Laser Light Scattering System Used to Evaluate the Effect of Calcium Hydroxide on the Properties of Amylopectin

The alkaline cooking process produces important changes in the components of the maize kernel during the production of corn tortillas. A relevant role in these changes has been ascribed to the structural characteristics of the corn starch, mainly in the amylopectin polymer. The objective of the present study was to use an optical system to measure light transmission and scattered light in suspensions of: (1) amylopectin and (2) amylopectin added with calcium hydroxide. Heated suspensions of amylopectin (0.5 %), calcium hydroxide (0.025 and 0.25 %), and a solution combining 0.5 % of amylopectin with 0.025 % of calcium hydroxide were tested. The partial integrated scattering and variance (measure of spreading of scattered light) were calculated. A clear relationship was found between the optical signals as a function of amylopectin structural changes. Laser light Scattering optical system was validated to be used as an instrument to follow real-time changes in solutions during their heating like amylopectin–calcium hydroxide solution.