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

TitleEffect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage
Authors
KeywordsAngiotensin-i-converting-enzyme
Exopolysaccharide
Proteolysis
Rheology
Issue Date2009
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2009, v. 92 n. 3, p. 895-906 How to Cite?
AbstractThe aim of this study was to examine the influence of using exopolysaccharide (EPS) producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-! converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4°C for 28 d. The use of an EPS-producing strain of S. thermophilus did not have influence on pH, lactic acid content, or the angiotensin-I converting enzymeinhibition activity of low-fat yogurt. However, EPS showed a protective effect on the survival of Lactobacillus delbrueckii ssp. bulgaricus. Presence of EPS reduced the firmness, spontaneous whey separation, yield stress, and hysteresis loop area but not the consistency and flow behavior index of low-fat yogurt. © American Dairy Science Association, 2009.
Persistent Identifierhttp://hdl.handle.net/10722/144382
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorRamchandran, Len_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 Dairy Science, 2009, v. 92 n. 3, p. 895-906en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144382-
dc.description.abstractThe aim of this study was to examine the influence of using exopolysaccharide (EPS) producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-! converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4°C for 28 d. The use of an EPS-producing strain of S. thermophilus did not have influence on pH, lactic acid content, or the angiotensin-I converting enzymeinhibition activity of low-fat yogurt. However, EPS showed a protective effect on the survival of Lactobacillus delbrueckii ssp. bulgaricus. Presence of EPS reduced the firmness, spontaneous whey separation, yield stress, and hysteresis loop area but not the consistency and flow behavior index of low-fat yogurt. © American Dairy Science Association, 2009.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectAngiotensin-i-converting-enzymeen_HK
dc.subjectExopolysaccharideen_HK
dc.subjectProteolysisen_HK
dc.subjectRheologyen_HK
dc.titleEffect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and 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.doi10.3168/jds.2008-1796en_HK
dc.identifier.pmid19233782-
dc.identifier.scopuseid_2-s2.0-61449174905en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-61449174905&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume92en_HK
dc.identifier.issue3en_HK
dc.identifier.spage895en_HK
dc.identifier.epage906en_HK
dc.identifier.eissn1525-3198-
dc.identifier.isiWOS:000263559600009-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridRamchandran, L=23467601800en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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