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The disease prevention and control system is an important safeguard for protecting people’s health, ensuring public health security, and maintaining economic and social stability. In the process of the state’s proposal to construct high-level schools of public health, educational institutions at different levels are actively exploring ways to improve the quality of public health talent training. This article uses the collaborative and integrated development of the School of Public Health at Hainan Medical University and the Hainan Provincial Center for Disease Control and Prevention as an example. It explores the issues faced in the “joint contribution and shared benefits” model and the solutions, and proposes the establishment of a shared public health practical skills training center as a starting point. This initiative aims to gradually deepen extensive teaching and scientific research cooperation, thereby realizing the co-construction and sharing concept between universities′ schools of public health and disease control centers.

In this study, silver carp scale antifreeze peptides (ScAFPs) were prepared by enzymatic hydrolysis. Taking the freeze-thawing survival rate of Streptococcus thermophilus as the main index and the degree of hydrolysis as the auxiliary index, the optimal enzymolysis preparation process of ScAFPs was obtained through single factor and response surface optimization. At the same time, the basic properties of ScAFPs and their influence on the gel stability of surimi were studied. The results showed that the selected enzyme preparation was trypsin, substrate concentration of 5.0%, enzyme dosage of 3.8%, enzymolysis temperature of 37 ºC, enzymolysis time of 3.5 h. Under these conditions, the frozen survival rate of ScAFPs against Streptococcus thermophilus was 82.19%±1.03% and the degree of hydrolysis was 7.54%±0.43%. The relative molecular weight of ScAFPs was mainly in the range of 180~3000 Da, and its isoelectric point was around 4.2. Moreover, ScAFPs had strong hydrophilicity and good thermal stability, which could effectively reduce the ice crystal content in the system. The effect of ScAFPs on gel properties of freezing-thawing surimi showed that after five freezing-thawing cycles, the decrease of gel whiteness, hardness, chewiness and gel strength of surimi treated by ScAFPs was significantly (P