<?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>S1665-14562023000200012</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v25i2.1818</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical properties and in vitro digestibility of resistant starches obtained by autoclaving and lintnerization from native corn, apple and malanga starches]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades fisicoquímicas y digestibilidad in vitro de almidones resistentes obtenidos por autoclaveado y lintnerización a partir de almidones nativos de maíz, manzana y malanga]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar-Mendoza]]></surname>
<given-names><![CDATA[Viridiana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zamudio-Flores]]></surname>
<given-names><![CDATA[Paul Baruk]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Molina-Corral]]></surname>
<given-names><![CDATA[Francisco Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olivas-Orozco]]></surname>
<given-names><![CDATA[Guadalupe Isela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vela-Gutierrez]]></surname>
<given-names><![CDATA[Gilber]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernandez-Gonzalez]]></surname>
<given-names><![CDATA[Maria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lopez-De la Peña]]></surname>
<given-names><![CDATA[Haydee Yajaira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortega-Ortega]]></surname>
<given-names><![CDATA[Adalberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salgado-Delgado]]></surname>
<given-names><![CDATA[Rene]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa-Solis]]></surname>
<given-names><![CDATA[Vicente]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A. C.  ]]></institution>
<addr-line><![CDATA[Cuauhtemoc Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Faculty of Nutrition and Food Sciences Laboratory for Research and Development of Functional Products]]></institution>
<addr-line><![CDATA[Tuxtla Gutierrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Agraria Antonio Narro  ]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Chihuahua Faculty of Agrotechnological Sciences ]]></institution>
<addr-line><![CDATA[Ciudad Cuauhtemoc Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Instituto Tecnológico de Zacatepec Department of Chemical Engineering and Biochemistry ]]></institution>
<addr-line><![CDATA[Zacatepec Morelos]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad Autónoma de San Luís Potosí Academic Coordination of the South Huasteca Region of the UASLP ]]></institution>
<addr-line><![CDATA[Tamazunchale San Luis Potosi]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>2</numero>
<fpage>12</fpage>
<lpage>22</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562023000200012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562023000200012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562023000200012&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In this research, the effect of the application of successive autoclaving/cooling and lintnerization (acid hydrolysis) cycles in native starches of corn (NCS), apple (NAS), and malanga (NMS) on the formation of resistant starch (RS) was evaluated, and the physicochemical properties and in vitro digestibility of the obtained starches were studied. Autoclaved malanga starch (AMS) presented the highest RS content (14 %) compared to all analyzed starches. Enzymatic hydrolysis of native and modified starches indicated that autoclaving/cooling decreased amylolysis (&#8776; 24 - 41 %), while with the lintnerization treatment, the reduction was lower (&#8776; 3 - 21 %), both results compared to their native counterparts. Autoclaving and lintnerization treatments reduced the apparent amylose content by &#8776; 5 %, producing amylose with lower molecular weights (&#8776; 80 - 87 kDa) for autoclaved starches, and &#8776; 92 - 101 kDa for lintnerized starches. The luminosity decreased due to the autoclaving treatment and not to the lintnerization process. These results suggest that malanga starch subjected to autoclaving/cooling cycles could be used in baking applications where an increase of the RS content without affecting the sensory color characteristics is desired.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En esta investigación se evaluó el efecto de la aplicación de ciclos sucesivos de autoclaveado/enfriamiento y lintnerización (hidrólisis ácida) en almidones nativos de maíz (NCS), manzana (NAS) y malanga (NMS) sobre la formación de almidón resistente (AR) y se estudiaron las propiedades fisicoquímicas y digestibilidad in vitro de los almidones obtenidos. El almidón de malanga autoclaveado (AMS) presentó el mayor contenido de AR (14 %) en comparación con todos los almidones analizados. La hidrólisis enzimática de los almidones nativos y modificados indicó que el tratamiento de autoclave/enfriamiento disminuyó la amilólisis (&#8776; 24 - 41 %); mientras que con el tratamiento de lintnerización, la reducción fue menor (&#8776; 3 - 21 %), ambos resultados comparados con sus contrapartes nativas. Los tratamientos por autoclaveado y lintnerización redujeron el contenido de amilosa aparente en &#8776; 5 %, produciendo amilosas con menores pesos moleculares (&#8776; 80 - 87 kDa) para los almidones autoclaveados, y &#8776; 92 - 101 kDa para los almidones lintnerizados. La luminosidad disminuyó por el tratamiento en autoclave y no por el proceso de lintnerización. Estos resultados sugieren que el almidón de malanga sometido a ciclos de autoclaveado/enfriamiento podría aprovecharse en aplicaciones de panificación donde se desea aumentar el contenido de AR sin afectar las características sensoriales de color.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Conventional and unconventional sources of starch]]></kwd>
<kwd lng="en"><![CDATA[acid hydrolysis]]></kwd>
<kwd lng="en"><![CDATA[resistant starch]]></kwd>
<kwd lng="en"><![CDATA[in vitro starch hydrolysis]]></kwd>
<kwd lng="es"><![CDATA[Fuentes convencionales y no convencionales de almidón]]></kwd>
<kwd lng="es"><![CDATA[hidrólisis ácida]]></kwd>
<kwd lng="es"><![CDATA[almidón resistente]]></kwd>
<kwd lng="es"><![CDATA[hidrólisis de almidón in vitro]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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