ABSTRACT
Preparation of oxidized starch proper for sizing of cotton fabric was achieved viatreatment of maize starch by sodium perborate/aminoiminomethanesulfinic acid (SPB/AIMSA) redox system.  Structural changes in the starch molecules brought about by oxidation were appraised in terms of the carbonyl and carboxyl groups as well as the apparent viscosity. It was found that starch undergoes oxidative degradation using the said redox system. This was demonstrated by a significant enhancement of the carbonyl and carboxyl groups along with a significant decrease in the apparent viscosity as compared with the unoxidized starch.