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 | |
| Publication status | Published - 2015 Dec |
Bibliographical note
Publisher Copyright:Copyright © 2015 by The Korean Society of Food Science and Nutrition. All rights Reserved.
Keywords
- Cyclo-His-Pro (CHP)
- Flavourzyme
- Functionality
- Ultrafiltration
- Yeast hydrolysate
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics