The effects of extrusion parameters on starch gelatinization and protein digestibility in vitro were studied from four aspects: moisture content, feed speed, screw speed and barrel temperature. The effect of water content on starch gelatinization: Starch gelatinization increased rapidly with the increase of water content, then kept a certain high level, and when water content was too high, the gelatinization decreased. The effect of water content on the digestibility of protein in vitro: The digestibility of protein in vitro increases with the increase of water content, but the excessive water content reduces the shear friction of feed, and shortens the residence time in the expansion chamber, which may reduce the denaturation of protein. The effect of feeding speed on starch gelatinization degree: starch gelatinization degree increased with feeding speed, but the increase was small, and protein digestibility in vitro increased with feeding speed, but the increase was small, the rule was similar to starch gelatinization degree. The effect of screw speed on starch gelatinization degree: with the increase of screw speed, starch gelatinization degree first increased rapidly, then increased and slowed down at 150 r/mi n; the effect of screw speed on protein digestibility in vitro was similar to that of starch gelatinization degree, first increased rapidly, and then increased and slowed down at 200 r/min. The influence of barrel temperature on starch gelatinization degree is greater. The increase of random barrel temperature of starch gelatinization degree increases rapidly at first, then tends to be flat at 120 C, and keeps at a high level. The barrel temperature has a great influence on the in vitro digestibility of protein. When the temperature is lower than 135 C, the in vitro digestibility of protein increases with the increase of the temperature of the barrel; when the temperature is higher than 135 C, the temperature of the barrel increases and decreases, and the rate of increase and decrease is similar. The suitable expansion conditions of feed are as follows: the moisture content of feed is 26%-30%, the feeding speed is 30-60 r/mi n, the screw speed is 150-250 r/mi n, the temperature of the middle section of barrel and the discharging section are 105-120 C and 120-135 C, respectively. Under these conditions, starch gelatinization and protein digestibility in vitro were 90%-92% and 90%-92% respectively.
Effect of puffing parameters on feed starch gelatinization and protein digestibility
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