Abstract: The egg lecithin microencapsules made from egg lecithin could hold the characteristics of egg lecithin,and widen application of food processing field. The egg lecithin microencapsules using egg lecithin as core material,were prepared by spray drying. The wall materials( DE- 18 maltodextrin,soybean protein isolate / DE- 18 maltodextrin and soybean protein isolate / DE-18 maltodextrin / sodium caseinate) were chosen in production of egg lecithin microencapsule,in order to determine the best encapsulating mall materials by comparative study of characteristics of egg lecithin microencapsule.The results showed that no significant difference was detected in the moisture content,surface and total oil content,encapsulated effieiency and density among three treatment groups of egg lecithin microencapsule( p > 0.05). The moisture absorption properties in soybean protein isolate / DE- 18 maltodextrin / sodium caseinate treatment egg lecithin microencapsule samples was significantly lower than those of other two treatment groups( p < 0.05).The TBARS values of three treatment egg lecithin microencapsule samples slightly increased during storage.The TBARS value in DE-18 maltodextrin treatment samples was significantly( p <0.05) lower than other two treatment groups at 0,5,20,25 and 30 days. The SEM results showed that the microstructure in soybean protein isolate / DE-18 maltodextrin treatment egg lecithin microencapsule samples was more compacted and uniform than those of other two treatment groups.These results showed that soybean protein isolate / DE-18 maltodextrin was better wall materials for making egg lecithin microencapsule.