Abstract: By comparison between rice starch and black rice starch, the physicochemical property of black rice starch were analyzed in detail in the following categories: the solubility and swelling power, retrogradation and freeze-thaw stability. The results indicated that the black rice starch had polygon granule with small size. When the temperature reaches 60 degrees centigrade, the gelatinization degree of black rice starch was increased rapidly, meanwhile its structures were destroyed. The black rice starch had better solubility and swelling power compared with that of rice starch when the temperature reaches 55 degrees centigrade.It had worse retrogradation and freeze-thaw stability compared with that of rice starch.While the existence of electrolyte ( Na Cl) and anelectrolyte (sucrose) , the freeze-thaw stability was improved.