<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562023000200060</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v25i2.1880</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical characterization of residual potato ( Solanum tuberosum) starch recovered from the potato chips industry in Mexico]]></article-title>
<article-title xml:lang="es"><![CDATA[Caracterización fisicoquímica de almidón recuperado de papa (Solanum tuberosum) residual de la industria de papas fritas en México]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montoya-Anaya]]></surname>
<given-names><![CDATA[Diana G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Madera-Santana]]></surname>
<given-names><![CDATA[Tomas J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre-Mancilla]]></surname>
<given-names><![CDATA[Cesar L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Grijalva-Verdugo]]></surname>
<given-names><![CDATA[Claudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gonzales-Garcia]]></surname>
<given-names><![CDATA[Gerardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nuñez-Colín]]></surname>
<given-names><![CDATA[Carlos A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodriguez-Nuñez]]></surname>
<given-names><![CDATA[Jesus R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Roque Postgraduate Department ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,&gt;Centro de Investigación en Alimentación y Desarrollo A. C. CTAOV ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Guanajuato Department of Chemistry ]]></institution>
<addr-line><![CDATA[Guanajuato Gto]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Guanajuato  ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>2</numero>
<fpage>60</fpage>
<lpage>72</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562023000200060&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562023000200060&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562023000200060&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this study was to evaluate the physicochemical, morphological, structural, and thermal properties of starch recovered from Solanum tuberosum residual of chips industry in Mexico using advanced instrumental techniques. The residual potato was collected from a chips production company and the starch obtained by aqueous extraction. The starch presented a content of carbohydrates of 87.79 %, proteins (1.18 %), lipids (0.15 %), ashes (0.26 %), and amylose (24.35 %). The water absorption capacity was 1.0163 g g-1, solubility (30.17 - 46.65 %), swelling (2.31 - 8.69 g g-1). Thermal analyzes showed a starch gelatinization about 61.7 - 90 ºC with a maximum weight loss at 288.1 °C. The scanning electron microscopy-energy dispersive spectroscopy (SEM-EDS) showed particles of 14 - 69 µm with a composition of 54.3 % carbon, 45.4 % oxygen, and 0.15 % potassium. The dynamic light scattering (DLS) showed particles of nanometric size (120 nm). The nuclear magnetic resonance (NMR) and X-Ray diffraction (XRD) exhibited the crystallinity of the starch as type B (34.73 %) and the Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) showed the functional groups distinctive of the glucose.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este estudio fue evaluar las propiedades fisicoquímicas, morfológicas, estructurales y térmicas del almidón recuperado de los residuos de Solanum tuberosum de la industria de frituras en México, utilizando técnicas instrumentales avanzadas. La papa residual se recogió de una empresa productora de papas fritas y el almidón se obtuvo mediante extracción acuosa. El almidón presentó un contenido de carbohidratos de 87.79 %, proteínas (1.18 %), lípidos (0.15 %), cenizas (0.26 %) y amilosa (24.35 %). La capacidad de absorción de agua fue de 1.0163 g g-1, solubilidad (30.17 - 46.65 %), hinchamiento (2.31 - 8.69 g g-1). Los análisis térmicos mostraron una gelatinización del almidón entre 61.7 - 90 °C con una pérdida máxima de peso a 288.1 °C. La microscopía electrónica de barrido-espectroscopía dispersiva de energía (SEM-EDS) mostró partículas de 14 - 69 µm con una composición de 54.3 % de carbono, 45.4 % de oxígeno y 0.15 % de potasio. La dispersión dinámica de luz (DLS) mostró partículas de tamaño nanométrico (120 nm). La resonancia magnética nuclear (NMR) y la difracción de rayos X (XRD) exhibieron la cristalinidad del almidón como tipo B (34.73 %) y la reflectancia total atenuada por espectroscopia infrarroja transformada de Fourier (FTIR - ATR) mostró los grupos funcionales distintivos de la glucosa.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[amylose]]></kwd>
<kwd lng="en"><![CDATA[crystallinity]]></kwd>
<kwd lng="en"><![CDATA[functional properties]]></kwd>
<kwd lng="en"><![CDATA[instrumental characterization]]></kwd>
<kwd lng="en"><![CDATA[agroindustrial byproduct]]></kwd>
<kwd lng="es"><![CDATA[amilosa]]></kwd>
<kwd lng="es"><![CDATA[cristalinidad]]></kwd>
<kwd lng="es"><![CDATA[propiedades funcionales]]></kwd>
<kwd lng="es"><![CDATA[caracterización instrumental]]></kwd>
<kwd lng="es"><![CDATA[subproducto agroindustrial]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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