The goal was to figure out how best to break down chestnut starch using a certain kind of enzyme. They tested different factors like temperature, pH, enzyme amount, and starch concentration to see what worked best. Through their tests, they found that pH, temperature, enzyme amount, and starch concentration have the most impact on the breakdown process. The best conditions were found to be at 70.2℃ temperature, pH 5.83, 73.10 g/L starch concentration, 122.45 U/g enzyme amount, for 75 minutes. Under these conditions, they managed to break down 27.476% of the chestnut starch.