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Article: Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP®

TitleGrowth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP®
Authors
KeywordsAngiotensin-I converting enzyme
Firmness
Proteolytic
Raftiline
Yogurt
Issue Date2008
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, 2008, v. 73 n. 7, p. M368-M374 How to Cite?
AbstractThis study investigated the influence of incorporating Raftiline HP® on the pH, growth, proteolytic, and angiotensin-I converting enzyme inhibitory activities and on spontaneous whey separation, firmness, and rheological properties of low-fat yogurts during storage for 28 d at 4°C. Three types of yogurts were prepared from skim milk containing 0% (YI0, control), 2% (YI2), and 3% (YI3) Raftiline HP, respectively. The incorporation of Raftiline HP improved the growth of starter organisms, particularly that of Lactobacillus delbrueckii ssp. bulgaricus, resulting in shorter fermentation time. There was a significant improvement in total proteolysis, which was highest in yogurt containing 3% Raftiline HP. The ACE inhibitory activity was maximal in YI3 compared to YI2 and YI0. Incorporation of Raftiline HP did not affect whey separation and firmness of the low-fat yogurts. All these products were more fluid like with distinct pseudoplastic properties and lesser ability to resist deformation upon applied shear. © 2008 Institute of Food Technologists®.
Persistent Identifierhttp://hdl.handle.net/10722/144389
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorRamchandran, Len_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:47Z-
dc.date.available2012-01-20T09:01:47Z-
dc.date.issued2008en_HK
dc.identifier.citationJournal Of Food Science, 2008, v. 73 n. 7, p. M368-M374en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144389-
dc.description.abstractThis study investigated the influence of incorporating Raftiline HP® on the pH, growth, proteolytic, and angiotensin-I converting enzyme inhibitory activities and on spontaneous whey separation, firmness, and rheological properties of low-fat yogurts during storage for 28 d at 4°C. Three types of yogurts were prepared from skim milk containing 0% (YI0, control), 2% (YI2), and 3% (YI3) Raftiline HP, respectively. The incorporation of Raftiline HP improved the growth of starter organisms, particularly that of Lactobacillus delbrueckii ssp. bulgaricus, resulting in shorter fermentation time. There was a significant improvement in total proteolysis, which was highest in yogurt containing 3% Raftiline HP. The ACE inhibitory activity was maximal in YI3 compared to YI2 and YI0. Incorporation of Raftiline HP did not affect whey separation and firmness of the low-fat yogurts. All these products were more fluid like with distinct pseudoplastic properties and lesser ability to resist deformation upon applied shear. © 2008 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.subjectAngiotensin-I converting enzymeen_HK
dc.subjectFirmnessen_HK
dc.subjectProteolyticen_HK
dc.subjectRaftilineen_HK
dc.subjectYogurten_HK
dc.titleGrowth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP®en_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.1750-3841.2008.00889.xen_HK
dc.identifier.pmid18803721-
dc.identifier.scopuseid_2-s2.0-51349118215en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-51349118215&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume73en_HK
dc.identifier.issue7en_HK
dc.identifier.spageM368en_HK
dc.identifier.epageM374en_HK
dc.identifier.isiWOS:000259215100021-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridRamchandran, L=23467601800en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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