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.