The normal and waxy maize starch pastes presented at 60°C a shear thinning, power law type behaviour, with the consistency index decreasing with the rise of the pasting temperature from 100 to 130°C. The structure index, for both types of pastes was on average about 0.4 and it was only slightly increasing when the pasting temperature rose. The maize starch pastes presented much greater thixotropic properties than did the waxy starch pastes. The gelation et 25°C followed the kinetic of the first order reaction. The reaction rate constant was about 10 times lower for the waxy then for the normal maize starch gels. The maize starch gels have the filamentous structure, while the waxy starch gels are composed of grapes of small (0.1 μιη), roughly spherical particles.