In order to explore the effect of waxy corn starch on the quality of dumpling wrappers, the effects of adding different amounts of waxy corn starch on the color, toughness, freezable water content and microstructure of dumpling wrappers and the cooking quality of unfrozen and frozen dumpling wrappers were investigated. The results showed that waxy corn starch addition could significantly improve the brightness (L*) value, toughness and starch binding capacity, and reduce the content of freezable water in dumpling wrappers. Moreover, waxy corn starch addition significantly shortened the cooking time, reduced the cooking loss, increased the shear hardness, and improved the sensory quality of frozen dumpling wrappers. The transparency, cooking loss, shear hardness and chewiness of frozen dumpling wrappers were better than those of unfrozen dumpling wrappers. In summary, the quality of frozen dumpling wrappers can be improved by adding 4%–6% waxy corn starch, which provides a theoretical basis for the development of waxy corn starch in the food industry.

A large number of grains are contaminated with aflatoxin B₁ (AFB₁) every year, which causes great harm to the health of humans and livestock. The biodegradation of AFB₁, which has the advantages of strong substrate specificity and mild reaction conditions, has attracted considerable attention. Microorganisms safe for consumption should be used to degrade AFB₁ in grains in order to avoid introducing new contaminants. Therefore, edible fungi that can secrete laccase are a good choice to degrade AFB₁. Based on the NCBI (National Center for Biotechnology Information) and the Uniprot (Unified Protein Database) databases, edible fungi with laccase gene or amino acid sequences are selected, and the reported edible fungi capable of secreting laccase are summarized in this article. Then, the methods used to screen for edible fungi that can secrete laccase are reviewed. In addition, the structure and physicochemical properties of laccase from edible fungi are outlined, and recent progress in understanding the role of laccase in the growth of edible fungi and applying laccase from edible fungi for the degradation of AFB₁. It is expected that this review can provide theoretical support for the safe, efficient, and green degradation of AFB₁ by laccase from edible fungi.