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

Research output: Contribution to journalArticle

3 Citations (Scopus)


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 languageEnglish
Pages (from-to)284-291
Number of pages8
JournalPreventive Nutrition and Food Science
Issue number4
Publication statusPublished - 2015 Dec 1



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

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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