Abstract: Objective: In order to prepare amylose- soybean lecithin complex,optimize the inclusion process and study the structure and properties of the amylose- soybean lecithin complex. Method: This paper produced amylose by adding pullulanase with cassava starch as raw material. Soybean lecithin solution was added to the amylose,and the solution was stirred for preparing amylose soybean lecithin inclusion complexes at a certain temperature for certain time. Through the single factor experiment,the effects of soybean lecithin concentration,reaction time and temperature on reaction efficiency of amylose- soybean lecithin complex were studied and using XRD,FT- IR,~(13)C CP / MAS NMR,DSC to characterize the structure. Result: The result showed that the optimum conditions for preparing amylose / soybean lecithin inclusion complexes were soybean lecithin 0.16 g per 1 g amylose,reaction time 2 h,and reaction temperature 60 ℃.Under the optimum conditions,the content of soybean lecithin in amylose soybean lecithin inclusion complexes was 116.28 mg / g and the rate of the inclusion was 63.02%.The result of ~(13)C CP / MAS NMR suggested that the amylose / soybean lecithin inclusion complexes was formed by the hydrophobic interactions between alkyl chain of soybean licithin and helical cavity of amylose,with rest groups of soybean lecithin lie outside the helix cavity.