摘要
以远东拟沙丁鱼为原料,采用动物蛋白水解酶和风味酶联合水解,通过膜分离等工序制备远东拟沙丁鱼蛋白多肽（Sardinops sagax Polypeptide/SSP）,测定其分子量的分布,以生化水平上对酪氨酸酶的抑制率、细胞水平上对小鼠B16细胞中酪氨酸酶活性及黑色素含量的抑制率为检测指标,研究SSP对酪氨酸酶活性及黑色素合成的影响。结果显示：SSP的重均分子量为1664 u,其分子量区间主要为500～3000 u;无论是在生化水平还是细胞水平上,SSP对酪氨酸酶都具有一定的抑制作用,且SSP还能在一定程度上抑制细胞中黑色素的合成,这一结果表明了SSP具有一定的美白功能,有望作为无毒副作用的天然酪氨酸酶抑制剂,在医药、食品、化妆品等行业具有广泛的应用前景。
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第3期58-62,68,共6页
Science and Technology of Food Industry
基金
广东省高等学校学科建设专项资金资助项目(2013CXZDA020)
广东省省部产学研合作专项资金项目(2013B090600155)
国家海洋公益性行业科研专项课题(201305018)
作者简介
李亚会（1989-），女，硕士研究生，研究方向：水产品深加工及贮藏工程，E-mail：13058369058@163.com
通讯作者：吉宏武（1962-），男，博士，教授，从事海洋生物资源高值化利用研究，E-mail：Jihw62318@163.com。
