Przedstawiono dane pochodzące z piśmiennictwa i wyniki badań własnych na temat degradacji różnych rodzajów skrobi surowej przez preparaty czystych i handlowych enzymów amylolitycznych. Omówiono także przypuszczalny sposób działania enzymów amylolitycznych na ziarna skrobi surowej.
Study was made of the interference with the protein determination using the Lowry procedure, caused by starch, pectin, carboxymethylcellulose and of their enzymie degradation products as well as of other substances contained in the media used for the production of fungal protein preparations. The interfering effect of these substances was investigated prior to and after their pretreatment with 1 M NaOH at 100°C for 10 min. It was found that the investigated substances affect the protein results in a different measure, and that their pretreatment enhances and sometimes reverses the interfering action.