The article discusses the current trends of use amylolytic enzymes in the food industry. the structure of the starch as the main substrate amylase was show. The structure most commonly used enzyme - α-amylase is treated specially. We particularly discussed perspective of use of bacterial enzymes for the modification of plant raw-stuff.
крахмал, амилолитические ферменты, применение, пищевая промышленность, starch, amylolytic enzymes, usage, food industry
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