Objective To develop an active edible film based on soy protein isolate (SPI), whey protein concentrate (WPC), and Arctium lappa L. polysaccharide (ALP) by using the casting method.Methods This study characterizes the surface morphology, tensile strength (TS), elongation at break (EAB), water solubility (WS), moisture content (MC), water vapor permeability (WVP), and light transmittance of the composite film. It also systematically investigates the impact of different ALP proportions on film properties. The optimal ratio for the film is identified, and its performance in Morchella preservation is evaluated.Results When the mass ratio of SPI/WPC to ALP is 1.0∶0.2, the SPI/WPC/ALP film shows significantly enhanced mechanical properties, barrier performance, and light transmittance (P<0.05). In the Morchella preservation experiment, this film effectively reduces the loss of phenolic substances, decreases tyrosine and malondialdehyde (MDA) levels, mitigates browning, and improves the quality and shelf life of Morchella.Conclusion The SPI/WPC/ALP composite film is a promising eco-friendly packaging material with potential applications in edible fungus preservation.