<?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>S1665-14562021000200096</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i2.1380</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Mixing effect on prolamins solubility and rheological properties of corn dough during processing for tortilla production]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del mezclado en la solubilidad de las prolaminas de maíz y en las propiedades reológicas de sus masas durante el procesamiento para la producción de tortilla]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaidez-Laguna]]></surname>
<given-names><![CDATA[Leslie Denise]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Chávez]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Wong]]></surname>
<given-names><![CDATA[Benjamín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Ríos]]></surname>
<given-names><![CDATA[Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Islas-Rubio]]></surname>
<given-names><![CDATA[Alma Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carvajal-Millán]]></surname>
<given-names><![CDATA[Elizabeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gerardo-Rodríguez]]></surname>
<given-names><![CDATA[Jesús Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigación y Posgrado en Alimentos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></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>2</numero>
<fpage>96</fpage>
<lpage>102</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000200096&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000200096&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000200096&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The study aims to investigate the effects of mixing on the protein solubility and secondary structure in corn dough during processing for tortilla production. To evaluate how mixing affects dough rheology, the storage moduli (G´), loss moduli (G´´) and tangent of the phase angle (Tan &#948;) dependent on frequency and texture profile analysis (TPA) were determined. HPLC-SEC showed an increased proportion of soluble polymeric proteins (soluble high molecular weight species). FT-IR results revealed that mixing promotes an increase of the &#946;-sheet structure and a reduction of &#945;-helix proportion, which suggests protein aggregation. Rheological data showed that the elastic prevailed over the viscous behavior (G´ &gt; G´´) in the corn dough, with a soft solid material and an ordered and stable structure. Mixing, an intermediate step for dough production had important effects in protein structure and dough rheological properties. The increased Tan &#948; ( G´´/ G´) is consistent with an increased viscous character and polymers aggregation that was demonstrated in this case for proteins.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El estudio tiene como objetivo investigar los efectos del mezclado sobre la solubilidad de las proteínas del maiz y su estructura secundaria, en masas de maíz durante el procesamiento para la producción de tortillas. Para evaluar cómo el mezclado afecta la reología de la masa, se determinaron los módulos de almacenamiento (G´), los módulos de pérdida (G´´) y el ángulo de fase (Tan &#948;) dependientes de la frecuencia y el perfil de textura (TPA). Los análisis cromatográficos (HPLC-SEC) mostraron una mayor proporción de proteínas poliméricas solubles (especies solubles de peso molecular alto). Los resultados de FT-IR revelaron que la mezcla promueve el aumento de la estructura de la hoja &#946; y la reducción de la proporción de la hélice &#945;, lo que sugiere la agregación de las proteínas. Los datos reológicos mostraron que en las masas de maíz prevaleció el comportamiento elástico sobre el viscoso (G´ &gt; G´´), un material sólido, blando con una estructura ordenada y estable. El mezclado, un paso intermedio para la producción de masa, tuvo efectos importantes en la estructura de la proteína y las propiedades reológicas de la masa, el aumento de Tan &#948; es consistente con un mayor carácter viscoso y agregación de polímeros que se demostró en este caso para las proteínas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Mixing]]></kwd>
<kwd lng="en"><![CDATA[dough]]></kwd>
<kwd lng="en"><![CDATA[corn protein]]></kwd>
<kwd lng="en"><![CDATA[rheological properties]]></kwd>
<kwd lng="es"><![CDATA[Mezclado]]></kwd>
<kwd lng="es"><![CDATA[masa]]></kwd>
<kwd lng="es"><![CDATA[proteínas]]></kwd>
<kwd lng="es"><![CDATA[propiedades reológicas]]></kwd>
</kwd-group>
</article-meta>
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