<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562022000300107</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v24i3.1682</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Development of a biomaterial based on starch-gelatin blends: Physical, mechanical and barrier properties]]></article-title>
<article-title xml:lang="es"><![CDATA[Desarrollo de un biomaterial a base de mezcla almidón-gelatina: Propiedades físicas, mecánicas y de barrera]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Marroquín]]></surname>
<given-names><![CDATA[XA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Torres]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Campos-Montiel]]></surname>
<given-names><![CDATA[RG]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Callejas-Quijada]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Campos-Lozada]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[León-López]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre-Álvarez]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de Hidalgo Instituto de Ciencias Agropecuarias ]]></institution>
<addr-line><![CDATA[Tulancingo Hidalgo]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico Superior de Venustiano Carranza  ]]></institution>
<addr-line><![CDATA[ Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Uni-Collagen S.A. de C.V.  ]]></institution>
<addr-line><![CDATA[ Hidalgo]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>3</numero>
<fpage>107</fpage>
<lpage>114</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562022000300107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562022000300107&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562022000300107&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Films made from a mixture of Chayotextle starch-Gelatin (SG) were prepared according to the following concentrations SG 3:1, SG 2:2, and SG 1:3. Two controls were considered; gelatin (G) and starch (S) films. Glycerol was added as a plasticizer to all treatments at 2 %. The aim of this research was the study of the effect of different concentrations of chayotextle starch and gelatin on the physical, mechanical and barrier properties of films. G treatment presented higher solubility in comparison to those treatments with presence of starch. FT-IR exhibited the characteristic molecular fingerprint of gelatin and starch. There was not detected new bands in the spectrometers of the mixed films. The lowest percentage of crystallinity appeared in SG 2:2 films with 37.8 %. This value increased up to 64.9 % in the G treatment. The variation of ratios in the mixture starchgelatin produced differences in structure and properties of films. These properties could be configured, adapted and applied according to the requirements of the food engineering, pharmaceutical, and biomedical industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se prepararon películas a base de una mezcla de almidón de chayotextle y gelatina (SG) de acuerdo a las siguientes concentraciones SG 3:1, SG 2:2, y SG 1:3. Dos controles fueron considerados en las películas; gelatina (G) y almidón (S). Se adicionó glicerol como plastificante para todos los tratamientos en un 2 %. El objetivo de esta investigación fue el estudio del efecto de las diferentes concentraciones de almidón de chayotextle y gelatina en las propiedades físicas, mecánicas y de barrera de las películas. El tratamiento G presentó la más alta solubilidad comparado con aquellos tratamientos en los que se incluyó al almidón. Los resultados FT-IR exhibieron la huella molecular característica de la gelatina y del almidón. No se detectaron nuevas bandas en los espectrómetros de las mezclas de gelatina. El más bajo porcentaje de cristalinidad apareció en las películas SG 2:2 con 37.8%. Este valor incrementó hasta un 64.9% en el tratamiento G. La variación de porcentajes en las mezclas almidón-gelatina produjo diferencias en las estructura y propiedades de las películas. Estas propiedades podrían ser configuradas, adaptadas y aplicadas de acuerdo a los requerimientos de la industria de ingeniería de alimentos, farmacéutica y biomédica.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Chayotextle]]></kwd>
<kwd lng="en"><![CDATA[Films]]></kwd>
<kwd lng="en"><![CDATA[Gelatin]]></kwd>
<kwd lng="en"><![CDATA[mechanical properties]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="es"><![CDATA[Chayotextle]]></kwd>
<kwd lng="es"><![CDATA[películas]]></kwd>
<kwd lng="es"><![CDATA[Gelatina]]></kwd>
<kwd lng="es"><![CDATA[propiedades mecánicas]]></kwd>
<kwd lng="es"><![CDATA[almidón]]></kwd>
</kwd-group>
</article-meta>
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