In order to investigate the effect of debranching treatment on the structural characteristics and physicochemical properties of maize starch-chitosan complex. In this study， maize starch (MS) was used as raw material， pullulanase was used for enzymatic debranching， debranched maize starch-chitosan complex(DBS-CS) was prepared by mixing debranched starch(DBS) and chitosan(CS) solution. The microstructure， particle size distribution， crystalline structure， molecular short-range ordered structure and rheological properties of the complex were determined. Results showed that the more chitosan attached to the particle surface of debranched maize starch-chitosan complex， the tighter the binding force between particles and the larger the average particle size of the complex， and improved thermal stability. The crystallinity of DBS and DBS-CS decreased after debranched， the crystal structure changed from A type to B type. The FT-IR spectrums of and 1H NMR spectroscopy showed that starch and chitosan could form complex， and the composite of debranched maize starch and chitosan had better effect. The debranched starch-chitosan complex had typical weak gel dynamic rheological behavior and pseudoplastic shear thinning behavior. This study provides a theoretical basis for obtaining a new type of green security complex modified starch.