Starch is composed of amylose and amylopectin and deposited as granules of different sizes and shapes with semi-crystalline and amorphous concentric layers that show the 'maltese cross'. Starches from different sources show variable chemical composition as well as the structure of their components that are involved in thermal properties. Amylose, lipids, phosphorylated residues and long lateral chain amylopectin interact among them avoiding water uptake. In contrast, high amylopectin contents, especially with short lateral chains, allow hydration via hydrogen bonds to form gels with the tendency to retrogradation. Smaller starch granules have a larger superficial area, surface pores, and channels that enhance water uptake. High hydration increases the swelling, viscosity, and gelatinization ability of starch granules. The knowledge of those properties allows the selection of the most appropriate starch for a specific end use. This review discusses the relationship between the physicochemical composition of the starch and their rheological properties. Características Estructurales de Almidones y sus Propiedades Funcionales RESUMEN El almidón está compuesto de amilosa y amilopectina y es depositado en forma de gránulos de diferentes tamaños y formas con capas concéntricas que pueden ser semi-cristalinas o amorfas donde se observa la llamada cruz de Malta. Los almidones de diferentes fuentes varían en composición química, así como también en la estructura de sus componentes que están involucrados en las propiedades térmicas. La interacción entre amilosa, lípidos, residuos fosforilados y cadenas largas de amilopectina disminuye la absorción de agua. Lo opuesto sucede cuando se tiene un alto contenido de amilopectina con cadenas laterales cortas, gránulos de almidón pequeños, así como la existencia de poros superficiales y canales. Una alta hidratación de los gránulos de almidón aumenta el hinchamiento, viscosidad, habilidad de gelatinización y la retrogradación del gel después de largos tiempos de almacenamiento. El conocimiento de estas propiedades permite la selección de la fuente de almidón apropiada para un uso final específico.

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Abstract. For effective control programs, accurate assessment of Trypanosoma cruzi infection in vectors is essential and has traditionally been performed by microscopic examination. For particular vectors and not others, polymerase chain reaction (PCR) analysis of fecal samples recently has been shown to be an effective means of detection. The sensitivities of the PCR and microscopy for detection of T. cruzi in different anatomic sites were compared in the two major vectors of Guatemala, Triatoma dimidiata and Rhodnius prolixus. Preliminary studies established that T. cruzi can be detected by the PCR in the presence of 90% T. rangeli. One hundred thirty-five vectors were collected, and samples were obtained from the rectum, intestines, and stomach and analyzed by microscopy and the PCR. For Triatoma dimidiata rectal samples, the PCR sensitivity (39.1% T. cruzi positive) and the microscopic sensitivity (24.6% positive) was not significantly different. However, in R. prolixus, the PCR proved significantly more sensitive than microscopy: 57.6% positive by PCR compared with 22.7% by microscopy. Rectal samples showed the highest rates of infection followed by intestine and stomach samples. However, 10

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The area of agriculture and food research takes advantage of agro-industrial waste to give them an added value, thus avoiding burning or excessive accumulation, reducing pollution to the environment, and damage to human health (de los Ángeles