研究预处理对氧化淀粉性质的影响，对原淀粉先进行预处理，再用芬顿试剂氧化得到氧化淀粉。探索了温度、时间、pH等预处理条件对淀粉结晶度的影响，并在最佳预处理条件下对氧化淀粉的各种性质进行研究。结果表明，预处理后的氧化淀粉糊液黏度降低、糊化度降低、溶解度减小、冻融稳定性好、透明度高和抗霉变性能良好。

The effect of pretreatment on the properties of starch oxidation was studied. The raw starch was pretreated and then oxidized with fenton. The influence of pretreatment conditions such as temperature, time and pH on the crystallinity of starch as well as the properties of the oxidized cassava starch were studied. The result showed that pretreated oxidized starch paste had good freeze-thaw stability, high transparency, and better mold inhibition; the viscosity, gelatinization and solubility of oxidized starch were decreased. This study provides theoretical guidance for the application of oxidized starch in many fields.