Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storageEffet des exopolysaccharides et de l'inuline sur l'activité protéolytique, l'activité inhibitrice de l'enzyme de conversion de l'angiotensine I et de l'α-glucosidase, ainsi que sur les propriétés texturales et rhéologiques de yaourt allégé en matière grasse au cours du stockage réfrigéré.

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Table III.

Changes in ACE- and α-glu-inhibition (%) and corresponding IC₅₀ (mg·mL⁻¹) values in low-fat yogurts stored for 28 days at 4 °C.

	Period of storage (day)
	1		7		14		21		28
	ACE-I	IC₅₀	ACE-I	IC₅₀	ACE-I	IC₅₀	ACE-I	IC₅₀	ACE-I	IC₅₀
NEPSY	22.20^bc^A	2.36	38.28^a^A	1.15	36.35^a^A	1.32	12.59^c^B	4.20	25.66^c^B	1.51
EPSY	15.82^b^B	3.66	39.50^a^A	1.09	23.78^b^B	1.98	17.81^b^A	2.84	36.30^a^A	1.28
SEM	2.21
	α-Glu-I	IC₅₀	α-Glu-I	IC₅₀	α-Glu-I	IC₅₀	α-Glu-I	IC₅₀	α-Glu-I	IC₅₀

NEPSY	ND	–	ND	–	ND	–	6.71^a^B	0.394	10.79^a^A	0.180
EPSY	7.63^b	0.379	15.68^a	0.138	11.16^a^b	0.211	11.58^ab^A	0.218	14.93^a^A	0.155
SEM	1.52

Values are the statistical mean of six observations.

SEM, standard error of mean values; NEPSY, control yogurt prepared from skim milk standardized to 12% total solids containing 3% inulin and non-EPS producing strain of S. thermophilus; EPSY, yogurt prepared from skim milk standardized to 12% total solids containing 3% inulin; EPS-producing strain of S. thermophilus and ND, activity not detected.

^abc

Mean values in the same row with different alphabets are significantly different within a particular treatment.

^AB

Mean values in the same column with different alphabets are significantly different for a particular day of storage.