| The edible films mainly based on soy protein isolate (SPI) had been studied. Its properties were intensified by ultrasonic. Composite films could be got by adding new material-curdlan, which had excellent properties. Besides, the application of composite films was studied to keep carambolas fresh, which were regarded as carriers of antibacterial agents. The main conclusions are as follows:1. When the film-forming solution was adjusted to pH 8 and heated at 75 ℃ for 20min,the film formed had better physical and moisture barrier properties. The tensile strength was 6.32MPa,elongation was 62.08%, and water vapour permeability property was 8.01 × 10-6g ? mm/mm2 ? d ? KPa.2. Abstraction,mechanical action and thermal effect of ultrasonic could intensify spatial network structure. The tensile strength and water vapour permeability properties were strengthened, but elongation decreased. Ultrasonic had little effect on water-solubility, but transparency got better. With output...
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