Abstract
Tortilla and other products elaborated from nixtamalized (alkaline cooking in a saturated solution of Ca(OH)2) corn grains are the main source of Ca intake in Mexico, mainly in rural regions. In that cooking process Ca is mainly retained in the germ and the corn hull. In the germ Ca appears as salts of fatty acids. According to IR and 13C CP/MAS NMR data, the hull binds Ca through the hemicelluloses acidic species (uronic acids). Mossbauer spectra of nixtamalized hull samples, where Ca2+ was substituted by 57Fe2+, suggest the existence of two slightly different sites for Ca in the corn hull.
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