In　this　study,　silver　carp　scale　antifreeze　peptides　(ScAFPs)　were　prepared　by　enzymatic　hydrolysis.　Taking　the　freeze-thawing　survival　rate　of　Streptococcus　thermophilus　as　the　main　index　and　the　degree　of　hydrolysis　as　the　auxiliary　index,　the　optimal　enzymolysis　preparation　process　of　ScAFPs　was　obtained　through　single　factor　and　response　surface　optimization.　At　the　same　time,　the　basic　properties　of　ScAFPs　and　their　influence　on　the　gel　stability　of　surimi　were　studied.　The　results　showed　that　the　selected　enzyme　preparation　was　trypsin,　substrate　concentration　of　5.0%,　enzyme　dosage　of　3.8%,　enzymolysis　temperature　of　37　ºC,　enzymolysis　time　of　3.5　h.　Under　these　conditions,　the　frozen　survival　rate　of　ScAFPs　against　Streptococcus　thermophilus　was　82.19%±1.03%　and　the　degree　of　hydrolysis　was　7.54%±0.43%.　The　relative　molecular　weight　of　ScAFPs　was　mainly　in　the　range　of　180~3000　Da,　and　its　isoelectric　point　was　around　4.2.　Moreover,　ScAFPs　had　strong　hydrophilicity　and　good　thermal　stability,　which　could　effectively　reduce　the　ice　crystal　content　in　the　system.　The　effect　of　ScAFPs　on　gel　properties　of　freezing-thawing　surimi　showed　that　after　five　freezing-thawing　cycles,　the　decrease　of　gel　whiteness,　hardness,　chewiness　and　gel　strength　of　surimi　treated　by　ScAFPs　was　significantly　(P＜0.05)　lower　than　that　of　surimi　without　cryoprotecter.　When　the　addition　of　ScAFPs　exceeded　2%,　the　freeze-thaw　protection　effect　of　ScAFPs　on　surimi　was　better　than　that　of　commercial　antifreeze　agents　(4%　sucrose　and　4%　sorbitol　mixture).　This　study　lays　a　theoretical　foundation　for　the　high-value　utilization　of　silver　carp　scales　and　the　application　of　ScAFPs　as　a　new　type　of　cryoprotectant　in　frozen　surimi　and　its　gel　products.　©　2023　Authors.　All　rights　reserved.