Enzymatically resistant maltodextrins (ERM) are a resistant starch type 4, synthesized from native starch. They are obtained by the sequential application of two processes: pyrodextrinization, which produces pyrodextrins, and enzymatic hydrolysis, which produces ERM. In these processes atypical bonds are formed that confer pyrodextrins and ERM similar properties to dietary fiber, such as resistance to digestion. The aim of this work is to determine and evaluate some physicochemical properties of pyrodextrins and ERM obtained from native starch isolated from makal (Xanthosoma yucatanense) tubers.

中文翻译：

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从 Makal（Xanthosoma yucatenensis）淀粉合成焦糊精和抗酶麦芽糖糊精。

酶抗性麦芽糖糊精 (ERM) 是一种 4 型抗性淀粉，由天然淀粉合成。它们是通过连续应用两个过程获得的：焦糊精化（产生焦糊精）和酶水解（产生 ERM）。在这些过程中，形成了非典型键，赋予焦糊精和 ERM 与膳食纤维类似的特性，例如抗消化性。这项工作的目的是确定和评估从马卡尔（Xanthosoma yucatanense）块茎中分离的天然淀粉中获得的焦糊精和 ERM 的一些理化性质。