<?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>2224-5421</journal-id>
<journal-title><![CDATA[Revista Cubana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cub Quim]]></abbrev-journal-title>
<issn>2224-5421</issn>
<publisher>
<publisher-name><![CDATA[Ediciones UO, Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-54212023000200238</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Preparation of malt syrup using Manihot esculenta starch and &#946;-amylase isolated from Ipomea batatas]]></article-title>
<article-title xml:lang="es"><![CDATA[Preparación de sirope de malta usando almidón de Manihot esculenta y &#946;-amilasa aislada de Ipomea batatas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Rodríguez]]></surname>
<given-names><![CDATA[Eugenio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hermosilla-Espinosa]]></surname>
<given-names><![CDATA[Robinson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Naderkhani]]></surname>
<given-names><![CDATA[Golnaz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Granma Center for Applied Chemistry Studies ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Saint Nicholas University School of Veterinary Medicine ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Dominica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<volume>35</volume>
<numero>2</numero>
<fpage>238</fpage>
<lpage>252</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-54212023000200238&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-54212023000200238&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-54212023000200238&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Starch extracted from cassava (Manihot esculenta) and extracts of amylase isolated from sweet potato (Ipomea batatas) were used. Two treatments were performed for hydrolysis: T1 in which the crude extract was used and T2 with the previously semi purified extract. After stirring the reaction mixture for 8 h at 60 °C, no starch was detected in the obtained syrup. The quality of the final product was evaluated by determining glucose equivalent (DE), using the dinitrosalicylic acid (DNS) method and organoleptic analysis. The DE values for syrup prepared by T1 and T2 were 41,30 and 57,66, respectively. The organoleptic properties and DE values are within the ranges established for malt syrup.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se utilizó almidón extraído de yuca (Manihot esculenta) y extractos de amilasa aislada de boniato (Ipomea batatas). Se efectuaron dos tratamientos para la hidrólisis: T1 en el que se utilizó el extracto crudo y T2 con el extracto previamente semipurificado. Después de agitar la mezcla de reacción durante 8 h a 60 °C, no se detectó almidón en el sirope obtenido. La calidad de producto final fue evaluada mediante la determinación de equivalente de glucosa (DE), usando el método del ácido dinitrosalicílico (DNS) y análisis organoléptico. Los valores de DE para el sirope preparado mediante T1 y T2 fueron de 41,30 y 57,66, respectivamente. Las propiedades organolépticas y los valores de DE, se encuentran dentro de los rangos establecidos para el sirope de malta.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Manihot esculenta]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="en"><![CDATA[&#946;-amylase]]></kwd>
<kwd lng="en"><![CDATA[enzymatic hydrolysis]]></kwd>
<kwd lng="en"><![CDATA[malt syrup.]]></kwd>
<kwd lng="es"><![CDATA[Manihot esculenta]]></kwd>
<kwd lng="es"><![CDATA[almidón]]></kwd>
<kwd lng="es"><![CDATA[&#946;-amilasa]]></kwd>
<kwd lng="es"><![CDATA[hidrolisis enzimática]]></kwd>
<kwd lng="es"><![CDATA[sirope de malta.]]></kwd>
</kwd-group>
</article-meta>
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