The study of some properties of native starches of various origins

The article presents the results of studying the physico-chemical properties of starch solutions obtained from grain sorghum, millet, chumiz. The biochemical composition of native starches has been studied. The temperature ranges of gelatinization of aqueous starch solutions are determined. Moreover, the intervals of indicators differed significantly depending on the nature of the origin. Thus, the smallest range of variation in the kleistarization interval (5 ° C) was found in potato starch, the largest in sorghum (14 ° C). The starch sample obtained from millet grain was characterized by the highest temperature of the beginning of gelatinization (70 ° C). It has been established that starch grains have a crystal-like structure inherent in many types of grain starch. According to the presented characteristics, the crops in question can be used as an alternative source of starch production. Keywords: NATIVE STARCH, GRAIN SORGHUM, SEED MILLET, CHUMIZ