Abstract: Isoamylase was used to debranch gelatinized indica rice starch moderately to obtain a new type of wall material,in order to improve the inclusion ability of this kind of material,single factor and orthogonal experiment were used to optimize preparation parameters of wall materials,the inclusion rate was specified as an index,compared with gelatinized indica rice starch.The results showed that,when debranching time was 20 min,substrate concentration(Indica rice starch)was 0.04 g/mL,enzyme(isoamylase)concentration was 30 mg/g,the wall material obtained 32.01% amylase content,achieving a inclusion ratio of 79.50% complexing linalool,improved by 19.57%,when debranching time was 20 min,substrate concentration was 0.03 g/mL,enzyme concentration was 30 mg/g,the wall material obtained 34.52% amylase content,achieving a inclusion ratio of 75.50% complexing linalool,improved by 19.79%,when debranching time was 30 min,substrate concentration was 0.05 g/mL,enzyme concentration was 30 mg/g,the wall material obtained 38.66% amylase content,achieving a inclusion ratio of 87.38% complexing linalool,improved by 29.10%.Analysis of SEM showed that the inclusion complex presents an amorphous glass structure and the surface of inclusion complexes appeared much hole structure compared with their wall materials.This method could improve the ability of inclusion of flavor substances in indica rice starch.