PEPTIDE STABILITY ENHANCING BUFFER SYSTEM

摘要

A method for preparing an unflavored yeast extract for cosmetics is provided to obtain the desired extract which does not have sensory unpleasant flavor and high molecular protein harmful to skin without side effect such as skin allergy and is effective for wrinkle improvement and skin elasticity. A method comprises the steps of: (a) adding ethyl alcohol to a yeast extract, in which water is pre-added, with agitation and dipping the yeast extract for 2-4 hours; (b) centrifuging the yeast extract dipped-in alcohol to remove insoluble ingredients such as an insoluble polymer protein and a significant amount of pigment therefrom and then performing the rotary evaporation on separated supernatant to remove alcohol therefrom; (c) after adding activated carbon to the purified yeast extract obtained from the step(b), mixing and leaving it for 10-30 minutes, filtering it under reduced pressure to remove pigment therefrom; (d) performing the ultrafiltration on a product obtained from the step(c); and (e) filtering the solution under reduced pressure after adjusting the pH of the yeast extract solution obtained from the step(d) to 5.5-7.0 using a HCl solution, adding green tea powder thereto with mixing and leaving it for 10-30 minutes.