<?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>S0250-54602025000100031</article-id>
<article-id pub-id-type="doi">10.53287/anah9521cp52p</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización del almidón de tubérculos andinos de Bolivia mediante DRX]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huanca López]]></surname>
<given-names><![CDATA[Susana]]></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 contrib-type="author">
<name>
<surname><![CDATA[Choque]]></surname>
<given-names><![CDATA[Valerio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>05</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>05</month>
<year>2025</year>
</pub-date>
<volume>42</volume>
<numero>1</numero>
<fpage>31</fpage>
<lpage>38</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S0250-54602025000100031&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S0250-54602025000100031&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S0250-54602025000100031&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se caracterizó el almidón de tubérculos andinos de Bolivia, papa, tunta, chuño, oca, caya, papalisa, chuño de papalisa e isaño por DRX. Las muestras de almidón fueron asignadas con una cristalinidad del tipo B, que puede asignarse a un almidón con empaquetamiento de doble hélice hidratada en posiciones fijas y ordenadas de la amilopectina de simetría hexagonal, que, por tablas de cristalografía, se asignan al grupo espacial P6. El porcentaje de cristalinidad estimado se calculó mediante el programa ORIGIN 2021, donde las muestras: papa deshidratada con luz solar (P3), oca estado natural (O1), papalisa deshidratada con luz solar (PL2) e isaño negro (I2) poseen un valor estimado de 41,9%, 55,1%, 52,5% y 48,5%. respectivamente. El análisis por difracción de rayos X (DRX) permite clasificar los tipos de almidón en función de su estructura cristalina, la cual determina propiedades fundamentales para su aplicación en formulaciones y en la preparación de diversas mezclas]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Characterization of starch from Andean tubers in Bolivia using XRD. The starch of Andean tubers from Bolivia, potato, tunta, chuño, oca, caya, papalisa, chuño de papalisa and isaño was characterized by XRD. The starch samples were assigned a type B crystallinity, which can be assigned to a starch with hydrated double helix packing in fixed and ordered positions of the hexagonal symmetry amylopectin, which, by crystallography tables, are assigned to the P6 space group. The estimated percentage of crystallinity was calculated using the ORIGIN 2021 program, where the samples: potato dehydrated with sunlight (P3), oca natural state (O1), papalisa dehydrated with sunlight (PL2) and black isaño (I2) have an estimated value of 41.9%, 55.1%, 52.5% and 48.5%, respectively. X-ray diffraction (XRD) analysis allows the classification of starch types based on their crystalline structure, which determines fundamental properties for their application in formulations and in the preparation of various mixtures.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Starch]]></kwd>
<kwd lng="en"><![CDATA[Characterization]]></kwd>
<kwd lng="en"><![CDATA[Andean tubers]]></kwd>
<kwd lng="en"><![CDATA[Bolivia]]></kwd>
<kwd lng="en"><![CDATA[XRD]]></kwd>
<kwd lng="es"><![CDATA[Almidón]]></kwd>
<kwd lng="es"><![CDATA[Caracterización]]></kwd>
<kwd lng="es"><![CDATA[Tubérculos Andinos]]></kwd>
<kwd lng="es"><![CDATA[Bolivia]]></kwd>
<kwd lng="es"><![CDATA[DRX]]></kwd>
</kwd-group>
</article-meta>
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