Abstract: To investigate the effect of the polymerization degree of amylopectin on the physical and chemical properties of amylopectin-lipid complexes, the physical and chemical properties of five complexes (M1ZY, M2ZY, M3ZY, M4ZY and M5ZY) formed by jackfruit seed amylopectin (JFSA) with different polymerization degree and lauric acid were measured. The correlation between the gelatinization characteristic parameters, the weight-average polymerization degree (DPw) and the complex indexes (CI) of the five compounds were also analyzed. The results showed that the complex indexes of complexes were significantly increased (P<0.05) from 23.27% (M1ZY) up to 35.95% (M5ZY) with the increase of degree of amylopectin polymerization. The degree of syneresis, water solubility, oil solubility, swelling power and solubility of these five compounds were obviously increased. The gelatinization characteristic parameter values of the five compounds were significantly different. With the increase of amylopectin polymerization degree, the peak viscosity (PV), trough viscosity (TV) and final viscosity of the five compounds increased. However, the breakdown (BkD) and setback value (StB) decreased. The results of Pearson correlation analysis showed that the DPw of amylopectin was significantly positively correlated with the TV and CI of the complex (r=0.887, 0.949; P<0.05). The degree of amylopectin polymerization was an important factor affecting the physical and chemical properties of JFSA-lauric acid complexes.