Significance of starch damage in feeds

Abstract

Starch modifications, occurring during processing and manufacturing of feeds, involve increase of surface area to starch ratio in the solid, decrease in crystallinity and depolymerisation of amylose and amylopectin. The in vitro methods used to study factors that influence hydrolysis rates of starch in feeds are reviewed. Qualitative observations are based on microscopy. Quantitative determinations are based upon enzymatic susceptibilities to α- and β-amylases, cold water and alcoholic solution extractabilities and water absorption capacity. These tests are useful to predict transformations of starch in the upper part of the digestive tract. Near-infrared analysis would become a useful on-line quality criterion for process control.