Cu(II) ions catalyzed the air oxidation of starch. The formation of carbony
l derivatives was favored over the oxidation to starch carboxylates. Cataly
zing Cu(II) ions could not be removed from the product due to formation of
complexes with starch and copper(II) carboxylates. Resulting copper derivat
ives were less thermally stable than that of original starch. (C) 2000 Else
vier Science Ltd. All rights reserved.