To produce biodegradable polymers and dietary food, the concept of the selection of pea plant for a high content of amylose in the starch of seeds was developed. The key parameters of the high-amylose varieties and specific indicators for selection were determined. The sources and donors of economically valuable signs were displayed, and the first in Russia variety of a new type—the Amior—was created. For dietetic therapy, the authors developed the recipes for the preparation of the functional grades of bread and macaroni with the addition of an enzyme-resistant starch.
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Original Russian Text © A.N. Zelenov, I.V. Kondykov, N.V. Shelepina, T.N. Suchkova, N.N. Sulimova, 2014, published in Doklady Rossiiskoi Akademii Sel’skokhozyaistvennykh Nauk, 2014, No. 3, pp. 12–16.
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Zelenov, A.N., Kondykov, I.V., Shelepina, N.V. et al. Peculiar properties of pea plant selection for a high content of amylose in the starch for mature seeds. Russ. Agricult. Sci. 40, 244–248 (2014). https://doi.org/10.3103/S1068367414040193
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