The effects of the amylose concentration on the three-dimensional printing adaptability of starch-based gels were explored in this study. The physical of starch-based gels was investigated to reveal the relationship among the printability, rheological properties, and crystal structure. Results showed that all starch-based gels exhibited shear-thinning and solid-like behaviors. In addition, the hardness, springiness, adhesiveness, and resilience of starch-based gels were significantly affected by the amylose concentration. Among all the experimental groups, the starch-based gel with an amylose-to-amylopectin ratio of 2:8 exhibited the best printing performance, its hardness, adhesion, and recovery were (43.5±0.6) g, (138.0±3.1) g·s, and (0.102±0.003), respectively. It showed a regular network structure, good thermal stability, and ordered crystallization. Computational fluid dynamics was used to simulate the process of three-dimensional printing, and it was found that the addition of amylose to amylopectin would increase the gel viscosity and reduce the printing speed. Therefore, starch-based gels with an amylose-to-amylopectin ratio of 2:8 were suitable for 3D printing. This study shows that the three-dimensional printing adaptability of starch-based gel can be improved by adjusting the proportion of amylose in the gel.
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