Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate

On the Chemical Bonding of Starch Proteins on their Carbohydrates After acetylation of potato, maize and rice starch there is a residue with a complex of carbohydrate and protein. Hydrolysis with 2‐N HCl produces glucose and maltose; a hydrolysis with 6‐N HCl produces the named amino acids. Also in strong sulfuric acid there is a residue with glucose, maltose and amino acids after hydrolysis. In the residues of the three starches are the same eight amino acids and in rice starch arginine, leucine and histidine besides them. Proline and hydroxiproline are not present. The starch granules are described as tissues.