| Edible films were prepared from re-newable re-sources,such as proteins, polysaccharides, lipids or the combination of these components,had superior environmentally friendly and could prolong the shelf-lives of the products by acting as moisture, gas, aroma, and lipid barrier. The main study results were as follows:1 Effects of temperature, pH, addition level of glycerol, concentration of properties of soy protein isolate based films were investigated. The best film formation condition were: temperature:90℃,pH:8.7, glycerol addition level: 45%.2 The effects of CaCl2 on properties of soy protein isolate based edible films were studied. The results showed that: the tensile strength, water barrier property were improved while the water solubility, elongation was decreased. CaCl2 addition increased film yellowness suggesting occurrence of cross-linking of soy protein isolate were increased.3 Effects of microwave on properties of soy protein isolate based films were studied. The results showed that: the tensile strength, water barrier property were improved while the water solubility, elongation was decreased. But compared with effects of addition of CaCl2 the microwave treatment did not change the color of films.4 Tensile properties, water solubility, light transmission, digestibility,heat-seal and sensory characteristics of edible films obtained from blends of soy protein isolate (SPI) and pullulan (PUL) were investigated. The addition of PUL to SPI decreased tensile strength, increased elongation, enhanced the water solubility and the resistance ability to rays of the films. When the SPI: PUL=6:2, the heat-seal strength reached the maximum. The addition of PUL into the film did not change the in vitro digestibility of the films. The results suggested the SPI/PUL composite films have potential as packing materials, replacing synthetic polymer films for certain application.
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