| 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 |
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| 引用本文： | 杨洁,李军国,许传祥,王昊,马世峰,薛敏.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[J].水产学报,2019,43(10):2102-2108. |
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| 作者姓名： | 杨洁 李军国 许传祥 王昊 马世峰 薛敏 |
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| 作者单位： | 中国农业科学院饲料研究所, 饲料加工创新团队, 北京 100081,中国农业科学院饲料研究所, 饲料加工创新团队, 北京 100081;农业农村部饲料生物技术重点开放实验室, 北京 100081,中国农业科学院饲料研究所, 饲料加工创新团队, 北京 100081,中国农业科学院饲料研究所, 饲料加工创新团队, 北京 100081,中国农业科学院饲料研究所, 饲料加工创新团队, 北京 100081,中国农业科学院饲料研究所, 饲料加工创新团队, 北京 100081 |
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| 基金项目： | 北京市自然科学基金（6194043）；中国农业科学院基本科研业务费（1610382019002，1610382017015）；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（2016YFF0201800，2018YFD0900400）；北京市鲟鱼鲑鳟鱼产业技术体系（BAIC08-2019） |
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| 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,其对水产膨化饲料加工和品质等产生的影响也存在差异。本研究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、发展方向进行展望。
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| 关 键 词： | 不同淀粉源 组成结构 加工特性 膨化饲料 研究进展 |
| 收稿时间： | 2019/9/19 0:00:00 |
| 修稿时间： | 2019/9/25 0:00:00 |
Research progress on the effects of different starch sources on processing and quality characteristics of extruded aquatic feed |
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| YANG Jie,LI Junguo,XU Chuanxiang,WANG Hao,MA Shifeng and XUE Min.Research progress on the effects of different starch sources on processing and quality characteristics of extruded aquatic feed[J].Journal of Fisheries of China,2019,43(10):2102-2108. |
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| Authors: | YANG Jie LI Junguo XU Chuanxiang WANG Hao MA Shifeng and XUE Min |
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| Affiliation: | Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China,Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing 100081, China,Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China,Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China,Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China and Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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| Abstract: | 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 on 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 analysed. 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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| Keywords: | different starch sources composition and structure processing characteristics extruded feed research progress |
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