter to 0.6 mm, control the printing speed to 40 mm / s, and the printing temperature to 59℃. The 3D printed model is a solid cube with dimensions of 30.84 mm × 30.84 mm × 15.42 mm (length × width × height).

[0065] Example 4

[0066] (1) Slowly add 1.5% of the dry weight of the banana taro starch to distilled water that is 4.4 times the dry weight of the starch, and stir magnetically at 400 rpm for 60 minutes at 45°C to completely dissolve the locust bean gum, and then cool to room temperature.

[0067] (2) Add starch to the product obtained in step (1) and stir at 400 rpm for 25 min at room temperature;

[0068] (3) The product obtained in step (2) is heated and stirred at 400 rpm at 61°C for 30 min to obtain high-precision 3D printing starch-based ink;

[0069] (4) Place the ink obtained in step (3) into the 3D printing syringe, remove air bubbles, set the nozzle diameter to 0.8 mm, control the printing speed to 25 mm / s, and the printing temperature to 61℃. The 3D printed model is a solid cube with dimensions of 30.84 mm × 30.84 mm × 15.42 mm (length × width × height).

[0070] Example 5

[0071] (1) Slowly add 0.5% of the dry weight of potato starch guar gum to 4.2 times the dry weight of starch distilled water, and stir magnetically at 500 rpm for 40 min at 60°C to completely dissolve the guar gum, and then cool to room temperature.

[0072] (2) Add starch to the product obtained in step (1) and stir at 500 rpm for 35 min at room temperature;

[0073] (3) The product obtained in step (2) is heated and stirred at 65°C and 500 rpm for 40 min to obtain high-precision 3D printing starch-based ink;

[0074] (4) Place the ink obtained in step (3) into the 3D printing syringe, remove air bubbles, set the nozzle diameter to 1mm, control the printing speed to 45mm / s, and the printing temperature to 65℃. The 3D printed model is a solid cube with dimensions of 30.84mm×30.84mm×15.42mm (length×width×height).

[0075] Example 6

[0076] (1) Slowly add 2% of the dry weight of cassava starch locust gum to 4 times the dry weight of distilled water, and stir magnetically at 600 rpm for 50 min at 80°C to completely dissolve the guar gum, and then cool to room temperature.

[0077] (2) Add starch to the product obtained in step (1) and stir at 400 rpm for 40 min at room temperature;

[0078] (3) Heat and stir the product obtained in step (2) at 59°C and 600 rpm for 35 min to obtain high-precision 3D printing starch-based ink;

[0079] (4) Place the ink obtained in step (3) into the 3D printing syringe, remove air bubbles, set the nozzle diameter to 0.6 mm, control the printing speed to 35 mm / s, and the printing temperature to 59 °C. The 3D printed model is a solid cube with dimensions of 30.84 mm × 30.84 mm × 15.42 mm (length × width × height).

[0080] Comparative Example 1

[0081] (1) Prepare distilled water at 5 times the dry weight of starch, without adding galactomannan;

[0082] (2) Add banana taro starch to the distilled water in step (1) and stir at 500 rpm for 40 min at room temperature;

[0083] (3) The product obtained in step (2) is heated and stirred at 500 rpm at 61°C for 40 min to obtain 3D printing starch-based ink;

[0084] (4) Place the ink obtained in step (3) into the 3D printing syringe, remove air bubbles, set the nozzle diameter to 1mm, control the printing speed to 30mm / s, and the printing temperature to 61℃. The 3D printed model is a solid cube with dimensions of 30.84mm×30.84mm×15.42mm (length×width×height).

[0085] Comparative Example 2

[0086] (1) Slowly add 0.5% of the dry weight of the banana taro starch locust gum to 5 times the dry weight of the starch distilled water, and stir magnetically at 600 rpm for 40 minutes at 80°C to completely dissolve the locust gum, and then cool to room temperature.

[0087] (2) Add starch to the product obtained in step (1) and stir at 600 rpm for 35 min at room temperature;

[0088] (3) Heat and stir the product obtained in step (2) at 90°C and 600 rpm for 30 min to obtain 3D printing starch-based ink;

[0089] (4) Place the ink obtained in step (3) into the 3D printing syringe, remove air bubbles, set the nozzle diameter to 1mm, control the printing speed to 30mm / s, and the printing temperature to 70℃. The 3D printed model is a solid cube with dimensions of 30.84mm×30.84mm×15.42mm (length×width×height).

[0090] Comparative Example 1 used native banana starch without added galactomannan as raw material, and at the critical gelatinization temperature T...O In Comparative Example 2, starch gel was prepared using galactomannan-added banana starch as raw material, and starch gel was prepared under conditions above the gelatinization temperature and then 3D printed.

[0091] (I) Physicochemical properties of composite starch gel

[0092] The water-holding capacity of the starch gels in Comparative Examples 1, 2, and 1-3 is as follows: Figure 1 Apparent viscosity such as Figure 2 Rheological properties such as Figure 3 The textural properties are shown in Table 1. It can be observed that the water-holding capacity of Comparative Example 1 (original starch gel) is 83.83%, the water-holding capacity of Comparative Example 2 (composite starch gel heated above the gelatinization temperature) is 71.92%, while the water-holding capacities of Examples 1-3 (composite starch gels) are 98.90%, 98.53%, and 94.10%, respectively. This indicates that critical melt synergistic galactomannan treatment can significantly improve the water-holding capacity of the gel, thereby affecting the gel strength.

[0093] The apparent viscosity of the composite starch gels in Examples 1-3 was lower than that of the starch gels in Comparative Examples 1 and 2, indicating that the critical melt synergistic effect of galactomannan protects the starch granules, encapsulating or inhibiting particle breakage, swelling, and dissolution of amylose molecules, thus resulting in a lower viscosity compared to the original starch gel. Furthermore, the storage modulus G' of the composite starch gels in the examples was the highest at 2303 Pa, slightly lower than the original starch gel, but significantly higher than the 542 Pa of Comparative Example 2. Table 1 shows that the critical melt synergistic effect of galactomannan significantly improved the textural properties of the starch gel, with a maximum hardness of 461.04 g, approximately twice that of Comparative Example 2, and other parameters also showed corresponding improvements. This indicates that critical melt and galactomannan significantly enhance the gel strength properties of starch gels, making them suitable for preparing functional 3D printed products that meet personalized needs.

[0094] Table 1. Measurement results of textural properties of comparative examples and embodiments.

[0095]

[0096] (II) 3D Printing Characteristics of Composite Starch Gel

[0097] Examples 1-3 show 3D printed products of composite starch gels with added galactomannan, native starch gel without added polysaccharides (Comparative Example 1), and composite starch gels prepared by heating to above the gelatinization temperature (Comparative Example 2). Figure 4As shown in Table 2, it can be observed that Comparative Example 1, i.e., a single banana taro starch gel, can be 3D printed, but the surface of the printed product is rough, exhibiting an uneven and non-smooth appearance. Comparative Example 2, i.e., a composite starch gel prepared by heating to 90℃, produces a printed product with poor formability and a rough surface. In contrast, the composite starch gels with added galactomannan in Examples 1-3 significantly improved the appearance and formability of the printed products, demonstrating the potential for producing high-precision 3D printed products. Table 2 shows that the accuracy deviation of Comparative Example 1 was 3.60%, and the stability deviation after 24 hours was 26.29%. The accuracy deviation of Comparative Example 2 was 14.40%, and the stability deviation after 24 hours was 42.23%. This indicates that critical melt treatment, i.e., heating at the initial gelatinization temperature, can significantly improve the accuracy and stability of 3D printed products. However, the highest accuracy deviation of Examples 1-3 was only 2.63%, far lower than the 14.4% of Comparative Example 2. Regarding stability deviation, from 2 hours to 24 hours, Examples 1-3 were also far better than Comparative Examples 1 and 2. It is evident that the accuracy and stability deviations of Examples 1-3 are significantly smaller than those of Comparative Examples 1 and 2. This indicates that the 3D printed products obtained by critical melting synergistic galactomannan treatment after adding galactomannan have significant advantages in terms of accuracy and stability.

[0098] Table 2 shows the measurement results of the accuracy and stability deviations of the 3D printed samples in the comparative examples and embodiments.

[0099]

[0100] As can be seen from the above examples and comparative examples, the present invention achieves optimal results at the critical starch gelatinization temperature T. O Heating the material allows the starch chains to open appropriately and interact with galactomannan, avoiding energy consumption and the need for chemical cross-linking agents, thus improving the material's thermal stability and gelation properties. Therefore, using the critical melting method to process starch-based materials and then 3D printing them is more likely to produce stable 3D-printed products suitable for the food industry. This invention improves the thermal stability and gelation properties of starch by stirring and compounding starch and galactomannan at the initial gelatinization temperature. Hydrogen bonding interactions promote the formation of a gel network, eliminating the need for complete gelation and the addition of other chemical cross-linking agents. This method is energy-saving, safe, and efficient.

[0101] The embodiments and comparative examples described above have provided a detailed explanation of the technical solutions and benefits of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the present invention. Any modifications, additions, and equivalent substitutions made within the scope of the principles of the present invention should be covered within the protection scope of the present invention.

Claims

1. A method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharide, characterized in that... Includes the following steps: 1) Add galactomannan to distilled water, heat and stir until completely dissolved, and cool to room temperature; the galactomannan is one or more of locust bean gum, tara gum, and guar gum; 2) Add starch and stir evenly at room temperature; the amount of galactomannan is 0.5~2% of the dry weight of starch; the starch is one of banana taro starch, potato starch and tapioca starch; 3) The product obtained in step 2) is subjected to the critical starch gelatinization temperature T. O Heat and stir for 30-45 minutes to melt and obtain high-precision 3D printing starch-based ink.

2. The method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides according to claim 1, characterized in that: In step 1), the heating temperature is 45~80℃.

3. The method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides according to claim 1, characterized in that: In step 1), the stirring speed is 400~600 rpm and the stirring time is 30~60 min.

4. The method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides according to claim 1, characterized in that: In step 1), the amount of distilled water added is 4 to 5 times the dry weight of the starch.

5. The method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides according to claim 1, characterized in that: In step 2), the mixing is carried out by magnetic stirring at a speed of 400-600 rpm for 20-40 minutes.

6. The method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides according to claim 1, characterized in that: In step 3), the critical gelatinization temperature T of starch is... O The stirring speed was determined by DSC; the stirring speed was 400~600 rpm.

7. The method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides according to claim 1, characterized in that: Place the high-precision 3D printing starch-based ink obtained in step 3) into a 3D printing syringe, allow it to cool naturally to remove air bubbles, adjust the printing parameters, and then print to obtain a high-precision starch-based 3D printed product.

8. The method for preparing high-precision 3D printing starch-based ink using critical melting synergistic polysaccharides according to claim 7, characterized in that: In the printing parameters, the printing temperature is set to the critical gelatinization temperature T of starch. O The nozzle diameter is 0.6~1 mm, and the printing speed is 25~45 mm / s.

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