<?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>2007-4026</journal-id>
<journal-title><![CDATA[Ingeniería agrícola y biosistemas]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. agric. biosist.]]></abbrev-journal-title>
<issn>2007-4026</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40262024000200021</article-id>
<article-id pub-id-type="doi">10.5154/r.inagbi.2024.06.020</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of OSA modification of cacahuacintle corn starch on its physicochemical properties, digestibility and stability]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la modificación con OSA del almidón de maíz cacahuacintle sobre sus propiedades fisicoquímicas, digestibilidad y estabilidad]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Vázquez]]></surname>
<given-names><![CDATA[Diana Edith]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Rodríguez]]></surname>
<given-names><![CDATA[Landy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lobato-Calleros]]></surname>
<given-names><![CDATA[Consuelo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre-Mandujano]]></surname>
<given-names><![CDATA[Eleazar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>16</volume>
<numero>2</numero>
<fpage>21</fpage>
<lpage>38</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40262024000200021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40262024000200021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40262024000200021&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction The genetic diversity and postharvest conditions of corn lead to differences in its structure, nutritional value and techno-functional properties. Such is the case of cacahuacintle corn (CC) and its starch modified with octenyl succinic anhydride (OSA), of which there are no reports.  Objective To evaluate the effects of the chemical modification of native CC starch with OSA on its digestibility and physicochemical, morphological, structural and rheological properties.  Methodology CC starch was extracted and modified with OSA. Its amylose content, Fourier transform infrared spectroscopy (FTIR) results, rheological properties, granule morphology and its effect on in vitro digestibility were evaluated.  Results Chemical modification, confirmed by FTIR and morphological analysis, reduced starch digestibility and increased slowly digestible and resistant starches. Interactions between OSA-modified starch chains increased resistance to enzymatic hydrolysis. In addition, pasting and rheological properties decreased after modification.  Limitations of the study The results are valid for CC starch from a cultivar from the State of Mexico, Mexico, and its OSA-modified version.  Originality Information is presented on the physicochemical, techno-functional, rheological and digestibility properties of CC starch, which is a novel source of starch, both in its native and OSA-modified forms.  Conclusions OSA-modified starch exhibited improved techno-functional and in vitro digestibility properties, with potential for use in the development of stable low-calorie, high-moisture foods.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción La diversidad genética y condiciones poscosecha del maíz conllevan a diferencias en su estructura, valor nutricional y propiedades tecnofuncionales. Tal es el caso del maíz cacahuacintle (MC) y su almidón modificado con anhídrido octenil succínico (OSA), de los cuales no hay reportes.  Objetivo Evaluar los efectos de la modificación química con OSA del almidón de MC nativo sobre su digestibilidad y propiedades fisicoquímicas, morfológicas, estructurales y reológicas.  Metodología Se extrajo almidón de MC y se modificó con OSA. Se evaluó su contenido de amilosa, espectroscopía infrarroja por transformada de Fourier (FTIR), propiedades reológicas, morfología de los gránulos y su efecto sobre su digestibilidad in vitro.  Resultados La modificación química, confirmada mediante FTIR y análisis morfológico, redujo la digestibilidad del almidón, e incrementó los almidones de lenta digestión y los resistentes. Las interacciones entre las cadenas del almidón modificado con OSA incrementaron la resistencia a la hidrólisis enzimática. Además, las propiedades de la pasta y las reológicas disminuyeron tras la modificación.  Limitaciones del estudio Los resultados son válidos para el almidón de MC de un cultivar del Estado de México, México, y su versión modificada con OSA.  Originalidad Se presenta información acerca de las propiedades fisicoquímicas, tecnofuncionales, reológicas y de digestibilidad del almidón de MC, que es una fuente novedosa de almidón, tanto en su forma nativa como modificada con OSA.  Conclusiones El almidón modificado con OSA presentó propiedades tecnofuncionales y de digestibilidad in vitro mejoradas, con potencial para su uso en el desarrollo de alimentos estables con bajo contenido calórico y alta humedad.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[cacahuacintle corn]]></kwd>
<kwd lng="en"><![CDATA[OSA chemical modification]]></kwd>
<kwd lng="en"><![CDATA[rheological properties]]></kwd>
<kwd lng="en"><![CDATA[resistant starch]]></kwd>
<kwd lng="es"><![CDATA[maíz cacahuacintle]]></kwd>
<kwd lng="es"><![CDATA[modificación química OSA]]></kwd>
<kwd lng="es"><![CDATA[propiedades reológicas]]></kwd>
<kwd lng="es"><![CDATA[almidón resistente]]></kwd>
</kwd-group>
</article-meta>
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