title: Preparation of Yeast Hydrolysate Enriched in Cyclo-His-Pro (CHP) by Enzymatic Hydrolysis and Evaluation of Its Functionality.
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 60°C, 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 50°C 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.
authors.affiliation: Department of Public Health Science, Graduate School, Korea University, Seoul 02841, Korea.
authors.forename: Hyun Jung
authors.initials: HJ
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Shin Ansan University, Gyeonggi 15435, Korea.
authors.forename: Heung Soo
authors.initials: HS
authors.lastname: Son
authors.affiliation: LINC Project Group, Daejeon University, Daejeon 34520, Korea.
authors.forename: Chung
authors.initials: C
authors.lastname: Park
authors.affiliation: Department of Public Health Science, Graduate School, Korea University, Seoul 02841, Korea.
authors.forename: Hyung Joo
authors.initials: HJ
authors.lastname: Suh
keywords: cyclo-His-Pro (CHP); flavourzyme; functionality; ultrafiltration; yeast hydrolysate