<?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>S1665-14562021000100120</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i1.1306</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Techno-functional characterization of a proteinic concentrate obtained from mango (Mangifera indica L.) seed]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Saucedo]]></surname>
<given-names><![CDATA[Ma. del Rosario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ulloa]]></surname>
<given-names><![CDATA[José Amando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ulloa]]></surname>
<given-names><![CDATA[Petra Rosas]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Ramírez]]></surname>
<given-names><![CDATA[José Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva-Carrillo]]></surname>
<given-names><![CDATA[Yessica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ulloa Rangel]]></surname>
<given-names><![CDATA[Blanca Estela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nayarit Posgrado en Ciencias Biológico Agropecuarias ]]></institution>
<addr-line><![CDATA[Xalisco Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nayarit Centro de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Nayarit  ]]></institution>
<addr-line><![CDATA[Compostela Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad Académica de Agricultura ]]></institution>
<addr-line><![CDATA[Xalisco Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>1</numero>
<fpage>120</fpage>
<lpage>126</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000100120&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluaron las propiedades tecno-funcionales de un concentrado proteínico de semilla de mango (CPSM) obtenido por extracción alcalina seguido de precipitación isoeléctrica. Los contenidos de proteína, grasa, cenizas y carbohidratos totales del concentrado proteínico fueron 70.0 %, 4.0 %, 3.8 % y 22.1 %, respectivamente, y las capacidades de absorción de agua y aceite, capacidad de emulsificación y concentración mínima de gelificación fueron de 11.5 g/g proteína, 3.2 g/g proteína, 169.7 mL/g proteína y 3%. El valor de pH afectó la actividad y estabilidad de la emulsión, capacidad y estabilidad de la espuma, así como la formación del gel del concentrado proteínico. Los mejores valores de pH para la extracción y precipitación isoeléctrica de las proteínas para la obtención del CPSM fueron 11 y 5, respectivamente. Considerando los resultados de la evaluación de las propiedades tecno-funcionales, el CPSM podría usarse como ingrediente en productos de panificación, carnes procesadas, mayonesa, aderezos para ensalada, jaleas y postres.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract A proteinic concentrate obtained from defatted mango (CPSM) seed meal, by alkaline extraction followed by isoelectric precipitation, was evaluated for its techno-functional properties. The protein, fat, ash, and total carbohydrate contents of the proteinic concentrate were 70.0 %, 4.0 %, 3.8 %, and 22.1 %, respectively. The water and oil absorption capacities, emulsification capacity, and least gelation concentration for the proteinic concentrate were 11.5 g/g protein, 3.2 g/g protein, 169.7 mL/g protein, and 3.0%, respectively. The emulsion activity, emulsion stability, foam capacity, foam stability and gel formation of the protein concentrate were affected by pH. The best pH values for the extraction and isoelectric precipitation of proteins, to obtain the mango proteinic concentrate from mango seed, were 5 and 11, respectively. According to the results of the techno-functional properties evaluation, CPSM could be used as an ingredient in bakery products, processed meat, mayonnaise, dressings, jelly, and desserts.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[concentrado proteínico]]></kwd>
<kwd lng="es"><![CDATA[semilla de mango]]></kwd>
<kwd lng="es"><![CDATA[propiedades fisicoquímicas]]></kwd>
<kwd lng="es"><![CDATA[propiedades funcionales]]></kwd>
<kwd lng="en"><![CDATA[protein concentrate]]></kwd>
<kwd lng="en"><![CDATA[mango seed]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
<kwd lng="en"><![CDATA[functional properties]]></kwd>
</kwd-group>
</article-meta>
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