Abstract
AbstractCoexistent effects of citric acid and acetic acid on gelatinization of potato starch and corn starch are discussed and some difference was found in citric acid but not in acetic acid on potato starch, although any difference was not found between both acids on corn starch. The amylogram of potato starch with EDTA treatment and CaCl2 treatment supports a presumption that removal of calcium ions bound to phosphate in the starch with citric acid should be responsible to the above acid effect.
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