The effect of fungal α-amylase and bacteria α-amylase on gassing power of dough was studied in the different temperature and the different pH.

Studies on the enzymology properties of fungal-α-amylase;

In order to master the enzymatic hydrolysis characteristics of buckwheat starch by fungal-α-amylase,the effects of substrate concentration,enzymatic concentration,pH value and temperature on reaction velocity were determined.

Study on Purification Technology and Method for Keeping Fungus α-Amylase;

The preparation of high maltose syrup from corn starch was studied, including liquefaction of starch with α-amylase and saccharification with Fungamyl.

Cornstarch was used as raw materials and high temperature resistant α-amylase and fungal amylase were used in liquefaction and saccharification.

Porous corn starch was prepared by using fungal amylase;the adsorption performance of the porous corn starch for aminophylline as medicament carrier were investigated;and a special ultraviolet spectrophotometry method to de- termine the quantity of the adsorbed aminophylline was established.

The maltooligosaccarides were transformed into isomaltooligosaccharides by biozyme and transglucosidase.

An optimizing process was investigated that a polysalfone hollow fiber membrane reactor was used to produce isomaltooligosaccharides with transglucosidase and biozyme.