以交联羧甲基玉米淀粉(CCMS)为原料，辅以增强剂、增塑剂、脱泡剂及脱膜剂等，通过流延方法制备了交联羧甲基玉米淀粉／乳清蛋白可食性复合包装膜。实验考察了乳清蛋白粉的添加量对交联羧甲基玉米淀粉可食性膜阻隔性能的影响。结果表明：乳清蛋白添加量为15%（质量分数）时，可食性复合膜的阻隔性最好，其透氧系数为0. 312×lO-15 cm 3．cm／(m2．s．Pa)，水蒸气透过系数为2.89 g' mm／(m2．d．kPa)，吸水稳定性好。

Cross-Iinked carboxymethyl modified starch (CCMS) / whey protein (WP) edible complex film was prepared by coating method with CCMS as main material and with intensifier, piasticizer, defoamer and release agent as assist material. The effect of barrier properties of CCMS/WP edible films by whey protein addition amount was investigated. The results showed that barrier properties of the edible complex film come to the best when adding 15% ( mass fraction) whey protein. Oxygen permeating coefficient of this film is 0. 312 X 10-15 cm3 . cm/(m2 . s . Pa) , and water vapor permeability is 2. 89 g . mm /(m) . d . kPa) ,and the film has stable moisture absorption.