Effects of dual pullulanase‐debranching (PD) and temperature‐cycling (TC) treatments on the physicochemical properties and in vitro digestibility of sago starch as well as its potential application in Chinese steamed buns (Mantou) is investigated. Sago starch are debranched using PD (30 pullulanase unit per g) for 0, 2, 4, 8, 16, and 24 h before subjecting to TC (4/30 °C, for 24 h each) for 3 cycles. The modified sago starch (MSS) obtained at the optimum conditions is used to replace wheat flour at 20%, 30%, and 40% for production of Mantou. All the MSS samples exhibit B‐type crystalline pattern and have lower relative crystallinity than the native starch. The PD results in an increase in the relative crystallinity of the MSS. The 8 h PD followed by TC storage are the optimum conditions for producing MSS with the highest slowly digestible starch (10.76%) and the lowest rapidly digestible starch (81.61%) contents. The physical, textural, and sensorial properties of Mantou decrease with increasing substitution level of the MSS due to a reduction of gluten network and a detrimental effect of retrograded starch. However, the Mantou containing 20% MSS substitution is found to be acceptable based on the sensory evaluation.

中文翻译：

---

双支链淀粉酶去分支和温度循环处理对西米淀粉理化性质和体外消化率的影响及其在Chinese头中的应用

研究了双支链淀粉酶脱支（PD）和温度循环（TC）处理对西米淀粉理化性质和体外消化率的影响及其在its头中的潜在应用。西米淀粉使用PD（每克30支链淀粉酶）脱支0、2、4、8、16和24小时，然后进行TC（4/30°C，每24小时）3个循环。在最佳条件下获得的改性西米淀粉（MSS）用于代替20％，30％和40％的小麦粉来生产Man头。所有MSS样品均显示出B型结晶模式，并且相对结晶度低于天然淀粉。PD导致MSS的相对结晶度增加。PD 8小时后再进行TC储存是生产MSS的最佳条件，MSS具有最高的慢消化淀粉含量（10.76％）和最低的快速消化淀粉含量（81.61％）。随着面筋网络的减少和淀粉变性的不利影响，随着MSS取代水平的提高，Mantou的物理，质地和感官特性也随之降低。但是，根据感官评估，发现含有20％MSS取代的Mantou是可以接受的。