Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition

Simple Summary Whole grain with an intact pericarp is highly resistant to digestion by ruminants and external processing is required. Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action. As a result of processing, starch becomes more available to both ruminal microbial and pancreatic enzymes. In animal science literature, there is a lack of data regarding the physicochemical properties of starchy materials prior to and after the application of processing treatments, as well as the connection to biological responses of animals in nutritional studies. Therefore, the aim of the present study was to quantitatively represent physicochemical properties of raw and heat-treated corn starch using an in vitro methodology that is commonly used by food scientists. The heat treatments examined were pelleting, steam flaking, micronization, and extrusion of corn. The obtained results indicated significant differences in gelatinization, hydration, and pasting properties of corn starch depending on the heat treatment applied. Future research should aim for the determination of rumen starch degradation traits and possible correlations with the present results. Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action in order to improve its digestibility. The objective of the present research was to quantitatively represent the physicochemical properties of raw and processed starch using an in vitro methodology, as well as to describe the changes that occurred after heat treatment, such as pelleting, steam flaking, micronization, and extrusion of corn. Based on the obtained results, pelleting, steam flaking, and micronization can be considered as mild heat treatment methods, whereas extrusion proved to be a severe heat treatment method. Analysis of functional and pasting properties implied a possible interaction between the degraded components in the steam-flaked sample, as well as in the micronized sample, through to a lesser extent. Additionally, the occurrence of dextrins was noted after extrusion. The obtained results indicate the existence of significant differences in the physicochemical properties of corn starch depending on the heat treatment applied, which could possibly affect rumen starch degradation traits.