Lee Hyun Jung, Son Heung Soo, Park Chung, Suh Hyung Joo
Department of Public Health Science, Graduate School, Korea University, Seoul 02841, Korea.
Department of Food Science and Biotechnology, Shin Ansan University, Gyeonggi 15435, Korea.
Prev Nutr Food Sci. 2015 Dec;20(4):284-91. doi: 10.3746/pnf.2015.20.4.284. Epub 2015 Dec 31.
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.
在本研究中，我们尝试通过酵母的酶解作用富集环组氨酸-脯氨酸（CHP），并评估富含CHP的酵母水解物（YH）的功能特性。风味酶在提高CHP含量方面比其他蛋白酶表现更好。CHP的富集条件优化如下：添加1%风味酶，在60°C孵育48小时，pH值为6.0。超滤（UF）后CHP含量显著增加了20倍。在50°C和pH值为7.0的条件下加热8小时后，CHP的转化率达到最大值。YH在pH值3.0至9.0之间的发泡能力较差。YH在接近酸性pH值时的乳化活性略高。加热温度和时间的增加导致CHP含量降低。结果表明，超滤后的YH热稳定性更高。因此，超滤后YH中的CHP可作为具有生理CHP活性和高热稳定性的食品添加剂使用。
