Corn flour is fermented with Lactobacillus plantarum Y1 at 37 °C for 60 h to modify its functional properties. The effects of the fermentation on structural and physicochemical properties of corn flour, starch, zein, and glutelin are investigated. Swelling power, solubility, water binding capacity, and light transmittance of corn flour increases significantly after fermentation. The fermentation process reduces the hardness and retrogradation tendency of corn flour dough; while, viscidity, elasticity, and cohesiveness of corn flour dough enhances after fermentation. Microscopy analysis shows that the surface structure of corn flour particles and starch granules become porous after fermentation. Starch isolated from the fermented corn flour shows greater viscosity, pasting temperature, and enthalpy values than those of starch isolated from ordinary corn flour. Zein hydrolyzes moderately and its secondary structure becomes more regular and ordered after fermentation. However, glutelin hydrolyzes to a greater extent and its secondary structure tends to be disordered after fermentation. Cakes made of the fermented corn flour show lower hardness and greater chewiness compared to those of cakes made of the ordinary corn flour. The obtained results indicate that the functional properties of corn flour can be successfully improved by the fermentation with L. plantarum Y1.

中文翻译：

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植物乳杆菌Y1发酵后玉米粉结构和理化性质的变化

玉米粉用植物乳杆菌发酵Y1在37°C下放置60小时以改变其功能特性。研究了发酵对玉米粉，淀粉，玉米醇溶蛋白和谷蛋白的结构和物理化学性质的影响。发酵后玉米粉的溶胀力，溶解度，水结合能力和透光率显着增加。发酵过程降低了玉米粉面团的硬度和回生趋势；发酵后，玉米粉面团的粘度，弹性和内聚力增强。显微镜分析表明，发酵后玉米粉颗粒和淀粉颗粒的表面结构变得多孔。从发酵玉米粉中分离出的淀粉比从普通玉米粉中分离出的淀粉具有更高的粘度，糊化温度和焓值。玉米醇溶蛋白适度水解，并且其二级结构在发酵后变得更规则和有序。但是，谷蛋白水解的程度更大，并且发酵后其二级结构趋于无序。与由普通玉米粉制成的蛋糕相比，由发酵玉米粉制成的蛋糕显示出较低的硬度和更大的咀嚼性。所得结果表明，通过发酵可以成功地改善玉米粉的功能特性。植物乳杆菌Y1。