Improving Starch Gelatinization in Animal Feed
What is Starch Gelatinization?
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of moisture and heat; both of these conditions are present in conditioner.
What Factors Affect Starch Gelatinization?
The type of starch can influence its properties for gelatinization. Temperature and moisture are two important pre-requisites for gelatinization of starch. Retention time also plays an important role.
How Can Starch Gelatinization Be Measured?
There are many methods ranging from turbidity and solubility to magnetic resonance spectroscopy and differential scanning calorimetry.
What is the Benefit of Starch Gelatinization?
Starch gelatinization has a direct relationship with pellet durability index (PDI) and starch digestibility. The degree of starch gelatinization also influences specific energy and throughput of a pellet mill.
What is the Ideal Starch Gelatinization Value?
In our internal research, we have found a huge variation in the degree of gelatinization across the Indian sub-continent. It ranges from 10 to 25 percent, which can be attributed to variable processing conditions.
How Can Starch Gelatinization be Improved?
The degree of starch gelatinization can be enhanced by improving steam quality. Cold mash conditioning using surfactant-based products also helps improve starch gelatinization.
Where Can I Get Starch Gelatinization Analyzed?
Kemin has developed a method to estimate the degree of starch gelatinization in animal feed. Our method is one of the most accurate methods, as it is based on the enzymatic assay. We are the first one to do so in animal feed sector in India.
MillSMART™ can improve starch gelatinization by 11 percent.
To learn more about starch and its dynamics inside the feed mill, please watch this video.