<?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>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612022000200076</article-id>
<article-id pub-id-type="doi">10.18684/rbsaa.v20.n2.2022.1941</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Hydrolysis monitoring of Quinoa, Soy and Rice Proteins by using spectroscopy FT-IR technique]]></article-title>
<article-title xml:lang="es"><![CDATA[Seguimiento de la hidrolisis de las proteínas de Quinua, Arroz y Soya mediante espectroscopia FT-IR]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ROA-ACOSTA]]></surname>
<given-names><![CDATA[DIEGO-FERNANDO,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[HOYOS-CONCHA]]></surname>
<given-names><![CDATA[JOSÉ-LUIS,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[BRAVO-GOMEZ]]></surname>
<given-names><![CDATA[JESÚS-EDUARDO,]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias Grupo de investigación en Ingeniería de producto y Procesos Agroindustriales (GIPA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias Grupo de investigación Aprovechamiento de Subproductos y Residuos Agroindustriales (ASUBAGROIN)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias Grupo de investigación en Ingeniería de producto y Procesos Agroindustriales (GIPA)]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>07</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>07</month>
<year>2022</year>
</pub-date>
<volume>20</volume>
<numero>2</numero>
<fpage>76</fpage>
<lpage>86</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612022000200076&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612022000200076&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612022000200076&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Leguminous and cereals are an important source of proteins actually having a large presence in the food industry; although, in recent years, there has been an increment in the use of pseudo cereals like quinoa. These types of proteins had shown physical properties could be taken as an advantage in developing new products. Hydrolysis is a process that enhance bio-active and functional attributes and that is why present research worked monitoring the hydrolysis process on proteins using infrared mid-range spectroscopy, to determine such structural changes. Enzymatic hydrolysis with endo or exo-protease, was made on three isolate proteins using Alcalasa® 2,4 L and Flavorzyme® from Sigma Laboratories. Correlation between enzyme/substrate was 5 %. Degree of Hydrolysis (DH) of 46 and 38,4 % were obtained for quinoa and rice isolate, respectively. Both, quinoa and soy hydrolysis monitoring took 60minutes with Alcalasa® 2,5 L, and 120 minutes con Flavorzima®. There were no significant differences of hydrolysis degree at 80 minutes after procedure. As a comparative view protein isolates and their hydrolysis were studied under 4000 cm-1 to 600 cm-1 infrared range to obtain information about the protein structure. Spectre deconvolution technique was applied through Fourier transform. Results showed significant differences on the secondary protein structure when compared to each configuration area. More relevant changes were observed on structural formation of &#61538;-sheet and &#61538;-turns structures. For an appropriate control of hydrolysis process will have repercussions over a steady protein, that might be used for developing new products.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Las leguminosas y los cereales son una fuente importante de proteínas que actualmente tienen gran presencia en el mercado de alimentos. Sin embargo, en los últimos años se ha incrementado el uso de proteínas provenientes de pseudocereales, como es el caso de la quinua. Estas proteínas han mostrado propiedades físicas que pueden ser aprovechadas en el desarrollo de nuevos productos. El proceso de hidrólisis aumenta las propiedades bioactivas y funcionales, por esta razón, en este trabajo realizó el seguimiento de la hidrólisis de proteínas mediante espectroscopia infrarroja de rango medio con el fin de determinar tales cambios estructurales. La hidrólisis enzimática con endo o exoproteasas se llevó a cabo en los tres aislados proteicos con las enzimas Alcalasa 2,4 L y Flavorzyma® del laboratorio Sigma. La relación enzima / sustrato fue del 5 %. Se obtuvieron grados de hidrólisis (GH) entre 46 y 38,4 % para el aislado de proteína de quinua y el aislado de proteína de arroz, respectivamente. Tanto el seguimiento de la hidrólisis enzimática del aislado de proteína de quinua como del aislado de proteína de soya fue de 60 minutos con Alcalasa® 2,5 L y 120 minutos con Flavorzima®. Con respecto al aislado proteico de Arroz, los tiempos de hidrólisis establecidos fueron de 60 minutos con Alcalasa 2,4 L y 20 minutos con Flavorzima ®. No se observaron diferencias significativas en el grado de hidrólisis a 80 minutos. A modo de comparación, los aislados proteicos y sus hidrolizados se estudiaron en el rango del infrarrojo medio (4000 cm-1 a 600 cm-1) para obtener información sobre la estructura de la proteína. Para ello se utilizó una técnica de deconvolución del espectro mediante la función de transformada de Fourier. Estos espectros mostraron diferencias significativas en la estructura secundaria de la proteína, cuando se compararon las áreas de cada estructura. Los cambios más significativos se observaron en la formación de estructuras &#61538;-sheet y &#61538;-turns. Por lo tanto, un correcto control de la hidrólisis repercutirá en la obtención de una proteína estable, la cual podría ser utilizada en el desarrollo de nuevos productos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Quinoa Protein]]></kwd>
<kwd lng="en"><![CDATA[Rice protein]]></kwd>
<kwd lng="en"><![CDATA[Soy protein]]></kwd>
<kwd lng="en"><![CDATA[Hydrolysates]]></kwd>
<kwd lng="en"><![CDATA[&#61538;-sheet structure]]></kwd>
<kwd lng="en"><![CDATA[&#61538;-turns structure]]></kwd>
<kwd lng="en"><![CDATA[Alcalase Enzyme]]></kwd>
<kwd lng="en"><![CDATA[Flavorzime Enzyme]]></kwd>
<kwd lng="en"><![CDATA[Infrared spectroscopy]]></kwd>
<kwd lng="en"><![CDATA[Fourier transform]]></kwd>
<kwd lng="es"><![CDATA[Proteína de Quinua]]></kwd>
<kwd lng="es"><![CDATA[Proteína de Arroz]]></kwd>
<kwd lng="es"><![CDATA[Proteína de Soya]]></kwd>
<kwd lng="es"><![CDATA[Hidrolizados]]></kwd>
<kwd lng="es"><![CDATA[Estructura &#61538;-sheet]]></kwd>
<kwd lng="es"><![CDATA[estructura &#61538;-turns]]></kwd>
<kwd lng="es"><![CDATA[Enzima Alcalasa]]></kwd>
<kwd lng="es"><![CDATA[Enzima Flavorzima]]></kwd>
<kwd lng="es"><![CDATA[Espectroscopia infrarroja]]></kwd>
<kwd lng="es"><![CDATA[Función de Fourier]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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