<?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>0120-9965</journal-id>
<journal-title><![CDATA[Agronomía Colombiana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. colomb.]]></abbrev-journal-title>
<issn>0120-9965</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia, Facultad de Agronomía]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-99652017000100116</article-id>
<article-id pub-id-type="doi">10.15446/agron.colomb.v35n1.58682</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Thermal and physicochemical properties of starches from three Colombian rice varieties]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades térmicas y fisicoquímicas de almidones de tres variedades de arroz colombianas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Torres]]></surname>
<given-names><![CDATA[Diego]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Murillo-Arango]]></surname>
<given-names><![CDATA[Walter]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vaquiro-Herrera]]></surname>
<given-names><![CDATA[Henry Alexander]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solanilla-Duque]]></surname>
<given-names><![CDATA[José F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Tolima  ]]></institution>
<addr-line><![CDATA[Ibagué ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Tolima Facultad de Ciencias Departamento de Química]]></institution>
<addr-line><![CDATA[Ibagué ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Tolima Facultad de Ingeniería Agronómica Departamento de Producción y Sanidad Vegetal]]></institution>
<addr-line><![CDATA[Ibagué ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2017</year>
</pub-date>
<volume>35</volume>
<numero>1</numero>
<fpage>116</fpage>
<lpage>124</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-99652017000100116&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-99652017000100116&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-99652017000100116&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Samples of starch from broken grains of three rice varieties grown in Colombia were analyzed to determine their physicochemical and thermal properties: Fedearroz 473 (F473), Fedearroz 50 (F50) and Fedearroz 60 (F60). The granule size, solubility, swelling capacity, amylose content, syneresis, turbidity, thermal and pasting properties of starches were determined. The average size of starch granules was 9.4, 7.4 and 7.2 µm for F473, F50 and F60 samples, respectively. The amylose content showed significant differences between the studied varieties and ranged between 21.4% and 23.0%. Turbidity ranged between 1.95 and 2.34 absorbance units at 620 nm. Thermal properties, evaluated by differential scanning calorimetry (DSC), registered values between 61.6 and 64.6°C for the onset temperature, between 66.6 and 69.3°C for the peak temperature, between 72.1 and 73.9°C for the end temperature, and between 8.38 and 9.47 J g-1 for the gelatinization enthalpy. The higher amylose content the higher grain size, turbidity, syneresis, viscosity, gelatinization temperature and enthalpy, and the lower swelling capacity and solubility. This paper is the first reported research on physicochemical and functional properties of starches from these Colombian rice varieties.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Muestras de almidón obtenidas de arroz partido de tres variedades cultivadas en Colombia fueron analizadas para determinar sus propiedades fisicoquímicas y térmicas: Fedearroz 473 (F473), Fedearroz 50 (F50) y Fedearroz 60 (F60). Se determinó el tamaño de gránulo, la solubilidad, el poder de hinchamiento, el contenido de amilosa, la sinéresis, la turbidez, las propiedades térmicas y las propiedades de empastamiento de los almidones. El tamaño granular promedio de las muestras F473, F50 y F60 fue de 9,4; 7,4 y 7,2 µm respectivamente. El contenido de amilosa mostró diferencias significativas entre las variedades estudiadas y sus valores oscilaron entre de 21,4 y 23,0%. La turbidez osciló entre 1,95 y 2,34 unidades de absorbancia a 620 nm. Las propiedades térmicas, evaluadas mediante calorimetría diferencial de barrido (DSC), registraron valores entre 61,6 y 64,6°C para la temperatura de inicio, entre 66,6 and 69,3°C para la temperatura pico, entre 72,1 y 73,9°C para la temperatura de finalización, y entre 8,38 y 9,47 J g-1 para la entalpía de gelatinización. Los almidones con mayor contenido de amilosa mostraron un mayor tamaño granular, turbidez, sinéresis, temperatura y entalpia de gelatinización, viscosidad, y un menor poder de hinchamiento y solubilidad. El presente estudio es la primera investigación reportada en propiedades fisicoquímicas y funcionales de almidones de arroz provenientes de estas variedades cultivadas en Colombia.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Oryza sativa]]></kwd>
<kwd lng="en"><![CDATA[swelling capacity]]></kwd>
<kwd lng="en"><![CDATA[gelatinization]]></kwd>
<kwd lng="en"><![CDATA[solubility]]></kwd>
<kwd lng="en"><![CDATA[amylose content]]></kwd>
<kwd lng="es"><![CDATA[Oryza sativa]]></kwd>
<kwd lng="es"><![CDATA[capacidad de hinchamiento]]></kwd>
<kwd lng="es"><![CDATA[gelatinización]]></kwd>
<kwd lng="es"><![CDATA[solubilidad]]></kwd>
<kwd lng="es"><![CDATA[contenido de amilosa]]></kwd>
</kwd-group>
</article-meta>
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