Abstract: In this study, walnut pepetide was prepared by enzymatic hydrolysis using walnut residue as raw materials, and then microencapsulated with β-cyclodextrin.The orthogonal test was applied to study the effects of the concentration of wall material, embedding time and temperature on microencapsulation process, while the stability of microencapsulated walnut pepetide was researched. The results showed the best preparation of microencapsulated walnut peptide was that the proportion of core material and wall material was 1∶10, embedding the time for 60 min and the temperature was 60℃; the embedding rat was 80.05%.The results of 90 days stability experiments showed that the moisture of microencapsulated walnut pepetide increased significantly slow to walnut peptide, suggesting that the microencapsulated walnut peptide was more stable, easier to store.