Abstract: The effects of transglutaminase (TGase) treatment on the properties of edible films cast from soybean protein isolates (SPI1，SPI2)，sodium caseinate (NaCN1，NaCN2) and gelatin (G1，G2) were investigated. Tensile strength (TS)，elongation at break (EB)，moisture content (MC)，total soluble matter (TSM)，surface hydrophobicity (S0) as well as transparency of TGase-treated films and control films were evaluated after conditioning film specimens at 25 ℃ and 50% relative humidity (RH) for 48 h. TGase treatment significantly increased (P≤0.05) the TS and S0 values of most protein films by 13.1%～33.2 % and 2.4%～216.1 %，respectively，and simultaneously significantly decreased the TSM of all films by 21.2%～69.9%. TGase treatment improved EB of films cast from SPI2，NaCN and gelatin，while reduced EB of SPI1 films. The transparency of TGase-treated films from SPI1，NaCN2 and G1 was lower than that of control. SDS-PAGE analyses confirmed the occurrence of cross-linking induced by TGase，which may account for the higher TS，S0 and lower TSM values (as compared to the control).