Rice protein hydrolysates (RPH) is incapable of film formation by self-crosslinking due to low molecular mass. Hence, we used chitosan (CS) as a modifier and developed rice protein hydrolysates/chitosan (RPH/CS) edible composite films by means of ultrasound. Results showed that ultrasound treatment decreased the particle size and the viscosity of film-forming solutions. The values of elongation at break of composite films was increased by 125% at 400 W compared with untreated film. The peroxide value of soybean oil was significantly reduced from 16.99 ± 0.78 meq/kg to 2.23 ± 0.09 meq/kg with the increase of ultrasonic power. Ultrasound treatment was efficient in keeping smooth on surface, and the films at ultrasound treatment of 200 W had better compatibility. Moreover, hydrogen bond and covalent interactions are the main forces between RPH and CS that contribute to film formation under ultrasound treatment, which supported by analyses of Fourier transform infrared spectroscopy and X-ray diffraction. These results suggested that ultrasound is an effective method to improve the properties of edible composite films.

大米蛋白水解物（RPH）由于分子量低而无法通过自交联形成膜。因此，我们使用壳聚糖（CS）作为改性剂，并通过超声波开发了大米蛋白水解物/壳聚糖（RPH / CS）可食用复合膜。结果表明，超声处理降低了成膜溶液的粒径和粘度。与未处理的薄膜相比，在400 W下复合薄膜的断裂伸长率值增加了125％。随着超声功率的增加，大豆油的过氧化物值从16.99±0.78 meq / kg显着降低到2.23±0.09 meq / kg。超声处理可有效保持表面光滑，并且200 W超声处理的膜具有更好的相容性。此外，氢键和共价相互作用是RPH和CS之间的主要作用力，在超声处理下有助于成膜，这通过傅里叶变换红外光谱和X射线衍射分析得到支持。这些结果表明，超声是改善可食用复合膜性能的有效方法。