File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage

TitleEffect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage
Authors
KeywordsACE inhibition
Exopolysaccharide
Inulin
Low-fat yogurt
Rheology
Issue Date2009
Citation
Dairy Science And Technology, 2009, v. 89 n. 6, p. 583-600 How to Cite?
AbstractWhey separation during storage continues to be one of the major problems in low-fat yogurts. Exopolysaccharides (EPS) produced by lactic acid bacteria have been recognized as a solution to this problem. Inulin is accepted as a fat replacer in products such as low-fat yogurts, in addition to providing physiological benefits. A combination of EPS and inulin could give both health- and texture-promoting properties to low-fat yogurt. Therefore, the aim of this study was to comprehensively study the influence of using an EPS-producing strain of Streptococcus thermophilus along with inulin (3%, wt/vol) on the viability of S. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, their proteolytic, ACE- and α-glucosidase-inhibitory activities, as well on the textural and rheological properties of low-fat yogurt during storage at 4 ° C for 28 days. The time to reach a pH of 4.5 was less in the presence of EPS-producing S. thermophilus. However, during storage, EPS and inulin together did not influence the pH and lactic acid, and the effect on ACE-inhibition activity varied with the period of storage. The presence of EPS showed a protective effect on the survival of Lb. delbrueckii ssp. bulgaricus and partially on the extent of proteolysis. The α-glucosidase-inhibitory activity was more apparent in EPS-containing yogurt. The yield of EPS varied with the period of storage, being maximal (110.77 mg·100 g-1) at d 14. EPS-containing yogurts showed lower firmness, spontaneous whey separation, storage modulus, yield stress, consistency index and hysteresis area than non-EPS producing yogurts. It was concluded that lowfat yogurt with a stable and compact texture having anti-hypertensive and anti-diabetic potential could be obtained using an EPS-producing strain of S. thermophilus. © 2009 INRA EDP Sciences.
Persistent Identifierhttp://hdl.handle.net/10722/144356
ISSN
2015 Impact Factor: 1.435
2015 SCImago Journal Rankings: 0.643
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorRamchandran, Len_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:36Z-
dc.date.available2012-01-20T09:01:36Z-
dc.date.issued2009en_HK
dc.identifier.citationDairy Science And Technology, 2009, v. 89 n. 6, p. 583-600en_HK
dc.identifier.issn1958-5586en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144356-
dc.description.abstractWhey separation during storage continues to be one of the major problems in low-fat yogurts. Exopolysaccharides (EPS) produced by lactic acid bacteria have been recognized as a solution to this problem. Inulin is accepted as a fat replacer in products such as low-fat yogurts, in addition to providing physiological benefits. A combination of EPS and inulin could give both health- and texture-promoting properties to low-fat yogurt. Therefore, the aim of this study was to comprehensively study the influence of using an EPS-producing strain of Streptococcus thermophilus along with inulin (3%, wt/vol) on the viability of S. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, their proteolytic, ACE- and α-glucosidase-inhibitory activities, as well on the textural and rheological properties of low-fat yogurt during storage at 4 ° C for 28 days. The time to reach a pH of 4.5 was less in the presence of EPS-producing S. thermophilus. However, during storage, EPS and inulin together did not influence the pH and lactic acid, and the effect on ACE-inhibition activity varied with the period of storage. The presence of EPS showed a protective effect on the survival of Lb. delbrueckii ssp. bulgaricus and partially on the extent of proteolysis. The α-glucosidase-inhibitory activity was more apparent in EPS-containing yogurt. The yield of EPS varied with the period of storage, being maximal (110.77 mg·100 g-1) at d 14. EPS-containing yogurts showed lower firmness, spontaneous whey separation, storage modulus, yield stress, consistency index and hysteresis area than non-EPS producing yogurts. It was concluded that lowfat yogurt with a stable and compact texture having anti-hypertensive and anti-diabetic potential could be obtained using an EPS-producing strain of S. thermophilus. © 2009 INRA EDP Sciences.en_HK
dc.languageengen_US
dc.relation.ispartofDairy Science and Technologyen_HK
dc.subjectACE inhibitionen_HK
dc.subjectExopolysaccharideen_HK
dc.subjectInulinen_HK
dc.subjectLow-fat yogurten_HK
dc.subjectRheologyen_HK
dc.titleEffect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storageen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1051/dst/2009039en_HK
dc.identifier.scopuseid_2-s2.0-71749083621en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-71749083621&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume89en_HK
dc.identifier.issue6en_HK
dc.identifier.spage583en_HK
dc.identifier.epage600en_HK
dc.identifier.eissn1958-5594-
dc.identifier.isiWOS:000272419800006-
dc.identifier.scopusauthoridRamchandran, L=23467601800en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats