中文摘要：

以食品源猪皮明胶为原料，用碱性蛋白酶水解，制备抗冻多肽，并对影响碱性蛋白酶水解的各个因素进行研究．以水解制备的多肽对过氧化氢酶的低温保护活性为指标，在单因素实验的基础上，通过正交实验确定碱性蛋白酶水解猪皮明胶的最适pH为9．0，最适温度是37℃，酶和底物比例为1：50，酶解时间3h．在此条件下制备的抗冻多肽对过氧化氢酶的低温保护活性为88．2％．与牛血清蛋白和商业抗冻剂（4％蔗糖＋4％山梨醇）比较，抗冻多肽表现出更优越的抗冻活性，且其抗冻活性和浓度成正相关关系．

英文摘要：

Alcalase was used to hydrolyze the pigskin gelatin at food grade and the factors that affect the results of enzymolysis were studied. The cryoprotective activity of the peptides to the catalase was selected as the index, we got the optimal conditions pH 9.0, hydrolyzing temperature 37 ℃, ratio of alcalase 1： 50, total hydrolyzing time 3 h by orthogonal experiment, which was on the basis of single factor experiment. Under these conditions, the activity that the antifreeze peptides protect catalase is 88.2%. Compared with commerical eryoprotectant and BSA, antifreeze peptides exerted their superi- ority, and the added concentration showed the positive correlation with antifreeze effect.