Über das Protein in Kartoffel-, Mais- und ReisstärkeHerrn Prof. Dr. Erwin Welte,Direktor des Instituts für Agrikulturchemie der Universität Göttingen,zum 60. Geburtstag gewidmet.

On the Protein in Potato, Maize and Rice Starch The protein content of potato, maize and rice starch was determined, and 21 amino acids could be identified. With the usual hydrochloric acid hydrolysis to set free the amino acids a portion (residual protein) remains in the dark residue (melanine), and can be isolated only after destruction of the latter, e.g. with sodium chlorite, and analyzed for amino acids. As shown by the nitrogen determination after Kjeldahl and amino acid analysis potato starch has the lowest, maize starch a mean and rice starch a high content of amino acids. The total amount of nitrogen in the amino acids compared with the Kjeldahl nitrogen is only 83% for potato protein and 80% for maize and rice protein. The residue from hydrolysis can vary substantially.