米根霉和乳酸菌发酵对玉米粉性质的影响

采用微生物发酵的方法研究了玉米粉经米根霉和乳酸菌发酵后玉米粉性质的变化。结果表明，发酵后玉米粉中淀粉和总糖含量降低，而可溶性葡萄糖含量分别增加了18.6倍和16.5倍，还原糖分别增加了5倍和4倍；发酵后玉米粉的保水力分别增加了45.7%和63.0%，谷蛋白溶胀指数最高分别增加了80%和90%以上，溶解度分别增加了2.6倍和2.5倍，改善了玉米粉的延展性、透明度和吸水力等加工性能，使其咀嚼性、弹性等食用品质明显提升。

Impact of Rhizopus oryzae and Lactobacillus fermentationon corn flour property

We addressed property changes of corn flour fermented through Rhizopus oryzae and Lactobacillus by microorganism fermentation. Results indicate that the contents of starch and total sugar decrease after fermentation, but the contents of soluble glucose and reducing sugar respectively increase 18.6 and 16.5 times, and 5 and 4 times. Moisture holding capacity and solubility of fermented corn flour respectively increase 45.7% and 63.0%, and 2.6 and 2.5 times.Swelling index of glutenin increases 80% and 90%.The method improves ductility, transparency and absorbent of corn flour, which can significantly increase the chewiness and elasticity of corn flour.