Grass carp myofibrillar protein and chitosan were used as film forming materials to prepare edible film. Taking the drying temperature,the concentration of the glycerol,the ratio of myofibril protein and chitosan as single factors,the effects were explored on the edible film thickness,mechanical properties (tensile strength,elongation at break),water vapor permeability,solubility and chromaticity. The response surface Box-Benhnken analysis was designed to study the interaction between the factors according to the results of single factor experiments. The results showed that the optimum technological conditions were as follows:drying temperature 55℃,glycerin content 1.6%,film forming material ratio (myofibrillin∶chitosan) 4.3∶3.7（V/V）. The optimized composite membrane tensile strength is 6.21 MPa,elongation at break is 68.67%,water vapor permeability is 1.43×10-11g/(m·s·Pa). The edible film was characterized by water contact angle,X-ray diffraction and scanning electron microscopy. The results showed that the myofibrillar protein had good molecular compatibility with chitosan and overcamethe disadvantages of poor mechanical strength and high hydrophilicity of single component. The results could provide a new idea for the study of edible membrane and expand the application range of low-value fish protein.