Corn is the most important source of energy in feed. It is called the king of feed and contains about 70% starch in its grain composition. Therefore, improving the utilization of corn starch is the key to improving the efficiency of weight gain and feed efficiency in livestock and poultry farming. Since there is a considerable proportion of the anti-acid and anti-enzyme crystal structure in the starch granules, which is not conducive to the digestion and absorption of the animal, the crystal structure must be disintegrated (ie, gelatinized) to be fully hydrolyzed by the enzyme to increase the digestibility. The starch gelatinization degree obtained by different processing methods is different, and the energy consumption is also different. With the increase of starch gelatinization degree and the corresponding increase of energy consumption, what kind of starch gelatinization degree can be suitable for the production of suckling pig material? This article makes a brief discussion on this issue.
1 Extrusion of corn
Corn puffing treatment belongs to the category of feed moist heat processing, which can disinfect, sterilize, increase crude protein, increase total energy, and greatly improve the gelatinization degree of starch. In fact, the main purpose of corn puffing is to increase the gelatinization of corn starch.
1.1 Characteristics of starch
All plant starches are composed of glucose molecular units, and corn starch is no exception. The starch granules are composed of amylose and amylopectin in parallel. The amylose molecules are arranged neatly, and the amylopectin molecules are arranged irregularly. Usually, amylose and amylopectin are interlaced and overlapped with a plurality of voids, such as an empty mesh bag, wherein the glucose polymer long bond is a network wire, and the hydrogen bond between the dehydrated glucose molecules is a network segment. Raw starch is insoluble in water. Once it is added with water and heated, it will swell. The molecular structure becomes unstable with increasing temperature, resulting in the final molecular structure disintegrating due to hydrogen bond cleavage. This is the gelatinization of starch. Different plant starches and different concentrations of starch solutions begin to gelatinize at different temperatures (see Table 1).
1.2 The degree of gelatinization of extruded puffed corn
It can be seen from the above starch characteristics that gelatinization of starch occurs under certain conditions of moisture and temperature. The degree of starch gelatinization obtained by different processing methods is different. Wu Mengqian (1995) pointed out that the degree of gelatinization of extruded puffed corn starch can reach 91%. Xiong Yiqiang (2000) determined the gelatinization degree of extruded (Extrusion) corn starch by enzyme method to reach 80% to 100%. Other corn hot processing methods such as baking, bursting, expansion, etc. can also increase the gelatinization degree (α value) of corn starch, and the specific values ​​are shown in Table 2.
It can be seen from Table 2 that the degree of gelatinization of the extruded puffed corn starch is the highest. For the second consecutive year in 2004 and 2005, the author conducted random sampling of the expanded corn flour processed by more than 90 feed enterprises using extruders, and verified the degree of corn starch gelatinization through the National Feed Quality Supervision and Inspection Center (Beijing). Can reach more than 90%. It is feasible to achieve a gelatinization degree of corn starch of 100% in production practice, but productivity will have a certain degree of influence.
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