TG cross-linked SPI films showed good barrier performance of water vapor and oil.They could keep the sauce well and make shelf life of the solid powder sauce longer.

• 试验结果表明，利用谷氨酰胺转胺酶生产的大豆蛋白食用保鲜膜，有较好的水蒸汽阻隔性能和隔油性，能达到食品保鲜的要求。