醋酸酯化会破坏和抑制淀粉中抗消化淀粉的形成。
The enzyme resistant starch formation can be destroyed and inhibited with acetification.
抗消化淀粉除了有和膳食纤维相似的生理功能外，还具有其独特的功能。
Resistant starch not only has physiological benefits similar to diet fiber, but also unique functional properties.
实验结果表明：经热作用的淀粉，其可消化淀粉含量大幅上升，抗消化淀粉含量显著减少。
The results showed that the contents of digestible starches went up apparently, and the resistant starches reduced significantly after heat treatment.
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