Abstract: An orthogonal test scheme L₉(3⁴) was designed considering four main factors, water content, gelatinization temperature, gelatinization agent and cross-linking agent with three levels. The bonding properties of maize starch adhesives were characterized using shearing strength under compression loading. The experimental results were analyzed by range analysis method. The optimal level of factors, the primary and secondary factors, the best combination of factors and their levels were obtained. The best combination factors based on starch of 10 g, i.e. 125 g of water content, 75℃ of gelatinization temperature, 0.10 g of gelatinization agent and 0.03 g of cross-linking agent, were tested and verified, the shearing strength by compression loading was 1.425 MPa. It was found from variance analysis that the effect extent of each factor on shearing strength by compression loading was examined. The results show that the water content and gelatinization temperature have a significant effect on the bonding properties of maize starch adhesives, but the gelatinization agent and cross-linking agent do not affect on the bonding properties of maize starch adhesives. The research can provide references for applying of maize starch adhesives.