On the nature of the Ca binding to the hull of nixtamalized corn grains |
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| Affiliation: | 1. Department of Geography, Hong Kong Baptist University, Kowloon Tong, Hong Kong;2. Department of Geological Sciences, University of Saskatchewan, Saskatoon SK S7N 5E2, Canada;3. Department of Paleobiology, National Museum of Natural History, Smithsonian Institution, P.O. Box 37012, Washington, DC 20013, USA;4. Human Origins Program, National Museum of Natural History, Smithsonian Institution, P.O. Box 37012, Washington, DC 20013-7012, USA;5. Palaeontology Section, Department of Earth Sciences, National Museums of Kenya, P.O. Box 40658, Nairobi, Kenya;1. Department of Nature and Land Sciences, University of Sassari, via Piandanna 4, 07100 Sassari, Italy;2. Department of Sciences, University of Basilicata, via Ateneo Lucano 10, 85100 Potenza, Italy;1. Department of Earth Sciences, The University of Hong Kong, Hong Kong;2. Lamont–Doherty Earth Observatory, Columbia University, Palisades, NY 10964, USA;3. Department of Earth and Environmental Sciences, Columbia University, Palisades, NY 10964, USA;4. School of Earth and Space Sciences, Peking University, Beijing 100871, People''s Republic of China;5. Paleontological Institute, Shenyang Normal University, Shenyang 110034, People''s Republic of China |
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| Abstract: | Corn hull is composed of cellulose, hemicelluloses and a minor fraction of lignin. Hemicelluloses are acidic polysaccharides which could explain the relatively large ability of the corn hull to retain Ca during the cooking of corn in a saturated solution of Ca(OH)2. In order to shed light in this sense the Ca binding to the hull of alkaline 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 of Ca 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. |
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