Abstract: Konjac glucomannan( KGM) and pullulan( PUL) were used for edible blend films preparation,and impacts of different blending formulas on film performance were studied. Results indicated hydrogen bond interactions and good compatibility between KGM and PUL,as tensile strength,breaking elongation,and moisture barrier properties of the blend films were significantly improved. When KGM and PUL blending ratio was6∶ 4( w / w),thermostability of blend film was the best,and tensile strength and breaking elongation of blend film were 77.68 MPa and 14.93%,respectively,water vapor transmittance decreased by 34% compared with pure KGM film,while oxygen permeability was higher than pure KGM film,but still fitted the requirement of food packaging films.Compared with pure KGM and pure PUL films,the blend films had superior performance,and was suitable to be used in packaging films for edible foods.