Cardenas-Alvarado Aldo A, Zubieta-Otero Luis F, Rodríguez-García Mario E, Morales-Sánchez Eduardo, Gaytán-Martínez Marcela
Laboratorio de Química y Funcionalidad de Carbohidratos, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario, Querétaro, Qro., 76010, Mexico.
Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro., 76230, Mexico.
Food Chem. 2025 Sep 15;486:144639. doi: 10.1016/j.foodchem.2025.144639. Epub 2025 May 12.
During nixtamalization, the lime provides the hydroxyl ions responsible for hydrolysis of the pericarp and the calcium cations can form calcium- amylose/amylopectin van der Waals complexes and calcium-protein gels which increase viscosity and improve calcium content. The particle size of the lime is critical to this process. In this research calcium hydroxide nanoparticles were chemically prepared with CaCl and their physicochemical properties were measured (particle size distribution, zeta potential, thermogravimetric analysis, X-ray diffraction and infrared spectroscopy). White corn kernels were nixtamalized with calcium hydroxide nanoparticles and their effects on the structural, rheological and thermal properties of nixtamalized flours were compared with those of commercial lime, which was the aim of this work. It was found that nano-lime improved the calcium content of the flours, and the formation of amylose-lipid complexes was achieved in less time than nixtamalization with commercial lime.
在碱法煮玉米（石灰处理）过程中，石灰提供负责水解果皮的氢氧根离子，钙阳离子可形成钙 - 直链淀粉/支链淀粉范德华复合物以及钙 - 蛋白质凝胶，从而增加粘度并提高钙含量。石灰的粒度对该过程至关重要。在本研究中，用氯化钙化学制备了氢氧化钙纳米颗粒，并测量了它们的物理化学性质（粒度分布、zeta电位、热重分析、X射线衍射和红外光谱）。用氢氧化钙纳米颗粒对白玉米粒进行碱法煮玉米处理，并将其对碱法煮玉米面粉的结构、流变学和热学性质的影响与商业石灰的影响进行比较，这就是本工作的目的。结果发现，纳米石灰提高了面粉中的钙含量，并且与用商业石灰进行碱法煮玉米相比，在更短的时间内实现了直链淀粉 - 脂质复合物的形成。
