本試驗是以酵素及化學修飾法製備抗解澱粉，期望降低其產品之體外消化率。四種天然澱粉中之抗解 澱粉含量，以馬鈴薯澱粉的52.5%最高，其次依序為香蕉澱粉45.4%，豌豆澱粉2.4%，小麥澱粉0.9%。此四種 澱粉利用去支鏈酵素（Pullulanase)處理後，可得20-35個葡萄糖單位之抗解澱粉，其抗解澱粉含量以豌豆澱粉 30.3%為最高。以10%醋酸酐（Acetic anhydride, AA)修飾製備之抗解澱粉，對於降低其體外消化率有較好的效 果，可降低28-34%，另於C57BL/6小鼠之食用後兩小時血糖變化試驗中，以10%醋酸酐修飾製備之豌豆澱粉， 具有顯著降低血糖的效果。

The major purpose of this study was to develop a method for preparing resistant starch by enzyme debranching treatment and chemical modification for reducing its in vitro digestibility. The resistant starch contents of potato, banana, pea and wheat starch were 52.5%, 45.4%, 2.4% and 0.9%, respectively. The number-average degree of polymerization of debranched starch by pullulanase was from 20 to 35. In determination of the resistant starch content from debranched starch, pea starch showed the highest (30.3%). The four resistant starch chemically modified with 10% acetic anhydride exhibited better effect on the in vitro digestibility, which was decreased by 28 to 34%. The blood glucose test indicates pea starch modified with 10% acetic anhydride lowered more blood glucose than control after intake 2 hours by evaluation in a C57BL/6 male mice model.