The effects including concentration of konjac flour（deacetylated Konjac Glucomannan）and Chitosan, ratio between konjac flour and Chitosan, dosage of intensity assistant and plasticizer on preparation and characteristics of the blend membrane were studied. The optimal conditions derived from the experiments are as follows: concentrations of konjac flour and chitosan are 2%(g/mL) respeceively; the ratio between konjac flour and Chitosan is 3∶7(V/V); intensity assistant is 6%, plasticizer is 6%, and drying temperature is 60℃. The tensile strength (TS) and elongation at break (E) of blend membrane are 585 cN and 7.8%, respectively.

konjac glucomannan; chitosan; blend membrane; preparation