<?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>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122021000400415</article-id>
<article-id pub-id-type="doi">10.15446/acag.v70n4.78743</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Capacidad emulsificante y estabilidad de emulsiones de harinas de cascarilla de arroz (Oryza sativa) bajo diferentes condiciones de pH y fueza iónica]]></article-title>
<article-title xml:lang="en"><![CDATA[Emulsifying capacity and emulsion stability of rice husK meal (Oryza sativa) under different pH conditions and ionic strength]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arroyo Arboleda]]></surname>
<given-names><![CDATA[Michell Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rendón Benjumea]]></surname>
<given-names><![CDATA[Alejandra Estefanía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Giron]]></surname>
<given-names><![CDATA[María Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Serna Cock]]></surname>
<given-names><![CDATA[Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Sede Palmira  ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>70</volume>
<numero>4</numero>
<fpage>415</fpage>
<lpage>420</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122021000400415&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122021000400415&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122021000400415&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Aunque el contenido de proteína en la cascarilla de arroz es mínimo, estas proteínas en conjunto con su contenido de fibra representado en celulosa, hemicelulosa y lignina podrían tener interesantes propiedades tecno-funcionales para la agroindustria alimentaria y no alimentaria. Se obtiene harina de cascarilla de arroz (Oryza sativa L.) y se evalua su capacidad emulsificante (CE) y la estabilidad de la emulsión (EE). La CE se evalua a dos tamaños de partícula (&gt;250 y &lt;250 |im), tres pH (5.5; 2.5 y 1.5) y tres fuerzas iónicas (0, 0.2 y 0.5 M de NaCl). En la EE se evalua a las mismas condiciones y además se evalua el efecto de la temperatura (50 y 80 °C). Se encuentra que la harina de cascarilla de arroz a tamaño de partícula &gt;250, pH de 5.5, y fuerza iónica de 0.5 M de NaCl presenta la mejor CE (3.3 ± 0.03 mL/g). La menor CE (1.5 ± 0.0 mL/g) se obtiene a un tamaño de partícula &lt; 250 &#956;m, pH 1.5 y fuerza iónica de 0.5 M de NaCl. La mayor EE (47.2 ± 0.03 % ) se obtiene a 50 °C, tamaño de partícula &gt; 250 &#956;m, pH 5.5, y fuerza iónica de 0.2 M de NaCl. Se comprueba que la harina de cascarilla de arroz tiene propiedades emulsificantes y estas propiedades se ven influenciadas por factores extrínsecos como el tamaño de partícula, el pH, la fuerza iónica, y la temperatura. Lo anterior indica que la harina de cascarilla de arroz es una alternativa al uso de emulsificantes de origen animal, por lo cual podría utilizarse muy particularmente en preparaciones veganas, donde su contenido en sílice debe revisarse, pero además podría utilizarse en la elaboración de estructuras donde las propiedades emulsificantes son importantes, como lo son las industrias cosmética y de bloques de concreto, por ejemplo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Rice husk meal (Oryza sativa L.) is obtained and its emulsifying capacity (CE) and emulsion stability (EE) are evaluated at two particle sizes (&gt; 250 and &lt; 250 |om), three pH (5.5-2.5, and 1.5) and three ionic strengths (0, 0.2 and 0.5 M of NaCl). The EE was determined at two temperatures (50 and 80 °C). Rice husk meal at particle size&gt; 250, pH 5.5, and ionic strength of 0.5 M NaCl was found to have the best CE (3.3 ± 0.03 mL /g ). The lowest EC (1.5 ± 0.0 mL/g) was obtained at a particle size &lt; 250 &#956;m, pH 1.5 and ionic strength of 0.5 M of NaCl. The highest EE (47.2 ± 0.03 %) is obtained at 50 °C, particle size&gt; 250 &#956;m, pH 5.5, and ionic strength of 0.2 M of NaCl . It is found that rice husk meal has emulsifying properties and these properties are influenced by extrinsic factors such as particle size, pH, ionic strength, and temperature. The above indicates that rice husk meal is an alternative to the use of emulsifiers of animal origin, so it could be used very particularly in vegan preparations, or in general in the food and cosmetic industries.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[emulsificación]]></kwd>
<kwd lng="es"><![CDATA[estabilidad]]></kwd>
<kwd lng="es"><![CDATA[granulometría]]></kwd>
<kwd lng="es"><![CDATA[lignocelulosa]]></kwd>
<kwd lng="es"><![CDATA[residuo]]></kwd>
<kwd lng="en"><![CDATA[emulsification]]></kwd>
<kwd lng="en"><![CDATA[stability]]></kwd>
<kwd lng="en"><![CDATA[particle size]]></kwd>
<kwd lng="en"><![CDATA[lignocellulosus]]></kwd>
</kwd-group>
</article-meta>
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