Abstract
The purpose of this investigation is to make clear the mobility characteristics and the competition of metallic ions during food processing, using potato starch as a model of “Multiple Staged Column Chromatography.”
1. It was demonstrated that alkali metals such as K and Na found in potato starch were mostly in the soluble phase, a trace metal such as Fe remained practically in the nonmobile phase, and the mobility of Na ion and K ion was greater than that of ferric ion.
2. Na ion showed a rapid mobility and might be effective in solubilizing other metals.
3. Ferric ion promoted the mobility of alkali metallic ions.
4. It was found that the transfer rate of Na ion varied in competition with K ion or ferric ion.
