<?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>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122017000300323</article-id>
<article-id pub-id-type="doi">10.15446/acag.v66n3.52419</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physical-chemical characteristics determination of potato ( Solanum phureja Juz. &amp; Bukasov) starch]]></article-title>
<article-title xml:lang="es"><![CDATA[Determinación de las características fisicoquímicas del almidón de papa ( Solanum phureja Juz. &amp; Bukasov)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velásquez-Herrera]]></surname>
<given-names><![CDATA[Julián David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lucas-Aguirre]]></surname>
<given-names><![CDATA[Juan Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintero-Castaño]]></surname>
<given-names><![CDATA[Víctor Dumar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Quindío Faculty of Agro-industrial Sciences Food Engineering Program]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2017</year>
</pub-date>
<volume>66</volume>
<numero>3</numero>
<fpage>323</fpage>
<lpage>330</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122017000300323&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122017000300323&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122017000300323&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. &amp; Bukasov) starch in the food and non-food industry for which a thermal analysis was conducted, including thermogravimetric (TGA) analysis, differential scanning calorimetry (DSC) analysis, X-ray diffraction (XRD) analysis, morphologic analysis via scanning electron microscopy (SEM), and rapid viscoamylograph analysis (RVA). The RVA analysis showed that gelatinization temperature was 63.95 °C, the maximum viscosity was 1087 cP and ease of cooking was 7 min. The thermogravimetric (TGA) analysis revealed three stages: in the first, the product had weight loss of 9.51%; in the second, a weight loss of 53.88%; and in the third, a weight loss of 37.91%. The differential scanning calorimetry (DSC) analysis found that heat flux initiates at 50.97 °C, where the starch gelatinization transition starts, ending at 71.25 °C with enthalpy of 2.11 J.g-1. Evaluation of the native potato starch demonstrated that this product is an excellent alternative in the elaboration of different products which need a thickener in cooking processes, given that its behavior at high temperatures, which have allowed to maintain its structure.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de esta investigación fue evaluar las propiedades funcionales del almidón de papa nativa (Solanum phureja Juz. &amp; Bukasov) en la industria alimentaria y no alimentaria para la cual se realizó un análisis térmico, incluyendo análisis termo gravimétrico (TGA), análisis de calorimetría diferencial de barrido (DSC), Análisis de difracción de rayos X (XRD), análisis morfológico a través de microscopía electrónica de barrido (SEM) y análisis rápido de viscoamilografía (RVA). El análisis RVA mostró que la temperatura de gelatinización era de 63.95ºC; La viscosidad máxima fue de 1087 cP y la facilidad de cocción fue de 7 min. El análisis termo gravimétrico (TGA) reveló tres etapas: En la primera, el producto tenía una pérdida de peso del 9.51%; En la segunda, una pérdida de peso del 53.88%; y en la tercera, una pérdida de peso del 37.91%. El análisis de calorimetría diferencial de barrido (DSC) encontró que el flujo de calor comienza a 50.97 ° C, donde inicia la transición de gelatinización del almidón, terminando a 71.25 ° C con entalpía de 2.11J.g-1. La evaluación del almidón de papa nativa, demostró que este producto es una excelente alternativa en la elaboración de diferentes productos que necesitan un espesante en los procesos de cocción, dado que su comportamiento a altas temperaturas han permitido mantener su estructura.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Functional properties]]></kwd>
<kwd lng="en"><![CDATA[gelatinization]]></kwd>
<kwd lng="en"><![CDATA[native potato]]></kwd>
<kwd lng="en"><![CDATA[starch gelatinization transition]]></kwd>
<kwd lng="en"><![CDATA[thermal characteristics]]></kwd>
<kwd lng="es"><![CDATA[Características térmicas]]></kwd>
<kwd lng="es"><![CDATA[gelatinización]]></kwd>
<kwd lng="es"><![CDATA[papa nativa]]></kwd>
<kwd lng="es"><![CDATA[propiedades funcionales]]></kwd>
<kwd lng="es"><![CDATA[transición de gelatinización de almidón]]></kwd>
</kwd-group>
</article-meta>
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