Abstract: In order to clarify the effects of anthocyanins on processing characteristics of soybean protein isolate during black bean processing, the soybean protein isolate-anthocyanins complexes at the different mass ratios（soybean protein isolate∶anthocyanins of 20∶1, 20∶2, 20∶4） were prepared, and the water-holding capacity, oil-holding capacity,emulsification and emulsification stability, foaming and foaming stability were detected. The results showed that there was no significant change in water-holding capacity with low anthocyanins supplemental levels, and the water-holding capacity was decreased to a minimum value when the weight ratio was 20∶4. With the increase of anthocyanins supplemental levels, the oil retention, emulsification and emulsification stability of soybean protein isolate-anthocyanins complexes were increased first and then decreased, and reached to a maximum value when the mass ratio of soybean protein isolate to anthocyanin was 20∶1. The foaming capacity and foaming stability were decreased after the addition of anthocyanins, and both were the smallest when the mass ratio of soybean protein isolate to anthocyanins was 20∶1. However,with the increase of anthocyanins additions, the foaming capacity and foaming stability were gradually increased. In this study, the effects of anthocyanins on the processing properties of soybean protein isolate were determined, and the results would provide references for the development of black bean products.