Abstract: In order to preserve the nutritional value of the oil and the function of oleosomes,this study used spray drying method to prepare microcapsules. Response surface methodology was used to optimize the spray drying conditions of preparing oleosome microcapsules. Measurement and analysis were carried out in the embedding rate,water content,solubility,bulk density,fluidity,microstructure and oxidative stability of the microcapsules. The results showed that the maximum embedding rate efficiency of 89.97% was achieved under the following conditions:Mass fraction of maltodextrin was 9.0%,mass fraction of soybean oleosome was 6.0%,inlet temperature was 150℃,feeding rate was 5.00 mL·min^-1. Moreover,water content,solubility,bulk density and angle of repose of the microcapsules were 2.57%,67.07%,0.45 g/mL,35.60 °,respectively. This indicates microencapsulation is beneficial to storage,and microcapsules have low viscosity,good solubility and fluidity. The microcapsules under scanning electron microscope(SEM)showed a uniform spherical shape,and the integrity of microcapsule wall was better,which had dense structure and good encapsulating structure. The microcapsules significantly prevent oil oxidation and extend guarantee period under the accelerated storage conditions. Therefore,the soybean oleosome is prepared into a new stable oil product,it is of great significance for the development of soybean oleosome processing applications and industrialization.