Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate

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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Starch - Stärke 1976, Vol.28 (3), p.83-88
1. Verfasser: Lüdtke, M.
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 88
container_issue 3
container_start_page 83
container_title Starch - Stärke
container_volume 28
creator Lüdtke, M.
description 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.
doi_str_mv 10.1002/star.19760280303
format Article
fullrecord <record><control><sourceid>wiley_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1002_star_19760280303</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>STAR19760280303</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1423-4589ce07c757235e2cb4fc9f7cf90b74df69aa9b02492eb55a95233d49700f0c3</originalsourceid><addsrcrecordid>eNqFkL1OwzAUhS0EEqWwM_oFUq7_4npgKFX5EZWQaJHYIse5JoY2rewglHdh5E36YrQqQzeWe4Z7vjN8hFwyGDAAfpVaGwfM6Bz4EASII9JjirNMaPN6THoAYpgZUPkpOUvpHSBXWrIemWy-S4y0CkhdjcuQtpfehKb6bN5otf3M2s1P_MB1XLUYGqS2oaGOSB9X9QKbuquibfGcnHi7SHjxl33ycjuZj--z6dPdw3g0zRyTXGRSDY1D0E4rzYVC7krpnfHaeQOllpXPjbWmBC4Nx1IpaxQXopJGA3hwok9gv-viKqWIvljHsLSxKxgUOw3FTkNxoGGLXO-Rr7DA7t9-MZuPng_5X3_tZGU</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate</title><source>Wiley Online Library All Journals</source><creator>Lüdtke, M.</creator><creatorcontrib>Lüdtke, M.</creatorcontrib><description>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.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.19760280303</identifier><language>eng</language><publisher>Weinheim: WILEY‐VCH Verlag GmbH</publisher><ispartof>Starch - Stärke, 1976, Vol.28 (3), p.83-88</ispartof><rights>Copyright © 1976 WILEY‐VCH Verlag GmbH &amp; Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c1423-4589ce07c757235e2cb4fc9f7cf90b74df69aa9b02492eb55a95233d49700f0c3</citedby><cites>FETCH-LOGICAL-c1423-4589ce07c757235e2cb4fc9f7cf90b74df69aa9b02492eb55a95233d49700f0c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.19760280303$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.19760280303$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,4022,27921,27922,27923,45572,45573</link.rule.ids></links><search><creatorcontrib>Lüdtke, M.</creatorcontrib><title>Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate</title><title>Starch - Stärke</title><description>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.</description><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1976</creationdate><recordtype>article</recordtype><recordid>eNqFkL1OwzAUhS0EEqWwM_oFUq7_4npgKFX5EZWQaJHYIse5JoY2rewglHdh5E36YrQqQzeWe4Z7vjN8hFwyGDAAfpVaGwfM6Bz4EASII9JjirNMaPN6THoAYpgZUPkpOUvpHSBXWrIemWy-S4y0CkhdjcuQtpfehKb6bN5otf3M2s1P_MB1XLUYGqS2oaGOSB9X9QKbuquibfGcnHi7SHjxl33ycjuZj--z6dPdw3g0zRyTXGRSDY1D0E4rzYVC7krpnfHaeQOllpXPjbWmBC4Nx1IpaxQXopJGA3hwok9gv-viKqWIvljHsLSxKxgUOw3FTkNxoGGLXO-Rr7DA7t9-MZuPng_5X3_tZGU</recordid><startdate>1976</startdate><enddate>1976</enddate><creator>Lüdtke, M.</creator><general>WILEY‐VCH Verlag GmbH</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1976</creationdate><title>Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate</title><author>Lüdtke, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1423-4589ce07c757235e2cb4fc9f7cf90b74df69aa9b02492eb55a95233d49700f0c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1976</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lüdtke, M.</creatorcontrib><collection>CrossRef</collection><jtitle>Starch - Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lüdtke, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate</atitle><jtitle>Starch - Stärke</jtitle><date>1976</date><risdate>1976</risdate><volume>28</volume><issue>3</issue><spage>83</spage><epage>88</epage><pages>83-88</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>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.</abstract><cop>Weinheim</cop><pub>WILEY‐VCH Verlag GmbH</pub><doi>10.1002/star.19760280303</doi><tpages>6</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0038-9056
ispartof Starch - Stärke, 1976, Vol.28 (3), p.83-88
issn 0038-9056
1521-379X
language eng
recordid cdi_crossref_primary_10_1002_star_19760280303
source Wiley Online Library All Journals
title Über die chemische Bindung der Stärkeproteine an ihre Kohlenhydrate
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T10%3A49%3A38IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-wiley_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=%C3%9Cber%20die%20chemische%20Bindung%20der%20St%C3%A4rkeproteine%20an%20ihre%20Kohlenhydrate&rft.jtitle=Starch%20-%20St%C3%A4rke&rft.au=L%C3%BCdtke,%20M.&rft.date=1976&rft.volume=28&rft.issue=3&rft.spage=83&rft.epage=88&rft.pages=83-88&rft.issn=0038-9056&rft.eissn=1521-379X&rft_id=info:doi/10.1002/star.19760280303&rft_dat=%3Cwiley_cross%3ESTAR19760280303%3C/wiley_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true