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Article: Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period

TitlePerformance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period
Authors
KeywordsIsoflavone aglycones
Isoflavone glycosides
Skim milk powder
Soy protein isolate
Yogurt
Issue Date2009
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2009, v. 74 n. 4, p. M190-M195 How to Cite?
AbstractIn this study, soy protein isolate (SPI) (4%, v/w) was supplemented to the yogurt mix to increase the amount of biologically active isoflavone in yogurt (SY). The control yogurt was without any SPI supplementation (USY). The supplementation significantly (P < 0.05) increased the lactose metabolism by the yogurt starter including Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) during the fermentation process by 4.7%. The starter produced more acetic acid and less lactic acid in SY than that in USY and altered the ratio of lactic and acetic acid during the entire storage period. The viability of both Lb 11842 and ST 1342 in SY was significantly (P < 0.05) lower than that in USY from 14 d of the storage period, however, their concentration still remained high (8.11 to 8.84 log CFU/g). The starter transformed 72.8% of total inactive isoflavone glycosides (IG) to active isoflavone aglycones (IA), increasing the IA content from 1.35 to 15.01 mg/100 g sample. During the storage period, IA concentration slowly rose from 15.02 to 15.51 mg/100 g sample. © 2009 Institute of Food Technologists ®.
Persistent Identifierhttp://hdl.handle.net/10722/144381
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPham, TTen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:44Z-
dc.date.available2012-01-20T09:01:44Z-
dc.date.issued2009en_HK
dc.identifier.citationJournal Of Food Science, 2009, v. 74 n. 4, p. M190-M195en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144381-
dc.description.abstractIn this study, soy protein isolate (SPI) (4%, v/w) was supplemented to the yogurt mix to increase the amount of biologically active isoflavone in yogurt (SY). The control yogurt was without any SPI supplementation (USY). The supplementation significantly (P < 0.05) increased the lactose metabolism by the yogurt starter including Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) during the fermentation process by 4.7%. The starter produced more acetic acid and less lactic acid in SY than that in USY and altered the ratio of lactic and acetic acid during the entire storage period. The viability of both Lb 11842 and ST 1342 in SY was significantly (P < 0.05) lower than that in USY from 14 d of the storage period, however, their concentration still remained high (8.11 to 8.84 log CFU/g). The starter transformed 72.8% of total inactive isoflavone glycosides (IG) to active isoflavone aglycones (IA), increasing the IA content from 1.35 to 15.01 mg/100 g sample. During the storage period, IA concentration slowly rose from 15.02 to 15.51 mg/100 g sample. © 2009 Institute of Food Technologists ®.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectIsoflavone aglyconesen_HK
dc.subjectIsoflavone glycosidesen_HK
dc.subjectSkim milk powderen_HK
dc.subjectSoy protein isolateen_HK
dc.subjectYogurten_HK
dc.titlePerformance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage perioden_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.doi10.1111/j.1750-3841.2009.01141.xen_HK
dc.identifier.pmid19490338-
dc.identifier.scopuseid_2-s2.0-65549167894en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-65549167894&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume74en_HK
dc.identifier.issue4en_HK
dc.identifier.spageM190en_HK
dc.identifier.epageM195en_HK
dc.identifier.isiWOS:000265937800022-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridPham, TT=55426327300en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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