The fermented potato starches obtained by amylolytic preparations Amilosubtilin (amylo), and Bacillus licheniformis (BL), depending on modification time have different properties. Greater resistance to acids shown Amilosubtilin starches treated for 4 h , treated with amylase of Bacillus licheniformis - 8 h. The fermented BL starch were more resistant than amylo starches to temperatures of 80 and 100 ° C. Starches obtained by Bacillus licheniformis amylase were more enzymoresistance compared with native and amylo starches
картофельный ферментированный крахмал, амилаза Bacillus lichеniformis, амилосубтилин, резистентность, potato fermented starches, Bacillus licheniformis amylase, amilosubtilin, resistance
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