Browsing by Autor "Susana Huanca Lopez"

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    DETERMINACIÓN DE LOS PARAMETROS TEMPERATURA, pH Y CONCENTRACIÓN PARA LA NUEVA ENZIMA α-AMILASA Mg.
    (2019) Jorge Fabio Yañiquez Vedia; Susana Huanca Lopez; Leslie Tejeda; Enzo Aliaga Rossel; J. Mauricio Peñarrieta Loria; Patricia A. Mollinedo Portugal
    Los parámetros fisicoquímicos de pH, concentración y temperatura de las reacciones de las α-amilasas en sus diferentes aplicaciones, determinan la eficiencia de la reacción enzimática. El presente estudio muestra la relación entre los parámetros fisicoquímicos demostrándose que el pH es el parámetro determinante para la eficiencia máxima de la enzima. También se determinan los valores óptimos de estos parámetros para la reacción enzimática a pH 5 y T=50°C para una concentración de 5,6 U/mL de la enzima, α-amilasa-Mg, modificada de acuerdo a la patente 002-2017.
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    Physicochemical characterization of dehydrated starches extracted from tubers from La Paz
    (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2025) Susana Huanca Lopez; Jorge Fabio Yañiquez Vedia; Valerio Choque Flores; Patricia Mollinedo Portugal
    The extraction of starches from four species of tubers, namely potato (Solanum tuberosum), oca (Oxalis tuberosa), papalisa (Ullucus tuberosus), and Isaño (Tropaeolum tuberosum) and their dehydrated products, was carried out to characterize the physicochemical parameters, the microscopy of the starch granules, enzymatic hydrolysis, and gel properties, and to relate the behavior of the starch granule and study its variation with respect to fresh and dehydrated tubers. The results show a difference in the percentage of starch yield depending on the species and its fresh and dehydrated state. A relationship was observed between the content of amylose/amylopectin, morphology of the starch granule, size of the starch granule, and percentage of glucose obtained from the enzymatic hydrolysis process, where starches that have a lower amylose content have smaller, spherical or ellipsoidal granules and are more prone to enzymatic attack. The properties of the gel such as maximum viscosity, breakdown, and setback of the starches obtained were also studied. The sample starches were characterized using X-ray diffraction to identify their crystal structure.