Abstract: The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work. The results indicated that the gelatination of waxy maize starch was easier, and the pastes had worse heat viscosity stability, better cold viscosity stability and lower gel strength. The paste of waxy maize starch was a plasto-fluid, the apparent viscosity of the pastes was affected by the starch concentration, temperature and pH values. The in- situ consolidation forming of alumina ceramics was realized by utilizing the gelatination properties of waxy maize starch. The forming bodies wre slippery, smooth and flawless, with the properties of high density and low linear shrinkage.

Key words: waxy maize starch, gelatination properties, ceramics, consolidation forming