Abstract: Microwave treatmant on the edible films made from wheat gluten, soybean protein isolate (SPI) or wheat gluten/SPI, respectionly could improve the mechanical and sensory properties, oxygen and water permeability of these three films . Scanning electron microscopy was used to investigate the microstpjctures of the films. The results indicated that microwave treatment could improve the microstructure of all the films clearly. Especially, the improving effect on WG/SPI film was the most obvious. After microwave treatment, the microstructure of WG film .SPI film and WG/SPI film were almost the same .

Key words: Edible (film) coating , Wheat gluten , SPI Microwave , Water vapor permeability , Oxygen permeability