RELATED RESEARCH

Comparison Research on Physicochemical Properties of Starch Sources in Extruded Feed

  • XU Chuanxiang ,
  • YANG Jie ,
  • LI Junguo ,
  • GU Xu ,
  • LI Jun ,
  • DONG Yingchao ,
  • SHANG Fangfang
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  • Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received date: 2021-03-26

  Online published: 2021-10-16

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Abstract

Starch plays a dual role of expansion and adhesion in the processing of aquatic extruded feed, and the processing characteristics of starch from different sources are also different. In order to systematically study and scientifically evaluate the starch sources, seven starch sources commonly used in aquatic extruded feed, including wheat flour, cassava starch, broken rice, barley, pea, sorghum and pre-gelatinized starch were used as experimental materials. The physical and chemical properties such as basic components, solubility, swelling degree, water holding capacity, dehydration shrinkage, gelatinization characteristics and thermal characteristics were measured and analyzed, and the principal component analysis was applied to simplify the physical and chemical property indexes and construct a quantitative evaluation system. The results showed that the physical and chemical properties of the different starch sources were significantly different (P<0.05). The pasting temperature was positively correlated with the total starch content, the peak viscosity was significantly positively correlated with total starch and swelling degree, the pasting temperature was positively correlated with the total amount of starch (R=0.841, P<0.01). The peak viscosity was positively correlated with the total contents of starch and the swelling degree (R=0.925, P<0.01). There was a significant negative correlation between pasting temperature and swelling power (R=0.852, P<0.01). The enthalpy change of gelatinization was positively correlated with the swelling power (R=0.823, P<0.01). Three principal components were extracted by principal component analysis method, and the cumulative variance contribution rate was 92.17%, which could represent most of the information in the original 18 physicochemical properties. Seven starch sources had different characteristics, sorghum had high onset temperature, peak temperature, regeneration value and final viscosity, cassava starch showed high peak viscosity, barley, pea and pregelatinized starch showed high solubility, pea had the lowest water precipitation and broken rice had the best water holding capacity. The results show that cassava, broken rice and pregelatinized starch are recommended as starch sources for the production of low-starch aquatic puffed feed.

Cite this article

XU Chuanxiang , YANG Jie , LI Junguo , GU Xu , LI Jun , DONG Yingchao , SHANG Fangfang . Comparison Research on Physicochemical Properties of Starch Sources in Extruded Feed[J]. Chinese Journal of Animal Nutrition, 2021 , 33(10) : 5874 -5886 . DOI: 10.3969/j.issn.1006-267x.2021.10.046

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