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Preparation of Yeast Hydrolysate Enriched in Cyclo-His-Pro (CHP) by Enzymatic Hydrolysis and Evaluation of Its Functionality
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 20, Issue 4,  2015, pp.284-291
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/pnf.2015.20.4.284
 Title & Authors
Preparation of Yeast Hydrolysate Enriched in Cyclo-His-Pro (CHP) by Enzymatic Hydrolysis and Evaluation of Its Functionality
Lee, Hyun Jung; Son, Heung Soo; Park, Chung; Suh, Hyung Joo;
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 Abstract
In this study, we attempted to enrich cyclo-His-Pro (CHP) using enzymatic hydrolysis of yeast and to evaluate the functionality of yeast hydrolysate (YH)-enriched CHP. Flavourzyme offered a better performance in enhancing CHP content than other proteases. The CHP enrichment conditions were optimized as follows: addition of 1% Flavourzyme, 48-h incubation at 60oC, and pH 6.0. The CHP content significantly increased by 20-fold after ultra-filtration (UF). Maximal CHP translation was obtained after heating for 8 h at 50oC and pH 7.0. YH showed poor foaming capacity between pH 3.0 to 9.0. The emulsifying activities of YHs were slightly higher at near acidic pH. Increase in heating temperature and time resulted in decreased CHP content. The results indicate that YH is more heat stable after UF. Therefore, the CHP in YH after UF can be used as a food additive with physiological CHP activity and high heat stability.
 Keywords
cyclo-His-Pro (CHP);flavourzyme;ultrafiltration;functionality;yeast hydrolysate;
 Language
English
 Cited by
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