Abstract:A number of food manufacturers use modified starches,since natural starches usually do not meet all the requirements for food industry.Among different ways of starch modification,attempts are being made to modify starch at molecular level by using biological tools such as enzymes.Enzymatic modification of starch can include 1) the change of the ratio of amylose/amylopectin by selective hydrolysis of amylose 2) the rearrangement of amylopectin side chains by disproportionation and 3) the change of glycosidic linkages to produce anomalously linked oligosaccharides by transglycosylation reaction.