Por favor, use este identificador para citar o enlazar este ítem: http://repositoriodigital.ipn.mx/handle/123456789/11359
Título : On the nature ofthe Ca binding to the hull of nixtamalized corn grains
Palabras clave : Tortilla
Corn hull
Fecha de publicación : 16-ene-2013
Editorial : Elsevier
Descripción : Corn hull is composed ofcellulose, hemicelluloses and a minor fraction oflignin. Hemicelluloses are acidic polysaccharides which could explain the relatively large ability ofthe corn hull to retain Ca during the cooking of corn in a saturated solution ofCa(OH) 2. In order to shed light in this sense the Ca binding to the hull ofalkaline cooked corn grains was studied using EDS, pH titration, IR and 13C CP/MAS NMR techniques. For short cooking times, prior to hull degradation, Ca is retained in the corn grain according to the following order: hull>germ>endosperm. The acidic groups of hemicelluloses (mainly uronic acids) are the responsible for Ca retention in the corn hull. The amount ofCa retained by the hull approximately is 4 mg/g. On the alkaline cooking the hull is progressively degraded and loses its ability to retain Ca because the hemicelluloses fraction passes to the cooking liquor. r 2004 Swiss Society ofFood Science and Technology. Published by Elsevier Ltd. All rights reserved.
URI : http://www.repositoriodigital.ipn.mx/handle/123456789/11359
Otros identificadores : Lebensm.-Wiss. u.-Technol. 38 (2005) 119–124
Aparece en las colecciones: Doctorado

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