Abstract
On annealing of starches extracted from potato tubers grown at different soil temperatures (10, 16, 20 and 25 °C) an increase of crystalline lamellae thickness accompanied by enhancement of melting temperature has been observed. The perfection of crystalline structure in starches during annealing most likely can be attributed to additional lengthening of double helices and to optimization of their registration within the crystalline lamellae. The first process possibly takes place at short-term heating period (1–2 h) while the second occurs at long-term heating (6–10 h). As a result of annealing starches with more similar and more perfect structures than native ones were obtained.
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