Starch liquefaction without significant increase in dextrose value was attempted. Potato, com and pea high amylose starches were digested with thermostable alpha-amylase. Different reaction conditions (starch concentration, enzyme dosage, time reaction) were used in hydrolyses into DE < 10. Chemical and physical properties of obtained hydrolysates such as carbohydrate composition, iodine absorbance value, turbidity measurement, viscosity, gelling ability, swelling power were recognised. Comparison of properties of hydrolysates of similar DE indicated that the potato hydrolysates distinguish in the highest solubility and the lowest iodine absorbance. The high-amylose corn hydrolysates were characterised with the following properties: the highest swelling power and gelling ability. Pea hydrolysates had the highest viscosity.