Kokić Bojana, Dokić Ljubica, Pezo Lato, Jovanović Rade, Spasevski Nedeljka, Kojić Jovana, Hadnađev Miroslav
Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Animals (Basel). 2022 Aug 30;12(17):2234. doi: 10.3390/ani12172234.
Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action in order to improve its digestibility. The objective of the present research was to quantitatively represent the physicochemical properties of raw and processed starch using an in vitro methodology, as well as to describe the changes that occurred after heat treatment, such as pelleting, steam flaking, micronization, and extrusion of corn. Based on the obtained results, pelleting, steam flaking, and micronization can be considered as mild heat treatment methods, whereas extrusion proved to be a severe heat treatment method. Analysis of functional and pasting properties implied a possible interaction between the degraded components in the steam-flaked sample, as well as in the micronized sample, through to a lesser extent. Additionally, the occurrence of dextrins was noted after extrusion. The obtained results indicate the existence of significant differences in the physicochemical properties of corn starch depending on the heat treatment applied, which could possibly affect rumen starch degradation traits.
谷物通过热、水分、时间和机械作用的不同组合进行加工，以提高其消化率。本研究的目的是使用体外方法定量表征生淀粉和加工淀粉的物理化学性质，并描述热处理（如玉米制粒、蒸汽压片、微粉化和挤压）后发生的变化。根据所得结果，制粒、蒸汽压片和微粉化可被视为温和的热处理方法，而挤压则被证明是一种剧烈的热处理方法。对功能和糊化特性的分析表明，蒸汽压片样品以及微粉化样品中降解成分之间可能存在相互作用，不过微粉化样品中的相互作用程度较小。此外，挤压后发现有糊精生成。所得结果表明，根据所采用的热处理方式，玉米淀粉的物理化学性质存在显著差异，这可能会影响瘤胃淀粉降解特性。
