The native waxy rice starch was applied to prepare dextrin with different hydrolysis degrees by using β-amylase at different time,and the physicochemical properties of the dextrin were also investigated.Results showed that starch treated with β-amylase for 20 hours reached the maximum starch hydrolysis rate.The results from Scanning electron microscopy(SEM) showed that all enzyme-treated samples had more irregular fragments without granular structures.The maximum absorbance and iodine binding of enzyme-treated starches were reduced compared with their native starch parents.The position of maximum absorption peak of starch sample shifted obviously as the increasing degree of hydrolysis.With the prolonging time of hydrolysis,macromoleculars were reduced and small molecules were increased.At the same temperature,the solubilities of enzyme treated starchs were higher than that of native starch,which was different from the swelling power.Meanwhile,the solubility and swelling power increased with the increase of hydrolysis degree and the temperature.Compared with native waxy rice starch,the enzyme-treated samples revealed more remarkable improvement on transparency;but which were constantly descending with the hydrolysis degree increasing.