Abstract: The saccharification of cassava starch was studied by using dextrose equivalent as index. The effect of single factor was analyzed in the best efficiency of saccharification. Results showed that the proper value of the factor were for temperature 60 to 65℃, reaction time 105 to 115 min, enzyme level 1.5 to 2.5 mL, pH 3.5 to 4.5 and rotation rate in 180 rpm, respectively. However, the optimum parameters for saccharification were determined by orthogonal experiments as pH at 4.0, with enzyme of 2 mL·L^-1 and in which treated for 105 min at 65℃. Saccharification efficiency (DE) could reach to 105%.

Key words: cassava, starch, saccharification