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THE INFLUENCE OF THE GROWTH TEMPERA TURĘ ON STRUCTURAL AND... 161

c.d. tab. 1

Geno- types	Polymo- rphous structure	Growth tempe raturę, °C	3	anhydroglu-cose residues	^crl> nm	y\ (J/cm^2) 10^7	(J/cm^2) 10^7	(J/cm^2 K)10^7
Average 16,2±0,8 5,7±0,3
Normal barley (Triumph)	A	7	315,0	-	-	-	-	-
	A	10	320,8	12,0	4,2	14,7	55,1	0,126
	A	13	325,0	12,2	4,3	13,4	48,1	0,107
	A	15	326,1	13,7	4,8	13,0	51,8	0,119
	A	16	327,7	13,1	4,6	12,5	45,2	0,099
	A	20	332,0	13,4	4,7	11.1	41,6	0,092
Average 12,9±0,3 4,5*0,1
High amylose Barley (Peni-land-field)	A	7	—	—	...	—	—	—
	A	10	320,7	...	—	—	—	—
	A	13	323,6	—	—	—		—
	A	15	325,0	...	—	—	—	...
	A	16	332,1	11,5	4,0	10,1	55,4	0,136
	A	20	334,3	12,1	4,2	9,5	51,7	0,126 |
Avarage 11,8*0,3 4.1 ±0,1 .
Sweet potato (.Sun-nyred)	C(A+B)	15	327.6	11.9	4.2	—	—	—
	A	21	336.6	14.9	5.2	11.0	63.7	0.161
	A	27	345.2	15.7	5.5	8.7	58.5	0.143
	A	33	351.5	17.0	6.0	6.4	65.9	0.170
Sweet potato (Ayamu-rasaki)	C(A+B)	15	329.7	12.4	4.3	—	—	—
	A	21	337.5	14.8	5.2	10.9	55.9	0.133
	A	27	346.6	15.8	5.5	7.8	52.0	0.127
	A	33	352.3	15.9	5.6	5.7	38.2	0.092

As can be seen from Table 1 [13-16], the elevation of growth temperaturę does not lead to any cnange in cooperative melting unit and the thickness of crystalline la-mellae in native potato and barley starches, i.e. in starches related to B- and A- type, respectively, while for sweet potato starches an increase of growth temperaturę is ac-companied by positive correlation with the thickness of crystalline lamellae. Accord-ing to [13, 16] observed changes in the melting temperatures for potato and barley starches can be caused by accumulation of defects while for sweet potato starches the changes in T^expm can be due to accumulation of defects and increase in the thickness of crystalline lamellae [14, 15]. Indeed, calculations have shown that the decrease in growth temperaturę leads to the increase in the magnitude of surface entropy for starch crystalline lamellae (Table 1). This phenomenon is evident for potato and barley starches irrespectively of the amylose content in granules but it is insignificant for sweet potato starches. One may suppose that such defects in starch granules are amy-