Microencapsulation of blueberry anthocyanins was studied by mixture of soybean protein isolation(SPI)-maltodextrin and β-cyclodextrin-maltodextrinn-arabic gum which was the wall materials.The optimum technology parameters were:the ratio of soybean protein isolation(SPI)and maltodextrin was 3∶7,the proportion of core mateials to wall mateials was 4∶96,the emulsion concentration was 150 g/L.Microencapsulation yield was 79.53% and microencapsulation efficiency was 92.48%.The optimum technology parameters for β-cyclodextrin,maltodextrin and arabic gum as wall materials were:the ratio of core materials to wall materials 3∶97,β-cyclodextrinto maltodextrinn 1∶2,arabic gum 7.5%,emulsion concentration 200 g/L.Microencapsulation yield was 78.64% and microencapsulation efficiency was 93.58%.Anthocyanins of microencapsulation has higher releasing rate in vitro.Releasing rate could exceed to 90% after 60 min in simulated gastric juice.The temperature and light stability of microencapsulation of bluberry anthocyanins was improved.