<?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>0250-5460</journal-id>
<journal-title><![CDATA[Revista Boliviana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Bol. Quim]]></abbrev-journal-title>
<issn>0250-5460</issn>
<publisher>
<publisher-name><![CDATA[Universidad Mayor de San Andrés]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0250-54602021000200062</article-id>
<article-id pub-id-type="doi">10.34098/2078-3949.38.2.2</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Absorbing capacity of starches of five food bolivian species]]></article-title>
<article-title xml:lang=""><![CDATA[Capacidad absorbente de almidones de cinco especies bolivianas alimentarias]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valdivieso]]></surname>
<given-names><![CDATA[Fabiola R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Portugal]]></surname>
<given-names><![CDATA[Patricia A. Mollinedo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,La Paz  ]]></institution>
<addr-line><![CDATA[La Paz ]]></addr-line>
<country>Bolivia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>38</volume>
<numero>2</numero>
<fpage>62</fpage>
<lpage>67</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S0250-54602021000200062&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S0250-54602021000200062&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S0250-54602021000200062&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Starches from five different botanical origins have been analyzed: potato (Solanum tuberosum), quinoa (Chenopodium quinoa), cassava (Manihot esculenta), wheat (Triticum aestivum) and rice (Oryza sativa) as standard sample. Moisture values, gelatinization characteristics, percentage of amylose and amylopectin, starch granule morphology and retrogradation established; to determine the relationship between them with the absorbent capacity of each starch In the present paper, the retrograded quinoa starch was determined as the one with the maximum absorbing capacity. This starch presents the smallest starch granule, the highest relation of amylose and amylopectin (higher percentage of amylopectine), and a low degree of gelatinization. In this type of starch, retrogression favors the absorption due to the breakage of the granules, which results in a greater contact surface, causing water molecules to be retained more easily in the structure as hydrogen bridges are formed. Even so, the rest of the starches have immediate absorbent capacity.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Se analizó almidones de cinco diferentes orígenes botánicos: papa (Solanum tuberosum), quinua (Chenopodium quinoa), yuca (Manihot esculenta), trigo (Triticum aestivum) y arroz (Oryza sativa) como muestra estándar. Se obtuvo valores de humedad, características de gelatinización, porcentaje de amilosa y amilopectina, morfología del gránulo de almidón y retrogradación, para determinar la relación entre las mismas con la capacidad absorbente de cada almidón. Los resultados mostraron que el almidón de quinua retrogradado es el de máxima capacidad absorbente. Este almidón presenta un gránulo de almidón más pequeño, una relación más alta de amilosa y amilopectina (mayor porcentaje de amilopectina) y un bajo grado de gelatinización. La retrogradación favorece la absorción debido a la ruptura de los gránulos permitiendo que las moléculas de agua sean más fácilmente retenidas en la estructura. Aun así, los demás tipos de almidón también llegan a tener capacidad absorbente inmediata.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Potato starch]]></kwd>
<kwd lng="en"><![CDATA[Quinoa starch]]></kwd>
<kwd lng="en"><![CDATA[Yucca starch]]></kwd>
<kwd lng="en"><![CDATA[Wheat starch]]></kwd>
<kwd lng="en"><![CDATA[Rice starch]]></kwd>
<kwd lng="en"><![CDATA[Absorption]]></kwd>
<kwd lng="en"><![CDATA[Starch structural characteristics]]></kwd>
<kwd lng="en"><![CDATA[Morphology of starch granules]]></kwd>
<kwd lng="en"><![CDATA[Retrogression]]></kwd>
<kwd lng="es"><![CDATA[Almidón de papa]]></kwd>
<kwd lng="es"><![CDATA[Almidón de quinua]]></kwd>
<kwd lng="es"><![CDATA[Almidón de yuca]]></kwd>
<kwd lng="es"><![CDATA[Almidón de trigo]]></kwd>
<kwd lng="es"><![CDATA[Almidón de arroz]]></kwd>
<kwd lng="es"><![CDATA[Absorción]]></kwd>
<kwd lng="es"><![CDATA[Características estructurales de almidones]]></kwd>
<kwd lng="es"><![CDATA[Morfología de gránulos de almidón]]></kwd>
<kwd lng="es"><![CDATA[Gelatinización]]></kwd>
<kwd lng="es"><![CDATA[Retrogradación]]></kwd>
</kwd-group>
</article-meta>
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