The Effect of Phosphoric Acid Bound with Potato Starch on Its Starch Gelatinization

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Abstract
A series of potato starch substituted with proton, potassium and calcium ion were prepared with washing method by hydrogen chloride solution, and their properties were compared with that of native starch on viscograph. After viscograph test, these samples were subjected to gel chromatography and compared with that of non‐test samples. It was proved by GPC pattern analysis that with the starch substituted with proton some extent of hydrolysis took place during viscographic measurement process. The role of phosphoric acid bound with starch in this hydrolysis was discussed in relation to its content, locus and distribution in the amylopectin molecule.