<?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>2310-0265</journal-id>
<journal-title><![CDATA[Revista CON-CIENCIA]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Cs.Farm. y Bioq]]></abbrev-journal-title>
<issn>2310-0265</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Farmacéuticas y BioquímicasUniversidad Mayor de San Andrés]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2310-02652021000200084</article-id>
<article-id pub-id-type="doi">10.53287/mjns8913yn27w</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Formación de almidón retrogradado relacionado a niveles de amilosa en el almidón de papa (Solanum tuberosum) y chuño]]></article-title>
<article-title xml:lang="en"><![CDATA[Retrograded starch formation dependent on amylose level of potatoe starch (Solanum tuberosum) and chuño.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valdivieso Molina]]></surname>
<given-names><![CDATA[Fabiola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mollinedo]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Mayor de San Andrés Facultad de Ciencias Puras y Naturales Carrera de Ciencias Químicas]]></institution>
<addr-line><![CDATA[La Paz ]]></addr-line>
<country>Bolivia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>11</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>11</month>
<year>2021</year>
</pub-date>
<volume>9</volume>
<numero>2</numero>
<fpage>84</fpage>
<lpage>102</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2310-02652021000200084&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2310-02652021000200084&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2310-02652021000200084&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: La papa es el tubérculo más importante producido a nivel mundial como producto alimenticio. Una de las formas ancestrales de conservación de la papa en los países andinos es la obtención de un producto llamado chuño, obtenido a partir de las denominadas &#8220;papas amargas&#8221;. Existen pocos datos respecto a la composición química y nutricional del chuño y sobre los cambios producidos en el almidón durante su elaboración en el proceso de &#8220;congelado-secado&#8221; en condiciones específicas de temperatura y exposición a rayos ultravioleta.  Objetivo: El objetivo del trabajo fue realizar una revisión bibliográfica respecto a cambios producidos en la relación de amilosa y amilopectina, la composición de almidón aislado de papa y la modificación de las características de este almidón en el proceso de elaboración de chuño.  Metodología: La revisión bibliográfica se ha realizado con la recopilación de tres fuentes referenciales de estudios realizados sobre el chuño y su proceso de elaboración, artículos sobre la estructura del almidón de papa y otros tubérculos del mismo género, artículos de otros productos alimenticios del Altiplano boliviano y peruano, y finalmente la influencia de los cambios de la estructura del almidón en el incremento de la formación de almidón retrogradado.  Resultados: La revisión bibliográfica realizada, señala que el proceso de elaboración de chuño eleva el porcentaje de amilosa en el contenido total de almidón, lo cual está relacionado a procesos de exposición a radiación UV y a cambios de temperaturas muy drásticos, que van entre -13,5 ºC y 16 ºC. Este proceso llevaría a la activación de enzimas, como amilasas, para la catálisis de reacciones de ruptura de enlaces como principal ruta del proceso; sin embargo, se podrían evaluar otras causas.  Conclusiones:  El mayor porcentaje de amilosa permitiría la obtención de altos porcentajes de almidón retrogradado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT   Introduction:  The potato is the most important tuber produced worldwide as a food product. One of the ancestral ways of preserving pootatoes in the Andean countries is a product called chuño (traditional Andean freeze and sun-dried potato), obtained from the so-called &#8220;bitter potatoes&#8221;. There are few data regarding the chemical and nutritional composition of chuño and the changes produced in the starch during its preparation in the &#8220;freeze-drying&#8221; process under specific conditions of temperature and exposure to ultraviolet rays.  Objective:  The objective of this article was to do a bibliographic review regarding changes produced in the amylose and amylopectin ratio, the composition of isolated potato starch and the modification of the characteristics of this starch in the process of making chuño.  Methodology:  The literature review methodology has the compilation of three reference sources of studies carried out on chuño and its production process, articles about the structure of potato starch and other tubers, research on other food products from the Bolivian and Peruvian of Altiplano and finally the influence of the changes in starch structure in relation to the increasing of retrograde starch formation.  Results:  The results show that the process of making chuño increases the percentage of amylose in the total starch content, which is related to the processes of exposure to UV radiation and very drastic temperature changes, ranging between -13, 5 ºC and 16 ºC. This process would lead to the activation of enzymes, such as amylases, for the catalysis of bond breaking reactions as the main route of the process; however, other causes could be evaluated.  Conclusions:  The higher percentage of amylose would allow the obtaining of high percentages of retrograded starch.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[almidón de chuño]]></kwd>
<kwd lng="es"><![CDATA[almidón de papa]]></kwd>
<kwd lng="es"><![CDATA[enzimas]]></kwd>
<kwd lng="es"><![CDATA[radiación UV]]></kwd>
<kwd lng="es"><![CDATA[retrogradación.]]></kwd>
<kwd lng="en"><![CDATA[&#8220;chuño&#8221; starch (traditional Andean freeze and sun-dried potato starch)]]></kwd>
<kwd lng="en"><![CDATA[potato starch]]></kwd>
<kwd lng="en"><![CDATA[enzymes]]></kwd>
<kwd lng="en"><![CDATA[UV radiation]]></kwd>
<kwd lng="en"><![CDATA[retrogradation.]]></kwd>
</kwd-group>
</article-meta>
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