<?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>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2023000100109</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2023.593</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Comportamiento reológico de las gomas extraídas de las semillas de flamboyán (Delonix regia), pixoy (Guazuma ulmifolia) y leucaena (Leucaena leucocephala): ingredientes de uso como aditivos, potenciales, en los alimentos]]></article-title>
<article-title xml:lang="en"><![CDATA[Rheological behavior of gums extracted from flamboyan (Delonix regia), pixoy (Guazuma ulmifolia) and leucaena (Leucaena leucocephala) seeds: Potential ingredients for use as additives in food]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Ortiz]]></surname>
<given-names><![CDATA[María Eugenia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Corzo-Ríos]]></surname>
<given-names><![CDATA[Luis Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Canto]]></surname>
<given-names><![CDATA[Wilbert José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Betancur-Ancona]]></surname>
<given-names><![CDATA[David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chel-Guerrero]]></surname>
<given-names><![CDATA[Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Estudios Superiores Cuautitlán Depto. de Ingeniería y Tecnología]]></institution>
<addr-line><![CDATA[Cuautitlán Izcalli Edo. de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional Unidad Profesional Interdisciplinaria de Biotecnología Depto. de Bioprocesos]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Yucatán Campus de Ingenierías y Ciencias Exactas Facultad de Ingeniería Química]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></addr-line>
<country>México</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>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2023000100109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2023000100109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2023000100109&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las gomas o hidrocoloides son ingredientes importantes en la industria alimentaria por su empleo como espesantes, estabilizantes, gelificantes y para mejorar la textura en los alimentos. En este estudio, se evaluó el comportamiento reológico de las gomas extraídas de las semillas de flamboyán (Delonix regia), de pixoy (Guazuma ulmifolia) y de leucaena (Leucaena leucocephala) a distintas concentraciones. Se determinaron las curvas de flujo y de viscoelasticidad de las dispersiones de las gomas en agua al 0.5, 1.0 y 1.5%, y se ajustaron a distintos modelos matemáticos. En las tres gomas, a bajas concentraciones, el modelo matemático que mejor describió el comportamiento reológico fue el de la ley de la potencia y en altas concentraciones el comportamiento fue mejor descrito por el modelo de Cross. La viscosidad disminuyó al incrementarse la velocidad de cizallamiento y los valores del índice de flujo (n) indicaron un comportamiento reofluidizante (n&lt;1) para todas las concentraciones evaluadas. Los valores del índice de consistencia (K) fueron más altos para las dispersiones de la goma de pixoy (0.71-1.79) comparadas con las otras gomas (0.10-0.61) en todas las concentraciones estudiadas. En la goma de pixoy el módulo elástico fue mayor que en el módulo viscoso con una ligera dependencia a la frecuencia, esto está asociado con un comportamiento tipo gel, en las de flamboyán y leucaena el tipo de comportamiento fue el de una solución macromolecular.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Gums or hydrocolloids are important ingredients in the food industry due to their use as thickeners, stabilizers, gelling agents and texture enhancers in the foods in which they are used. In this study, gums rheological behaviors from seeds of flamboyant (Delonix regia), pixoy (Guazuma ulmifolia), and leucaena (Leucaena leucocephala) at several concentrations were evaluated. The flow and viscoelasticity curves of dispersions in water at 0.5, 1.0 and 1.5% were determined and adjusted to different mathematical models. In the three gums, at low concentrations the best behavior adjustment was obtained with the power law model, while at high concentrations the rheological behavior was adjusted to the Cross model. Viscosity decreased with increasing shear rate and flow index values (n) indicated a shear thinning behavior (n &lt;1) for all concentrations evaluated. The values of the consistency index (K) were higher for the dispersions of the pixoy gum (0.71-1.79) than for the other gums (0.10-0.61) in all concentrations studied. The elastic modulus was greater than modulus viscous and both moduli were little dependent on the frequency in the range studied to pixoy gum, associated with gel type behavior, while flamboyant and leucaena had a macromolecular solution behavior type.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[hidrocoloides]]></kwd>
<kwd lng="es"><![CDATA[Delonix regia]]></kwd>
<kwd lng="es"><![CDATA[Guazuma ulmifolia]]></kwd>
<kwd lng="es"><![CDATA[Leucaena leucocephala]]></kwd>
<kwd lng="es"><![CDATA[reología]]></kwd>
<kwd lng="es"><![CDATA[viscoelasticidad]]></kwd>
<kwd lng="en"><![CDATA[hydrocolloid]]></kwd>
<kwd lng="en"><![CDATA[Delonix regia]]></kwd>
<kwd lng="en"><![CDATA[Guazuma ulmifolia]]></kwd>
<kwd lng="en"><![CDATA[Leucaena leucocephala]]></kwd>
<kwd lng="en"><![CDATA[rheology]]></kwd>
<kwd lng="en"><![CDATA[viscoelasticity]]></kwd>
</kwd-group>
</article-meta>
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