Abstract: Supposing alpine winter wheat as raw material,antifreeze protein extracted from alpine winter wheat by phosphate buffer solution and ice process.Though single factor and response surface test,we concluded that the best process conditions of alpine winter wheat antifreeze protein was: the material liquid ratio was 1 ∶ 15,concentration of phosphate buffer solution was 10 mol / m L,p H was 7.8,stirring time was 2 h,ice hockey was 10,ice time was 2 min,the ice temperature was-10 ℃.Under this condition the extraction yield of antifreeze protein from alpine winter wheat was 18.2%.After extraction of antifreeze protein from alpine winter wheat,producing into freeze drying,and redissolving into 5%,its ice crystals observed to detect the antifreeze activity of alpine winter wheat protein.According to the results,the ice crystals were in order forms,and have good antifreeze activity.Applying to the frozen dough,it could improve the quality of frozen dough.