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Article: Effects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storage
Title | Effects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storage |
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Authors | |
Keywords | Isoflavone Aglycones Isoflavone Glycosides Skim Milk Powder And Soy Yogurts |
Issue Date | 2009 |
Citation | World Academy Of Science, Engineering And Technology, 2009, v. 37, p. 107-113 How to Cite? |
Abstract | Three 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 Identifier | http://hdl.handle.net/10722/179219 |
ISSN | |
References |
DC Field | Value | Language |
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dc.contributor.author | Pham, TT | en_US |
dc.contributor.author | Shah, NP | en_US |
dc.date.accessioned | 2012-12-19T09:53:10Z | - |
dc.date.available | 2012-12-19T09:53:10Z | - |
dc.date.issued | 2009 | en_US |
dc.identifier.citation | World Academy Of Science, Engineering And Technology, 2009, v. 37, p. 107-113 | en_US |
dc.identifier.issn | 2010-376X | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/179219 | - |
dc.description.abstract | Three 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.language | eng | en_US |
dc.relation.ispartof | World Academy of Science, Engineering and Technology | en_US |
dc.subject | Isoflavone Aglycones | en_US |
dc.subject | Isoflavone Glycosides | en_US |
dc.subject | Skim Milk Powder And Soy Yogurts | en_US |
dc.title | Effects of skim milk powder supplementation to soy yogurts on biotransformation of isoflavone glycosides to biologically active forms during storage | en_US |
dc.type | Article | en_US |
dc.identifier.email | Shah, NP: npshah@hku.hk | en_US |
dc.identifier.authority | Shah, NP=rp01571 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.scopus | eid_2-s2.0-78651522298 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-78651522298&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 37 | en_US |
dc.identifier.spage | 107 | en_US |
dc.identifier.epage | 113 | en_US |
dc.identifier.scopusauthorid | Pham, TT=55426327300 | en_US |
dc.identifier.scopusauthorid | Shah, NP=7401823907 | en_US |