This paper studied on degradation and modification of Adlay starch by enzymatic , the optimum pa-rameters were:the ratio between Pullulanase andβ-amylase 1∶2, reaction temperature 60℃, enzymolysis time 85 min and enzymolysis pH 6.0. In this condition, the DE of adloy starch liquefaction was 23.28%, and content of Adlay Starch was 27.63%, the initial gelatinization temperature was 60.1℃, and starch enthalpy was 6.27 J/g , compared with the control group (no enzymatic ) , the content was reduced by 30.05%,5.07℃and 4.62 J/g.%采用酶法对薏苡仁淀粉的降解和改性进行研究，最终确定的酶解最佳工艺条件为：复合酶（普鲁兰酶：β-淀粉酶）配比1∶2、酶解温度60℃、酶解时间85 min、pH 6.0，此条件下水解液中的DE值为23.28%。酶解后薏米仁淀粉含量为27.63%，淀粉糊化温度为60.1℃、淀粉热焓值为6.27 J/g，与对照组（酶解前）相比分别降低了30.05%、5.07℃和4.62 J/g。
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