STUDYING OF PHASE STRUCTURE THE NATURAL POTATO STARCH
Abstract
The phase structure the natural starch received of 3 grades and 9 hybrids of a potato is investigated. It is established, that on increase of degree of amorphy all studied samples the natural potato starch it is possible to build in the following number: a hybrid 1600-12 – 51,4%, a hybrid 1603-15 – 54,4%, a hybrid 1600-4 – 56,5%, a hybrid 1608-5 – 56,6%, (a grade «Miracle» («Диво») and a hybrid 1608-10 – 57,1%), a grade «Bulletin» («Вестник») – 57,6%, a hybrid 1600-7 – 57,7%, a grade «Effect» («Эффект») – 57,8%, a hybrid 1513- 4 – 58,0%, a hybrid 1598-14 – 58,7%, a hybrid 1607-3 – 58,9%.
About the Authors
Е. А. Simakov
ГНУ «Всероссийский научно-исследовательский институт картофельного хозяйства им. А.Г. Лорха»
Russian Federation
Russian Federation
А. V. Mityushkin
ГНУ «Всероссийский научно-исследовательский институт картофельного хозяйства им. А.Г. Лорха»
Russian Federation
Russian Federation
V. G. Kostenko
ГНУ «Всероссийский научно-исследовательский институт крахмалопродуктов»
Russian Federation
Russian Federation
V. V. Litvjak
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
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Review
For citations:
Simakov Е.А., Mityushkin А.V., Kostenko V.G., Litvjak V.V. STUDYING OF PHASE STRUCTURE THE NATURAL POTATO STARCH. Potato Growing. 2013;21(2):286-298. (In Russ.)
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