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Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G' (storage modulus) and G'' (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% ( p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility., Competing Interests: The authors declare no conflicts of interest.

To gain desired viscoelastic properties of wheat flour and to expand the wheat flour current utility with more palatable foods, herein wheat starch, one of the important components of wheat flour, has been modified sequentially using β-amylase (BA), transglucosidase (TG) and pullulanase (PUL). The results show that compared to native starch, percentage of shorter linear chains (DP 6-12) significantly increased after the BA→TG→PUL treatment, resulting in lower relative crystallinity but with enhanced ordered structure. Compared to the native starch paste viscosity of 1632.98 Cp, the final viscosity of BA/TG/PUL-modified starch pastes reached the maximum value of 3132.01 Cp when the TG treatment time was 20 h, which indicated the paste viscosity increased by 91.80 %. Furthermore, BA/TG/PUL-modified starch pastes exhibit higher shear resistance and gel strength., (Copyright © 2019 Elsevier Ltd. All rights reserved.)