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.