<?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>S1665-14562025000100148</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v27.2621</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Fracción de glutelina de hoja de yaca: un nuevo emulsionante con propiedades antioxidantes y estabilidad térmica con potencial para la estabilización de emulsiones de aceite en agua]]></article-title>
<article-title xml:lang="en"><![CDATA[Glutelin fraction from jackfruit leaf: a novel emulsifier with antioxidant properties and thermal stability, with potential for stabilizing oil-in-water emulsions]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calderón-Santoyo]]></surname>
<given-names><![CDATA[Montserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calderón-Chiu]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vilchis-Gómez]]></surname>
<given-names><![CDATA[Doane Santalucia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ragazzo-Sánchez]]></surname>
<given-names><![CDATA[Juan Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Tepic Laboratorio Integral de Investigación en Alimentos ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>27</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562025000100148&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562025000100148&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562025000100148&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La investigación de proteínas vegetales como emulsionantes ha ido en aumento considerablemente. La fracción de glutelina del concentrado proteico de hoja de yaca se muestra prometedora como emulsionante. Este estudio tuvo como objetivo evaluar la actividad de eliminación de radicales (RSA), el perfil térmico mediante análisis termogravimétrico y los parámetros cinéticos y termodinámicos de la fracción de glutelina. Se utilizó ultrasonido para crear emulsiones de aceite en agua (O/W), y se evaluó su estabilidad bajo diferentes condiciones simuladas. La fracción de glutenina exhibió 50% ABTS+ RSA a 0.377 ± 0.004 mg/mL y estabilidad térmica hasta 239.7 °C. Los parámetros cinéticos y termodinámicos indicaron que su descomposición térmica es un proceso endotérmico. La emulsión creada con glutelina al 0.5% (p/v) exhibió un tamaño promedio de gota de 2.4 µm. La emulsión se mantuvo estable durante 5 días tanto a 4 °C como a 25 °C, fue estable en un rango de pH de 6.0 a 8.0, con estabilidad moderada en presencia de NaCl. La glutelina puede ser un emulsionante que posee buena estabilidad térmica y RSA y eficaz para crear emulsiones O/W (en ciertas condiciones). . Esta fracción proteica es una alternativa vegetal a los emulsionantes tradicionales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The investigation of plant proteins as emulsifiers has been increasing significantly. The glutelin fraction from jackfruit leaf protein concentrate shows promise as an emulsifier, requiring characterization. As a result, this study aimed to assess the radical scavenging activity (RSA), thermal profile through thermogravimetric analysis, and the kinetic and thermodynamic parameters of the glutelin fraction. Ultrasound was used to create oil-in-water (O/W) emulsions, and their stability was evaluated under different simulated conditions. The glutenin fraction exhibited 50 % ABTS+ RSA at 0.377 ± 0.004 mg/mL and thermal stability up to 239.7 °C. The kinetic and thermodynamic parameters indicated that the glutelin&#8217;s thermal decomposition is an endothermic process. The emulsion created by the glutelin fraction at 0.5 % (w/v) exhibited an average droplet size of 2.4 µm. The emulsion remained stable for 5 days at both 4 °C and 25 °C, within a pH range of 6.0 to 8.0. It demonstrated moderate stability when NaCl was present. Glutelin appears to be an effective emulsifier with good thermal stability and RSA for creating O/W emulsions (under certain conditions). This protein fraction is a plant-based alternative to traditional emulsifiers.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Antioxidants]]></kwd>
<kwd lng="en"><![CDATA[particle size distribution]]></kwd>
<kwd lng="en"><![CDATA[protein fraction]]></kwd>
<kwd lng="en"><![CDATA[thermogravimetric analysis]]></kwd>
<kwd lng="es"><![CDATA[Antioxidantes, distribución del tamaño de partículas, fracción proteica]]></kwd>
<kwd lng="es"><![CDATA[análisis termogravimétrico]]></kwd>
</kwd-group>
</article-meta>
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