What would happen if lemon juice was added to starch gel?

When lemon juice is added to starch gel, the acid in the lemon juice can hydrolyze the starch molecules, breaking them down into simpler sugars. This process may cause the gel to lose its structure and become more liquid as the starch thickens are disrupted. Additionally, the acidity can alter the color and flavor of the gel, potentially creating a tangy taste. Overall, the addition of lemon juice changes the texture and composition of the starch gel.