In　this　study,　cryoprotective　effects　of　sericin　enzymatic　peptides　(SEP)　on　the　freeze-induced　denaturation　of　grass　carp　surimi　were　evaluated　on　the　basis　of　sulfhydryl　content　and　surface　hydrophobicity　of　actomyosin,　as　well　as　the　SDS-PAGE　pattern　of　myosin　heavy　chain　(MHC)　of　myofibrillar　proteins.　Results　show　that　SEP,　containing　a　high　polar　amino　acid　content　and　abundant　in　amino　acids　with　hydroxyl-containing　side　chain　(Ser　and　Thr),　was　effective　in　preventing　the　decrease　of　SH　content,　slowing　down　the　exposure　of　buried　hydrophobic　residues　on　the　protein　surface,　and　retarding　the　degradation　of　MHC　in　a　non-linear　dosage-dependent　way.　These　findings　suggest　that　SEP　obtained　in　our　study　appear　to　be　a　promising　cryoprotectant　applied　in　the　frozon　storage　of　surimi.