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It was studied susceptibility of starch granules of different types to hydrolysis by enzymes both in the gelatinized and native state. Starch was evaluated by chemical composition, morphology, physical and chemical properties and compared with respect to the action of amylolytic enzymes traditionally used to produce sugary starch products (alpha-amylase, glucoamylase). Enzymatic susceptibility of the samples was evaluated by accumulation of reducing matters during the hydrolysis of 1% starch suspension in gelatini...