Aqueous dispersions of the extrudates (1%) prepared from three maize varieties containing starches with the various amylose contents (20-53%) and the high lipid level (about 7% on dry starch weight) were studied by DSC analysis. Two different types of amylose-lipid complexes were observed in the direct process (20-120°C, peak temperature of about 105-107°C) and when reheating/rescanning modes were employed (peak temperature of about 85°C). The extrudate dispersions heated only up to 100°C in the direct DSC scanning modes revealed a double-peaked endothermic profile in the rescans that gave the evidence for coexistence of both types of the complexes. The possible reasons underlying formation, re-formation, and/or coexistence of two types of the amylose-lipid complexes in the maize extrudates studied are discussed.

The main gelatinization parameters of starches from three maize varieties with wide variation in amylose content (53, 30, and 20%) were obtained using DSC analysis. All starches were characterized by high lipid levels. Gelatinization temperature decreased with increasing amylose content both for native and treated (defatted and annealed) starches. For all studied starches irrespective of amylose content, A‐type crystalline packing in semi‐crystalline starch granules was observed as judged by the characteristic shift of starch melting temperature in 1 M KCl. Observed shifts of amylopectin melting temperatures to higher values in defatted starches were ascribed to the elution of lipids and/or lipid‐containing complexes from crystalline lamellae. Two types of amylose–lipid complexes with different thermostability were detected in aqueous starch gels with concentration equal/more than 10%. It was suggested that the high level of lipids strongly contributed to the gelatinization properties of studied starches.

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A comparative evaluation of the effect of different spectral light regimes using LEDs, induction irradiators and DNAT lamps on the functional characteristics of the photosynthetic apparatus of potato plants was carried out. Low values of the rate of photosynthesis of plants in light culture as compared to plants under natural conditions are explained with the activity of light-stage photosynthetic reactions, a smaller accumulation of pigments, and the activity of the carboxylation reaction.

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This research is aimed at studying the institutional changes associated with globalization in the Russian bakery market. To study the dynamics of the market parameters the authors used the theoretical positions of the neoinstitutionalism which is actively used in industry analysis now. It also examined the influence of international legal norms, trends in the consumer demand changes associated with the formation of global regulatory institutions and the application of innovative competitive strategies. The last ones are characterized by the institutional isomorphism. The research shows the data indicating the compliance of the general Russian market development directions to the global trends, primarily in the regional markets of large urban agglomerations. The assortment market structure is changing in the direction of reducing the demand for mass varieties and improving the quality of the assortment. (premiumization). These trends are constrained by the general conservative market character, the preservation of historical institutional values. The spread of legal institutions and innovative competitive strategies is hampered by the low level of domestic companies consolidation, their low susceptibility to organizational and marketing innovations, and the lack of the developed infrastructure for stakeholders interaction.

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