To　improve　the　survivability　of　probiotics,　Lactobacillus　plantarum　was　microencapsulated　using　pufferfish　skin　gelatin　(PSG)-based　wall　materials　by　spray-drying.　This　work　investigated　the　protective　effect　of　three　different　pH-dependent　proteins　(sodium　caseinate　(SC),　soy　protein　isolate　(SPI),　and　whey　protein　isolate　(WPI))　combined　with　PSG　on　L.　plantarum.　The　experimental　results　of　spray-drying　with　an　inlet　temperature　of　120　C-degrees　and　an　outlet　temperature　of　80　degrees　C,　storage　at　4　C-degrees　for　6　months,　simulated　digestion,　and　turbidity　indicated　that　PSG/SC　had　better　stability　and　encapsulation　effects　and　was　more　suitable　to　encapsulate　L.　plantarum　than　PSG/SPI　and　PSG/WPI.　The　optimum　preparation　conditions　for　L.　plantarum　microcapsules　were　a　PSG/SC　mass　ratio　of　2:1,　an　SC　concentration　of　20　g/L,　and　a　cell　concentration　of　10　g/L.　The　encapsulation　efficiency　of　the　obtained　microcapsules　was　95.0%,　and　the　survival　rate　was　94.2%　in　simulated　gastric　fluid　for　2　h　and　98.0%　in　simulated　intestinal　fluid　for　2　h.　Amino　acid　composition　analysis　exhibited　that　the　imino　acid　and　aspartic　acid　contents　of　PSG　were　27.98　and　26.16　g/100　g　protein,　respectively,　which　was　much　higher　than　commercial　bovine　gelatin.　This　characteristic　was　favorable　to　the　high　encapsulation　efficiency　and　stability　of　microcapsules.　In　vitro　release　experiments　showed　that　the　PSG/SC　microcapsules　did　not　disintegrate　in　simulated　gastric　fluid　for　2　h　but　could　completely　release　in　simulated　intestinal　fluid　for　2　h,　which　can　maintain　the　high　survivability　of　L.　plantarum　in　simulated　digestion.　In　general,　this　study　demonstrated　that　microcapsules　using　PSG/SC　as　wall　materials　can　effectively　improve　the　survivability　of　probiotics　and　have　great　potential　for　application　in　probiotic　products.