Abstract:The effects of G4-amylase and β -amylase on the retrogradation of wheat starch were discussed by using freeze-thaw stability，swelling power and solubility as indexes.The results showed that both G4-amylase and β-amylase could significantly restrain the retrogradation of wheat starch；there was no significant difference in anti-retrogradation between the two enzymes，moreover there was no significant synergistic effect between them.Based on the single-factor experiment，the β -amylase enzymolysis was optimized by response surface methodology.The optimumal hydrolysis of β-amylase was carried out at 52.5 ℃，for 30 min，and with 0.13%of enzyme amount.Compared with the control，the syneresis rate of the hydrolyzed wheat starch was decreased 32.60%，the solubility and swelling degree were increased 10.54%and 44.45%respectively.