This paper studies the effect on the increased gliadin content in wheat gluten protein properties of edible films.The results show that an appropriate increasing wheat protein content of gliadin can increase the tensile strength,reduce water vapor permeability.The best ratio of the wheat gluten and gliadin is 3: 1.Edible film preparation conditions were optimized at pH 11,under preheating temperature 60 ℃ with 65% ethanol and 15% glycerol.Under these conditions,modified membrane reduced by 13.3% compared with the comparison,tensile strength increased by 52.5%,light transmission rate increased 46.4% and water-soluble reduced 32.7%.