Effects of ratios of A- and B-type wheat starch on liangpi (a starch gel food) quality and its potential mechanism.

The fractionation and reconstitution method was employed to investigate the impact of different proportions of A-type (AS) and B-type (BS) wheat starch on the quality of liangpi and its potential mechanism, with traditional gluten-removed liangpi (RGL) as a control. The results demonstrated that a higher AS/BS ratio led to an increase in hardness, resilience, and chewiness. Moreover, the sensory scores for BS-dominated liangpi were significantly lower than those for AS-dominated liangpi, and liangpi with 60 % AS had the highest sensory scores. Additionally, as the AS/BS ratio increased, the G' and G″ values of the samples gradually rose, while the tan δ value exhibited a corresponding decrease. The morphological results showed that with the increase of AS/BS ratio, the microstructure of liangpi had larger but fewer pores. Furthermore, the XRD and FTIR analyses demonstrated an increase in ordered structures among starch granules with higher ratios of AS/BS, resulting in stronger hydrogen bonds in the AS-dominated liangpi. This study provides a comprehensive understanding of how the proportion of AS and BS influences the quality of liangpi, offering valuable insights for enhancing the quality of liangpi by adjusting the AS/BS ratio during the production process.