Preparation of yeast hydrolysate enriched in cyclo-His-Pro (CHP) by enzymatic hydrolysis and evaluation of its functionality

Hyun Jung Lee; Heung Soo Son; Chung Park; Hyung Joo Suh

doi:10.3746/pnf.2015.20.4.284

Preparation of yeast hydrolysate enriched in cyclo-His-Pro (CHP) by enzymatic hydrolysis and evaluation of its functionality

Hyun Jung Lee, Heung Soo Son, Chung Park, Hyung Joo Suh

School of Biosystem and Biomedical Science

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

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.

Original language	English
Pages (from-to)	284-291
Number of pages	8
Journal	Preventive Nutrition and Food Science
Volume	20
Issue number	4
DOIs	https://doi.org/10.3746/pnf.2015.20.4.284
Publication status	Published - 2015 Dec

Keywords

Cyclo-His-Pro (CHP)
Flavourzyme
Functionality
Ultrafiltration
Yeast hydrolysate

ASJC Scopus subject areas

Food Science
Nutrition and Dietetics

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10.3746/pnf.2015.20.4.284

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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.",

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author = "Lee, {Hyun Jung} and Son, {Heung Soo} and Chung Park and Suh, {Hyung Joo}",

year = "2015",

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AU - Lee, Hyun Jung

AU - Son, Heung Soo

AU - Park, Chung

AU - Suh, Hyung Joo

PY - 2015/12

Y1 - 2015/12

N2 - 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.

AB - 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.

KW - Cyclo-His-Pro (CHP)

KW - Flavourzyme

KW - Functionality

KW - Ultrafiltration

KW - Yeast hydrolysate

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VL - 20

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ER -

Preparation of yeast hydrolysate enriched in cyclo-His-Pro (CHP) by enzymatic hydrolysis and evaluation of its functionality

Abstract

Keywords

ASJC Scopus subject areas

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