Abstract: In this paper, physical properties(such as freeze-melt stability, light transmissivity, expansibility, viscosity and gelatinizeation properties) of corn starches, hydroxypropyl starch, carboxymethyl starch and starch ester-phosphate were studied. The results showed that the properties of corn starch and modified starches were different, because modified starches had introduced hydrophilic radical, such as hydroxypropyl, carboxymethyl and phosphoric groups which enhanced the polarity of starch and hydrophilic capabilities, making better freeze-melt stability and resistant sink stability, and higher expansibility and transparence. So modified starches had wider industrial applications.

Key words: corn starch, modified starch, physical properties