The edible film can be used to preserve the freshness and quality of the fruits and vegetables,because it can not only prevent the shrinkage,the loss of volatile substances,and oxidation of the fruits and vegetables,but also maintain the primary texture of the fruits and vegetables.Amyloses,proteins,and lipids are good edible film former.Specifically,soy protein isolate (SPI) edible film has shown better gas barrier capacity and mechanical properties than that of other polymers.The aim of the present work was to optimize the material and processing and improve the quality of the edible film.Consequently,seven SPIs including GS5000,GS5100,GS5100D,GS5100W,GS5200,GS5200A,and GS5200D (Gushen Biotechnology Ltd.,Shandong,China) were evaluated to select the proper material and optimize the processing for the edible film production.