Abstract: Compared with the liquefaction effects with BAA α- amylase and heat-resistant α- amylase(Termamyl 120L, TypeS), Termamyl 120L was selected to liquefy chestnut starch.With the studies of mono–factor ,the optimum liquefactionconditions were: the chestnut solid/water=1:5, liquefaction temperature 90℃,pH6.0, the dose of α- amylase 7U/g andliquefaction time 60min. Then, NovozymTM AG saccharifying enzyme was used to saccharify chestnut starch dextrin that wasliquefied by Termamyl 120L. With the indexes Dextrose Equivalent(DE%) and the yield of dextrose(g/100ml) , the optimumsaccharification technology conditions were defined by orthogonal experiments.The results indicated when saccharificationtemperature was 60℃,pH4.5 and the dose of NovozymTM AG was 80U/g of the chestnut solid, the DE% and the yield of dextrose(g/100ml) could be arrived at 48.9% and 4.52g/100ml espectively after 90min saccharifying.

Key words: chestnut, starch, liquefaction, saccharification