Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray-dried Bovine Plasma Protein |
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| Authors: | T D Boylston KM Moss IA Nnanna |
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| Affiliation: | Author Boylston is with the Dept. of Food Science and Human Nutrition, Iowa State Univ., 2312 Food Sciences Building, Ames, IA 50011–1061. Author Moss is with Henningsen Foods, Inc., Omaha, Nebr. Author Nnanna is with Proliant, Inc., Ames, Iowa. Direct inquiries to author Boylston (E-mail: ). |
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| Abstract: | The effects of antioxidant (tert‐butylhydroquinone, propyl gallate, butylated hydroxytoluene, and rosemary) addition, processing treatments, and storage time on the formation of lipid oxidation compounds in spray‐dried bovine plasma protein (BPP) were determined. Lipid oxidation is initiated by spray‐drying; formation of lipid oxidation compounds was highest in BPP processed using a gas‐fired spray‐drier. The most effective antioxidant in inhibiting the formation of hexanal and other lipid oxidation compounds was tert‐butylhydroquinone. Increased spray‐drier residence time and extended storage contributed to increases in lipid oxidation products. Use of effective antioxidants and selection of processing parameters to minimize lipid oxidation reactions can improve the flavor quality of spray‐dried BPP. |
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| Keywords: | bovine plasma proteins lipid oxidation antioxidants spray-drying flavor |
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