Abstract:In order to obtain anthocyanin microcapsules from black soybean peel with a high encapsulation rate and strong stability，anthocyanin microcapsules from black soybean peel were prepared by spray drying method using soybean isolate protein and maltodextrin complex as the composite wall material.The preparation process was optimized by the one-factor and response surface method，and then the physicochemical properties and in vitro digestive properties were analyzed. It was shown that the best preparation process for anthocyanin microcapsules from black soybean peel was as follows：wall material mass ratio of 1.8∶5，air inlet temperature under spray drying of 180 ℃，and core-to-wall mass ratio of 2.1∶5. Under the optimal conditions，the anthocyanin encapsulation rate was 83.28%. The anthocyanin microcapsules from black soybean peel were overall intact and evenly distributed in size. They had a smooth and delicate surface with good continuity. In addition，the anthocyanin microcapsules from black soybean peel had a satisfactory effect of delayed release.After being digested in simulated gastric juice in vitro for 2 h，the release rate of anthocyanin microcapsules from black soybean peel was 74.36%.Meanwhile，microencapsulation improved the pH stability of anthocyanins.