Co-modification of corn flour by Lactobacillus HR and transglutaminase reduces glycemic index and enhances functional properties

The co- modification of Lactobacillus HR and TGase caused a more compact internal structure, which further reduced the hydrolyzability of corn starch. Based on the above results, this study indicates that the integrated biological treatment is a feasible method for improving the nutritional quality and functional properties of cereal flours.