Morphological analysis of wheat starches obtained after the fermentation of Bacillus licheniformis amylase by varying the time revealed a reduction in the size of the starch granules with increasing fermented time. The amylase treatment leads to reduces of the viscosity and decreased the number of amylose. It was revealed increased emulsifying ability of starches, especially in the sample held four-enzymatic treatment.
пшеничный модифицированный крахмал, амилаза Bacillus lichеniformis, физико-химические свойства, световая микроскопия, wheat modified starch, amylase Bacillus lichеniformis, physical and chemical properties, light microscopy
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