<?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>S0012-73532020000300173</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v87n214.82669</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Enzymatic hydrolysis of wheat starch for glucose syrup production]]></article-title>
<article-title xml:lang="es"><![CDATA[Hidrólisis enzimática de almidón de trigo para la producción de jarabes glucosidados]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta-Pavas]]></surname>
<given-names><![CDATA[Juan Camilo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alzate-Blandon]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Colorado]]></surname>
<given-names><![CDATA[Angela Adriana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Facultad de Minas ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<volume>87</volume>
<numero>214</numero>
<fpage>173</fpage>
<lpage>182</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532020000300173&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532020000300173&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532020000300173&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract An analysis of the enzymatic hydrolysis of wheat starch was performed. Gelatinization stage was carried out between 90°C and 95°C for 15min. In Liquefaction stage, a commercial &#945;-amylase was used with an enzyme-substrate ratio (E/S ratio) of 0.036% w/w at 60°C and a pH of 5.8 for 4h. In saccharification stage, a commercial amyloglucosidase was used with an E/S ratio of 0.11% w/w at 60°C and a pH of 4.3 for 6 hours. Two methods of enzymatic deactivation, boiling temperatures, and pH were evaluated. The inhibitory effects were studied by adding 180 g/L of glucose to the process. It was concluded that increases in the E/S ratio decreased reaction times but reached similar concentrations to those at lower ratios and that the most efficient enzymatic deactivation method was pH. In the inhibition tests, it was determined that there were no glucose inhibitory effects.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se realizó un análisis de la hidrólisis enzimática de almidón de trigo. La etapa de gelatinización se dio entre 90-95°C durante 15min. En la etapa de licuefacción se usó una &#945;-amilasa comercial con una relación enzima-sustrato (relación E/S) 0.036%p/p a 60°C y pH 5.8 durante 4h. En la etapa de sacarificación se usó una amiloglucosidasa comercial con una relación E/S 0.11%p/p a 60°C y pH 4.3 durante 6h. Se evaluaron dos métodos de desactivación enzimática, temperaturas de ebullición y pH. Se estudiaron efectos inhibitorios adicionando 180g/L de glucosa al proceso. Se concluye que aumentos de la relación E/S disminuye tiempos de reacción, pero alcanza concentraciones similares que relaciones menores, el método de desactivación enzimática más eficiente es por pH. En los ensayos de inhibición se determinó que no existen efectos inhibitorios por glucosa.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[enzymatic hydrolysis]]></kwd>
<kwd lng="en"><![CDATA[wheat starch]]></kwd>
<kwd lng="en"><![CDATA[enzymatic deactivation]]></kwd>
<kwd lng="en"><![CDATA[product inhibition]]></kwd>
<kwd lng="en"><![CDATA[enzyme-substrate ratio]]></kwd>
<kwd lng="es"><![CDATA[hidrólisis enzimática]]></kwd>
<kwd lng="es"><![CDATA[almidón de trigo]]></kwd>
<kwd lng="es"><![CDATA[desactivación enzimática]]></kwd>
<kwd lng="es"><![CDATA[inhibición por producto]]></kwd>
<kwd lng="es"><![CDATA[relación enzima sustrato]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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