Enzyme preparations play a significant role in biotechnological processes for obtaining food products. The classification of enzymes, the specificity of their action on various substrates, and the processes for obtaining enzyme preparations based on microorganisms - enzyme producers are presented. The monitoring of the world and domestic market of enzyme preparations used in the food industry was carried out. The questions of the effectiveness of enzymes for the production of flour products are considered.
At the same time, the issue of ensuring the quality of wheat, its technological properties, is of social and economic significance, since bread and bakery products occupy a special place in the nutrition of the population of the Republic, as traditional, irreplaceable products of everyday demand, available to all segments of society. Along with the increase in wheat production, improving its quality, a certain part of the wheat is used for fodder, technical and other purposes due to the insufficient quantity and low quality of gluten. One of the reasons for the decline in the quality of
the gluten of food wheat is the damage to crops by the pest "turtle bug".
Daily effects on growing rats with a high external temperature led to phase changes in the activity of alpha-amylase in pancreatic tissue, the severity of which was different in animals receiving a particular diet. The task of the authors was to identify the specific features of the effect of hyperthermia on the activity of pancreatic enzymes.