Una alternativa para convertir un residuo del proceso de “nixtamalización” del maíz en un producto de alto valor agregado

An alternative to convert residues of corn “nixtamalización” process as a high-value product

Abstract

Cereals are a source of gums with food applications, such is the case of corn gum. However, its use and commercialization are less common because it is considered costly to obtain. These costs are associated with the extraction process, which involves the use of enzymes and solvents. Due to its insolubility in water, aqueous extraction of corn gum involves an alkaline hydrolysis of the molecule in order to reduce its size. The amount of water-insoluble corn gum present in the corn kernel husk is high (30-40%) compared to the amount of water-soluble corn gum contained in the endosperm (1%), making it a more competitive commercial source of corn gum.

DOI: https://doi.org/10.54167/tch.v1i2.48