<?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>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532018000100223</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v85n204.66620</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Enzymatic modification of cassava starch (Corpoica M-Tai) around the pasting temperature]]></article-title>
<article-title xml:lang="es"><![CDATA[Modificación enzimática de almidón de yuca (Corpoica M-Tai) alrededor de la temperatura de pasta]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salcedo-Mendoza]]></surname>
<given-names><![CDATA[Jairo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Paternina-Urzola]]></surname>
<given-names><![CDATA[Sergio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lujan-Rhenals]]></surname>
<given-names><![CDATA[Deivis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueroa-Flórez]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Sucre Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Sincelejo ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Córdoba Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Montería ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Agrarias ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<volume>85</volume>
<numero>204</numero>
<fpage>223</fpage>
<lpage>230</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532018000100223&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532018000100223&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532018000100223&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Cassava starch variety Corpoica - TAI, was modified with a commercial &#945;-amylase, in order to evaluate the effects of temperature, reaction time and enzyme/substrate (E/S) ratio on the degree of hydrolysis, and production of enzymatic modified starches. The modified starches presented dextrose equivalents (DE) ranging between 13 and 92%, yield (Y) between 0 and 45.5%. The Scanning electron microscope (SEM) analysis showed that the granules suffered exo-corrosion in agreement with the degree of hydrolysis. The crystallinity degree increased following modification. The granule morphology of hydrolyzed starch was different compared to the native starch. The gelatinization temperature in the residues of hydrolyzed cassava starches hydrolyzed increased with the crystallinity degree as well with the reduction in the amylose content. The native starch showed a greater setback and amylose values than hydrolyzed starches, which indicates that it is more susceptible to retrogradation or water lost (syneresis).]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Almidón de yuca variedad Corpoica - TAI fue modificado con &#945;-amilasa comercial, para evaluar el efecto de la temperatura alrededor de la temperatura de pasta, tiempo de reacción y relación enzima/sustrato (E/S) sobre el grado de hidrólisis y producción de almidones modificados enzimáticamente. Los almidones modificados presentaron equivalentes de dextrosa (DE) entre 13 y 92 %, valores de rendimiento (Y) hasta del 45.5%. El análisis Microscopia de barrido electrónico (SEM) mostró que los gránulos presentaron exo-corrosión en concordancia con el grado de hidrólisis. La cristalinidad aumento después de la modificación y la morfología del granulo fue diferente comparada con el almidón nativo. Los almidones hidrolizados presentaron un aumento en la estabilidad (breakdown) y disminución en el asentamiento (setback). La temperatura de gelatinización se incrementó con la cristalinidad y disminuyó con el contenido de amilosa. Los almidones hidrolizados fueron más susceptibles a la retrogradación o pérdida de agua (sinéresis).]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[&#945;-amylase]]></kwd>
<kwd lng="en"><![CDATA[granule]]></kwd>
<kwd lng="en"><![CDATA[crystallinity]]></kwd>
<kwd lng="en"><![CDATA[hydrolyzed starches]]></kwd>
<kwd lng="es"><![CDATA[&#945;-amilasa]]></kwd>
<kwd lng="es"><![CDATA[granulo]]></kwd>
<kwd lng="es"><![CDATA[cristalinidad]]></kwd>
<kwd lng="es"><![CDATA[almidones hidrolizados]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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