Multiscale Structural Evolution and Digestion Kinetics of Starch in Commercial Swine Compound Feed as Affected by Steam Conditioning Temperature and Retention Time
Junhua Wu, Fanglei Zou, Wei Wang, Liangju Wang, Hongying Wang · 2026
Read Multiscale Structural Evolution and Digestion Kinetics of Starch in Commercial Swine Compound Feed as Affected by Steam Conditioning Temperature and Retention Time by Junhua Wu, Fanglei Zou, Wei Wang, Liangju Wang, Hongying Wang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13162592.txt.
Description
Junhua Wu and co-authors study how steam conditioning changes the starch in pig feed and how fast that starch digests, in work published in 2026. Conditioning with steam is a key step in making pelleted feed, but the molecular changes in starch during processing were poorly mapped. Industrial conditions limit moisture and mix many ingredients.
The team varied conditioning temperature and holding time, then tracked starch structure at several scales and digestion in lab tests. Structure changed in a nonlinear way with heat, with a turning zone near the middle temperature tested. The hottest treatment sped early digestion yet lowered final digestibility, as resistant starch rebounded. Severe heat may have formed starch-lipid complexes and a tighter protein matrix that block enzymes. The authors warn that maximal gelatinisation does not mean best nutrition.
Catalog record
| CREATOR | Junhua Wu, Fanglei Zou, Wei Wang, Liangju Wang, Hongying Wang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |