ABSTRACT
Resistant dextrin has recently been considered as a dietary starch that can evade digestion in the small intestine and ferment short-chain fatty acids in the colon to provide various health benefits. In this chapter, the structure, classification, and physicochemical properties of resistant dextrin are described. Then, the structure and function of 4,6-α-glucan transferase and branching enzyme for the preparation of resistant dextrin are introduced in detail. Finally, the chemical and enzymatic modification of starch to prepare resistant dextrin is described comprehensively.
