文章摘要
不同淀粉源对水产膨化饲料加工及品质特性影响研究进展
Research Progress on the Effects of Different Starch Sources on Processing and Quality Characteristics of Extruded Aquatic Feed
投稿时间:2019-09-19  修订日期:2019-09-29
DOI:
中文关键词: 不同淀粉源,组成结构,加工特性,膨化饲料,研究进展
英文关键词: different starch sources, composition and structure, processing characteristics, extruded feed, research progress
基金项目:北京市自然科学基金资助项目(6194043),中国农业科学院基本科研业务费(1610382019002),中国农业科学院创新工程项目(CAAS-ASTIP-2017-FRI-08),国家重点研发计划项目(2016YFF0201800)
作者单位E-mail
杨洁 中国农业科学院饲料研究所 yangjie02@caas.cn 
李军国 中国农业科学院饲料研究所  
许传祥 中国农业科学院饲料研究所  
王昊 中国农业科学院饲料研究所  
马世峰 中国农业科学院饲料研究所  
薛敏 中国农业科学院饲料研究所 xuemin@caas.cn 
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中文摘要:
      淀粉在水产膨化饲料加工过程中起着非常重要的作用,不仅能增强物料的粘性,在膨化饲料中起到膨胀和粘合的双重作用。由于不同来源淀粉的颗粒结构不同,对水产膨化饲料加工和品质等产生的影响也存在差异。本文综述了不同淀粉源的基本特性与水产膨化饲料加工及品质特性之间关系的研究进展,分析了不同淀粉源淀粉的组成、结构、糊化特性、流变特性和热力学特性等方面的差异,比较了不同淀粉源对水产膨化饲料品质特性的影响,并对不同淀粉源在研究过程中存在的问题、发展方向进行了展望。
英文摘要:
      Starch plays a very important role in the processing of extruded aquatic feed. It can not only enhance the stickiness of mash feed, but also play a dual role of expansion and adhesion in extruded feed. Due to the different granular structure of starch from different sources, the effects on the processing and quality of extruded aquatic feed are also different. This paper reviewed the research progress of the relationship between the basic characteristics of different starch sources and the processing and quality characteristics of extruded aquatic feed. The differences of starch components, structure, gelatinization properties, rheological properties and thermodynamic properties of different starch sources were analyzed. The effects of different starch sources on the quality characteristics of extruded aquatic feed were compared. In addition, the problems and development directions of different starch sources in the research process were prospected.
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