Preparation and properties of oxidized starch with high degree of oxidation

► Oxidized starches with high DO value were prepared using CuSO4 and H2O2 respectively as a catalyst and oxidant. ► The oxidization time was reduced to 1 h when 0.5% CuSO4 was added. ► The oxidation reduced the intrinsic viscosity, thermal stability, and crystallinity of starch. ► The transmittance of oxidized starch solution was increased when temperature and/or DO was enhanced.