The edible film was prepared from myofibrillar protein and chitosan. Based on temperature, glycerin concentration and film-forming material ratio (myofibrillar protein:chitosan), the effects on the physical properties of edible film were investigated. Moreover, the response surface analysis test was designed according to the central combination design principle to explore the interaction between factors. The optimum technological conditions of myofibrillar protein / chitosan edible film were as follows: temperature 55℃, glycerol 1.6%, and film-forming material 4.3:3.7. The results showed that the myofibrillar protein molecules in the optimized film had good compatibility with chitosan molecules.