The work aims to study the effects of different contents of oxidants, gelatinizers and crosslinkers on the properties of cassava starch. The effect of pasting agent (NaOH) and oxidant (NaClO) on starch pasting and their dosage on starch adhesive properties were systematically investigated by infrared and rheological characterization methods. When 16% NaClO (relative to dry starch) was added as an oxidant, the initial adhesion and viscosity of starch adhesive reached the best. When 10% NaOH (relative to dry starch) was added as a gelatinizer, starch could gelatinize at room temperature to form yellow transparent adhesive, and the adhesive had obvious thixotropy. The addition of NaClO can change the fluidity of the starch adhesive well, but excessive NaClO will make the viscosity of the adhesive too low and lead to insufficient water resistance and adhesion. Adding proper amount of NaOH can increase the viscosity of starch. However, excessive NaOH will weaken the force between the re-entangled starch polymer chains, resulting in a decrease in viscosity. The addition of borax can form a complex with starch molecule, so the viscosity of starch adhesive can be improved obviously.