Abstract: In this study, the effects of freezing temperature and antifreeze protein from Sabina chinensis (Linn. )Ant. Cv. Kaizuca leaves (ScAFP) on the structure and physicochemical properties of frozen wheat starch were investigated by measuring the hydration characteristics, granule size, crystal structure, pasting properties, and thermal properties of frozen wheat starches under different freezing temperature. The solubility of starch increased gradually with the decrease of freezing temperature. The crystallinity, initial gelatinization temperature and gelatinization enthalpy of starch decreased after freezing at -20 ℃, while the crystallinity, initial gelatinization temperature and gelatinization enthalpy increased after freezing at -40 ℃ and -80 ℃. The damage mechanism of ice crystals on starch particles during freezing was revealed. When freezing at higher temperatures, ice crystals formed at a slower rate, the ice crystals were larger, and the mechanical damage to starch granules was larger, which resulted in the damage of the granule surface and ordered structure of starch, and decreased gelatinization enthalpy. When freezing at lower temperatures, ice crystals may only damage the granules surface structure of starch, but not significantly damage the ordered structure of starch, and low temperature induces starch chain rearrangement, which leads to the increase of ordered structure of starch and the increase of retrogradation trend. The addition of 0.5% ScAFP can effectively reduce the damage of starch ordered structure caused by ice crystals at higher freezing temperatures, and slow down the tendency of retrogradation of wheat starch under lower freezing temperatures. Therefore, when freeze wheat starch at different freezing temperature, ScAFP can effectively reduce the damage of ice crystals to wheat starch, and inhibit the retrogradation of frozen starch at lower freezing temperatures, which may improve the aging of frozen starch-based foods.