<?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>S2007-33802023000100434</article-id>
<article-id pub-id-type="doi">10.15741/revbio.10.e1514</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Optimization of the enzymatic hydrolysis of starch in sugarcane juice (Saccharum spp hybrid)]]></article-title>
<article-title xml:lang="es"><![CDATA[Optimización de la hidrólisis enzimática del almidón en el jugo de caña de azúcar (Saccharum spp híbrido)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yanamango Chavez]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales Zúñiga]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castillo Calderón]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Diestra-Balta]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional del Santa Departamento Académico de Agroindustria y Agronomía ]]></institution>
<addr-line><![CDATA[Nuevo Chimbote Ancash]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional del Santa Departamento Académico de Biología, Microbiología y Biotecnología. ]]></institution>
<addr-line><![CDATA[Nuevo Chimbote Ancash]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802023000100434&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802023000100434&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802023000100434&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Starch, a natural component of sugarcane juice, causes losses and operational problems in the sugar industry, due to the increase in juice viscosity, which inhibits crystallization and increases sucrose loss. This research aimed to optimize the enzymatic hydrolysis process of starch by the action of Bacillus licheniformis alpha-amylase. Enzyme concentration and reaction time were optimized for maximizing maltose concentration, determined as reducing sugar by the Dinitrosalicylic Acid method; starch hydrolysis percentage and productivity, which were analyzed independently and together by a Rotational Compound Central Design and Response Surface Methodology. The alpha-amylase enzyme was characterized, obtaining an optimum temperature of 90 °C and optimum pH of 7, determining a linearity range for the 1:100 dilution of 20 minutes, an enzymatic activity of 28.35 IU/mg, and the kinetic constants Km of 5.82 g/L and Vmax of 0.30 g/L*min. Finally, the experimental design obtained the optimal environmental conditions of enzyme concentration of 817 ppm and reaction time of 17 minutes at a temperature of 90 °C. From the validation of the optimal conditions for starch hydrolysis in sugarcane juice, the following were obtained: maltose concentration 0.380 g/L, percentage of hydrolysis 73.09 %, and productivity 1.341 g/L*h, which corresponded to variations greater than the calculated values of 16%, 11.3%, and 18%, respectively.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El almidón, componente natural del jugo de caña de azúcar, es causante de pérdidas y problemas operacionales en la industria azucarera, debido al incremento en la viscosidad en el jugo, que inhibe la cristalización e incrementa la pérdida de sacarosa. El objetivo de esta investigación fue optimizar el proceso de hidrólisis enzimática del almidón por acción de la alfa amilasa de Bacillus licheniformis. Se optimizaron la concentración de enzima y el tiempo de reacción, con respecto a la maximización de la concentración de maltosa, determinado como azúcar reductor por el método del Ácido Dinitrosalicílico; el porcentaje de hidrolisis del almidón y la productividad, las cuales fueron analizadas independientemente y en conjunto por un Diseño Central Compuesto Rotacional y la Metodología de Superficie de Respuesta. Se caracterizó la enzima alfa-amilasa obteniéndose una temperatura optima de 90 °C y pH óptimo de 7, determinándose un rango de linealidad para la dilución 1:100 de 20 minutos, una actividad enzimática de 28.35 UI/mg y las constantes cinéticas Km de 5.82 g/L y Vmax de 0.30 g/L*min. Finalmente, del diseño experimental se obtuvieron las condiciones ambientales óptimas de concentración de enzima de 817 ppm y tiempo de reacción de 17 minutos a una temperatura de 90 °C. De la validación de las condiciones óptimas de hidrolisis del almidón en el jugo de caña de azúcar, se obtuvieron: concentración de maltosa 0.380 g/L, porcentaje de hidrolisis 73.09 % y la productividad 1.341 g/L*h, que correspondieron a variaciones mayores que los valores calculados, en 16%, 11.3% y 18% respectivamente.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Alpha amylase]]></kwd>
<kwd lng="en"><![CDATA[sugar industry]]></kwd>
<kwd lng="en"><![CDATA[Bacillus licheniformis]]></kwd>
<kwd lng="en"><![CDATA[productivity.]]></kwd>
<kwd lng="es"><![CDATA[Alfa amilasa]]></kwd>
<kwd lng="es"><![CDATA[industria azucarera]]></kwd>
<kwd lng="es"><![CDATA[Bacillus licheniformis]]></kwd>
<kwd lng="es"><![CDATA[productividad.]]></kwd>
</kwd-group>
</article-meta>
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