Starch is a homopolymer composed of D-glucose units held by α-glycosidic bonds. It is known as glucosan or glucan.
Proteins on complete hydrolysis (with concentrated HCI for several hours) yield L-α-amino acids. This is a common property of all the proteins. Therefore, proteins are the polymers of L-α-amino acids.
Amino acids are a group of organic compounds containing two functional groups—amino and carboxyl. The amino group (−NH2) is basic while the carboxyl group (−COOH) is acidic in nature.