<?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>S2007-33802023000100412</article-id>
<article-id pub-id-type="doi">10.15741/revbio.10.e1421</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Optimization of the dextrane enzymatic hydrolysis process in sugar cane juice (Saccharum officinarum) using surface response methodology]]></article-title>
<article-title xml:lang="es"><![CDATA[Optimización del proceso de hidrólisis enzimática de dextrano en jugo de caña de azúcar (Saccharum officinarum) utilizando la metodología de superficie de respuesta]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chía Concepción]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sotelo Ganoza]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
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</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[Bellamar, 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[Bellamar, 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=S2007-33802023000100412&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802023000100412&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802023000100412&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Dextran is a homopolysaccharide of glucose, formed in sugarcane juice during post-harvest and is responsible for the low yields of evaporation and crystallization in the sugar industry. The enzymatic saccharification of dextran has been noted for its satisfactory yields; However, this enzymatic process requires an adequate selection of the enzyme and its concentration, as well as the control of the environmental conditions of the biocatalysis. The objective of the present investigation was to optimize the process of enzymatic hydrolysis of dextran from sugarcane juice using the response surface methodology. A central composite rotational design with three independent factors of five levels was used: enzyme concentration, reaction time and temperature, and as a response variable: reducing dextran concentration. The commercial enzyme Dextranfree Xe was used which was kinetically characterized. The experiment consisted of two stages, first a simulated cane juice medium was used to determine the optimal conditions and these were then applied to the real sugar cane juice. The optimal environmental conditions for dextran hydrolysis in the simulated cane juice turned out to be: enzyme concentration 224 ppm, reaction time 32 minutes and reaction temperature 36 °C, to achieve 70 % dextran reduction. Finally, the optimized conditions were validated by applying them to the sugarcane juice, obtaining a reduction of 69.2 % in dextran concentration; said process being effective for its application in the industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El dextrano es un homopolisacárido de glucosa, formado en el jugo de caña de azúcar durante la postcosecha y es responsable de los bajos rendimientos de la evaporación y cristalización en la industria azucarera. La sacarificación enzimática del dextrano se ha destacado por sus rendimientos satisfactorios; sin embargo, dicho proceso enzimático requiere de una adecuada selección de la enzima y su concentración, así como el control de las condiciones ambientales de la biocatálisis. El objetivo de la presente investigación fue optimizar el proceso de hidrólisis enzimática de dextrano del jugo de caña de azúcar mediante la metodología de superficie de respuesta. Se utilizó un diseño central compuesto rotacional con tres factores independientes de cinco niveles: concentración de enzima, tiempo y temperatura de reacción y como variable respuesta: la reducción de la concentración de dextrano. Se utilizó la enzima comercial Dextranfree Xe la cual fue caracterizada cinéticamente. El experimento consistió en dos etapas, primero se utilizó un medio simulado de jugo de caña para determinar las condiciones óptimas y éstas aplicarlas después al jugo real de caña de azúcar. Las condiciones ambientales óptimas de hidrolisis del dextrano en el simulado de jugo de caña resultaron ser: concentración de enzima 224 ppm, tiempo de reacción 32 minutos y temperatura de reacción 36 °C, para alcanzar un 70 % de reducción de dextrano. Finalmente, las condiciones optimizadas fueron validadas aplicándolas al jugo de caña de azúcar, obteniéndose una reducción del 69.2 % de concentración de dextrano; siendo dicho proceso efectivo para su aplicación en la industria.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Hydrolysis]]></kwd>
<kwd lng="en"><![CDATA[Dextranfree Xe]]></kwd>
<kwd lng="en"><![CDATA[optimal conditions]]></kwd>
<kwd lng="en"><![CDATA[dextran reduction.]]></kwd>
<kwd lng="es"><![CDATA[Hidrólisis]]></kwd>
<kwd lng="es"><![CDATA[Dextranfree Xe]]></kwd>
<kwd lng="es"><![CDATA[condiciones óptimas]]></kwd>
<kwd lng="es"><![CDATA[reducción de dextrano]]></kwd>
</kwd-group>
</article-meta>
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