FIELD: food industry, medicine, biochemistry. SUBSTANCE: method involves heating the α--amylase preparation in the presence of curd pasteurized whey taken in the ratio α--amylase preparation : curd whey = (1:200)-(1: 1000), respectively. Method involves using pasteurized curd whey containing the following components, mg/100 α-: sm3, 55-65; Ca2+, 0.132-0.155; lactose, 4.0 x Zn2+ - 5 x 103; amine nitrogen, 4.0-6.0. Method involves the significant elevation of activity of the 103-amylase preparation. EFFECT: improved activation method, valuable biochemical properties. 2 tbl, 3 ex
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