Effect of calcium hydroxide nanoparticles on the physico-chemical properties of nixtamalized maize flours

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_2, 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.