中文摘要：

以大豆分离蛋白（soy protein isolates，SPI）和水溶性大豆多糖（soluble soybean polysaccharides，SSPS）为主要原料进行了可食性复合膜的制备与性质研究。综合考虑SPI与SSPS的比例、甘油、海藻酸钠添加量及钙离子浓度等影响因素，通过单因素与正交实验对成膜配方进行研究，得到了复合膜的最佳配比，并从水溶性、水蒸气透过性、抗拉伸强度、断裂延伸率等方面对膜的性质进行了综合评价。结果显示：在SPI：SSPS质量比为1：7，甘油添加量2％，海藻酸钠添加量4％，Ca^2＋浓度为1．0mol／L的条件下，复合膜的综合性能评分最高，为67．8。

英文摘要：

Soy protein isolates （SPI） and soluble soybean polysaccharides （SSPS） were used as the main raw material to prepare edible composite film. The properties of the film were studies. The ratio of SPI to SSPS, the addi- tion amount of glycerin and sodium alginate and calcium ion concentration were chosen as the effect factors. Single factor experiment and orthogonal tests were conducted to explore the optimal formula of SPI and SSPS composite film. The properties of the composite film were evaluated by water soluble, water vapor permeability, tensile strength, and breaking elongation rate. The results showed that the optimal formula of SPI and SSPS composite film was： SPI to SSPS ratio 1： 7, glycerin addition amount 2% , sodium alginate 4% , and calcium ion concentration 1.0mol/L. Under the optimal process conditions, the comprehensive performance of SPI and SSPS compound film had highest score of 67.79.