One of the modern approaches in increasing the resistance of cereal crops to fungal diseases is the study of digestive enzymes of pathogens and their protein inhibitors in grain. Recently, proteases and amylases have been considered as some of the important pathogenicity factors of fungi. To obtain these enzymes, the phytopathogenic fungus F. graminearum was grown by solid state fermentation (SSF) using wheat bran. The maximum accumulation of enzymes at the addition of 2,0×106 conidia/ml occurred on day 8th of cultivation of the fungus. Extracellular protease and α-amylase with molecular weight 25 and 29 kDa, respectively, were purified by affinity chromatography.. Using specific inhibitors, the purified protease was found to belong to the serine trypsin-like enzyme. According to isoelectric focusing data, α-amylase consisted of 4 isoenzymes with strongly acidic pI of 3.0-3.5. The pH, temperature optimum, and thermostability of the enzymes were determined. The data obtained for α-amylase and trypsin of F. graminearum are presented for the first time. The results of the study can be used in the search for specific inhibitors of amylases and proteases in grain as protective proteins for their application in estimation of wheat varieties resistance to fungal attack.