Abstract: The Function Property and digestibility of acetylated ae maize starches (Hi - Maize, 66% amylose and GELOSE 50, 47% amylose), wx maize starch(MAZACA 3401X, 3. 3% amylose), normal maize starch (22. 4% amylose)provided by Starch Australasia Limited were studied.Acetylation decreased temperature at peak viscosity, while increasing peak viscosity compared to native starches. DSC thermal analysis showed that all the acetylated starches had lower To, Tp, Tc and ΔH than their unmodified starches. Acetylation, however, increased swelling power and solubility. After acetylation, the hardness and adhesiveness of all the starch gels decreased except for waxy starch whose adhesiveness increased. Acetylation incraesed the clarity and enzymatis digestibility of all the starches, except for waxy whose clarity showed a decrease.

Key words: Acetylated starch ae starch wx starch Acetylation Pasting property Swelling power