目的 以可食性大豆分离蛋白(Soy Protein Isolate，SPI)为成膜基材制备可食性包装材料。方法 使用溶液浇铸法制备大豆分离蛋白膜。研究大豆分离蛋白含量、大豆分离蛋白与甘油的质量比值、溶液pH值对SPI膜力学性能、透光性能、阻隔性能的影响。结果 得到了成膜的最佳制备条件，SPI质量分数为6%，溶液pH=9，大豆分离蛋白与甘油的质量比值为2.5。此条件下的SPI膜各项性能较好，抗拉强度为10.7 MPa，断裂伸长率为242.9%，透光率为86.1%，雾度为4.8%，水蒸气透过率为1684.3 g/(m²∙24 h)，氧气透过率为4.28 cm³/(m²∙24 h∙0.1 MPa)。结论 制备的大豆分离蛋白膜断裂力学性能较高，透光性较好，并具有较高的阻氧性，可用于产品的包装。

The work aims to prepare edible packaging materials with edible soy protein isolate (SPI) as film substrate. The soy protein isolate film was prepared by solution-casting method. The effects of SPI amount, ratio of SPI to glycerin and solution pH on the mechanical properties, light transmission and barrier properties of SPI film were studied. The optimal preparation conditions were SPI amount of 6%, solution pH of 9 and SPI to glycerol for 2.5. The properties of SPI film under the above conditions were the best. The tensile strength was 10.7 MPa, the break elongation was 242.9%, the light transmission rate was 86.1%, the haze was 4.8%, the water vapor permeability rate was 1684.3 g/(m2∙24 h), and the oxygen permeability rate was 4.28 cm3/(m2∙24 h∙0.1 MPa). The SPI film has the advantages of higher mechanical properties, better light transmission and higher oxygen resistance and can be used in product packaging.