File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Effects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storage

TitleEffects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storage
Authors
KeywordsIsoflavone Aglycones
Isoflavone Glycosides
Skim Milk Powder And Soy Yogurts
Issue Date2009
Citation
World Academy Of Science, Engineering And Technology, 2009, v. 37, p. 107-113 How to Cite?
AbstractThree batches of yogurts were made with soy protein isolate (SPI) supplemented with 2% (S2), 4% (S4) or 6% (S6) of skim milk powder (SMP). The fourth batch (control; S0) was prepared from SPI without SMP supplementation. Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) were used as the starter culture. Biotransformation of the inactive forms, isoflavone glycosides (IG) to biologically active forms, isoflavone aglycones (IA), was determined during 28 d storage. The viability of both microorganisms was significantly higher (P < 0.05) in S2, S4, and S6 than that in S0. The ratio of lactic acid/acetic acid in S0 was in the range of 15.53 - 22.31 compared to 7.24 - 12.81 in S2, S4 and S6. The biotransformation of IG to IA in S2, S4 and S6 was also enhanced by 9.9 -13.3% compared to S0. © 2009 WASET.ORG.
Persistent Identifierhttp://hdl.handle.net/10722/179219
ISSN
2014 SCImago Journal Rankings: 0.133
References

 

DC FieldValueLanguage
dc.contributor.authorPham, TTen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:53:10Z-
dc.date.available2012-12-19T09:53:10Z-
dc.date.issued2009en_US
dc.identifier.citationWorld Academy Of Science, Engineering And Technology, 2009, v. 37, p. 107-113en_US
dc.identifier.issn2010-376Xen_US
dc.identifier.urihttp://hdl.handle.net/10722/179219-
dc.description.abstractThree batches of yogurts were made with soy protein isolate (SPI) supplemented with 2% (S2), 4% (S4) or 6% (S6) of skim milk powder (SMP). The fourth batch (control; S0) was prepared from SPI without SMP supplementation. Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) were used as the starter culture. Biotransformation of the inactive forms, isoflavone glycosides (IG) to biologically active forms, isoflavone aglycones (IA), was determined during 28 d storage. The viability of both microorganisms was significantly higher (P < 0.05) in S2, S4, and S6 than that in S0. The ratio of lactic acid/acetic acid in S0 was in the range of 15.53 - 22.31 compared to 7.24 - 12.81 in S2, S4 and S6. The biotransformation of IG to IA in S2, S4 and S6 was also enhanced by 9.9 -13.3% compared to S0. © 2009 WASET.ORG.en_US
dc.languageengen_US
dc.relation.ispartofWorld Academy of Science, Engineering and Technologyen_US
dc.subjectIsoflavone Aglyconesen_US
dc.subjectIsoflavone Glycosidesen_US
dc.subjectSkim Milk Powder And Soy Yogurtsen_US
dc.titleEffects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storageen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-78651522298en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-78651522298&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume37en_US
dc.identifier.spage107en_US
dc.identifier.epage113en_US
dc.identifier.scopusauthoridPham, TT=55426327300en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats