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

1 Citation (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 languageEnglish
Pages (from-to)284-291
Number of pages8
JournalPreventive Nutrition and Food Science
Volume20
Issue number4
DOIs
Publication statusPublished - 2015 Dec 1

Fingerprint

enzymatic hydrolysis
hydrolysates
Hydrolysis
Yeasts
yeasts
ultrafiltration
heat
foaming capacity
heat stability
food additives
emulsifying
Heating
Hot Temperature
proteinases
histidyl-proline diketopiperazine
Food Additives
Peptide Hydrolases
temperature
Temperature

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

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.

In: Preventive Nutrition and Food Science, Vol. 20, No. 4, 01.12.2015, p. 284-291.

Research output: Contribution to journalArticle

@article{807f40d8adc04e61b3e5923e7d99df2f,
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.",
keywords = "Cyclo-His-Pro (CHP), Flavourzyme, Functionality, Ultrafiltration, Yeast hydrolysate",
author = "Lee, {Hyun Jung} and Son, {Heung Soo} and Chung Park and Suh, {Hyung Joo}",
year = "2015",
month = "12",
day = "1",
doi = "10.3746/pnf.2015.20.4.284",
language = "English",
volume = "20",
pages = "284--291",
journal = "Preventive Nutrition and Food Science",
issn = "2287-1098",
publisher = "Korean Society of Food Science and Nutrition",
number = "4",

}

TY - JOUR

T1 - Preparation of yeast hydrolysate enriched in cyclo-His-Pro (CHP) by enzymatic hydrolysis and evaluation of its functionality

AU - Lee, Hyun Jung

AU - Son, Heung Soo

AU - Park, Chung

AU - Suh, Hyung Joo

PY - 2015/12/1

Y1 - 2015/12/1

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

UR - http://www.scopus.com/inward/record.url?scp=84954502782&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84954502782&partnerID=8YFLogxK

U2 - 10.3746/pnf.2015.20.4.284

DO - 10.3746/pnf.2015.20.4.284

M3 - Article

AN - SCOPUS:84954502782

VL - 20

SP - 284

EP - 291

JO - Preventive Nutrition and Food Science

JF - Preventive Nutrition and Food Science

SN - 2287-1098

IS - 4

ER -