“…Major properties affected by such modifications are solubility, viscosity, performance and resistance to ageing of native starch and of solutions or pastes prepared from them. Modified starch is widely used in various industries (Ishida & Mitsuo, 2004;Krishnan, Bhosale, & Singhal, 2005;Krishnan, Kshirsagar, & Singhal, 2005;Mostafa, & Morsy, 2004;Razem, Katusin-Razem, Starcevic, & Galekovic, 1990;Verhaert, Beekwilder, Olsthoorn, van Duin, & Quax, 2002). A commonly used method of starch modification is its oxidation with chemical agents differing in their oxidation power (Achremowicz, Gumul, Bala-Piasek, Tomasik, & Haberko, 2000;Li & Vasanthan, 2003;Veelaert, de Wit, & Tournois, 1994;Zhu, Sjoholm, Nurmi, & Bertoft, 1998).…”