The　objective　of　the　present　study　was　to　determine　the　effect　of　antifreeze　peptides　from　tilapia　scale　(TSAPP)　on　the　specific　volume,　fermentation　properties,　water　loss　rate,　starch　gelatinization　degree,　texture　properties,　water　distribution　and　mobility　of　frozen　potato　dough　during　freeze-thaw　cycles　and　to　elucidate　the　underlying　mechanism　of　action.　The　addition　of　1%　TSAPP　could　increase　the　specific　volume,　shorten　the　fermentation　time,　augmented　the　starch　gelatinization　degree　and　reduce　the　water　loss　rate.　Texture　analysis　showed　that　the　hardness,　chewiness　and　gumminess　of　potato　steamed　bread　containing　1%　TSAPP　were　decreased　respectively　by　29.96%,　26.99%,　and　28.30%　as　compared　with　those　of　the　control　group.　Analysis　by　nuclear　magnetic　resonance　(NMR)　showed　that　TSAPP　affected　the　water　status　in　potato　dough　by　increasing　tightly　bound　water　and　decreasing　semi-bound　water.　TSAPP　could　also　inhibit　water　loss　and　increase　the　water　holding　capacity　of　potato　dough.　In　conclusion,　antifreeze　peptides　could　be　used　as　a　cryoprotective　agent　in　frozen　potato　dough　products.　©　2018,　China　Food　Publishing　Company.　All　right　reserved.