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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

Ramchandran, Lata and Shah, Nagendra P (2009) 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. Journal of Dairy Science, 92 (3). pp. 895-906. ISSN 0022-0302

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Abstract

The 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-I converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4°C for 28d. The use of an EPS-producing strain of S. thermophilus did not have influence on pH, lactic acid content, or the angiotensin-I converting enzyme-inhibition 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.

Item Type: Article
Uncontrolled Keywords: ResPubID17581, exopolysaccharide, proteolysis, angiotensin-I-converting-enzyme, rheology
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
Depositing User: VUIR
Date Deposited: 27 Apr 2012 02:20
Last Modified: 28 Nov 2012 05:28
URI: http://vuir.vu.edu.au/id/eprint/4547
DOI: 10.3168/jds.2008-1796
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Citations in Scopus: 10 - View on Scopus

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