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LI Ya- hui, JI Wei, JI Hong-wu, SU Wei-ming, WANG Jing-jing. Preparation of polypeptide from Sardinopssagax and its tyrosinase inhibition activities[J]. Science and Technology of Food Industry, 2016, (03): 58-62. doi: 10.13386/j.issn1002-0306.2016.03.003
Citation: LI Ya- hui, JI Wei, JI Hong-wu, SU Wei-ming, WANG Jing-jing. Preparation of polypeptide from Sardinopssagax and its tyrosinase inhibition activities[J]. Science and Technology of Food Industry, 2016, (03): 58-62. doi: 10.13386/j.issn1002-0306.2016.03.003

Preparation of polypeptide from Sardinopssagax and its tyrosinase inhibition activities

doi: 10.13386/j.issn1002-0306.2016.03.003
  • Received Date: 2015-06-08
  • The polypeptide was prepared from the Sardinops sagaxby through hydrolysing by animal proteolytic enzymes and flavor enzyme and ultrafiltration separation. The molecular weight distribution of the polypeptide obtained was determined by HPLC. With tyrosinase inhibition rate on the biochemical level and tyrosinase activity and melanin content in B16 cells on cell level as indexs,the effects of SSP on tyrosinase activity and the content of melanin were investigated.The results showed that average molecular mass of SSP was 1664 u,the range of which was mainly from 500 u to 3000 u.Both in the biochemical level and cellular level,SSP can inhibit tyrosinaseavticity and the content of melanin in B16 cell.With the function of whitening,SSP was expected to be a non- toxic nature tyrosinaseinhibitor.There were good potentials for SSP application in pharmaceutical,foods and cosmetic.
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