The study investigates the influence of Cu(II) ions used as a catalyst on the effectiveness of
potato starch oxidation by hydrogen peroxide, and compares the physicochemical properties
of the modified starches. The starch was oxidised by H
2
O
2
alone and with the addition of
Cu(II) ions at three concentrations: 0.1, 0.2 or 0.3 g per 100 g d.m. of starch. The oxidised
starches were examined for the content of carboxyl groups, carbonyl groups, amylose and
copper, and for water-binding capacity and water solubility at temperatures of 60 and 80
8
C.
Colour parameters (
L
a
b
), susceptibility to retrogradation, thermodynamic characteristics
of pasting, intrinsic viscosity and pasting characteristic by RVA were also determined. The
results indicate that the concentration of Cu(II) ions added as a catalyst has an effect on both
the effectiveness of the oxidation process and the physicochemical properties of starch.