What You Need to Know
During nixtamalization, an alkaline solution (1–2 % Ca(OH)₂ or NaOH) at 90–100 °C hydrolyzes hemicellulose, de‑esterifies ferulic acid, and denatures corn proteins, allowing starch gelatinization and calcium‑fiber complex formation. The process increases niacin bioavailability, reduces mycotoxins, and creates a pliable masa suitable for tortillas, tamales, and pozole.
The Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and de‑esterification of ferulic acid coupled with protein denaturation and calcium‑fiber complexation