Abstract: The granule property of maize starch has changed a lot after autoclaving treatment. The SEM pictures of starchestreated under excessive water show all the appearance properties of maize starch has disappeared. The X-Ray diffraction (XRD)plot of maize starch treated under excessive water shows that the crystallization has changed in varying extent. Disappear andemergence of some peaks is the results of the treatment. There is a strongest peak and a sub-strongest one at the position of 17(2θ) and 14(2θ) respectively. The intensity of peaks has increased compared with native starches. These all show thecrystallization has rearrangement after autoclaving. The enthalpy of treated maize starch decreased compared with that of nativestarch.

Key words: maize starch, autoclaving treatment, granule property, enthalpy