2009
DOI: 10.3168/jds.2008-1796
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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

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 degrees C for 28 d. 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 activi… Show more

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Cited by 65 publications
(61 citation statements)
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“…Nevertheless, our observation was in contrast with some findings indicating effects of polysaccharides and inulin on proteolysis in yogurt. Degree of proteolysis was higher in the low-fat yogurt inoculated with ropy exo-polysaccharide (EPS) producing S. thermophiles in comparison to the yogurt containing non EPS producing S. thermophiles (Ramchandran and Shah 2009a). Additionally, supplementation of probiotic yogurt containing B. animalis Bb-12 with 5 % inulin resulted in increased proteolysis ).…”
Section: Degree Of Proteolysismentioning
confidence: 90%
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“…Nevertheless, our observation was in contrast with some findings indicating effects of polysaccharides and inulin on proteolysis in yogurt. Degree of proteolysis was higher in the low-fat yogurt inoculated with ropy exo-polysaccharide (EPS) producing S. thermophiles in comparison to the yogurt containing non EPS producing S. thermophiles (Ramchandran and Shah 2009a). Additionally, supplementation of probiotic yogurt containing B. animalis Bb-12 with 5 % inulin resulted in increased proteolysis ).…”
Section: Degree Of Proteolysismentioning
confidence: 90%
“…On the other hand, as fat contents increased from 0.5 % to 5.0 %, IC 50 of the samples increased. Difference in IC 50 may be attributed to difference in the types and quality of peptides released in the yogurt (Donkor et al 2007) and the contents of soluble proteins (Ramchandran and Shah 2009a). No reports were found in literature on the effects of fat content on ACEinhibitory activity of probiotic yogurt for comparison.…”
Section: Ace-inhibitory Activitiesmentioning
confidence: 98%
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“…Texture properties such as firmness, consistency and cohesiveness were considered. As yoghurt presents a pseudoplastic behavior and exhibits partial thixotropy, firmness was measured as the force required to break the structure formed after the cessation of stirring and during the cold storage of the yoghurt (Ramchandran & Shah, 2009;Rawson & Marshall, 1997), consistency as the property by which a material (in this case the yoghurt) resists to a change in shape (Deman, 1983) and cohesiveness as the extent to which the yoghurt could be deformed before it ruptures (Rawson & Marshall, 1997).…”
Section: Texture Profilementioning
confidence: 99%
“…Lactic acid bacteria (LAB) are able to produce exopolysaccharides (EPSs) in the surrounding medium as a slime or on the surface of bacterial cells to form a capsule [Ramchandran & Shah, 2009]. The EPS-producing LAB strains have increasingly been used for manufacturing fermented products due to their capability of improving rheology, texture and mouthfeel, and reducing thermal and physical shock and syneresis of the products [Behare et EPSs from LAB could promote the colonization of LAB to intestinal mucosa, and thus enhance the immunity of host [Górska et al, 2010].…”
Section: Introductionmentioning
confidence: 99%