<?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>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802019000100134</article-id>
<article-id pub-id-type="doi">10.15741/revbio.06.e665</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Inactivation of mango pectinmethylesterase by ohmic heating]]></article-title>
<article-title xml:lang="es"><![CDATA[Inactivación de pectinmetilesterasa de mango por calentamiento óhmico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales-Sánchez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Cruz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Regalado]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velázquez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Jasso]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gaytán-Martínez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico Nacional CICATA ]]></institution>
<addr-line><![CDATA[Santiago de Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Querétaro School of Chemistry ]]></institution>
<addr-line><![CDATA[Santiago de Querétaro ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<volume>6</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802019000100134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802019000100134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802019000100134&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The work herein is about the thermal inactivation of pectin methylesterase (PME) partially purified mango when applying ohmic heating. The variables of the study were the initial electrical conductivity (0.29 to 0.48 S m-1), the applied electric field (17, 20 and 23 V/cm) and treatment temperature (30 to 72 °C). The electrical conductivity was measured in relation to the temperature of Ataulfo mango pulp had 3 ripening levels. It was found that for each ripening level a different electrical conductivity value was obtained, hence, we proceeded to study the effect of the initial electrical conductivity in the inactivation of the PME when ohmic heating is used. It was found that the inactivation of the PME has a direct dependency with the initial electrical conductivity. When the initial electrical conductivity is higher, the inactivation of the PME is also higher at a constant electric field value. On the other hand, it was found that the inactivation of the PME depends on the value of the applied electric field. With a higher applied electric field, the inactivation of the PME is higher. The D values were obtained from the kinetic inactivation of PME when the ohmic heating was applied. It is concluded that the inactivation of mango&#8217;s PME by ohmic heating depends on the applied electric field, as it has been widely reported, but it also depends on the initial conductivity.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El presente trabajo trata sobre la inactivación térmica de pectinmetilesterasa (PME) de mango parcialmente purificada aplicando calentamiento óhmico. Las variables de estudio fueron la conductividad eléctrica inicial (0.29 a 0.48 S m-1), el campo eléctrico aplicado (17, 20 y 23 V/ cm) y temperatura de tratamiento (30 a 72 ºC). Se midió la conductividad eléctrica en función de la temperatura de pulpa de mango ataúlfo con 3 niveles de maduración. Se encontró que cada estado de madurez tiene un valor diferente de conductividad, por lo tanto, se procedió a estudiar el efecto de la conductividad eléctrica inicial en la inactivación de PME por calentamiento óhmico. Se encontró que la inactivación de PME tiene una dependencia directa con la conductividad inicial. A conductividad inicial mayor también es mayor la inactivación de PME a un valor de voltaje constante. Por otro lado se encontró que la inactivación de PME depende del valor de campo eléctrico aplicado: A mayor campo eléctrico aplicado mayor es la inactivación de PME. Se reportan los valores D obtenidos de la cinética de inactivación de PME por calentamiento óhmico. Se concluye que la inactivación de PME de mango por calentamiento óhmico depende del campo eléctrico aplicado, como se ha reportado ampliamente, pero también de la conductividad inicial.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Mango]]></kwd>
<kwd lng="en"><![CDATA[Pectin methylesterase]]></kwd>
<kwd lng="en"><![CDATA[Thermal inactivation]]></kwd>
<kwd lng="en"><![CDATA[ohmic heating]]></kwd>
<kwd lng="es"><![CDATA[Mango]]></kwd>
<kwd lng="es"><![CDATA[pectinmetilesterasa]]></kwd>
<kwd lng="es"><![CDATA[inactivación térmica]]></kwd>
<kwd lng="es"><![CDATA[calentamiento óhmico]]></kwd>
</kwd-group>
</article-meta>
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