<?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>S1665-14562022000100151</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v24i1.1564</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Impact of L-cysteine addition on nixtamalized corn dough: proteins and viscoelasticity]]></article-title>
<article-title xml:lang="es"><![CDATA[Impacto de la adicion de L-cisteina en la masa de maiz nixtamalizado: proteinas y viscoelasticidad]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaidez-Laguna]]></surname>
<given-names><![CDATA[LD]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Chávez]]></surname>
<given-names><![CDATA[PI]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Wong]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Ríos]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Islas-Rubio]]></surname>
<given-names><![CDATA[AR]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carvajal-Millán]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez-Onofre]]></surname>
<given-names><![CDATA[JE]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigacion y Posgrado en Alimentos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigacion en Alimentacion y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Sonora Departamento de Fisica ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<fpage>151</fpage>
<lpage>156</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562022000100151&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562022000100151&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562022000100151&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The effect of L-cysteine on the solubility, protein structure, rheological and textural characteristics of corn masa was investigated. Corn masa was prepared by adding L-cysteine at two levels (0.25, 0.50 %). Size exclusion chromatography and Fourier transform infrared spectroscopy were utilized for protein characterization. Dynamic rheology and textural profile analysis were carried out on corn masa. There was a significant difference in relative solubility between the control and masa containing L-cysteine. Treatments with L-cysteine increased the relative solubility of proteins. FT-IR spectroscopy revealed that addition of L-cysteine did not affect the secondary structure of protein. Results also showed significant differences in textural properties. Masas with L-cysteine improved masa springiness, adhesiveness and cohesiveness. This investigation revealed that L-cysteine, improves the elasticity or storage modulus, important characteristics of corn masa.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se investigó el efecto de la L-cisteína en la solubilidad, estructura proteica, características reológicas y texturales de masas de maíz. La masa se preparó con L-cisteína a dos niveles (0.25, 0.50 %). La cromatografía de exclusión por tamaño y la espectroscopia infrarroja por transformada de Fourier se utilizaron para la caracterización de proteínas. Se realizaron análisis de reología dinámica y perfil de textura. Hubo una diferencia significativa en la solubilidad relativa entre el control y las masas que contienen L-cisteína. Los tratamientos con L-cisteína aumentaron la solubilidad relativa. La determinación de FT-IR reveló que la adición de la L-cisteína no tuvo efecto en la estructura secundaria de la proteína. Los datos también mostraron diferencias significativas en las propiedades de textura. Masas con L-cisteína mejoraron la elasticidad, adhesividad y cohesión. Esta investigación revela que la L-cisteína mejora la elasticidad o los módulos de almacenamiento, características importantes de la masa de maíz.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[L-cysteine]]></kwd>
<kwd lng="en"><![CDATA[corn masa]]></kwd>
<kwd lng="en"><![CDATA[proteins solubility]]></kwd>
<kwd lng="en"><![CDATA[FT-IR]]></kwd>
<kwd lng="en"><![CDATA[rheological properties]]></kwd>
<kwd lng="es"><![CDATA[L-cisteína]]></kwd>
<kwd lng="es"><![CDATA[masa de maíz]]></kwd>
<kwd lng="es"><![CDATA[solubilidad de proteínas]]></kwd>
<kwd lng="es"><![CDATA[FT-IR]]></kwd>
<kwd lng="es"><![CDATA[propiedades reológicas]]></kwd>
</kwd-group>
</article-meta>
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