Abstract: The recent research status of oxidized starch was introduced, and three types of oxidants of preparing oxidized starch were described, including hydrogen peroxide solution, sodium hypochlorite and potassium permanganate, respectively. This article pointed out the advantages and disadvantages when choosing different starch oxidants during oxidation reactions, and provided certain theoretical evidence for the selection of oxidant for future experiments of preparing oxidized starch. Meanwhile, the applications of oxidized starch in food packaging, food processing and food preservation were reviewed, and the development prospect of oxidized starch in food industry was envisioned.