Performance of Starter in Yogurt Supplemented with Soy Protein Isolate and Biotransformation of Isoflavones during Storage Period

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Pham, Thuy Thi and Shah, Nagendra P (2009) Performance of Starter in Yogurt Supplemented with Soy Protein Isolate and Biotransformation of Isoflavones during Storage Period. Journal of Food Science, 74 (4). M190-M195. ISSN 0022-1147

Abstract

In this study, soy protein isolate (SPI) (4%, v/w) was supplemented to the yogurt mix to increase the amount of biologically active isoflavone in yogurt (SY). The control yogurt was without any SPI supplementation (USY). The supplementation significantly (P < 0.05) increased the lactose metabolism by the yogurt starter including Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) during the fermentation process by 4.7%. The starter produced more acetic acid and less lactic acid in SY than that in USY and altered the ratio of lactic and acetic acid during the entire storage period. The viability of both Lb 11842 and ST 1342 in SY was significantly (P < 0.05) lower than that in USY from 14 d of the storage period, however, their concentration still remained high (8.11 to 8.84 log CFU/g). The starter transformed 72.8% of total inactive isoflavone glycosides (IG) to active isoflavone aglycones (IA), increasing the IA content from 1.35 to 15.01 mg/100 g sample. During the storage period, IA concentration slowly rose from 15.02 to 15.51 mg/100 g sample.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/4532
DOI https://doi.org/10.1111/j.1750-3841.2009.01141.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/j.1750-...
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID17587, isoflavone aglycones, isoflavone glycosides, skim milk powder, soy protein isolate, yogurt
Citations in Scopus 9 - View on Scopus
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