Abstract
This article is a comprehensive survey on the phosphorus in starch. It is focussed mainly on the structure and properties of the chemically bound phosphorus of native starches and is described under the following headlines. 1. Qualitative and quantitative aspects of the phosphorus. 2. Structure and analysis of chemically bound ester forms of the phosphorus. 3. Phosphorus in root and tuber starches. 4. Phosphorus in cereal starches. 5. Alteration of content and structure of the phosphorus by culture and storage conditions. 6. Behavior of the phosphorus for the actions of amylases.
