The comparative analysis showed that a biomodified starch, fermented of Bacillus licheniformis amylase during one-hour is more resistant to mineral acid and high temperature. The increase of processing time of biomodification starches to two hours or more led to fatal change of physicochemical properties, which affected to acid- and thermoresistance.
пшеничный биомодифицированные крахмал, амилаза Bacillus lichеniformis, физико-химическая резистентность, wheat fermented starch, amylase Bacillus lichеniformis, physical and chemical resistance
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