availability of a wide variety of fillers, a first distinction within the huge field of fillers can be done according to their chemical composition. Accordingly, it is useful to distinguish between organic fillers, namely those containing carbon atoms and mo often directly derived from biomass; and inorganic fillers, whicl may also be of natural origin, but as a general rule, do not consist of any carbon atoms. As both classes (organic and inorganic) encom pass a wide assortment of examples, each including many different applications, a review of biocomposites of soy protein isolate with these kinds will help us to understand the matrix-filler interactions in a better way 3.2.1. Soy protein i cellulose composite Celluloses are the most abundant renewable biopolymer found in nature. Their amorphous region can be dissolved away by controlled acid hydrolysis, while its water-insoluble highly crys- talline region can be converted into a stable suspension by me- chanical shearing. Wheat-bran cellulose (wc), microcrystalline wheat-bran cellulose (MWC) and ultrasonic/microwave modified Mwc(MMWC) as fillers in SPI matrix were prepared by Wang et al 2013 by solution casting. It was observed that ultrasoniclmicro- wave assisted treatment can alter mechanical properties by changing the characteristics of filler particles (average particle size and size distribution, diameter, shape, and packing style), which affects the adhesion of the filler and the polymer matrix. Fig. 2 plotted from the origin software (Version 7.5, Origin Lab Corpora tion, US) reflects the SEM of the blend films through the variation state of plane salient Edible films based on carboxy methyl cellulose (CMC) and soy protein isolate (SPI), compatibilized by glycerol and crosslinked by Maillard reactions, were prepared by solution casting by Su Huang. Yuan, Wang and Li (2010) The Maillard reaction can occur when protein is mixed with carbohydrates at elevated temperature. This reaction leads to entanglement and intermo lecular crosslinked structures, which greatly reduces crystallinity