Optimising Starch Transformation in Aquafeed Extrusion for Enhanced Water Stability and Performance

Abstract

The physical quality of aquafeed pellets is paramount for the health and performance of aquatic species in aquaculture systems. Starch, a small, but necessary component of aquafeed, plays a crucial role in creating durable and water-stable pellets. This paper investigates the complex relationship between starch transformation during extrusion cooking and its influence on water stability. Through a series of experiments involving various extrusion parameters, including three melt moisture levels and three screw speeds, the study reveals that the key to producing water-stable aquafeed lies in optimizing starch gelatinization and minimizing dextrinization. High screw speeds, in conjunction with moderate to high melt moisture levels, facilitate starch gelatinization while avoiding dextrinization, resulting in pellets with superior water stability. Conversely, low melt moisture levels at any screw speed or any melt moisture at low screw speeds lead to poor water stability due to increased dextrinization or suboptimal gelatinization levels. The research also underscores the critical role of the glass transition of starch. Starch in its semi-crystalline state is found to be more susceptible to shear degradation during extrusion. Therefore, rapidly elevating the raw material's temperature above its glass transition temperature is crucial for achieving water-stable aquafeed.