báo cáo phụ gia thực phẩm

Vin cng ngh sinh hc - thc phm
BO CO THC HNH

MN THC HNH :
PH GIA THC PHM

GVHD: Th.s NGUYN TH HONG YN

Tp. H Ch Minh, thng 11, nm 2012
MC LC

BI 1: PH GIA CHNG OXY HA ................................................................ 3
I. Tng quan .............................................................................................................3
II. Tin hnh th nghim ........................................................................................ 13
III. Tr li cu hi .................................................................................................... 25
BI 2: PH GIA TO NH ............................................................................... 39
I. Tng quan ........................................................................................................... 39
II. Phng php tin hnh .................................................................................... 52
III. Tr li cu hi .................................................................................................... 56
BI 3: PH GIA LM NG C, LM DY ............................................ 60
I. Tng quan ........................................................................................................... 60
II. Quy trnh th nghim ........................................................................................ 67
III. Tr li cu hi .................................................................................................... 71
BI 4: PH GIA CI THIN CHT LNG BT M ............................... 74
I. Tng quan ........................................................................................................... 74
II. Phng php tin hnh .................................................................................... 82
III. Tr li cu hi .................................................................................................... 89
BI 5 : ENZYME ................................................................................................ 95
I. Tng quan ........................................................................................................... 95
II. Phng php tin hnh .................................................................................. 102
III. Tr li cu hi .................................................................................................. 109

BI 1: PH GIA CHNG OXY HA
I. Tng quan
1.1. Du n
1.1.1. Gii thiu
Du n c tinh lc t ngun gc thc vt, nm th lng trong mi
trng bnh thng. C kh nhiu loi du c xp vo loi du n c gm:
du liu, du c, du nnh, du canola, du ht b ng, du bp, du ht hng
dng, du cy rum, du lc, du ht nho, du vng, du argan v du cm go.
Nhiu loi du n cng c dng nu n.
Thut ng du thc vt c s dng trn nhn ca sn phm du n
ch mt hn hp du trn li vi nhau gm du c, bp, du nnh v du hoa
hng dng.
Du thng c kh mi bng cch nhng vo hn hp hng liu thc
phm chng hn nh tho mc ti, tiu, gng trong mt khong thi gian nht
nh. Tuy nhin, phi tht cn thn khi tr du kh mi chng pht sinh
Clostridium botulinum (mt loi vi khun sn sinh ra cht c c th gy ng c
tiu ha).
1.1.2. c im
Du thc vt l loi du c chit xut, chng ct v tinh ch t thc vt.
Du thc vt c chia thnh:
- Du v cht bo chit xut t thc vt, thng c gi l du thc vt, l
hn hp cc triglyxerit c chit xut t thn, ht hoc ci qu ca mt s loi
cy c du nh da, hng dng, thu du... Du v cht bo chit xut t thc
vt bao gm dng lng nh du canola, dng rn nh b cacao. Du v cht bo
chit xut t thc vt c dng lm thc n hoc phc v trong cng nghip,
hoc dng v.
- Tinh du, mt loi hp cht thm d bay hi v tinh khit, c s dng
lm hng liu, chm sc sc khe, v d tinh du hoa hng.
- Du ngm, loi du c thm cc cht khc vo, v d nh qu liu.
Du v cht bo c hyro ha, bao gm hn hp cc triglyxerit c
hyr ha nhit v p sut cao. Hyr lin kt vi triglyxerit lm tng phn
t khi. Du v cht bo c hyr ha c tng thm kh nng chng oxy ha
(i, thiu), hoc tng thm qunh nht hay nhit nng chy.
1.1.3. Thnh phn
Lng cht bo va trong lng tiu th thc phm hng ngy l ch
thng xuyn ca nhng tranh lun. Mt vi cht bo c yu cu phi c trong
khu phn n, v cht bo (trong du n) rt cn thit cho nu n. C quan Qun l
Dc phm & Thc phm Hoa K (FDA) khuyn co rng phi c 30% hoc t
hn lng calori tiu th hng ngy nn t cht bo. Nhng nh dinh dng hc
khc li n rng lng calori hng ngy ca 1 ngi m c ngun gc t cht bo
khng nn vt qu 10%. Trong mi trng cc lnh, ch n c 2/3 cht bo
th c chp nhn v nn nh vy, v l do sinh tn.
Trong khi tiu th lng nh cht bo bo ha l rt cn thit th vic tiu
th mt lng cht bo vt qu gii hn cho php c chng minh l nguyn
nhn dn n bnh nhi mu c tim. Du n l mt loi thc phm cha cht bo
bo ha cao gm du da, du c v du nhn c. Du vi lng cht bo bo ha
thp hn v lng cht bo khng bo ha (hay khng bo ha n) cao hn th
c xem nh li cho sc khe hn.
Cc acid bo
Hp cht bo c cha cc acid hu c c s nguyn t C trong mch ln
hn 4 c gi l acid bo. Ty thuc vo chiu di mch cacbon, cc acid c
chia lm 3 dng chnh: acid bo ngn mch (4-6C), acid bo mch trung bnh (8 -
14 C) v acid bo mch di ( 16 C); ngoi ra, ty thuc vo lin kt gia cc
nguyn t C trong mch, acid bo cng c th c chia lm 2 loi chnh: acid bo
bo ha v acid bo cha bo ha.

Tryglycerid
Tryglycerid l sn phm c to thnh t phn ng ca mt phn t
glycerol vi 3 phn t acid bo. Ty thuc vo acid bo gn vo cc v tr trn
mch C ca glycerol s xc nh c tnh v tnh cht ca tryglycerid :
- Tryglycerid n gin: to thnh t 3 acid bo ging nhau
- Tryglycerid phc tp: do cc acid bo khc nhau to thnh
Cc acid bo t do l monoglycerid v diglycerid
Trong du m, ngoi tr thnh phn chnh l tryglycerid cn c s hin
din ca mt lng nht nh acid bo t do l monoglycerid v diglycerid. Trong
cu to ca cc monoglycerid v diglycerid vn cn s hin din ca hai hay mt
nhm hydroxyl (-OH), chng c xem nh du hiu xc nh nhm xc nh s
tng hp khng hon ton tryglycerid sinh hc hay du hiu ca qu trnh phn
gii lipid sau thu hoch do hot ng ca enzyme. Ngoi ra, monoglycerid v
diglycerid cn c vai tr quan trng c bit nh vo kh nng lin kt mnh ca
n vi cc phn t thn du v thn nc.
Phospholipid
Phospholipid l mt trong nhng thnh phn lipid phc tp ch yu, bao
gm khung glycerolphosphate kt hp vi 2 chui acid bo c ester ha v
tr C1 v C2, ng thi mt alcohol base gn vo nhm phosphate.

(1) Phospholipidic acid (PA): khng c thnh phn thay th
(2) Phospholipidyl ethanolamine (celphalin): PE
(3) Phospholipidyl choline (lecithin): PC
(4) Phospholipidyl serine: PS
(5) Phospholipidyl inositol: PI
Phospholipid l cc hp cht cha dinh dng d tr, cung cp nng lng
cho cc phn ng tro i cht v tng cng h hp ca ht.
1.1.4. Phn loi
Phn loi theo ngun gc
C 2 loi:
- Du m thun ty: gm cc nng sn thc s nh ht lc, kh da, ht du
tng, ht hng dng, ht c du, ht thu du, ht vng, ht oliuv ng vt
nh bt in hnh l c voi, c heo.
- Du m khng thun ty: c th l nng sn thc s hay ph phm nng
nghip, cy cng nghip, ng vt nh bt c, c cha du m c th khai
thc vi hiu qu kinh t cao.
Phn loi theo cu trc ha hc
- Cht bo bo ha: cn gi l cht bo no hay cht bo t acid bo cha bo
ha. Tt c cc acid bo no ch c vai tr cung cp nng lng v to thnh m d
tr hoc gip gan to thnh cholesterol v t cholesterol, gan s to thnh LDL-
cholesterol, to ra ,mui mt, cc ni tit t cho c th. Nhng nu n nhiu
cht bo giu acid bo no th s mt cn bng chuyn ha v sinh ra bo ph,
cholesterol mch mu cao, x va ng mch.
- Cht bo giu acid bo 1 ni i: cn gi l acid bo n cha bo ha
monounsaturated fatty acids. Cht bo n cha bo ha tng i tt cho sc
khe.
- Cht bo giu acid bo nhiu ni i: cn gi l acid bo a cha bo ha
(PUFA = poly unsaturated fattu acids). Gm cc acid bo c 18 24 C, vi 2, 3, 4,
5 hay 6 ni i.
1.2. Ph gia chng oxy ha
1.2.1. Gii thiu
Ph gia chng oxy ha l nhng cht cho vo cc sn phm thc phm
nhm v hot cc gc t do, t gim tc xy ra qu trnh i ha cht bo. C
th l ph gia ny s ko di thi gian hnh thnh nhng hp cht gy ra qu trnh
oxi ha.
Ngoi ra, ph gia chng oxy ha cn c chc nng v hot peroxide. Khi ch bin,
c bit l bo qun cc sn phm thc phm thng xy ra cc qu trnh v cc
loi phn ng oxy ha khc nhau lm bin i phm cht v gim gi tr ca thc
phm.
Trong qu trnh ch bin cng nh bo qun thc phm thng xy ra mt
lot cc loi phn ng oxi ha khc nhau, lm bin i phm cht v gi tr ca
thc phm. Chnh v vy phi s dng nhng cht c tc dng ngn nga hoc
kim ch cc qu trnh ny li.
Cc biu hin thng thy ca s oxy ha cht bo l pht sinh mi v xu,
thay i mu sc, thay i nht ca sn phm v lm mt cht dinh dng.
Cc cht chng oxi ha c dng trong thc phm phi m bo cc yu
cu sau:
Tng kh nng n nh v cht lng thc phm. Hn ch hoc loi b cc
qu trnh oxi ha.
Bo tn cc gi tr dinh dng c bn ca thc phm.
Cc gi tr cm quan ca thc phm phi c gi nguyn.
Qu trnh s dng nhng cht ny phi tin li, chi ph thp.
Bin php ngn nga s oxi ha
- S dng bao b c bit cch ly sn phm giu cht bo vi cc tc nhn
lm tng qu trnh oxi ha
- Rt y, ht chn khng, lm y khng gian t do bng cch s dng cht
tr.
- c bit l s dng ph gia chng oxi ha.
Ph gia chng oxi ha c hai loi
- C bn cht axit: axid citric, acid malic, acid ascorbic
- C bn cht phenolic: BHA (Butylhydroxyanisoile), HBT (butylated
hydroxytoluene), TBHQ (Tert-butylhydroquinone)
C ch chng oxy ha ca ph gia c bn cht acid v bn cht phenolic
C ch tc ng ca cc ph gia c bn cht acid
Ph gia chng oxi ha c bn cht acid to ra mi trng pH thp lm
chm vn tc phn ng oxi ha gy sm mu. Mi trng pH thp cng c ch
hot ng ca enzyme oxy ha kh.
C ch tc ng ca cc ph gia c bn cht phenolic
Ph gia chng oxy ha c bn cht phenolic c kh nng c ch hoc ngn
nga phn ng oxy ha cc glycerit bi gc t do. Kh nng ny c lin quan n
cu trc phn t hay cu hnh ca phenolic.
Tc dng ca cc hp cht phenolic trong vic km hm s t oxy ha bi
gc t do: phenol (ng vai tr l cht cho in t) ngn cn s hnh thnh cc gc
t do ban u (R*), t lm cn tr tin trnh oxy ha du m.
1.2.2. C ch ca qu trnh oxy ha cht bo
Cc phn t cht bo tc dng vi oxy khng kh to ra cc gc
hydrocacbua t do v gc peroxyt. Qu trnh ny qua cc giai on sau:
Giai on 1: Khi mo
RH + O
2
R
0
+
0
OOH
RH R
0
+
0
H
Giai on 1 c khi mo bi cc oxy ca khng kh, hoc cc in t t
do ca cc kim loi c ha tr thay i. v d: Fe2+, Cu2+,
Giai on 2: Lan rng
R
0
+ O
2
ROO
0
ROO
0
+ RH ROOH + R
0

Giai on 3: Kt thc
R0+ R
0
R-R
ROO
0
Cc giai on ny c c lp i lp li cho n khi bin ht cc ha tr t
do. Sn phm to thnh l cc acid, xeton, ru, l nguyn nhn xut hin
cc biu hin h hng v mi, v i kh ca cht bo.
1.2.3. Tng quan v ph gia chng oxy ha butyl hydroxytoluen (BHT)
BHA l hn hp ca hai ng phn. Trong phn t BHA, nhm tert butyl
v tr ortho hay meta cn tr nhm OH nn hn ch hot tnh chng oxy ha
nhng trong vi trng hp hiu ng khng gian ny li bo v c nhm OH.
BHT thng c dng bo qun sa v cc sn phm t sa.
Liu dng: Sa bt, bt km kem ML: 100.
Thc n trng ming c sa ML: 90.

BHT t c kh nng gy c cp tnh. Gi tr LD50 ln n 1000mg/kg th
trng tt c cc loi c th nghim. Th nghim trn ng vt cho thy, liu
lng BHT cao khi a vo c th trong 40 ngy hoc hn s gy c cho cc c
quan.
Liu lng BHT cao cc loi vt c th nghim cng gy ra cc nh
hung sau: lm tng s hp thu iod tuyn gip, tng trng lng ca tuyn trn
thn, gim khi lng ca l lch, lm chm qu trnh vn chuyn cc acid hu c,
gy tn thng thn. Mt s lng ln cc nghin cu c tin hnh trn mt
vi loi xc nh c tnh i vi s sinh sn v pht trin. T chc sc khe
th gii (WHO) cng xem xt cc th nghim trn v kt lun rng vi liu
lng n vo l 50mg/Kg th trng s khng gy ra c tnh bt c cp no.
BHT cng khng b xem l cht c i vi s sinh sn v pht trin. Cc th
nghim trn mt s loi ng vt cho thy BHT cng khng l cht c c kh
nng di truyn. Nhng nghin cu v cc cht sinh ung th cng c tin hnh
trn chut. Kt qu cho thy, BHT c th l tc nhn xc tin cho mt vi cht
sinh ung th ha hc; tuy nhin, tnh xc ng cho nhng nh hng ny i vi
con ngi th khng r rng.
1.2.4. Tng quan v ph gia chng oxy ha acid citric
Acid citric l mt acid hu c yu. N l mt cht bo qun t nhin v
cng c s dng b sung v chua cho thc phm hay cc loi nc ngt.
Trong ha sinh hc, n l tc nhn trung gian quan trng trong chu trnh acid citric
v v th xut hin trong trao i cht ca gn nh mi sinh vt. N cng c coi
l tc nhn lm sch tt v mt mi trng v ng vai tr ca cht chng xi ha.
Acid citric tn ti trong mt lot cc loi rau qu, ch yu l cc loi qu
ca chi Citrus. Cc loi chanh c hm lng cao acid citric; c th ti 8% khi
lng kh trong qu ca chng (1,38-1,44 gam trn mi aox nc qu). Hm
lng ca acid citric trong qu cam, chanh nm trong khong t 0,005 mol/L i
vi cc loi cam v bi chm ti 0,030 mol/L trong cc loi chanh. Cc gi tr
ny cng ph thuc vo cc iu kin mi trng gieo trng.
Axt citric

Danh php IUPAC Axt 2-hydroxypropan-1,2,3-tricacboxylic
Tn khc
Axt 3-hydroxypentanedioic axt 3-
cacboxylic
Citrat hiro, E330
Thuc tnh
Cng thc phn t C
6
H
8
O
7

Phn t gam
192,123 g/mol (khan)
210,14 g/mol (monohydrat)
B ngoi cht rn kt tinh mu trng
T trng 1,665 g/cm
im nng chy 153 C
im si phn hy 175 C
ha tan
trong nc
133 g/100 ml (20 C)
axt (pK
a
)
pK
a1
=3,15
pK
a2
=4,77
pK
a3
=6,40
Liu lng v phm vi s dng:
Acid citric dng trong thc phm phi dng kt tinh khan hoc ngm mt
phn t nc, khng mu, khng mi. Loi khan phi cha khng t hn 99, 5%
acid citric, 1g acid citric tan trong 0, 5ml nc hoc trong 2ml ethanol.
liu lng cao (1380mg/kg th trng) trn ch khng thy hin tng tn
thng thn. Vi chut cng trng, liu lng 1,2% trong thc n hng ngy,
khng nh hng n mu v tc ng nguy hi g n cc b phn trong c th,
kh nng sinh sn, m ch hi nh hng n rng so vi chut i chng.
Acid citric: INS: 330.
ADI: CX.
Liu lng: sa ln men (nguyn kem) ML: 1500.
Sa ln men (nguyn kem), c x l nhit sau ln men ML: GMP Chc
nng: iu chnh acid, chng oxy ha, to phc kim loi.
1.2.5. Tng quan v ph gia chng oxy ha TBHQ (Tert-Butylhydroquinon)
L mt hn hp gm Monotert butylhydroquinone, t
butylhydroquinone, 2 (1,1 dimethylethy) 1,4benzenediol. C cng thc phn
t l C
10
H
14
O
2
.
Khng to mu vi ion kim loi ( Fe) l c im u vit, gip cho qu
trnh ch bin c tin hnh d dng. Tuy nhin, TBHQ li tng tc vi cc
amin t do to sn phm c mu , hn ch kh nng ng dng ca n trong cc
sn phm c protein
Chng oxy ha hiu qu nht i vi loi du thc vt v mt s cht bo
ng vt. TBHQ l mt hu c thm phenol tng hp ho hc. N l mt dn xut
ca hydroquinone, thay th bng mt nhm tert-butyl.
1.2.6. Tng quan v ph gia chng oxy ha BHA (Butylated hydroxyl anisole)
BHA (butylated hydroxyl anisole): l hn hp ca hai ng phn. Trong
phn t BHA, nhm tert butyl v tr ortho hay meta cn tr nhm OH nn
hn ch hot tnh chng oxy ha nhng trong vi trng hp hiu ng khng gian
ny li bo v c nhm OH. BHA l cht rn mu trng, ging sp, tan d
dng trong cht bo, dung mi hu c, khng tan trong nc; c mi phenol c
trng, mi ny khng th hin trong hu ht cc trng hp s dng, nhng c th
c nhn bit nhit cao; l mt hp cht bay hi d dng v c th chng
ct c nn n c th b tn tht khi sn phm khi b nung nng nhit cao.
BHA c th phn ng vi kim loi kim to sn phm c mu hng.
INS: 320
ADI: 0 0, 5.
Liu lng: Sa bt, bt kem (nguyn cht) ML: 200
BHA hp th qua thnh rut non, tham gia qu trnh trao i cht, l cht
nghi ng gy d ng hoc ung th.
- LD50=2000mg/kg th trng gy ri lon ng vt th nghim
- LD50=50 - 100mg/kg th trng gy ri lon ngi.

1.2.7. Tng quan v ph gia chng oxy ha Acid ascorbic (vitamin C)
Vitamin C c nhiu trong cc loi rau qu ti nh nc cam, chanh, qut,
v c hm lng cao trong rau xanh, c bit l bng ci xanh, tiu, khoai ty, ci
brussel, rau ci, c chua, cam, qut, chanh, bi
Thng tin tng qut:
- Tn theo IUPAC: 2-oxo-L-threo-hexono-1,4- lactone-2,3-enediol
- Tn thng thng: axit ascorbic, vitamin C
-
Cng thc phn t: C
6
H
8
O
6
- Khi lng phn t: 176,13 g/mol
- C dng: bt mu trng n vng nht (khan)
- Nhit nng chy: 193
0
C (phn hy)
- pKa : pKa1 = 4,17
- pKa2 = 11,56
- Kh nng ha tan trong nc: Cao
Liu lng v phm vi s dng:
Trong t nhin c nhiu trong cc qu h cam. Acid ascorbic dng trong
thc phm dng tinh th mu trng, 1g tan trong 3, 5ml nc hay trong 30ml
ethanol, khng tan trong du m. Sau khi c ht m bi acid sulfuric trong 24
gi khng c cha t hn 99% acid ascorbic.
- L Acid ascorbic: INS: 300.
- ADI: CX
- Liu lng: Sa bt, bt kem (nguyn cht) ML: 300
- B v b c c ML: GMP
- Chc nng: Chng oxy ha, n nh mu.
II. Tin hnh th nghim
2.1. Xc nh ch s acid
2.1.1. Khi nim
Di tc dng ca cc enzym thy phn (lipaza, photpholipaza) khi c
nc v nhit, triglycerit s b phn ct mi lin kt este v b thy phn thnh
acid bo t do.
Cc acid khng no hoc c mch ngn (nh du da) d b thy phn hay
oxi ha, phng thch cc acid bo t do c khi lng phn t nh d bay hi gy
mi kh chu.
Qua ch s acid ngi ta c th nh gi cht lng du m. Ch s acid
cng cao chng t du m km cht lng, b phn hy hoc b oxy ha mt
phn v ngc li ch s acid cng thp du cng tt v c bo qun tt.
2.1.2. nh ngha
Ch s acid:
Ch s acid l s mg KOH cn dng trung ha acid bo t do c trong 1g
du hoc m.
Acid bo:
Hm lng acid bo t do l t l phn trm acid bo t do c trong du.
Ty theo bn cht ca du m, hm lng acid bo t do c biu th:
Du da, du nhn c : Biu th theo acid Lauric.
Du c : Biu th theo acid Palmitic.
Cc loi du khc : Biu th theo acid Oleic.
2.1.3. Nguyn tc:
Dng dung dch kim chun KOH 0,1N trung ha ht acid bo t do c
trong mu th c ha tan trong dung mi cn trung tnh vi ch th
phenolphthalein.
im tng ng nhn c khi dung dch t mu vng (c trng cho
tng loi du) chuyn sang mu hng nht v bn trong 30 giy.
Phng trnh phn ng:
RCOOH + KOH RCOOK + H
2
O
2.1.4. Phm vi p dng:
p dng cho du m ng vt v thc vt, khng p dng cho sp.

2.1.5. Quy trnh th nghim

50 ml cn
B sung ch th
2 git
pp
Chun bng KOH
0,1N n hng nht
10 ml du
B sung cn vo mu
du, lc nh
un cch thy trong
vng 3 pht
Chun bng KOH
0,1N n hng nht
Ghi V
KOH
tiu tn
X l s liu
Kt
qu
2.1.6. Thuyt minh quy trnh :
a. Chun b mu
Tin hnh chun b 3 mu du. Mi mu c b sung :
+ Mu 1 ( mu trng ): mu du.
+ Mu 2 : du c b sung 0.1 % BHT
+ Mu 3 : du c b sung 0.1 % acid citric
un si 3 mu trong vng 5 pht ri ngui.
Mc ch :
Mc ch ca qu trnh un si l cung cp nhit cung cp nhit, to
iu kin thun li cho cc enzyme thy phn (lipaza, photpholypaza) hot ng
thy phn cc triglecerit thnh cc axit bo t do.
ng thi di tc dng ca nhit v oxi khng kh s thc y qu trnh oxi
ha cht bo to ra cc hp cht peroxit v cc axit bo t do.
Ta tin hnh un si 3 mu du vi mt mu ch c du v 2 mu cn li
mt mu bt sung BHT vi liu lng 0.1% v mt mu b sung acid citric 0.1%.
Vic b sung cc loi ph gia vi liu lng nh vy nhm mc ch so snh
thy c hiu qu chng oxy ha ca loi ph gia c s dng so vi mu m
khng c b sung ph gia.
b. B sung cn :
Mc ch : to dung mi ha tan cc cht bo, gip cho phn ng gia acid
bo t do v KOH din ra nhanh v im cui d nhn thy hn, hn ch sai s.
Trc cn phi c iu chnh v mi trng trung tnh trnh lm sai s
cho kt qu.
c. un cch thy trong vng 3 pht :
Thi gian 3 pht tnh t lc nc bn ngoi si.
Mc ch : tng qu trnh ha tan cht bo trong cn.
d. Chun bng KOH
S dng KOH trung ha lng acid bo t do c trong mu du c
ha tan trong mi trng cn trung tnh vi ch th PP.
im tng ng nhn c khi dung dch t mu vng (c trng cho
tng loi du) chuyn sang mu hng nht v bn trong 30 giy.
Phng trnh phn ng:
RCOOH + KOH RCOOK + H
2
O
Ghi li th tch KOH tiu tn.
2.1.7. Kt qu v bn lun :
a. Tnh ton kt qu
Kt qu o Mu trng Mu 1 Mu 2 Mu 3
V
KOH
0,1N (ml) Ln 1 : 1
git
Ln 1 : 0,3
Ln 2 : 0,2
Ln 3 : 0,3

Ln 1 : 0,2
Ln 2 : 0,1
Ln 3 : 0,2

Ln 1 : 0,4
Ln 2 : 0,5
Ln 3 : 0,5
Trung bnh (ml) 0.267 0.167 0.467
Cng thc tnh ch s acid :
m
V K N
AV

=
11 , 56

Trong :
- 56,11 : phn t lng ca KOH (vC)
- V : th tch dd KOH 0,1N tiu tn (ml)
- N : Nng ca dung dch KOH (0,1N)
- K : h s hiu chnh KOH.
KOH
KOH HCl HCl
V
M N V
K

=

Chn K = 1.
- m : khi lng mu du (g) ( 10 ml du = 8,5 g )
Kt qu :
Mu 1 Mu 2 Mu 3
Kt qu 0,176 0,11 0.308
b. Bn lun
Kt qu cho thy mu s dng BHT c ch s acid thp nht, thp hn so
vi mu trng chng t BHT lm gim mc oxy ha ca du.
Mu cha acid citric ( cng l mt cht chng oxy ha du ) th li c ch
s acid cao nht, cao hn c mu trng. Theo nhm th c th do lng acid cn
trong du gy ra sai s trong khi chun .
Theo tm hiu, ch s acid ti mt s cng ty du n hin nay ti a l 0,5.
Vy du n ca nhm t tiu chun v ch s acid.
Mt s vn cn lu khi tin hnh th nghim :
- Th tch tiu tn KOH qu t nn c th gy sai s khi c kt qu v vy
cn gim nng KOH nhm hn ch sai s.
- y l phng php chun acid baz nn cn s dng phi trung
tnh theo ch th phenolphthalein.
- Chn ch th phenolphthalein v ti im tng ng tn ti RCOOK
c tnh kim v pT = 9.
- Bnh tam gic phi c ra sch v sy kh.
- Khi cn mu, nu b dnh mu trn thnh bnh th cho dung mi vo
ch b dnh.
- Qu trnh chun phi lc trn u, trnh bn mu ra ngoi bnh.
Thi gian chun khng nn ko di
- Trong th nghim ny s dng KOH m khng s dng NaOH v
KOH tan tt hn trong cn, tinh khit ca KOH cao hn NaOH
2.2. Xc nh ch s iod
2.2.1. Khi nim
Nhng dy ni khng bo ha ca cc acid bo khng no c kh nng gn
iod hoc cc halogen khc, do ch s iod xc nh tng qut cc acid bo khng
no trong cht bo.
Ch s iod c trng cho mc khng no ca lipid.
Lipid cng nhiu ni i th ch s iod cng ln, lipid cng t ni i th ch
s iod cng nh. Ch s iod ca m s nh hn ch s iod ca du.
2.2.2. nh ngha
Ch s iod (IV) l s gam iod kt hp vo v tr ni i ca 100g glyceride.
2.2.3. Nguyn tc :
Thc hin phn ng cng ca lng cht tha hot ng Icl vo cc ni kp
ca du bo c ho tan trong CH
3
Cl. Lng ICl cn d s c kt hp vi KI
gii phng I
2
dng t do v c nh phn bng dung dch chun Na
2
S
2
O
3
vi
ch th h tinh bt. im tng ng nhn c khi dung dch chuyn t mu tm
en sang khng mu.
- Phng trnh phn ng:
R
1
-CH=CH-R
2
-COOH + ICl R
1
-CHI-CHCl-R
2
-COOH
ICl
d
+ KI KCl + I
2

I
2
+ 2Na
2
S
2
O
3
2NaI + Na
2
S
4
O
6
2.2.4. Phm vi p dng
p dng cho tt c cc loi du v m khng cha ni i lin hp
2.2.5. Quy trnh thc hin

5 ml du
B sung ha cht
5 ml CH
3
Cl
10ml Wijs
Lc mnh trong
bng ti 1 gi
B sung ha cht v
lc
25ml H
2
O
10ml KI 5%
2 git h
tinh bt
Chun bng
Na
2
S
2
O
3
0,01N
Ghi th tch
Na
2
S
2
O
3
0,01N tiu
tn

X l s liu
Kt qu
2.2.6. Thuyt minh quy trnh :
a. Chun b mu :
Qu trnh chun b mu c thc hin nh th nghim trn
b. B sung cloroform v thuc th Wijs
Mc ch :
- Cloroform c cho thm vo ha tan cht bo c trong mu v n l
dung mi c kh nng ha tan cht bo tt.
- Thuc th Wijs c cho thm vo hp cht ICl trong thuc th cng
hp vo cc ni i trong cc phn t bo c ha tan trong
cloroform.Lng thuc th Wijs cho vo d s tc dng vi KI gii
phng ra iot di dng t do v c nh phn bng dung dch chun
Na
2
S
2
O
3
vi ch th h tinh bt.Thuc th s dng phi d gn bng mt
na so vi lng s dng kt qu c c trong php chun c tnh
chnh xc cao. Ch l lng KI s dng cng phi d v trong phn ng
ny KI va l cht phn ng va l mi trng ha tan I
2
sinh ra. Nu
lng KI dng khng th I
2
sinh ra khng c ha tan, s b thng hoa
nhit thng, gy sai s.
R
1
-CH=CH-R
2
-COOH + ICl R
1
-CHI-CHCl-R
2
-COOH
c. trong bng ti 1 gi :
Mc ch : to iu kin v thi gian thuc th tip xc vi cc ni
i trong cht bo.
Phn ng phi tin hnh trong iu kin khng c nh sng v trong hp
cht ICl, iodua th hin tnh kh v n rt d b oxy khng kh oxy ha v dng I
2

theo phn ng :
4I
-
+ O
2
+ 4H
+
2I
2
+ 2H
2
O
V vy phi thc hin trong ti trnh sai s trong th nghim
d. B sung KI, H
2
O v h tinh bt
Mc ch :
- B sung KI KI tc dng vi lng thuc th ICl
d
to ra I
2
.
- H tinh bt c b sung vo lm ch th nhn bit I
2
.
ICl
d
+ KI KCl + I
2

e. Chun bng Na
2
S
2
O
3
I
2
t do s c nh phn bng dd Na
2
S
2
O
3
0,01N n khi mt mu.
I
2
+ 2Na
2
S
2
O
3
2NaI + Na
2
S
4
O
6
Ghi li th tch Na
2
S
2
O
3
tiu tn.
2.2.7. Kt qu v bn lun :
a. Kt qu
Mu trng Mo (du n)
M1 (du +
BHT)
M2 (du +
acid citric)
Trc chun

Khng mu Mu vng Mu vng Mu vng
Th tch
Na
2
S
2
O
3
0.01N
tiu tn
115.5 ml
L1: 0,5
L2: 0,7
L3: 0,7
L1: 1,1
L2: 1,3
L3: 1,2
L1: 1,2
L2: 1,3
L3: 1,3
Trung bnh 0,633 1,2 1,267
Cng thc tnh ch s iod (IV) :
100
) ( 001269 , 0

=
m
N V V
IV
th tr

Trong :
- 0,001269 : s gam Iod ng vi 1ml Na
2
S
2
O
3
0.01N.
- V : th tch Na
2
S
2
O
3
0.01N tiu tn (ml)
- N : nng Na
2
S
2
O
3

- m : khi lng mu du (g) ( 5 ml du = 4,27 g )
Kt qu :
Mo (du n) M1 (du + BHT) M2 (du + acid
citric)
Kt qu 0,034137 0.033968 0.033948
b. Bn lun
Da vo kt qu th nghim ta nhn thy rng vi mu du s dng cht
chng oxi ha th ch s iod thp hn so vi mu du khng s dng. Do trong qu
trnh x l nhit (un si du) th s xy ra nhng bin i xy ra i vi cc thnh
phn trong du, c bit l cc phn ng oxi ha, thy phn to cc hp cht phn
t lng thp v cc hp cht mang nhiu ni i. i vi nhng mu du b
sung cht chng oxi ha th n c ch cc phn ng oxi ha v vy nhng mu c
b sung cht chng oxi ha th ch s iod thp.
Mt s vn cn lu khi tin hnh th nghim :
- Tin hnh ch ti trnh nh sng mt tri.
- thuc th c thi gian cn thit tip xc vi cht bo
- Khi chun cn phi tin hnh ch trnh nh sng v thc hin
nhanh.
- Thuc th cn phi tha
2.3. Xc nh ch s peroxyt
2.3.1. nh ngha
Ch s peroxyt (PoV) l lng cht c trong mu th c tnh bng mili
ng lng oxi hot tnh lm oxi ha KI trn 1kg mu di cc iu kin thao
tc theo quy nh.
Ch s peroxyt c trng cho mc i ha ca du m, thng xy ra
trong qu trnh bo qun ca du m. Nu du m b i nhiu ngha l cc cht
peroxyt c nhiu trong du m gy h hng du m
2.3.2. Nguyn tc
Da vo tc dng ca peroxyt vi dung dch KI to ra I
2
t do (trong mi
trng acid acetic v cloroform). Sau chun I
2
t do bng dung dch chun
Na
2
S
2
O
3
vi ch th h tinh bt.
im tng ng nhn c khi dung dch chuyn t mu tm en sang
khng mu.
Phng trnh phn ng:
R
1
CHCH R
2
+ 2KI + 2CH
3
COOH R
1
CHCHR
2
+ 2CH
3
COOK +
I
2
+ H
2
O
O O O
I
2
+ 2Na
2
S
2
O
3
Na
2
S
4
O
6
+ 2NaI
2.3.3. Dng c - ha cht
Dng c
Pipet 10ml
3 erlen 250ml
Bp cao su
Buret 25ml
Ha cht
Cloroform : Acid acetic = 1:2
Dung dch KI bo ha
Na
2
S
2
O
3
0.01N
Ch th h tinh bt 1%
2.3.4. Quy trnh
5 ml du
B sung ha
cht
Lc 1 pht,
trong bng ti 5
pht
B sung
Mt mu xanh
en
5ml CH
3
Cl
10ml
CH
3
COOH
Kt qu
1ml KI
bh
2 git h tinh
bt
25ml H
2
O
Chun bng
Na
2
S
2
O
3
0.01N

2.3.5. Kt qu
Bng d kin kt qu ch s peroxyt ph hp vi lng mu:
Ch s peroxyt d kin (meq/kg) Khi lng mu th (g)
0 12 5.0 2.0
12 20 2.0 1.2
20 30 1.2 0.8
30 50 0.8 0.5
50 90 0.5 0.3

2.3.6. Kt qu th nghim
Th tch
Na
2
S
2
O
3
(ml)
Mu trng
(ml)
Mu 0 (ml) Mu 1 (ml)
0.1% BHT
Mu 2 (ml)
0.1% acid citric
Ln 1
70
19 5.8 8.7
Ln 2 19.8 5.7 8.6
Ln 3 20 5.65 8.6
Trung bnh 70 19.6 5.72 8.63
Tnh kt qu:
( )
) / ( 1000
2 1
0
kg meq
m
N V V
V P

=
Trong :
N Nng ng lng ca Na
2
S
2
O
3
(0.01N)
V
1
Th tch Na
2
S
2
O
3
0.01N tiu tn cho mu th (ml).
V
2
Th tch Na
2
S
2
O
3
0.01N tiu tn cho mu trng (ml)
m Khi lng mu th (= 4.27g).
Kt qu tnh ton ch s Peroxyt:
Mu 0 Mu 1 Mu 2
Ch s Peroxyt 118.03 27.76 21.94
2.3.7. Nhn xt
Ta thy, ch s peroxyt mu cha ph gia thp hn so vi mu khng c
ph gia chng oxy ha. iu ny so vi l thuyt l ng.
Mt s nguyn nhn c th gy sai s c th l:
- Thao tc thc hin th ngim cha chun xc.
- iu kin th nghim gia cc mu tin hnh khng ng nht (iu kin
nh sng, nhit , ng np hay m np trong qu trnh i phn ng xy
rac th lm tht thot lng I
2
bay ra.
- Ha cht s dng b hng, c bit l vic s dng v bo qun KI. V tuy
c ng trong chai nu c nt nhng KI vn b tc ng bi oxi trong
khng kh lm cho dung dch KI c mu vng l do:
KI + O
2 kk
I
3
-
(vng)
I
3
-
+ S
2
O
3
2-
S
4
O
6
2-
+ I
-

- Lng I
3
-
sinh ra phn ng vi S
2
O
3
2-
cng l mt nguyn nhn c th dn
n kt qu sai. V vy trc khi tin hnh ht dung dch KI ta phi kim
tra li xem c b vng khng. Nu dung dch b vng nht, ta tin hnh
chun li bng cch nh tng git Na
2
S
2
O
3
n khi mt mu. Nu dung dch
b mu vng m ta b dung dch ny v thay dung dch KI khc v phi
pha mi lin tc.
- Mu th cn nng dn n PV tng
- Cha ra sch bnh tam gic, d ch cn mt vi vt x phng st li sau
khi sy cng lm PV tng hay bin i PV. V vy ta phi chn bnh tht
sch.
III. Tr li cu hi
Cu 1: Trnh by ngha ca ch s peroxyt, acid, iod ca du thc vt?
Ch s peroxyt (PV) c trng cho mc i ha ca du m, thng xy
ra trong qu trnh bo qun ca du m. Nu du m b i nhiu ngha l cc cht
peroxyt c nhiu trong du m gy h hng du m.
Qua ch s acid ngi ta c th nh gi cht lng du m. Ch s acid
cng cao chng t du m km cht lng v ngc li ch s acid cng thp du
cng tt v c bo qun tt.
Ch s Iod cho bit mc cha no ca du m, ch s Iod cng cao th
triglycerit cng cha nhiu ni kp. Tuy nhin nhc im ca ch s Iod ch cho
bit mc cha no m khng cho bit chi tit cu trc ca du m v thnh phn
acid bo cha no, hai tnh ny rt quan trng nu mun s dng tnh cha no ca
du cho mc tiu cng nghip (sn, vecni, mc in). Ch s Iod cn c s dng
phn loi du.
Cu 2: Trnh by c ch ca qu trnh oxy ha cht bo ?
Qu trnh xy ra trong sn xut, bo qun v ch bin thc phm c s hin
din ca cht bo. S oxy ha cht bo l nguyn nhn hn ch thi gian bo qun
ca cc sn phm.
S oxy ha cht bo khng no c khi to bng vic to thnh cc gc t
do di tc dng ca nh sng, nhit , ion kim loi v oxy. Thng thng phn
ng xy ra trn nhm metyl cn k vi ni i ca C=C.
C ch phn ng oxy ha cht bo xy ra phc tp, c th chia thnh 3 giai
on l: Khi to, lan truyn to cc sn phm trung gian v kt thc phn ng.
- Khi to.

- Lan truyn - to cc sn phm trung gian.

- Kt thc phn ng.

Cc biu hin thng thy ca s oxy ha cht bo l: pht sinh mi-v xu,
thay i mu sc, lm mt mi t nhin ca cc loi tinh du, thay i nht ca
sn phm.
S oxy ha cht bo chu nh hng bi nhiu yu t nh: no ca cht
bo, ionkim loi, cht xc tc sinh hc, nhit , khng kh, cc cht chng oxy
ha cht bo, cht tr chng oxy ha cht bo
Cu 3: Trnh by c ch ca qu trnh oxy ha rau qu ?
Qu trnh oxy ha ca rau qu ch yu xy ra do trn nguyn liu rau qu
c cha cc enzyme oxy ha. Cc enzyme ny c tc dng nh mt xc tc, a
oxy ca khng kh tc dng vi nhng thnh phn khc ca rau qu. Qu trnh oxy
ha ny khin cho mt s vitamin b phn hy (c bit l vitamin C), lm bin
i cht mu v tanin, lm cho rau qu chuyn sang mu sm. Enzim khi to,
thc y cho phn ng ny l polyphenoloxydaza. phn ng c th xy ra th
phi c ion kim loi v oxy. Enzyme polyphenoloxydaza xc tc cho s oxy ha
ngng t cc hp cht phenol vi s tham gia ca oxy phn t t khng kh,
thc vt c th tn ti 2 dng t do v lin kt. Polyphenoloxydaza l nhm
enzim oxydoreductaza, c nhiu trong m ng vt, thc vt, nm mc
Cu 4: Trnh by c ch chng oxy ha ca ph gia chng oxy ha c bn
cht phenolic v bn cht acid ?
- C ch chng oxy ha ca ph gia chng oxy ha c bn cht acid :
Ph gia chng oxy ha c bn cht acid to ra mi trng pH thp lm
chm vn tc phn ng oxi ha gy sm mu. Mi trng pH thp cng c
ch hot ng ca enzyme oxy ha kh.
- C ch chng oxy ha ca ph gia chng oxy ha c bn cht phenolic :
Ph gia chng oxy ha c bn cht phenolic c kh nng c ch hoc ngn
nga phn ng oxy ha cc glyceride bi gc t do. Kh nng ny c lin
quan n cu trc phn t hay cu hnh ca phenolic.
Tc dng ca cc hp cht phenolic trong vic km hm s t oxy ha bi
gc t do : phenol ( ng vai tr cht cho in t ) ngn cn s hnh thnh
cc gc t do ban u, t lm cn tr tin trnh oxy ha du, m.
Cu 5: Trnh by c ch chng oxy ha ca ph gia chng oxy ha trong bi ?
- C ch chng oxy ha ca BHT :
u tin ion hydro ca nhm OH rt linh ng b tch ra v kt hp vi cc
gc t do trong du loi b cc gc t do .
Sau phn t cht chng oxy ha tr nn thiu in t ti v tr nguyn t
hydro va b phn tch, dn n s sp xp v di chuyn li chiu in t
trong phn t v cui cng tr thnh mt gc t do.
Tuy nhin cc gc t do ny c th kt hp li vi nhau to hp cht mi
khng gy c hi vi sc khe con ngi.
- C ch chng oxy ha ca acid citric :
Trc tin th cc acid citric s nhng cc ion H
+
cho cc gc t do R
*
khi
va mi c to thnh giai on pht trin. Nu cc gc t do R
*
vn
tip tc b oxy ha th acid citric vn nhng H
+
bt hot cc gc t do.
Cc ng phn to thnh s ln lt tham gia cc phn ng to thnh cc
cht c kh nng chng oxy ha hoc to mt s cht v hot khng nh
hng n cht lng ca du.
Cu 6: Trnh by tc hi c th xy ra khi s dng cc ph gia trong bi th
nghim?
BHT
BHT c th nghim trn loi gm nhm, chut v ngi cho thy khi
BHT i vo c th qua ng ming s c hp th nhanh chng qua d dy,
rut, sau s c thi ra ngoi theo nc tiu v phn. ngi, s bi tit BHT
thng qua thn cng c th nghim khi cho n vi khu phn c cha 40mg/kg
th trng. Nghin cu cho thy 50% liu lng ny c bi tit ra ngoi trong 24
gi u, v 25% liu lng cn li c bi tit trong 10 ngy tip theo. S
chuyn ha thng qua con ng oxy ha; trong s oxy ha nhm methyl tri
loi gm nhm, th v kh, cn s oxy ha nhm tert butyl th tri ngi.
BHT t c kh nng gy c cp tnh. Gi tr LD50 ln n 1000mg/kg th
trng tt c cc loi c th nghim. Th nghim trn ng vt cho thy, liu
lng BHT cao khi a vo c th trong 40 ngy hoc hn s gy c cho cc c
quan.
Liu lng BHT cao cc loi vt c th nghim cng gy ra cc nh hung
sau: Lm tng s hp thu iod tuyn gip, tng trng lng ca tuyn trn thn,
gim khi lng ca l lch, lm chm qu trnh vn chuyn cc acid hu c, gy
tn thng thn. Mt s lng ln cc nghin cu c tin hnh trn mt vi
loi xc nh c tnh i vi s sinh sn v pht trin. T chc sc khe th
gii (WHO) cng xem xt cc th nghim trn v kt lun rng vi liu lng
n vo l 50mg/kg th trng s khng gy ra c tnh bt c cp no. BHT
cng khng b xem l cht c i vi s sinh sn v pht trin. Cc th nghim
trn mt s loi ng vt cho thy BHT cng khng l cht c c kh nng di
truyn. Nhng nghin cu v cc cht sinh ung th cng c tin hnh trn
chut. Kt qu cho thy, BHT c th l tc nhn xc tin cho mt vi cht sinh
ung th ha hc; tuy nhin, tnh xc ng cho nhng nh hng ny i vi con
ngi th khng r rng.
BHA
BHA vi liu lng 50 100 mg/kg th trng s c chuyn ha v a
ra khi c th dng nc tiu, dng glucuronit hay sulfat. L chy nghi ngh
gy ung th, d ng, ng cGy ri lon c th ca mt lot ng vt th
nghim nh kh, ch, chut, mo
Tc dng gy c mn tnh ca BHA cng c th nghim chut, ch
v kh. Ngi ta cho cc ng vt ny n khu phn c vi phn trm BHA (gp
vi ngn ln liu lng m con ngi a vo c th) trong hai nm; v nhn thy
rng BHA khng b xem l mi nguy i vi s sinh sn v pht trin. i vi s
hnh thnh khi u, nm 1982, ngi ta tm thy khi u c tnh chut khi c
cho n liu lng 2% trong khu phn (gn 0, 8g/kg th trng mt ngy) trong
hai nm. Tuy nhin, khi u c tnh khng hnh thnh khi cho n liu lng 0, 5%
trong cng iu kin.
TBHQ
Cht TBHQ cng c hp thu qua ng rut non v c th tn ti trong
m bo, chng c th tham gia vo qu trnh trao i cht ca ngi v ng vt
v cui cng c lc bi thn v thi ra ngoi qua nc tiu, l cht t c.
Khng gy d ng da nhng c nghi ng gy ung th. Cm s dng Nht
Bn v mt s nc khc.
Cu 7: Nu iu kin hot ng ca cc ph gia s dng trong bi th
nghim?
iu kin hot ng ca ca cc cht chng oxy ha ph thuc vo cc yu
t:
Hot tnh ca cc cht chng oxy ha.
Nng ca cc cht chng oxy ha.
nh sng.
Nhit .
Kim loi
Cu 8: Phng php nh lng BHA, BHT, TBHQ, acid citric, acid
ascorbic?
BHA
Nguyn tc
BHA c chit xut t du hoc mu m tan chy vi methanol 95%. Cc
trit xut cho mu vi thuc th gibb hp th ti a bc sng 610nm.
- Phng php
Lc mnh 10 gam mu cht lng cn m hoc m tan chy vi 25ml
methanol 95% trong khong mt pht trong ng ly tm. Qu trnh din ra trong
my li tm nhit 40-50
0
c v cho php tch ring bit cc cht trong khong
15 pht. lp phn tch trn vo 50ml trong bnh hiu chun (nh mc), lp
li vic phn tch vi 20ml methanol 95%, chuyn cc lp pha trn bnh v pha
long nh du. Thm mt gram canxi cacbonat, lc v lc thng qua mt giy
lc. Lng canxi cacbonat khng quan trng nhng cng phi m bo mt
dch lc r rang v ng chun. Ly chnh xc 2ml chit xut ny thm 2ml
methanol 95%, 8ml borax pha sn v 2ml thuc th gibb ca. Sau 15 pht, pha
long chnh xc n 20ml vi n- butanol.
Chun b dng c v bng tiu chun trong vic s dng 25 mg/l BHA. c
s hp th bc sng 610 nm v tnh ton s lng BHA hin din trong mu t
mu hp th v trong tiu chun
Lu d tha gallates lm gim cng ca mu sc.
V d: 200 mg/l propyl gallate lm gim mu sc t 200mg/l BHA khong mt
na theo cc iu kin tiu chun ca bi test.
BHT
- Nguyn tc
Mu l hi nc chng ct v BHT trong cc sn phm chng ct hi nc c
xc nh nh phn ng mu vi Q-anisidine v nitrit natri.
- Tin hnh
Thm 15 ml ca gii php clorua magi v 5 gram cht bo chng ct
bnh. Bt cng tc cho bnh chng ct n 160 100c. iu chnh hi nc my
pht in chng ct khong 4 ml nc mi pht. Kt ni t v hi nc, my
pht in vo bnh chng ct vo trong bn ng du. Chng ct hi nc mnh.
Thu thp 100ml u tin ca sn phm chng ct trong bnh nh mc 200ml th
tch c cha 50ml methanol. Ngt kt ni bnh chng ct t hi nc my pht
in v loi b n khi bn ng du. Ra bnh ngng vi 5ml methanol thm v
ra bnh nh mc. nhit ca phng, iu nh mc n 200ml vi methanol
v trn u.
Lm sch v kh 60ml khi lng tch trong bnh thu tinh mu tm
hoc sn mu en. u tin thm 25ml methanol 50%, sau thm 25ml tiu
chun 1-3 mg/ml v thm 25ml chng ct. i vi mi mu thm 5ml o-
dianisidine stopper, dung phu v cn thn pha trn cc cht trn. Sau , mi
phu thm 2ml nitrit natri 0.3%. yn trong 10 pht. Sau thm 10ml
chloroform mi phu. Gii nn mu phc tp bng cch lc mnh trong 30 giy.
Hy cc lp phn tch r rt.
nh du 10ml th tch bnh thy tinh tm thp trng, tiu chun v mu. V ra
khi lp cloroform cc bnh tng ng t c nh du vo bnh nh mc.
c hp th bc sng 520nm bng cch s dng 2ml methanol v 8ml
chloroform.
TBHQ
Phng php o quang
Phng php ny c p dng nh lng cht chng oxy ho TBHQ
c trong cc loi m v du n
- Nguyn L
MBTH (3-methyl-2-benzothiazolinon hydrazon hydroclorid) c xy ho bi
ceri (IV) amoni sunfat to ra sn phm trung gian, sn phm ny kt hp vi cht
chng xy ho tert-butyl hydroquinon (TBHQ) to ra mt hp cht mu, c xc
nh bng phng php o quang ti bc sng =500nm.
Gii hn pht hin ca phng php l 0.10ppm.
- Xy dng ng chun
Chun b dy mu chun: Ly 6 bnh nh mc 50ml, ta tin hnh nh sau:

Bnh
1
Bnh
2
Bnh
3
Bnh
4
Bnh
5
Bnh
6
Dung dch chun TBHQ
50ppm (ml)
0 1 2 4 5 10
Dung dch ceri (IV) amoni
sulfat 0,1% (ml)
5
Dung dch MBTH 0,2% (ml) 10
Nc ct (ml) 20 19 18 16 15 10
un cach thu 95 100
0
C
(phut)
10 pht
nh mc bng ethanol n 50 ml
Nng TBHQ tng ng
trong cc bnh (g/ml)
0 1 2 4 5 10
- Dng ng chun:
o hp th quang ca dy dung dch chun cha TBHQ trong cc
bnh 2 n bnh 6 trn my quang ph UV-VIS, bc sng =500 nm, vi
dung dch trong bnh 1 lm mu trng (dung dch so snh).
Dng ng chun biu th tng quan gia hp th quang (Abs) v nng
C (g/ml) ca cc dung dch chun tng ng.

Abs

A
5

A
x

A
2

0
C
2
C
x
C
5
C
(g/ml )

- Tin hnh
Nghin nh mu v ng nht k.
Cn 10g mu du, m, chnh xc n 0,001g (ghi li lng cn chnh xc
=m) cho vo trong bnh nn dung tch 250ml.
Ho tan mu bng 50ml carbon tetraclori (lc qua giy lc kh nu cn).
Chit 3 ln, mi ln bng 30ml ethanol 50%.
Thu gp ton b dch chit ethanol vo bnh ct quay v c dch chit ti
cn khong 5ml bng my ct quay chn khng nhit t 95
o
C n 100
o
c
(hoc c dch chit trn bp cch thu).
Chuyn phn dch chit c vo bnh nh mc 100ml, nh mc ti vch
bng ethanol tuyt i.
Thm 1g calci carbonat vo bnh nh mc 100ml trn lc u, lng ri
lc qua giy lc kh.
Ly 5ml dch lc A trn cho vo bnh nh mc 50ml ri lm tip cc
bc nh m t vi bnh 5 (thay 5ml dung dch chun bng 5ml dch lc trn).
o hp th quang Ax ca dung dch ny bc sng =500nm vi mu
trng l bnh 1.
Acid citric
Cn khong 2,5 g (chnh xc n mg) mu th, cho vo mt bnh cn b.
Ha tan trong 40 ml nc v chun vi dung dch natri hydroxyd 1 N, dng ch
th l dung dch phenolphtalein (TS). Mi ml dung dch natri hydroxyd 1 N tng
ng vi 64,04 mg C
6
H
8
O
7
.
Acid ascorbic
Cn 0,4 g (chnh xc n mg) mu th c lm kh trong bnh ht m
mi trng chn khng trn acid sulfuric trong 24 gi, ha tan trong 100 ml nc
khng c carbon dioxyd v 25 ml dung dch acid sulfuric long (TS). Chun
dung dch ny vi dung dch iod 0,1 N, khi gn t im kt thc chun thm
ch th l vi git dung dch h tinh bt (TS) v chun tip n khi t im kt
thc.
Mi ml dung dch iod 0,1 N tng ng vi 8,806 mg C
6
H
8
O
6
.
Nghin nh mu v ng nht k.
Cn 10g mu du, m, chnh xc n 0,001g (ghi li lng cn chnh xc
=m) cho vo trong bnh nn dung tch 250ml.
Ho tan mu bng 50ml carbon tetraclori (lc qua giy lc kh nu cn).
Chit 3 ln, mi ln bng 30ml ethanol 50%.
Thu gp ton b dch chit ethanol vo bnh ct quay v c dch chit ti
cn khong 5ml bng my ct quay chn khng nhit t 95
o
C n 100
o
c
(hoc c dch chit trn bp cch thu).
Chuyn phn dch chit c vo bnh nh mc 100ml, nh mc ti vch
bng ethanol tuyt i.
Thm 1g calci carbonat vo bnh nh mc 100ml trn lc u, lng ri
lc qua giy lc kh.
Ly 5ml dch lc A trn cho vo bnh nh mc 50ml ri lm tip cc
bc nh m t vi bnh 5 (thay 5ml dung dch chun bng 5ml dch lc trn).
o hp th quang Ax ca dung dch ny bc sng =500nm vi mu
trng l bnh 1.
Cu 9: Nu gi tr INS, ADI, ML ca BHA, BHT, TBHQ, acid citric, acid
ascorbic?
INS (international numbering system): l k hiu c y ban Codex v
thc phm xc nh cho mi cht ph gia khi xp chng vo danh mc cht ph
gia thc phm.
ADI (acceptable Daily Intake): l lng xc nh ca mi cht ph gia thc
phm c c th n vo hng ngy thng qua thc phm hoc nc ung m
khng gy nh hung c hi n sc khe. ADI c tnh theo mg/kg trng lng
c th/ngy. ADI c th c biu hin di dng: gi tr xc nh, cha quy nh
(CQ), cha xc nh (CX).
ML (Maximum Level): mc gii hn ti a ca mi cht ph gia s dng
trong qu trnh sn xut, ch bin, x , bo qun, bao gi v vn chuyn sn
phm.
* BHA
- Tn ting Vit: butylat hydroxyl anisol (BHA).
- Tn ting Anh: ButylatedHydroxyanisole.
- INS: 320.
- ADI: 0 0.5.
- Chc nng: Chng oxy ho
STT Nhm thc phm ML
1 Sa bt, bt kem (nguyn cht) 200
2 Cc sn phm tng t sa bt, bt kem 100
3 Thc n trng ming c sa (VD: kem, sa lnh, bnh pudding,
sa chua hoa qu hoc c hng liu)
2
4 Du v m khng cha nc 200
5 M th nh tng 200
6 Qa kh 100
7 Hoa qu ngm ng 32
8 Sn phm cocao, socola (VD: socola sa, socola trng) 90
9 Ko cng, ko mm, ko nuga 100
10 Ko ca su 750
11 Sn phm dng trang tr thc phm 90

* BHT
- Tn ting Vit: Butylat hydroxy toluen (BHT).
- Tn ting Anh: Butyated Hydroxytoluene.
- INS: 321.
- ADL: 0 0.3.
- Chc nng: Chng oxy ha.
STT Nhm thc phm ML
1 Sa bt, bt kem 100
2 Thc n trng ming c sa (VD: kem, sa lnh, bnh
pudding, sa chua hoa qu hoc c hng liu.)
90
4 Margarin v cc sn phm tng t (VD: hn hp margarin
v b)
500
5 Qu kh 100
6 Cc sn phm khc t qu 100
7 Cacao, socola v cc sn phm tng t 200
8 Ko cng, ko mm, ko nuga 200
9 Ko cao su 750
11 Thc n trng ming lm t ng cc (VD: bnh pudding
go, bnh pudding t bt sn)
90
12 Cc loi bnh nng 200
13 Sn phm tht, tht gia cm v tht th xay nh 100
14 Thy sn, sn phm thy sn xay nh ng lnh k c
nhuyn th, gip xc, da gai
200
15 Thy sn, sn phm thy sn hun khi, sy kh, ln men
hoc p mui k c nhuyn th, gip xc, da gai.
200
16 Thy sn, sn phm thy sn ng lnh k c nhuyn th,
gip xc, da gai
1000
17 Du trn, gia v (bao gm cc cht tng t mui) 200
18 Vin xp v nc tht 100
19 Nc chm v cc sn phm tng t 100
20 Nc gii kht c hng liu, bao gm c nc ung dnh
cho th thao, nc ung c hm lng khong cao v cc
loi nc ung khc.
1000
* TBHQ
- Tn ting Vit: Tert-Butylhydroquinon (TBHQ).
- Tn ting Anh: Tertiary Butylhydroquinon.
- INS: 319.
- ADI: 0 0.7.
- Chc nng: Chng oxy ha.
STT Nhm Thc Phm ML
1 Thc n trng ming c sa (VD: kem, sa lnh, bnh pudding, sa 200
chua hoa qu hoc c hng liu)
3 Ko cng, ko mm, ko nugar 200
5 Sn phm tht, tht gia cm v tht th nguyn ming hoc ct nh. 100
6 Thy sn, sn phm thy sn hun khi, sy kh, ln men hoc p
mui k c nhuyn th, gip xc, da gai
200
7 Nc chm v cc sn phm tng t 200

* Acid citric
- INS: 330
- ADI: CX
- Chc nng: iu chnh axit, chng oxy ha, to phc kim loi.
STT Nhm thc phm ML
1 Sa ln men (nguyn kem) 1500
2 Sa ln men (nguyn kem), c x l nhit sau ln men GMP
4 B v b c c GMP
5 Rau, c ng lnh GMP
6 Tht, tht gia cm v tht th ti nguyn ming hoc ct nh 2000
7 Tht, tht gia cm v tht th ti dng xay nh 100
8 Thy sn ti, k c nhuyn th, gip xc, da gai ti GMP
9 Du trn, gia v (bao gm cc cht tng t mui) GMP
10 Thc n cho tr em di 1 tui GMP
11 Thc n b sung cho tr ang tng trng GMP
12 Nc ung khng cn GMP
13 Nc qu c c (dng lng hoc dng rn) GMP
14 Necta qu thanh trng pasteur ng hp hoc ng chai GMP
15 Ru vang 700
* Acid ascorbic
- INS: 300
- ADI: CX
- Chc nng: Chng oxy ha, n nh mu.
STT Nhm thc phm ML
1. Sa bt, bt kem (nguyn cht) 500
2. Du v m khng cha nc 200
3. B v b c c GMP
4. Rau, c ng lnh 100
5. Tht, tht gia cm v tht th ti 2000
6. Thy sn, sn phm thy sn ng lnh, k c nhuyn th, gip
xc, da gai
400
7. Thc n cho tr em di 1 tui 50
8. Nc qu p thanh trng pasteur ng hp hoc ng chai 540
9. Necta qu thanh trng pasteur ng hp hoc ng chai 400
10. Ru vang 200

BI 2: PH GIA TO NH
I. TNG QUAN:
1.1. Ph gia to nh:
Nh tng:
Khi nim:
Nh tng l nhng h phn tn ca hai cht lng khng trn ln nhau m
mt trong hai c mt di dng nhng git nh ca pha b phn tn, cn cht lng
kia di dng pha (tc nhn) phn tn lin tc.
Phn loi h nh tng:
- Da vo kch thc c th chia nh tng thnh 2 loi:
Nh tng ln:
+ Kch thc git phn tn: 10
-7
m.
+ C mu trng c:
+ Km bn nhit ng
Nh tng nh:
+ Kch thc git phn tn: 10
-7
10
-3
.
+ Thng trong sut.
+ Bn nhit ng.
Cc h nh tng thng gp trong thc phm:
H du trong nc (D-N): H trong cc git du phn tn trong h
lin tc l nc.
+ VD: kem sa, mayonnaise,
H nc trong du (N-D): H m trong cc git nc phn tn trong
pha lin tc l du.
+VD: b, margarine,

H nc trong du trong nc (N-D-N): H nh tng gm nhng git
nc phn tn trong nhng git du ln, v chnh nhng git du ny li phn tn
trong pha lin tc l nc.
H du trong nc trong du (D-N-D): H nh tng gm nhng git
du phn tn trong nhng git nc ln, v chnh nhng git nc ny li phn
tn trong pha lin tc l du.

S hnh thanh h nh tng.
S hnh thnh mt nh tng bao gm s tng b mt lin pha km theo s
tng nng lng t do. Sc cng b mt lin pha cng nh th nh tng thu c
cng d dng.
Vic hnh thnh cc git nh tng s i i vi vic to nn mt b mt
lin pha quan trng gia hai pha lng khng trn ln c.
C nhiu yu t nh hng n cc c tnh ca h nh tng:
+ Kiu thit b.
+ Cng ca nng lng cung cp.
+ Nhit .
+ pH.
+ Lc ion.
+ S c mt ca cht hot ng b mt.
+ S c mt ca oxy.
+ Bn cht ca du.
+ Hm lng Protein ha tan v cc cht nh tng ha ca Protein.
Cht nh ha:
Khi nim:
Cht to nh hay cht nh ha l cht hot ng b mt, trong phn t c
nhm ho nc v nhm k nc. Hin tng tch pha l hin tng khng mong
mun trong sn xut thc phm. Do , ta cn s dng ph gia lm bn h nh
tng trnh hin tng tch lp.

Cht to nh l cht lm gim sc cng b mt ca cc pha trong h v t
duy tr c s n nh cu trc ca h nh tng. Trong cu trc phn t ca
cht nh ha c c phn ho nc v phn ho bo.
Cht nh ha c s dng nhm to ra s n nh ca h keo phn tn
trong pha lin tc bng cch hnh thnh mt b mt in tch trn n. ng thi n
cn lm gim sc cng b mt ca cc git phn tn t gim c nng lng
hnh thnh cc git trong h.
Phn loi:
Ph gia lm bn nh tng chia lm 2 loi:
Cc ester ca acid bo v cc polyol hoc axit hu c
- Mono-&- di-glycerid
- Cc dn xut ca monoglycerid.
- Sucroester & sucroglycerid.
- Ester ca propylene glycol.
- Ester monoglycerid vi acid bo.
- Dn xut ca acid lactic.
- Ester ca sorbitol
Cc phospholipid nh lecithine.
Cc cht ph gia lm bn h nh tng cng c c tnh chung l c
mt u a nc v mt u k nc:

Bn cht ha hc:
+ To s n nh ca h keo phn tn trong pha lin tc. (bng cch hnh
thnh mt b mt in tch ).
+ Lm gim sc cng b mt ca cc git phn tn t lm gim c
nng lng hnh thnh cc git trong h.
+ Vic la chn cht nh ha da trn c im ca sn phm cui cng,
phng php, s lng.
1.1.1. Lecithine:
a. nh ngha:
Thut ng lecithin mang hai ngha. Mt l hn hp t nhin ca cc
phosphatides (c th gi l lecithin thng mi), hai l ch c phosphatidyl
choline.
Theo FAO, lecithin c ly t du ca cc loi ht dng cho thc phm,
c bit l u nnh, ngoi ra cng c sn xut t ng vt. L hn hp ca
phosphatide khng tan trong acetone (phosphatidyl choline, phosphatidyl
ethanolamine, phosphatidyl inositol) vi cc thnh phn khc nh triglycerides,
acid bo, carbonhydrates. Vi cc loi lecithin c tinh ch th cn cha nhng
thnh phn khc.
b. Ngun gc: Lecithin c th c sn xut t thc vt, ng vt cng
nh t vi sinh vt. Hu ht cc sn phm lecithin thng mi c bn hin nay c
ngun gc t u nnh (ch yu), hoa hng dng, ht nho, du ht ci. Lecithin
cng c trong trng, gan, u phng, tht b. Trc khi khm ph ra u nnh
th ngun sn xut lecithin l lng trng.
INS: 322
c. Tnh cht
Tnh cht vt l (fao)
- Trng thi: t dng do (plastic) n lng (fluid), ty thuc vo hm
lng acid bo v cht pha long khc (nh b ca cao, du thc vt).
- Mu: t vng sng n nu, ty thuc vo ngun gc, c c ty trng
hay khng.
- Mi: t khng mi n c mi c trng.

Cu to ha hc
Thnh phn ca lecithin u nnh:

Thnh phn chnh ca lecithin t u nnh v hoa hng dng l cc
phosphatide khng tan trong aceton, tan trong ethanol, gm
- Phosphatidyl choline (PC)
- Phosphatidyl ethanolamine (PE, cephalin)
- Phosphatidyl inositol (PI)
- Phosphatidic acid (PA)

Qua cu to ta nhn thy phosphatide gm 2 phn:
- Phn phn cc bao gm phosphoric acid v base nitrogen a nc.
- Phn khng phn cc bao gm cc gc acid bo, ru glycerol ght nc.
Nh c tnh va a nc, va ght nc m hnh nh phospholipid tham
gia trong vic bo m tnh thm mt chiu ca cc mng cu trc di t bo.
Lecithin c th b thu phn bng acid, kim hay enzyme:
* Thu phn bng acid: tt c lin kt ester u b ct t.
* Thu phn bng kim: ta c acid bo dng mui, glycerophosphate
v choline. Nhng choline b phn hy cho trimetylamin. Vi kim nh ch c
th ct lin kt ester gia ru v acid bo.
* Thu phn bng enzyme: c 4 loi enzyme lecithinase A, B, C v D tc
ng ln cc lin kt ester khc nhau.

Phn loi

Lecithin thng mi c phn loi theo:
Lecithin t nhin (natural hay unrefined)
+ Dng do (plastic): c ty mu hoc khng c ty mu, hoc c
ty mu 2 ln (double bleached).
+ Dng lng (fluid): c ty mu hoc khng c ty mu, hoc c
ty mu 2 ln.
Do fluid lecithin d s dng v ha tan nhanh chng trong cc dung mi
nn c sn xut vi lng ln hn.
Lecithin tinh ch (refined) : s dng acetone loi du. Refined lecithin
hu nh khng c mi v c v nht.
+ Hn hp lecithin t nhin c tch du.
+ Ch c cc phosphatid.
+ Lecithin tan trong ru v lecithin khng tan trong ru.
Hai dng sau ca refined lecithin c th cha t 60 99,7% phosphatidyl
choline
Modified lecithin
+ Vt l: trn ln cc lecithin t nhin hoc cc refined lecithin
+ Enzym: ph hp vi cc sn phm hn, lecithin c thy phn bng
enzyme phospholipase (hydrolysed lecithin), loi i mt acid bo trong phn t
phospholipid. Nhng phospholipid ny c gi l lyso-phospholipid. Thng s
dng enzyme phospholipase A2, s loi i acid bo C2 ca glycerol.

Theo http://www.soyinfocenter.com/HSS/lecithin1.php. Tc gi Szuhaj s
dng phng php phn loi khc, gm 6 loi lecithin t nhin (ging trn) v 6
loi lecithin c x l, bao gm lecithin c lc (clarified), c ha lng
(fluidized), hn hp (compounded), hydroxyl ha (hydroxylated), tch du
(deoiled) v fractionated lecithin.
d. c tnh:
Khng c tnh l l do dn n vic s dng lecithin trong thc phm.
Trong ngnh cng nghip thc phm c s dng nhiu nh: trong bnh ko
n lm gim nht, thay th cc nguyn liu t hn, kim sot ng kt tinh
v tnh chy ca scla, gip ng nht trong vic pha trn cc thnh phn, ci
thin mt s sn phm, v c th c s dng nh mt lp ph.
Trong h nh tng n lm n nh nh tng, gim s bn tung te trong
khi chin, v ci thin kt cu. Lecithine lm gim cc cht bo trong bt nho,
bnh m, trng, gip phn phi cc thnh phn trong bt, n nh qu trnh ln
men, tng khi lng ln, bo v cc t bo men trong bt khi ng lnh, v hot
ng nh cht chng dnh. N ci thin tnh thm t ca a nc bt (v d nh
cht bo protein thp) v lipophilic bt (v d nh bt ca cao), kim sot bt, v
gip bt phn tn hon ton trong nc.
Lecithin c EU tha nhn nh l mt ph gia thc phm, c ch nh
bi s E322. C nghin cu cho thy lecithin c ngun gc t u nnh c tc
dng ng k vo vic gim cholesterol v cht bo trung tnh, trong khi tng
HDL (cholesterol tt) cp trong mu. Tuy nhin, cc nghin cu v lecithin u
nnh khng ph hp v mu thun nhau t nhng nm 1920.
Liu lng s dng: khng hn ch
e. C ch tc dng:
C ch c th ca lecithine xy ra trong h nh tng nh sau. Phn ng
ha hc to cc cht mong mun s xy ra khi ta a lecithine vo cc h nh
tng ny lm bn h nh tng.

C 2 cch cc phn t cht phn ng gp nhau:
Cch th nht: Cc phn t phn ng ca lecithine thm qua lp mng cht
hot ha b mt ra ngoi v gp nhau. Nhng thc t th phn ng theo cch ny l
rt nh, khng ng k.
Cch th hai: Khi cc ht vi nh tng ca lecithin v phospholipid ca
du gp nhau, nu c lc tc ng th 2 ht nh c th to thnh mt ht ln
hn. Cc cht phn ng trong 2 ht nh s ha trn, phn ng xy ra trong lng
ht ln v sn phm mong mun c to thnh.
Khi cc phn t lecthine v phospholipid ca du gp nhau s to nn sc
cng b mt. Khi 2 cht lng khng tan trn ln vi nhau th gia b mt phn pha
ca 2 cht lng ny s xut hin cc ng sut do sc cng b mt to nn. Nng
lng b mt l i lng t l thun vi sc cng b mt v din tch phn pha.
n nh h nh tng ngi ta cn cho cc cht hot ng b mt nh
lecithine. Cc cht ny lm gim sc cng b mt ca nc, gp phn gim nng
lng b mt. Do lm bn h nh tng.
1.1.2. Lauryl sunfat:
a. c im:

Cu trc khng gian ca Lauryl Sunfate.
Lauryl sulfate l mt cht ty ra v cht hot ng b mt c tm thy
trong nhiu sn phm chm sc c nhn (x phng , du gi u , kem nh rng , vv.)
Lauryl sulfate l mt cht khng tn km v l cht to bt rt hiu qu.
Cng thc ha hc ca n l CH
3
(CH
2
)
10
CH
2
(OCH
2
CH
2
)nOSO
3
-. i khi s
i din n c quy nh trong tn, v d lauryl-2 sulfate. Cc sn phm thng
mi khng ng nht trong s cc nhm ethoxyl, trong s n l trung bnh, n
c ph bin cho cc sn phm thng mi l n = 3.
b. Ngun gc:
Lauryl sulfate c iu ch bi ethoxylation ca ru dodecyl. Kt qu
cc ethoxylate c chuyn thnh mt este ca axt sulfuric. Lauryl sulfate natri
(cn gi l sodium dodecyl sulfate hay SLS) c sn xut tng t, nhng khng
c ethoxylation SLS v lauryl sulfate ammonium (ALS) thng c s dng
thay th trong cc sn phm tiu dng.
Laurylsulfate l cht hot ng b mt c s dng trong nhiu sn phm
m phm lm sch kem. N tng t nh x phng.
c. c cht:
Lauryl sulfate l mt kch thch tng t vi cc cht ty ra, vi cc kch
thch tng nng . Lauryl sulfate gy kch ng da ng vt th nghim v trong
mt s th nghim trn con ngi. Lauryl sulfate l mt cht kch thch c bit n
c lin quan n b mt, v nghin cu cho thy rng laureth sulfate cng c th
gy kch ng sau khi tip xc rng mt s ngi.
Nghin cu ca OSHA, NTP, v IARC h tr cc kt lun ca cc m phm,
Toiletry, v Hip hi Fragrance (CTFA) v Hip hi Ung th M rng SLES khng phi
l mt cht gy ung th. Cc C quan Bo v Mi Trng Hoa K phn loi c
cht hc 1,4 - dioxane c th l cht gy ung th (c quan st thy s gia tng ca
bnh ung th trong cc nghin cu ng vt kim sot, nhng khng phi trong
cc nghin cu dch t hc ca ngi bng cch s dng cc hp cht), v c
bit n l mt cht kch thch (khng c tc dng mc 400 mg/m3) nng
cao hn ng k so vi sn phm thng mi. Theo D Lut 65 ca tiu bang
California, 1,4-dioxane c phn loi l cht gy ung th.
c cht: Dioxane 1,4: cht gy nhim
Mt s sn phm c cha SLES c tm thy c cha cc cc cht gy
ung th mc thp c bit n dioxane-1,4 , cc Cc Qun l dc v thc phm
Hoa K ang theo di cc cp ny. FDA khuyn khch cc nh sn xut loi b
1, 4 - dioxane, mc d n khng phi l yu cu ca lut lin bang.
d. C ch tc dng:
Cht hot ng b mt lm gim sc cng b mt ca nc. Cc phn t
lauryl sulfate hp ph ln b mt pha lng to thnh mt cht hp ph hydrat ha
rt mnh v hnh thnh mt p sut, to cho cc ht du bn vng rt ln, cn
tr s kt dnh chng li vi nhau.
Lauryl sulfate c cc nhm c cc nh cc hp cht sulfonat hoc
etoxysulfat c gn vo cc chui hyrocacbon. Cc nhm tng hp ny mang
in m, chng ch lin kt yu vi cc ion (ca st, magi, canxi) trong nc v
nh kh nng ca n vn rt tt.
1.2. Nguyn liu th nghim
1.2.1. Du thc vt.
Du n c tinh lc t ngun gc thc vt, nm th lng trong mi
trng bnh thng. C kh nhiu loi du c xp vo loi du n c gm:
du liu, du c, du nnh, du canola, du ht b ng, du bp, du ht hng
dng, du cy rum, du lc, du ht nho, du vng, du argan v du cm go.
Nhiu loi du n cng c dng nu n.
Thut ng du thc vt c s dng trn nhn ca sn phm du n
ch mt hn hp du trn li vi nhau gm du c, bp, du nnh v du hoa
hng dng.
Du thng c kh mi bng cch nhng vo hn hp hng liu thc
phm chng hn nh tho mc ti, tiu, gng trong mt khong thi gian nht
nh. Tuy nhin, phi tht cn thn khi tr du kh mi chng pht sinh
Clostridium botulinum (mt loi vi khun sn sinh ra cht c c th gy ng c
tiu ha).
Thnh phn dinh dng:
Lng cht bo va trong lng tiu th thc phm hng ngy l ch
thng xuyn ca nhng tranh lun. Mt vi cht bo c yu cu phi c trong
khu phn n, v cht bo (trong du n) rt cn thit cho nu n. C quan Qun l
Dc phm & Thc phm Hoa K (FDA) khuyn co rng phi c 30% hoc t
hn lng calori tiu th hng ngy nn t cht bo. Nhng nh dinh dng hc
khc li n rng lng calori hng ngy ca 1 ngi m c ngun gc t cht bo
khng nn vt qu 10%. Trong mi trng cc lnh, ch n c 2/3 cht bo
th c chp nhn v nn nh vy, v l do sinh tn.
Du n l mt loi thc phm cha cht bo bo ha cao gm du da, du
c v du nhn c. Du vi lng cht bo bo ha thp hn v lng cht bo
khng bo ha (hay khng bo ha n) cao hn th c xem nh li cho sc
khe hn.
un nng du s lm thay i c tnh ca n. Mt vi loi du rt tt cho
sc khe nhit bnh thng nhng s tr nn khng tt khi un nng ti mt
nhit no . Khi la chn du (nu) n, yu t quan trng cn xem xt l sc
chu nng ca du, v nn tm loi du ph hp cho tng mn n. Du ph hp
vi nhit nng cao (trn 280C/500F).
Du cha tinh lc nn hn ch s dng trong nhit di 105C/225F.
D c tinh lc hay cha, tt c loi du u nhy cm vi hi nng, nh
sng v phi ngoi kh xy. Du b i c mi kh chu v nm rt chua, tt nhin
l gi tr dinh dng ca n khng cn na. hn ch qu trnh ny, mt lp
kh tr, thng l nit s c bm vo cc bn cha du ngay lp tc sau khi sn
xut.
1.2.2. Nc
Nc l mt hp cht ha hc ca oxy v hidro, c cng thc ha hc l
H
2
O. Vi cc tnh cht l ha c bit (v d nh tnh lng cc, lin kt hir v
tnh bt thng ca khi lng ring) nc l mt cht rt quan trng trong nhiu
ngnh khoa hc v trong i sng. 70% din tch ca Tri t c nc che ph
nhng ch 0,3% tng lng nc trn Tri t nm trong cc ngun c th khai
thc dng lm nc ung.
Bn cnh nc thng thng cn c nc nng v nc siu nng. cc
loi nc ny, cc nguyn t hir bnh thng c thay th bi cc ng v
teri v triti. Nc nng c tnh cht vt l (im nng chy cao hn, nhit si
cao hn, khi lng ring cao hn) v ha hc khc vi nc thng.
Hnh hc ca phn t nc
Phn t nc bao gm hai nguyn t hir v mt nguyn t xy. V mt
hnh hc th phn t nc c gc lin kt l 104,45. Do cc cp in t t do
chim nhiu ch nn gc ny sai lch i so vi gc l tng ca hnh t din.
Chiu di ca lin kt O-H l 96.84 picmt.
Cc tnh cht ha l ca nc
Cu to ca phn t nc to nn cc lin kt hir gia cc phn t l c
s cho nhiu tnh cht ca nc. Cho n nay mt s tnh cht ca nc vn cn l
cu cho cc nh nghin cu mc d nc c nghin cu t lu.
Nhit nng chy v nhit si ca nc c Anders Celsius dng
lm hai im mc cho bch phn Celcius. C th, nhit nng chy ca nc
l 0 Celcius, cn nhit si (760 mmHg) bng 100 Celcius. Nc ng
bng c gi l nc . Nc ha hi c gi l hi nc. Nc c nhit
si tng i cao nh lin kt hir
Di p sut bnh thng nc c khi lng ring (t trng) cao nht l
4C: 1 g/cm l v nc vn tip tc gin n khi nhit gim xung di 4C.
iu ny khng c quan st bt k mt cht no khc. iu ny c ngha l:
Vi nhit trn 4C, nc c c tnh ging mi vt khc l nng n, lnh co;
nhng vi nhit di 4C, nc li lnh n, nng co. Do hnh th c bit ca
phn t nc (vi gc lin kt 104,45), khi b lm lnh cc phn t phi di xa ra
to lin kt tinh th lc gic m. V vy m t trng ca nc nh hn nc
th lng.
Nc l mt dung mi tt nh vo tnh lng cc. Cc hp cht phn cc
hoc c tnh ion nh axt, ru v mui u d tan trong nc. Tnh ha tan ca
nc ng vai tr rt quan trng trong sinh hc v nhiu phn ng ha sinh ch xy
ra trong dung dch nc.
Nc tinh khit khng dn in. Mc d vy, do c tnh ha tan tt, nc
hay c tp cht pha ln, thng l cc mui, to ra cc ion t do trong dung dch
nc cho php dng in chy qua.
V mt ha hc, nc l mt cht lng tnh, c th phn ng nh mt axit
hay baz. 7 pH (trung tnh) hm lng cc ion hydroxyt (OH
-
) cn bng vi
hm lng ca hydronium (H
3
O
+
). Khi phn ng vi mt axit mnh hn th d
nh HCl, nc phn ng nh mt cht kim:
HCl + H
2
O H
3
O
+
+ Cl
-

Vi ammoniac nc li phn ng nh mt axit:
NH
3
+ H
2
O NH
4
+
+ OH
-

II. Phng php tin hnh:
2.1. Mc tiu th nghim
Bi th nghim ny gip sinh vin tm hiu v h nh tng thng gp
trong thc phm v ph gia lm bn h nh tng, thc hin cc thao tc bng
cch b sung ph gia to nh vo thc phm. Quan st nhng thc phm khi c v
khng c ph gia.
2.2. Ch tiu kho st
Quan st s ng nht trong cu trc mu v thi gian tch pha, o chiu
cao lp lng ca mu c b sung ph gia v mu i chng.
2.3. Quy trnh th nghim
a. H du trong nc:

5 ml du
Khuy mnh
trong 5 pht
Cht nh ho
45 ml nc
Khuy mnh
trong 5 pht
Quan st
b. H nc trong du:

S dng ph gia to nh vi t l l: lecithine 0,1% so vi tng th tch
mu, lauryl sulfat 0,1% so vi tng th tch mu.
Th t cho ha cht vo ng nghim l cho cht to nh vo pha lin tc,
khuy mnh trong 5 pht to iu kin cho cht to nh phn b u trong ton
b pha lin tc hnh thnh cc lin kt gia cht to nh v pha lin tc ri sau
mi cho pha phn tn vo khuy u.
3. Kt qu v nhn xt:
Th nghim 1: H du/ nc:

5 ml nc
Khuy mnh
trong 5 pht
Cht nh ho
45 ml du
Khuy mnh
trong 5 pht
Quan st

Nhn xt:
Thi gian tch lp trong h nc du ca mu c b sung Lecithine ngn
hn thi gian tch lp ca mu c b sung Lauryl sulfate.
Chiu cao ct du trong h nc du ca mu c b sung Lecithine cao
hn Chiu cao ct du ca mu c b sung Lauryl sulfate.
Gii thch:
Lauryl sunfate l mt cht hot ng b mt dng anion, c tnh phn cc
mnh nn c kh nng ha tan trong nc cao nn trong h du trong nc vi
pha lin tc l nc Lauryl Sulfate ng vai tr l mt cht nh ha tt.
Bn cnh Lauryl Sunfate l mt cht c kh nng to bt nn trong qu
trnh th nghim chng ta thy c mt lp bt trng xa ni dnh trn b mt dung
dch.

Ch tiu o
M
0
(Mu trng)
M
1
(Mu dng
Lecithine)
M
0
(Mu dng Lauryl
suafate)
Ln 1 Ln 2 Ln 1 Ln 2 Ln 1 Ln 2
1.Thi gian
tch lp
(giy)
50 50 76 80 92 100
2.Chiu
cao lp du
(cm)
0.5 0.45 0.5 0.5 0.35 0.4
3.Chiu
cao lp bt
(cm)
0 0 0 0 18 19
4.Chiu
cao lp
nc (cm)
19 19 19 18 17.5 18
5.Quan st
Ht du to, lp nc
trong.
Ht du nh, lp nc
c, mu hi sm vng.
Bt nhiu, lp nc
trong.
Th nghim 2: H nc/ du:
Ch tiu
o
M
0
(Mu trng)
M
1
(Mu dng
Lecithine)
M
0
(Mu dng Lauryl
sulfate)
Ln 1 Ln 2 Ln 1 Ln 2 Ln 1 Ln 2
1.Thi
gian tch
lp
(pht)
60 63 75 82
Khng
tch lp
Khng
tch lp
2.Chiu
cao lp
du (cm)
1.5 1.4 1 1.1
3.Chiu
cao lp
bt (cm)
1.1 1.2 1.6 1.5
4.Chiu
cao lp
nc
(cm)
0.2 0.25 0.2 0.2
5.Quan
st
Lp du trong hn
M
1
dy du ln hn
M
1
Tch lp r rng hn
M
1

Khng tch lp, mu
trng c

Nhn xt:
Trong h du/ nc, mu c b sung Laurul sunfate khng thy s tch lp.
Chiu cao ct lp du mu c b sung Lecithine trong h du/ nc thp
hn chiu cao lp du ca mu c b sung Lecithine trong h nc/ du.
Gii thch:
Do lecithin l mt cht hot ng b mt t phn cc nn kh nng ha tan
trong du cao, bn cnh do c tnh cu trc c mt u a nc v mt u k
nc nn kh nng to nh cao.
III. Tr li cu hi:
Cu 1: Cc bc hnh thnh h nh tng thc phm:
Nh tng l mt h phn tn ca hai hay nhiu cht lng khng trn ln
vo nhau, mt pha l pha phn tn, v pha kia l pha lin tc.
Cc bc hnh thnh: c s hnh thnh cc git cu kch thc kh nh ca
cht b phn tn trong pha lin tc, do cc gc a bo co cm vo trong l gc
a nc ra ngoi (hay ngc li) lm 2 pha khng tan vo nhau v hnh thnh h
nh tng.
Cu 2: C ch hot ng lm bn h nh tng
PG lm bn h nh gm 2 gc a nc v k nc, phn k nc lk vi cc
cht bo to lin kt cu bo, lm gim sc cng b mt chia pha (gim nng
lng t do b mt) v lm tc kt dnh cc ht chm li nn h tr nn bn
hn v mt nhit ng.
Cu 3: Tnh cht v c ch hot ng ca lecithine, lauryl sulfate:
Lecithine (E322): l nhm cht bo c mu nu- vng trong m V, TV,
lng trng
Phn tn trong nc, tan t trg du, cc dung mi khng phn cc. Trong
dd nc phospholipid c th hnh thnh cu trc mixel hoc phin mng ty vo
m v nhit .
C ch: Lecithine c 2 u a nc v k nc. u a du b bao trm bi
cc cu bo, u a nc s b bao trm bi cc cu nc gn kt chng li vi
nhau to thnh h nh.
Lauryl sulfate:
C ch: cc lauryl sulfate hp ph trn b mt pha lng to thnh 1 cht hp
ph hydrat ha rt mnh v hnh thnh 1 p sut, to cho cc ht du bn vng
rt ln, cn tr s kt dnh chng li vi nhau.
Cu 4: Tc hi khi dng sai lecithine, lauryl sulfate trong th nghim:
- Khng t c mc ch ca th nghim.
- H nh tng to ra khng t yu cu.
- nh hng n mu sc lm gim gi tr cm quan.
- Thi gian lm th nghim c th lu.
- C th s dng loi ph gia c hi vi c th.
Cu 5: Phng php xc nh lecithine:
Lecithin l mt phospholipide quan trng. Ngi ta xc nh lecithin bng
phn ng v nhng enzyme sau:
- Phospholipase C:
- Lecithin + H
2
O 1-2diglyceride + phosphorylcholine.
- Alkaline-phosphatase
- Phosphorylcholine + H
2
O choline + Pi.
- Choline kinase:
- Choline ATP phosphoryicholine + ADP.
Cu 6: Vi h nh tng thng gp v ph gia s dng:
C rt nhiu h nh tng khc nhau nhng trong thc phm chng ta
thng gp 3 dng:
H du trong nc: l h m cc git du phn tn trong pha lin tc l
nc.
V d: sa b sung lecithine, carrageenan khong 0,015 %
H nc trong du: l h m trong cc git nc phn tn trong pha lin
tc l du.
V d: margarine, mayonair, shortening b sung 2% mono- & di-glycerid
ca acid bo.
H nc trong du trong nc: h nh tng du trong nc m cc git
phn tn ca n c cha nc. y l h kh phc tp trong thc phm, c th
c s dng bo v cc cht sinh hc tan trong du.
Cu 7: INS, ADI, ML ca lecithine, lauryl sulfate ca acid bo
INS: xc nh mi cht PG khi xp vo danh mc cht PG TP
ADI: lng xc nh mi cht PG TP c c th n vo hng ngy qua tp
hoc nc ung m khng gy hi n sc khe.( tnh theo mg/kg trng lng c
th/ ngy)
INS (international numbering system) l k hiu c u ban Codex v thc
phm xc nh cho mi cht ph gia khi xp chng vo danh mc cht ph gia
thc phm.
ADI (acceptable Daily Intake) l lng xc nh ca mi cht ph gia thc
phm c c th n vo hng ngy thng qua thc phm hoc nc ung m
khng gy nh hng c hi n sc kho. ADI c tnh theo mg/kg trng lng
c th/ngy. ADI c th c biu hin di dng: gi tr xc nh, cha quy nh
(CQ) v cha xc nh (CX).
ML (MaximumLevel) mc gii hn ti a ca mi cht ph gia s dng
trong qu trnh sn xut, ch bin, x l, bo qun, bao gi v vn chuyn sn
phm
Bng gi tr:
Gi tr INS ADI ML
Lecithine 322 Khng gii hn Khng gii hn
Lauryl sunfat 487 120 214
Mono v di-glycerid
ca acib bo
471 250 278

Cu 8:
Nhng thc phm thng dng lecithine, lauryl sulfate ca acid bo
- Lecithine: sa, chocolate, bnh ko, bt cacao, magarine, st
mayonnaise, v cc thc phm nng
- Lauryl sunfat: c ph, b sa v hp.
- Mono-& di-glycerid ca acid bo: ko.

BI 3: PH GIA LM NG C, LM
DY
I. Tng qut v ph gia lm c, lm dy
Ph gia to c, to gel thuc nhm ph gia ci thin cu trc thc phm,
bo gm cc polymer nh polysaccharide, protein. Chng thuc nhm
hydrocolloid.
Hydrocolloid l nhng polymer tan trong nc (polysaccharide v protein)
hin ang c s dng rng ri trong cng nghip vi rt nhiu chc nng nh
to c hay to gel h lng, n nh h bt, nh tng v huyn ph, ngn cn s
hnh thnh tinh th v ng, gi hng.. Chng c th c phn loi ty
thuc vo ngun gc, phng php phn tch, chc nng, cu trc, kh nng thun
nghch v nhit, thi gian to gel hay in tch. Nhng phng php phn loi
thch hp nht cho nhng tc nhn to gel l cu trc, kh nng thun nghch v
nhit v thi gian to gel.
- Mt s ph gia lm chc
Cc cht thng s dng trong thc phm ci thin cu trc, c tc dng
lm c, lm dy nh pectin, alginate, gum Arabic, cmc, carrageenan.
1.1. Ph gia lm ng c, lm dy
1.1.1. Aliginate
- Ngun gc
Alginate c chit xut t rong bin, to b ln nh Macrocystis pyrifera,
Ascophyllum Nodosum v cc loi nh Laminaria.
Ngoi ra, chng cng c sn xut bi hai loi vi khun Pseudomonas v
Azotobacter
- Phn loi
Alginate c cng thc phn t l (C
6
H
8
O
6
)
n
Alginate bo gm axit alginic, alcinate natri, alginate canxi, alginate amon,
alginate kali
- Tnh cht: alginate c th hp th vi lng nc gp 200-300 ln khi
lng ca n v c th to nn mt s lin kt to cho dung dch c nht.
Chng c mu trng n vng nu.
Gel hnh thnh do alginate khng c tnh thun nghch v nhit.
- C ch to gel
Alginate to thnh gel khi c mt cation Ca
2+
hoc pH thp, cc phn t
s lin kt cho vi nhau bng lin kt ion. Khi nhit cao trng thi si, khi
lm ngui th alginate s to gel.
Hnh : c ch to gel ca alginate
- ng dng
Alginate thng c s dng trong cc loi thc phm nh sa ng, s
c la, bnh ko, cc sn phm tht
1.1.2. CMC (cacboxyl methyl cellulose)
- Ngun gc
CMC c tng hp t phn ng gia cellulose vi axit chloroacetic bi
xc tc ca cc cht xc tc v enzyme. Cc nhm carboxyl trong phn t
cellulose b ha tan lm cho phn ng xy ra.
- Tnh cht: cmc l cht a in ly, c kh nng tng tnh n hi, tnh kt
dnh, dn dai.
- ng dng: CMC c s dng trong thc phm nh l mt cht to nht,
lm dy, n nh h nh trong cc sn phm khc nhau.
1.1.3. Pectin
- Ngun gc
Pectin l polysaccharide c tm thy nhiu qu, c v thn cy. Trong
thc vt pectin tn ti 2 dng: protopectin khng tan v pectin ha tan.
Trong cng nghip, pectin c thu nhn t dch chit ca cc nguyn liu
thc vt, thng l to hay cc loi qu c mi.
- Cu to:
Polysaccharide d th mch thng, l dn xut methyl ca acid pectic
Acid pectic l 1 polymer ca acid D-galcturonic, lin kt vi nhau bng lin kt
1,4-glucoside. Mt chui gm khong 10000 phn t galactoronic to thnh mt
phn t pectin M= 10000-100000.

- C ch to gel
Kh nng to gel ph thuc ch yu vo 2 yu t: chiu di ca chui
pectin v mc
methoxyl ha:
a) Chiu di ca phn t quyt nh cng ca gel
- Nu phn t pectin qu ngn th n s khng to c gel mc d s dng
vi liu lng cao.
- Nu phn t pectin qu di th gel to thnh rt cng
b) Mc methoxyl ho quy nh c ch to gel:
HMP: to gel bng lin kt hydro
iu kin to gel:[ng] >50%, pH = 3-3,5; [Pectin]= 0,5-1%
ng c kh nng ht m, v vy n lm gim mc hydrat ha ca
phn t pectin trong dung dch. pH acid trung ha bt cc gc COO-, lm gim
tch in ca cc phn t . V vy cc phn t c th tin li gn nhau to thnh
lin kt ni phn t v to gel. - Lin kt hydro c hnh thnh gia cc phn
t pectin c th hydroxyl hydroxyl, carboxyl carboxyl, hoc hydroxyl
carboxyl. Kiu lin kt ny khng bn do cc gel to thnh s mm do bi tnh
linh ng ca cc phn t trong khi gel.
Cu trc ca gel ph thuc vo hm lng ng, hm lng acid, hm
lng pectin, loi pectin v nhit .30 50% ng thm vo pectin l sucrose.
Do cn duy tr pH acid khi un nu s gy ra qu trnh nghch o ng
sucrose, ngn cn s kt tinh ca ng sucrose. Tuy nhin cng khng nn dng
qu nhiu acid v pH qu thp s gy ra nghch o mt lng ln sucrose gy kt
tinh glucose v ho gel nhanh to nn cc vn cc. Khi dng lng pectin vt
qu lng thch hp s gy ra gel qu cng do khi dng mt nguyn liu c
cha nhiu pectin cn tin hnh phn gii bt chng bng cch un lu hn.
Khi s dng mt lng c nh bt c mt loi pectin no pH, nhit
cng gim v hm lng ng cng cao th gel to thnh cng nhanh.
LMP: to gel bng lin kt vi ion Ca2+.
iu kin to gel: khi c mt Ca2+, ngay c nng < 0,1%, khng cn
ng v acid. LMP, t l cc nhm COO- cao, do cc lin kt gia nhng
phn t pectin s c to thnh qua cu ni l cc ion ha tr (II), c bit l
Ca2+. Cu trc ca gel ph thuc vo nng Ca2+. c im ca gel: n hi.

1.1.4. Agar
- Ngun gc
Agar l polysaccarit tp trung trong mt s loi rong bin nh t rong cu
Gracilaria v rong thch Geledium.
- Cu to
Agar l mt hn hp ca hai loi polysaccarit: agaroza v agaropectin.
Agaroza cha cc gc D- v L-galactopiranoza gn vi nhau nh lin kt 1,3-
glucozit cn cu trc ca agaropectin cha bit y . C l, cc gc D-
galactopiranoza l n v cu to trong mt s gc c gn vi gc sulfat nh
lin kt este
- Tnh cht
Agar khng tan trong nc lnh, tan mt t trong ethanol amine v tan c
trong nc nng. Agar c kh nng ha tan vi lng nc 30 50 ln khi
lng, lng agar trong nc trn 10 % s to nn mt hn hp st.
- C ch to gel
S chuyn i t dng cun xon thnh dng xon, sau cc chui dng
xon s sp xp theo mt trt t nht nh v t hp li thnh mt cu trc khng
gian ba chiu.
Qu trnh to gel xy ra khi lm lnh dung dch agar. Dung dch agar s to
gel nhit khong 40 - 500C v tan chy nhit khong 80 - 850C. Gel
agar c tnh thun nghch v nhit. Khi un nng polymer to thnh mt khi, khi
dung dch ngui i cc chui s bao ly nhau v lin kt vi nhau tng i mt
bng lin kt hydro to thnh chui xon kp, to ra mt mng li khng gian
ba chiu nht cc cht kh bn trong do s lng lin kt hydro rt ln .
Khng dng agar trong mi trng pH<4 v c nhiu cht oxy ha mnh. Agar c
th to ng nng thp, y l tnh cht quan trng c ng dng nhiu
trong ch bin thc phm.

- ng dng
S dng trong rau cu, mt nhuyn, mt ngV c ng dng nhiu
trong nui cy vi sinh.
1.1.5. Xanthan gum
- Ngun gc
Xanthan gum l mt cht lm c t nhin c ngun gc t qu trnh ln
men glucose hoc sucrose bi mt loi vi khun, Xanthomonas campestris. Loi vi
khun ny rt ph bin gy ra cc m en trn l ca nhiu loi rau, nhng n v
hi i vi con ngi.
1.1.6. Caragennan
Carragenan c chit xut t to . N l mt ch phm dng bt
mu trng, khng c mi v, c phn chia thnh dng k, , , , trong dng
k, ho tan tt trong nc nng v c tc dng to gel rt tt cn dng , , ho
tan d dng trong nc lnh v c tc dng to s n nh, tng lin kt (
pessissant ) cho thc phm.
ng dng : dng lm cht to gel v n nh trong cng nghip sn xut
n trng ming, sa ng, sa scola, nc chm, mn n nh bp, kem, bnh
ko .v.v. Liu dng : khng quy dnh tu thuc vo yu cu ca thc phm .
Carrageenan c kh nng to gel nng thp ( nh hn 0.5% ). dng
gel cc mch polysaccharide xon v ng nh l xo v cng c th xon vi nhau
to thnh khung xng khng gian ba chiu vng chc, bn trong c th cha
nhiu phn t nc (hay dung mi).
S hnh thnh gel c th gy ra bi nhit thp hoc thm cc cation vi
mt nng nht nh. Qu trnh to gel din ra phc tp, c thc hin theo hai
bc:
- Bc 1: khi h nhit n mt gii hn no trong phn t
carrageenan c s chuyn cu hnh t dng cun ngu nhin khng c
trt t sang dng xon c trt t. Nhit ca qu trnh chuyn i ny
ph thuc vo dng v cu trc cc carrageenan, cng nh ph thuc
vo dng v nng ca mui thm vo dung dch carrageenan. Do ,
mi mt dng carrageenan c mt im nhit to gel ring.
- Bc 2: cc phn pht trin y ca chi xon tp hp li to
thnh cu trc gel. Cn di iu kin khng to gel, cc nng
polymer thp s hnh thnh v hp li ca cc cu trc xon s dn ti
tng nht.
Nh vy, trc ht l s chuyn i cu hnh t dng cun sang xon l xo,
tip l s kt hp cc xon v t hp li to thnh cc xon kp gel. Nh vy
do carrageenan to ra l do s tp hp c trt t ca cc cu trc xon.

C ch chuyn i t dung dch sang gel di tc dng ca nhit

II. Quy trnh th nghim
1. S dng dung dch ng saccharose

Dung dch
ng
Ht 20ml cho vo cc ly
Ly cha 0,1g
carraganan
Ly cha 0,1g
pectin
Ly cha 0,1g
agar
Ly cha 0,1g
CMC
Ly trng
Ly cha 0,1g
alginate
Ly cha 0,1g
xanthangum
un cch thy v
khuy cho tan
Canh thi gian to gel
V quan st
2. S dng dung dch KCl

Dung dch
KCl 0.5%
Ly cha 0,1g
carraganan
Ly cha 0,1g
pectin
Ly cha 0,1g
agar
Ly cha 0,1g
CMC
Ly trng
Ly cha 0,1g
alginate
Ly cha 0,1g
xanthangum
un cch thy v
khuy cho tan
V quan st
3. S dng dung dch CaCl
2

Dung dch
CaCl
2
0,5%
Ly cha 0,1g
carraganan
Ly cha 0,1g
pectin
Ly cha 0,1g
agar
Ly cha 0,1g
CMC
Ly trng
Ly cha 0,1g
alginate
Ly cha 0,1g
xanthangum
un cch thy v
khuy cho tan
V quan st
4. Bn lun v gii thch
a. Th nghim kho st vi dung dch ng saccharose 50%
Nhn xt:
Nhm 1: Mu trng (mu ch c dung dch ng saccharose) v mu
CMC c dch trong sut, khng to gel nhng mu CMC c nht cao hn.
Nhm 2: Mu xanthangum, pectin, alginate to c v c c xp
theo th t tng dn nh sau alginate < pectin < xanthangum. Nhng trong th
c s khc bit theo th t sau xanthangum < alginate < pectin.
Nhm 3: Mu agar v carraganan to gel cng, trong carraganan c
trong v to gel cng hn agar.
Bn lun
Mu CMC khng to gel l do CMC c tnh cht c kt, to dy ch khng
to gel. trong th nghim ny, hm lng s dng cht ph gia l nh (0,5%)nn
c th CMC cha t n nng cn thit to gel.
Mu xanthangum to c do chng l loi ph gia to gel tt, c th to gel
khong pH rng, chu nhit cao m khng bin tnh, s c mt ca cc mui
phn ly cng khng nh hng kh nng to gel.
Pectin l mt loi ph gia lm c lm dy thng c s dng trong
ngnh cng nghip thc phm. Trong th nghim ny, chng to c l do trong
mi trng c ng nhng thiu iu kin pH nn gel to thnh khng c
vng chc, cng v n hi. ng c nht cao v chng c tc dng lm gim
lc y tnh in ca cc phn t pectin lm cho chng xt li gn nhau hn, to
gel.
iu kin to gel ca alginate phi c Ca
2+
v pH thp nhng trong th
nghim ny khng c 2 iu kin trn nn gel to thnh khng tt.
trong hay mu sc ca cc loi gel ph thuc vo thnh phn ca cc
cht c trong ph gia v tinh khit ca ph gia
b. Th nghim kho st vi dung dch KCl 0,5%
Nhn xt:
Mu trng (mu cha dung dch KCl) v mu CMC khng to gel dung
dch trong hn cc mu cn li.
Mu pectin, alginate, xanthangum u to st, mu pectin c trong nht.
Mu alginate khng tan.
Mu agar v carraganan to gel cng gin, agar c cng gin v c,
carraganan cng gin v trong.
Bn lun
CMC khng to gel l do n l mt cht c tnh c kt v to nht khng
to gel.
Trong mi trng cht in ly mnh alginate kh ha tan ngay c khi un
nng, v khng c cation Ca
2+
m alginate khng to ng c, pectin khng to
ng do chng khng c iu kin l do khng c ng, pH thp, Ca
2+
.
Xanthangum l mt cht c nht cc k cao khi ha tan trong nc v kh
nng to gel t ph thuc vo cc yu t nh nhit pH, cc mui nhng do s
dng liu lng thp.
c. Th nghim kho st vi dung dch CaCl
2

Nhn xt
Mu trng (CaCl
2
) v mu CMC c dch trong, khng to gel. Mu CMC
c nht hn. nht ca dung CMC ln hn nht ca dung dch CMC
trong dung dch ng. Mu xanthangum v pectin to st v pectin c hn v
trong hn xanthangum Mu alginate, agar v carraganan to c, agar to gel cng
trong, carraganan to gel mm hn v trong, cn alginate to gel si mnh v hi
c. Kh nng to ng th nghim trong dch ng to gel tt hn trong dch
CaCl
2
.
Bn lun
Kh nng to gel ca pectin tt hn xanthangum do trong mi trng c
Ca
2+
. S c mt Ca
2+
l iu kin alginate v carrageenan to c.
III. Tr li cu hi
Cu 1 :Trnh by c ch hot ng ca ph gia lm ng c v lm dy?
Di tc dng ca nhit cc tc ng c l, t cu trc bc ba, bn cc
phn t chuyn thnh cu trc bc 1,2. Sau , cc chui cu trc bc 1,2 s sp
xp, lin kt li thnh cu trc c trt t, tr thnh cu trc khng gian ba chiu
nht cc phn t nc bn trong. Trong qu trnh lin kt v sp xp li cu trc
th ty vo mi loi m n s ph thuc vo mi trng v cc tc nhn lm tng
kh nng lin kt m gel to ra mm hay cng.
Cu 2 :Trnh by tnh cht v c ch to gel ca cc ph gia s dng trong th
nghim.
trnh by phn tng quan.
Cu 3 :Trnh by tc hi c th xy ra khi s dng sai nhng ph gia trong
bi th nghim
Nu s dng sai ph gia th mc ch s dng trong sn phm l v dng,
khng c ngha hoc kt qu t c khng nh mong mun. Tnh cht ca sn
phm khng tt kh tiu th. Ngoi ra, khi s dng vi liu lng cao th c th
gy c cho c th, nh hng n mi v ca sn phm.
Cu 4 :Nu phng php xc nh agar, carrageenan, polyphosphate,
gelatin?
Dng phng php sc k trao i ion ct sc k,
Cu 5 : K tn vi loi thc phm v ph gia lm ng c, lm dy thng
gp?
Thc phm c b sung ph gia lm chc, lm dy nh:
Yogurt: b sung pectin, agar, carrageenan
Ko do: b dung pectin, agar
Kem, mt, cheese (b sung agar
Gi ch, tht c sng, xc xch, surim: b sung chitosan, TPP_mt
cht c xem l ph gia thay th cho hn the
Mt s ph gia lm ng c, lm dy thng gp nh: gum arabic, guar
gum, agar, pectin, carrageenan, alginate, xanthangum, gelatin, chitosan, TPP,
CMC.
Cu 6: Nu gi tr INS, ADI, ML ca polyphosphate, gelatin, agar,
carrageenan?
S th t ph gia 69
Tn ting Vit : Carrageenan v mui Na, K, NH
4
ca n (bao
gm Furcellaran)
INS: 407
Tn ting Anh : Carrageenan and its Na, K, NH
4
salts (includes
Furcellaran)
ADI: CX
Chc nng : Lm dy, nh ho, n nh

STT Nhm thc phm ML Ghi ch
1. Sn phm sa ln men v sa c cht rennet (nguyn cht) khng k ung
t sa
5000
2. Sa ln men (nguyn kem), khng x l nhit sau ln men 150
3. Tht, tht gia cm v tht th ti GMP
4. Thy sn, sn phm thy sn xay nh ng lnh, k c nhuyn th, gip xc, da
gai
GMP 21
5. Cc sn phm c, ng vt nhuyn th, gip xc, da gai xay nh ng lnh GMP
6. Thy sn, sn phm thy sn hun khi, sy kh, ln men hoc p mui, k c
nhuyn th, gip xc, da gai
GMP
7. Du trn, gia v (bao gm cc cht tng t mui) GMP 51
8. Thc n cho tr em di 1 tui 3000
9. Thc n b sung cho tr ang tng trng GMP
10. Nc qu p thanh trng pasteur ng hp hoc ng chai 3000
11. Necta qu thanh trng pasteur ng hp hoc ng chai 1000
12. C ph, ch, nc ung c dc tho v cc loi ung t ng cc, khng k
nc ung t cacao
GMP
13. Ru vang GMP

S th t ph gia 112
Tn ting Vit : Gelatin thc phm INS: CQ
Tn ting Anh : Gelatin Edible ADI: CX
Chc nng : Lm dy, n nh, nh ho

STT Nhm thc phm ML Ghi ch
1. ung c sa, c hng liu hoc ln men (VD: sa s c la, sa cacao, bia
trng, sa chua ung, sa c)
10000
2. Sa ln men (nguyn kem), c x l nhit sau ln men 10000
3. Phomt ch bin 5000

INS ADI (mg/kg th trng/ngy) ML (g/kg sn phm)
Polyphosphate E451i 70 5
Agar E406 Khng gii hn 20

BI 4: PH GIA CI THIN CHT LNG
BT M
I. TNG QUAN:
1.1. Bt m:
1.1.1. Ngun gc v phn loi:
Bt m l sn phm ca qu trnh sng lc v xay xt ht la m tiu mch
(Triticum vulgare) (Phm Vn S, 1975).
Nguyn liu nc ta ch yu l nhp ca nc ngoi v ta khng chuyn
trng cy la m. La m c 2 loi l la m en v la m trng, do , ngi ta
cng chia bt m thnh 2 loi:
+ Bt m en: ch bin t ht la m en, thng dng lm bnh m bng
cch ln men lactic, c v chua, ch thch hp cho mt s khu v ca mt s
vng trn th gii.
+ Bt m trng: ch bin t ht la m trng. Tu theo cht lng bt ta chia
lm cc loi bt: thng hng, loi I, loi II, nghin ln.
Nc ta ch nhp loi bt thng hng v loi I. Tu theo tng iu kin sn
xut m ngi ta c th nhp ht la m hay bt m. Cht lng ca bt m cng
khc nhau tu thuc vo nhiu yu t: ging, iu kin canh tc, quy trnh sn
xut, chuyn ch, bo qun.
1.1.2. Thnh phn ha hc ca bt m:
+ Protid ca bt m:
Hm lng protid trong cc bt m khc nhau th khng ging nhau. Hm
lng protid tng dn t hng bt cao n bt hng thp nhng v mt dinh dng
th protid trong bt hng cao c gi tr cao hn.
Albumin: ho tan trong nc
Globulin: ho tan trong dung dch mui trung tnh
Prolamin: ho tan trong dung dch ru 60-80%
Glutenin: ha tan trong dung dch kim yu 0.2%
Trong bn loi protid trn albumin v globulin chim 20% prolamin v
glutenin chim 30%, prolamin v glutenin chim t l tng ng.
Khi nho bt m vi nc prolamin v glutenin kt hp vi nhau to thnh
gluten. Ra bt nho cho tinh bt tri i, cn li khi do l gluten t ( vi
m 60-70%). Hm lng gluten t dao ng t 15-55% so vi khi lng bt
kh khi em phn tch.
Khi bt c cht lng bnh thng th t l gluten t ph thuc vo hm
lng protid ca bt m. Nu ht la m v bt m b su hi, vi sinh vt tn cng,
sy nhit cao..th gluten t gim v tnh cht ht nc ca protid d b
thay i hm lng v cht lung ca gluten bt m ph thuc vo nhiu yu t:
ging la m, iu kin trng trt, ch sy ht, iu kin bo qunGluten ca
bt m c cht lng cao thng c n hi tt, chu ko va phi. Nu
gluten c chu ko ln th thi gian ln men di v ngc li, nu gluten c
ko nh th bt nho thng d b chy, bnh t n, xp ca bnh km.
Trong qu trnh chun b bt nho c th vn dng cc yu t nhit ,
nng mui n, cng bt nho ci thin tnh cht vt l ca gluten
thng thng nhit khong 30
0
C. Nu gim nhit nho th gluten tr nn
cht hn v ngc li. Nu tng nhit nho th gluten n nhanh nhng kh nng
gi kh km v bnh t n.
Theo thnh phn protid, gluten c cc acid amin cha nhm -SH (sistein)
to gia cc nhnh v cun li thnh cu trc hnh cu, protein cht li lm cho bt
mnh. Nu trong phn t cng t nhm -SH v cng nhiu nhm -S-S- th cht
lng gluten tt. Nh vy cht oxi ha s chuyn lin kt -SH thnh lin kt -S-S-
+ Glucid ca bt m
Trong bt m c cha cc loi glucid: tinh bt, dextrin, cellulose,
hemicellulose, glucid keo v cc loi ng. Tinh bt l glucid quan trng nht
ca bt, bt m hng cao cha 80% tinh bt. Tinh bt ca cc loi bt khc nhau
th khng ging nhau v kch thc hnh dng kh nng trng n v nhit h
ha cng khc nhau. ln v nguyn ca ht tinh bt c nh hng tnh rn
chc kh nng ht nc v hm lng ng ca bt nho. Ht tinh bt nh, ht
tinh bt v s b ng ha nhanh hn trong qu trnh sn xut bnh m. Trong
qu trnh chun b bt nho xy ra qu trnh thu phn bng enzym, trong qu
trnh nng th xy ra s thu phn bng acid.

Dextrin l nhng cht keo kt hp vi nc to dung dch dnh. Khi lng
phn t v tnh cht ca dextrin ph thuc vo mc thu phn ca tinh bt.
Dextrin t lin kt vi nc, do khi nho bt c hm lng dextrin cao th rut
bnh cht v km n hi.
Trong bt c hm lng ng khng ln lm. Tng hm lng glucose v
fructose t 0.1 0.2%, maltose 0.1- 0.5%, sucrose 0.2-0.6%.
Hm lng ng trong bt ph thuc vo hng bt v cht lng ht bt
m. Cht lng bnh ph thuc nhiu vo kh nng sinh ng v to kh ca bt.
Trong bt c ng th v bnh vng, rut thm ngon, bnh n to v u,
lng ng cn thit khong 5.5-6% so vi ht. Tuy nhin s cn li hnh thnh
do qu trnh thu phn tinh bt trong qu trnh ln men.
+ Lipit ca bt m
Trong bt m c cha cc loi lipid: phosphatid, triglycerin, sterin. Trong
bt cc lipid trng thi kt hp vi protid v glucid. Nhng hp cht ny c nh
hng n tnh cht ca gluten, chng gp phn lm cho gluten cht hn. Hm
lng trung bnh cc lipid trong bt m khong 2-3%. Ngoi ra trong thnh phn
ca bt m c khong 0.4-0.7% phosphatid thuc nhm lecithin l cht nh ha c
tnh ho nc (lipid l nhng cht hu c k nc) hot tnh b mt cao. Do
lm tng tnh ng nht ca khi bt nho, d dng cho vic nho bt v to hnh.
ng thi lm tng cht lung ca bnh.
+ Cc vitamin
Cc vitamin trong bt m ch yu l vitamin thuc nhm tan trong nc
nh B1, B2. Hm lng vitamin thay i tu thuc hm lng cc cht b sung
nh: sa, trng, cht bo v cc cng on ch bin: nng, ln men. Tuy nhin
c th ni rng hm lng vitamin trong bt nguyn liu cao hn trong sn phm,
nhng thp hn trong bt nho.
+ Cc enzyme
Cc enzym l nhng hp cht protid c cht xc tc thu phn cc cht
phc tp thnh cc cht n gin phc v cho qu trnh ln men. Hai loi enzym
quan trng trong sn xut bnh m. Enzym thu phn protid chia lm hai loi:
protease v polipeptiase tc dng ca chng l thu phn protid c cu trc phc
tp thnh nhng hp cht n gin, chng ct t mi lin kt gia protid vi
nc, giai on ny rt cn thit cho s gim chn ca bt nho. Trong cng on
nho bt, mt s protid khng tan trong nc s lin kt vi nc lm cho khi
bt tr nn do v n hi.
Ngun protein c sn trong bt nguyn liu t nm mc t cc vi sinh
vt phn hu phn t proitd thnh cc acid amin khong nhit thch hp cho s
hot ng ca protease 40 45
0
C, pH thch hp 4.5-5.6. Cc cht kh c tc dng
tng cng hot ng ca protease trong bt bng cch iu chnh nhit , pH
v s c mt cc cht km hm (mui n, cht oxi ha).
Men thu phn tinh bt gm -amylase v - amylase trong iu kin ti
thch chng c th thu phn 95% tinh bt trong bt.
-amylase thu phn tinh bt ct t mi lin kt -1.4 glucoside cho ra
dextrin trong thi gian nc s lm gim kh nng gi nc ca rut bnh. Nu
trong bt nho lng -amylase cao s nh hng xu n trng thi ca rut bnh
trong thi gian nng. gim hot ng ca -amylase trong trng hp cn
thit c th tng acid ca bt nho.
-amylase cng tham gia vo qu trnh ng ha tinh bt, xc tc ct t
lin kt glucoside ca - 1.4 glucan hnh thnh maltose lm tng cht lng ca
sn phm.
Amylase ca nm mc ch mt hot tnh nhit 67-68
0
C do khng
nh hng xu n trng thi ca rut bnh trong thi gian nng (tinh bt b
h ha hon ton), nn dn ngi ta s dng amylase ca nm mc gim chi
ph. i vi nc ta dng mm la sn xut amylase dng trong sn xut bnh
m (V Trng Sn, Nhan Minh Tri, 2000).
1.1.3. Cc yu t nh hng n cht lng bt m:
m bo bt m t cht lng, bt m phi tri qua cc kim tra mt s
yu t nh sau:
m:
m c xc nh bng cch nung nng mt mu bt m vo l khng
kh v so snh trng lng ca mu trc v sau khi nung nng. Hm lng mt
i chnh l m.
Kt qu m c th hin theo phn trm. V d: 13.5%
m cng l mt ch bo ca kh nng bo qun bt. Bt m c m
cao (trn 14,5%) thu ht nm mc, vi khun, v cn trng, tt c u gy ra s suy
gim cht lng trong thi gian lu tr. Bt vi m thp l n nh hn trong
thi gian lu tr.
Protein:
Protein c xc nh thng qua qu trnh t chy bt m nhit cao
trong my phn tch protein.
Hm lng protein c xc nh bng hm lng kh Nit thot ra
Protein c din t bng phn trm. V d: 11.5%
Protein l ch tiu chnh cho vic mua la m v n lin quan n cc tnh
cht khc nh hp th nc, sc mnh gluten.
Hm lng protein cng lin quan n sn phm cui cng nh cu trc,
hnh dng
Bt m c protein thp c s dng cho sn phm mm nh bnh cake,
bnh hp... Bt m c protein cao c s dng cho sn phm yu cu cu trc dai
nh sandwich, m si Bt protein cao yu cu thi gian trn lu hn v bt hp
th nc nhiu hn.
tro:
tro c xc nh bng cch t mu bt trong l nung nhit cao.
Khi cc cht hu c (protein, tinh bt..) s b t chy, ch cn li l tro.
Hm lng tro c din t bng ch s %. V d 0.53%
Hm lng tro c din t da trn m 14%.
tro nh hng n mu ca bt v sn phm cui cng. Mt s sn
phm c bit yu cu bt m phi trng hay cn gi l tro thp nh bnh bao,
m si
Gluten t:
Hm lng gluten t c xc nh bng cch ra cc mu bt vi dung
dch mui loi b cc tinh bt hoc cc cht ha tan trong nc. Phn cn li
sau khi ra c gi l Gluten t. Gluten t c din t bng ch s %.
V d: Bt m cao protein th gluten t khong 35%, bt m thp protein th
gluten t 22%.
Gluten sau khi ra c a qua my ly tm. Trong qu trnh ly tm, gluten
c p qua 1 ci sng. Phn trm gluten cn li trn sng c gi l ch s
Gluten, biu th cho d mnh ca gluten.
Ch s gluten cng cao th Gluten cng tt.
Ngoi ra, chng ta cn kim tra tnh cht vt l ca bt m bng cc thit b
hin i Farinograph o lng hp th nc ca bt m v mnh ca khi
bt nho v Extensograph o ko dn v n hi ca bt nho. Cc phng
php phn tch kim tra ny c s dng d on tc ng n qui trnh ch
bin, s dng d on trng thi cu trc ca sn phm cui
1.1.4. Tiu chun cht lng ca bt m:
nh gi cht lng bt m ta c bng nh gi sau :
Bng 2. 6: Bng nh gi cht lng bt m.
Loi bt Tro (%) Gluten t (%) axit
Thng hng
Loi I
Loi II
Nghin ln
0,55
0,75
1,25
< 0,07
28
30
25
20
3,4
3,5
4,0
5,0
Bt m a vo sn xut phi m bo cc yu cu cht lng theo
bng sau:
Bng 2.7: Ch tiu cht lng ca bt m (theo TCVN 4359 : 1985)
Tn tiu chun Yu cu
Mu sc
Mi
V
Tp cht v c
Su mt
m
mn

Hm lng gluten
t
Hm lng tro
axit
- Trng hoc trng ng c trng .
- Mi ca bt t nghin, khng hi .
- Khng mc, chua, ng, c mi l, v l.
- Khng c sn.
- Khng c.
- Khng ln hn 13.5% .
- Khng ng cc, lt qua ry 118 mm x
118mm t 86% tr ln.
- Khng nh hn 28 %.
- Khng ln hn 0.75%.
- Khng ln hn 3.5.
- Khng ln hn 3mg/kg.
Tp cht Fe

1.2. Ph gia ci thin cht lng bt m:
1.2.1. Vitamin C(acid ascorbic):
K hiu: E300.
ADI: cha xc nh
Vitamin C c phn lp nm 1932. Vitamin C l cht d b ph hy bi
qu trnh oxy ha, km bn, nhy vi nhit, nh sang. Vitamin C c v chua,
khng mi, tinh th trng, tan trong nc, bn trong mi trng trung tnh v mi
trng acid.
Vi tamin C c nhiu trong t nhin nh: cam, qut, chanh bi, t, hnh.
Liu lng thng s dng tnh bng % theo khi lng bt): 0,001
0,005
Vitamin C c s dng nh mt tc nhn oxy ha. Khi cho Vitamin C vo
bt m n s b oxy chuyn thanh deascorbic acid.
Vitamin C c vai tr ci to cu trc bt m. N lm tng tnh n hi ca
gluten, lm cho gluten cht li, ci thin cht lng ca gluten. C ch tc dng
ca tnh cht ny nh sau: khi cho vo khi bt m t,chng s chuyn nhm
sunhydryl ca cysteine thnh disunful c tc dng gim cng thy phn
protein v lm cu trc ca protein cht li. Khi to thnh cc nhm disunful th s
lin kt ngang ca phn t protein tng ln, gluten tr nn n hi hn. Nu trong
phn t cng t nhm -SH v cng nhiu nhm -S-S- th cht lng gluten tt. C
ch c th hin c th hnh sau:

C ch ci thin cht lng bt ca acid ascorbic
ng dng: s dng nh ph gia chng oxy ha, ph gia dinh dng, ci
thin cu trc bt m.
1.2.2. Natri thiosunfat(Na
2
S
2
O
3
):
Natri thiosunfat l cht kh. c sn xut bng phng php tng hp:
c sn xut ch yu t sn phm thi ca qu trnh sn xut natri sunfua hay
thuc nhum lu hunh. Trong phng th nghim, mui ny c th iu ch t
phn ng gia natri sunfit vi lu hunh khi un nng
Tnh cht:
Cng thc phn t: Na
2
S
2
O
3

Phn t gam: 158.11 g/mol
B ngoi: tinh th mu trng
Mi: khng mi
T trng: 1.667 g/cm
3

im nng chy: 48.3 C (ngm 5 nc)
im si: 100 C (ngm 5 nc, - 5H
2
O phn hy)
ha tan trong nc: 76.4 g/100 g H
2
0(20 C)
C ch tc dng: Ging nh Vitamin C.
ng dng: c s dng trong cc ngnh cng nghip dt, chun phng
th nghim, kh clo, x l nh, tinh ch vng.
II. TIN HNH TH NGHIM:
2.1. Mc ch th nghim:
Th nghim c tin hnh nhm so snh s khc nhau ca cht lng bt
m khi khng s dng ph gia ci thin v khi c s dng ph gia ci thin. So
snh mc tc dng khc nhau gia cc loi ph giakhc nhau v hm lng
khc nhau (vitamin C v Na
2
S
2
O
3
) ln tnh cht ca bt m.
2.2. Nguyn liu v dng c:
2.2.1. Nguyn liu:
Bt m: Bt m s 8 sn xut ti cng ty TNHH i Phong. ng gi dng
500g.
Vitamin C: Ha cht c phng th nghim cung cp.
Na
2
S
2
O
3
: Ho cht c phng th nghim cung cp.
Iod: Do phng th nghim cung cp.
2.2.2. Dng c:
- Cn k thut
- Becher 250ml
- Pipep 10ml
- Bp cao su
- ng nh git
- Chn s
- ng h in t
- Np knh
- Ry bt
2.3. Phng php nh gi:
2.3.1. Phng php xc nh hm lng gluten t:
Nguyn tc:
Gluten l thnh phn ch yu ca bt m. Gluten gm hai cht gliadin v glutenin.
Hai cht ny c tnh cht dnh cao, khng tan trong nc m khi nho vi nc, chng
trng n v to thnh mt khi do n hi. Cc tnh cht ny l c s xc nh hm
lng gluten.
Cch tin hnh:
Cn 25g bt m cho vo thau. Cho thm 15ml nc trn u, v trn cho vo chn
y kn trong 20 pht. Ra gluten cho tri ht tinh bt v cc protein ha tan nhm thu
gluten t. Dng dung dich iot kim tra tinh bt, nh vi git iot vo khi gluten, khi
gluten khng c mu xanh l ra ht tinh bt, cn khi lng gluten sau khi ra ht
tinh bt.
Kt qu:
Hm lng gluten = (%) , 100
0
1
G
G

G
1
: khi lng gluten
G
0
: khi lng mu bt m
2.3.2. Phng php xc nh cng t:
Cch tin hnh:
Cn 4g gluten v thnh hnh cu ri ngm trong chu nc c nhit 16 20
0
C
trong 15 pht. Sau dng hai tay ko di khi gluten trn thc chia milimet cho n
khi t, tnh chiu di lc t. Thi gian ko 10 giy. Khi ko khng c xon si
gluten.
Kt qu:
- cng ngn: 10cm.
- cng trung bnh: 10-20cm.
- cng di: 20cm
2.3.3. Phng php xc nh n hi:
Cch tin hnh:
o chiu di khi gluten trc khi ko. Dng hai tay ko di ming gluten trn
thc khong 4 cm ri bung tay. Sau ghi li thi gian gluten co li v 2 cm. V thi
gian gluten khng cn co li, o li chiu di ming gluten sau khi ht co li c na.
Kt qu:
- n hi tt: c kh nng hi phc hon ton chiu di ban u sau khi ko.
- n hi km: hon ton khng tr li trng thi ban u v c th b t khi ko.
- n hi trung bnh: gluten c c tnh gia hai tnh cht trn

2.4. B tr th nghim:
Th nghim c tin hnh theo s b tr sau:

Bt m
Cn 25 g
mu
M0: thm 15ml
nc ct
M2: thm 15 ml
vitamin C 0,2%
M3: thm 15 ml
Na
2
S
2
O
3
0,2%
M1: thm 15 ml
Vitamin C 0,1%
Cn 25 g
mu
Cn 25 g
mu
Cn 25 g
mu
Nho bt
20 pht
Ra gluten
p kh nc
Xc nh gluten
t, cng t,
n hi.
Kt qu
2.5. Kt qu th nghim:
2.5.1. kt qu sau th nghim:

c tnh Mu 0 Mu 1 Mu 2 Mu 3
L1 L2 L3 L1 L2 L3 L1 L2 L3 L1 L2 L3
KL gluten
5,91 5,82 5,69 5,96 5,31 5,29 5,59 5,63 5,71 5,34 5,61 5,68
cng
t
12,8 13 12,6 14 14,4 13,8 15 15,5 15,6 13 13,8 13,4
Chiu di
trc khi
ko
1,4 1,5 1,4 1,5 1,6 1,8 1,8 1,6 1,8 1,6 1,4 1,4
Thi gian
n hi v
2cm
4,12 4,18 3,59 3,67 3,3 3,44 3,77 3,2 3,36 3,6 3,47 3,25
Chiu di
sau khi
n hi
2,2 2,4 2,2 2,4 2,4 2,6 2,4 2,6 2,6 2,6 2,4 2,4
Thi gian
n hi
7,33 7,55 7,21 10,68 10,31 10,39 9,21 9,48 9,16 10,21 9,89 9,32

2.5.2. Kt qu sau x l:

c tnh
Mu 0 Mu 1 Mu 2 Mu 3
L1 L2 L3 L1 L2 L3 L1 L2 L3 L1 L2 L3
Hm
lng
gluten(%)
23.64 23.28 22.76 23.84 21.24 21.16 22.36 22.52 22.84 21.36 22.44 22.72
cng
t
12,8 13 12,6 14 14,4 13,8 15 15,5 15,6 13 13,8 13,4
n
hi
4,12 4,18 3,59 3,67 3,3 3,44 3,77 3,2 3,36 3,6 3,47 3,25

2.6. Nhn xt v bn lun:
2.6.1. Nhn xt:
- Hm lng gluten t: Hm lng gluten t ca mu bt m khng s dng
ph gia cao hn cc mu th bt m c s dng ph gia. Trung bnh hm lng
gluten t ca mu c s dng ph gia vitamin C 0,2% th cao hn hai mu bt m
s dng Na
2
S
2
O
3
0,2% v vitamin C 0,1%.
- cng t: Mu th bt m c s dng ph gia cao hn mu bt m khng s
dng ph gia. Bt m s dng vitamin C cao hn bt m s dng Na
2
S
2
O
3
v
cang t ca bt m s dng vitamin C 0,2% th cao hn cng t ca bt m
s dng vitamin C 0,1%.
- n hi: Mu th bt m c s dng ph gia cao hn mu bt m khng s
dng ph gia. C 3 mu th bt m s dng ph gia c n hi gn bng nhau.
Trong , mu s dng hm lng vitamin C 0,2% l tt nht.
2.6.2. Bn lun:
- Hm lng gluten t: Theo l thuyt, khi s dng ph gia vitamin C v
Na
2
S
2
O
3
trong bt m th khung gluten ca bt m c to thnh tt hn, protein
gliadin v glutenin to c gluten hon ton t b hao ht. Do , gluten t ca
mu bt m khng s dng ph gia ch c th nh hn hoc bng gluten t ca
bt m c s dng ph gia. Tuy nhin, theo kt qu th nghim th gluten t ca
mu bt m khng s dng ph gia li cao hn gluten t ca mu bt m c s
dng ph gia. Kt qu ny cho thy c s khng hp l trong qu trnh th nghim.
Sai s c th do s chnh lch gia khi lng cn mu bt m gia cc mu ln,
do iu kin cc mu cha ging nhau: hao ht trong qu trnh ra gluten khc
nhau, do qu trnh p kh gia cc mu khng ging nhau.
- cng t: Theo l thuyt th khi s dng ph gia Vitamin C v Na
2
S
2
O
3
cho
bt m th cu trc ca khung gluten bt m s hon ton v cht ch hn. Do ,
cng t s c ci thin v tt hn. Theo kt qu th nghim ta thy cng
t tng ln khi bt m c s dng ph gia vitamin C v Na
2
S
2
O
3
v mu s dng
vitamin C tt hn mu s dng Na
2
S
2
O
3
iu ny ng vi l thuyt.
- n hi: Theo l thuyt th khi s dng ph gia th mng gluten cht hn. Do
, n hi cng tng ln. T kt qu th nghim ta thy thi gian n hi ca
mu bt m s dng ph gia nh hn mu bt m khng s dng ph gia. Cho thy
kh nng n hi ca chng nhanh hn v cht lng ca chng cao hn.
2.7. Kt lun:
Cc ph gia ci thin cht lng bt m Vitamin C, Na
2
S
2
O
3
c kh nng lm tng
cht lng bt m: cng t v n hi.
Ph gia vitamin C ci thin cu trc bt m tt hn Na
2
S
2
O
3.

III. Tr li cu hi:
1. Trnh by c ch hot ng ca cc ph gia s dng trong th nghim?
Cc cht ph gia s chuyn nhm sunhydryl ca cysteine thnh disunful c tc
dng gim cng thy phn protein v lm cu trc ca protein cht li. Khi to thnh
cc nhm disunful th s lin kt ngang ca phn t protein tng ln, gluten tr nn n
hi hn. Nu trong phn t cng t nhm -SH v cng nhiu nhm -S-S- th cht lng
gluten tt. C ch c th hin c th hnh sau:

C ch ci thin cht lng bt ca acid ascorbic
C ch oxy ha ca sodium thiosulfate cng din ra tng t nh Acid Ascorbic
2. Nu mi quan h ca gluten vi protein trong bt m?
Bt m c 4 loi protein chnh trong gliadin v glutenin chim 80% v hai loi
ny l thnh phn chnh to nn gluten t khi chng gi nc bn trong. Do , bt m
c hm lng protein nhiu v cht lng tt th hm lng gluten t s cao.
3. Nu cc tiu chun bt m sn xut bnh m, bnh cookies v m si?
i vi m si: Bt m cn c hm lng protein cao pht trin c mng li
cu trc gluten tt v dai cao. Bt m s dng thng c hm lng protein khong
11-13.
i vi bnh cookies: Khng yu cu to mng gluten. Nn bt m thng s
dng l loi c protein thp. C th dao ng trong khong 7-9,5%.
i vi bnh m: Do lm bnh m yu cu cu trc gluten chc, kh nng gi kh,
to v tt v c bit l phi pht trin mng li gluten tt nhng vn to c mm
xp khi ln men. Nn bt m s dng thng c hm lng gluten khong 11-12,5.
4. Trnh by tc hi c th xy ra khi s dng sai nhng ph gia trong bi th
nghim?
Vic s dng qu liu lng cho php cc ph gia cn c th gy nh hng n
sc khe, lm hao ph ph gia m khng thu c kt qu nh mong mun. Trong bi th
nghim, lng Vitamin C c s dng vi liu lng l 0.1 v 0.2 %, nn lng vitamin
ch oxy ha cysteine, khng xy ra phn ng ngc li (phn ng kh). Nu s
dng lng vitamin C qu nhiu, sau phn ng oxy ha, lng vitamin C cn tha s tip
tc thc hin n phn ng tip theo: l phn ng kh. Chnh phn ng ny lm
chuyn t nhm S-S- thnh nhm SH, khi gluten c kh nng gi nc cao hn,
nhng ng thi cng lm cho cht lng bt gim xung: cng t km, n hi
gim, mch gluten b t gy, bt nho v khng th to khung.
Nu s dng ph gia cha liu lng, c th phn ng oxy ha din ra cha
hon ton, cht lng bt ch tng ln mt cch hn ch.
5. K tn vi loi ph gia ci thin tnh cht bt m khc?
Cc cht tc dng oxy ha thng c dng lm tng cht lng gluten t
ci thin tnh cht bt m. Thng dng cc cht nh: Kali bromat (KBrO
3
), iodat kali
(KIO
3
), pesunfat amoni [(NH
4
)
2
S
2
O
8
], peroxyt canxi (CaO
2
)
Liu lng cc cht ny (tnh bng % theo khi lng bt nh sau:
- Kali bromat: 0,001-0,004
- Iodat kali: 0,0004-0,0008.
- Pesunfat Amoni: 0,01-0,02.
Cc cht ny c tc dng lm cho gluten cht li, tnh cht vt l ca bt nho tr
nn tt hn, th tch v xp ca bnh tng ln, rut bnh n hi v trng hn
6. K tn cc ph gia trong ti ph gia bnh m v nu vai tr ca tng loi?
Ph gia bnh m l mt hn hp bao gm rt nhiu cht hot tnh nhm phn ng
to ni vi mng protein ca bt to nn mt khung protein vng chc c th cha kh
ca qu trnh ln men. Hm lng s dng cht ph gia s ty theo cht lng bt.
Cc cht ph gia thng c trong ti ph gia bnh m gm: cht nh ha,
enzymes, mui khong, cht oxy ha, cc cht bo qun.
- Cht hot ng b mt - Cht nh ha
Cht nh ha l cht hot ng b mt gip duy tr trng thi n nh ca cu trc
h nh tng. Trong phn t cht nh ha c nhm ho nc v nhm ho nc
(hydrophile) v nhm k nc (hydrophobe) nn chng c kh nng lin kt vi nc v
cc thnh phn khc c trong bt nho to cu trc mixen tng kh nng gi nc, lm
mm rut bnh.
ng thi khi to gel chng c tc ng kt dnh tng hiu qu bm dnh cc
thnh phn trn khung mng gluten.
Cc cht nh ha thng s dng : Lecithin (phospholipid) (E322), Mono
diglyceride (E471), Cc este ca acid bo v acid hu c: Este ca acid bo polyglycerol
(E475) (Polyglycerol esters of fatty acid: PGE).
- Cht bo qun : thng s dng cc cht sau ngn chn, km hm s pht trin
ca nm mc v vi khun
+ Sodium metabisulphite E223 (Sodium disulphite)
Sodium metabisulfite (Na
2
S
2
O
5
)

c s dng nh mt cht kh trng, cht chng
oxy ha v cht bo qun. N l cht bt mu trng khng n nh, c phn ng vi oxy
to thnh natri sulfat. Trong iu kin c tnh axit n to axit cha lu hunh, c tc
dng nh cht bo qun. N c s dng nh mt cht bo qun trong mt s sn phm
v c th c s dng nh mt cht ty trng.
Sodium metabisulfite to SO
2
khi tip xc vi axit mnh hoc khi gia nhit:
Na
2
S
2
O
5
+ 2 HCl 2 NaCl + H
2
O + 2 SO
2

Na
2
S
2
O
5
Na
2
O + 2 SO
2

SO
2
l mt tc nhn kh mnh. N c s dng nh mt cht bo qun v cht
chng oxy ha trong thc phm. Do tc dng oxy ha, n c th lm gim hm lng
vitamin trong sn phm.
N c th gy phn ng d ng nhng ngi nhy cm vi sulfite. Do ch s
ADI cho php l 0,7 mg/kg th trng. Sodium metabisulfite khng c tc dng ph, n b
oxy ha trong gan v bi tit qua nc tiu.
Khi trn vi nc, sodium metabisulfite thi ra SO
2
c mi hng kh chu, c th
gy kh th mt s ngi. V l do ny, sodium metabisulfite khng cn c s
dng ph bin, thay vo l cc tc nhn nh hydrogen peroxide ngy cng tr nn ph
bin, c tc dng kh trng hiu qu v khng c mi kh chu.
+ Calcium propionate c dng nhiu trong vic bo qun bnh m. c , lng
calcium propionate ti a c dng l 3000 ppm tnh theo khi lng bt. Vi lng
dng ny th c th ko di thi gian bo qun ca bnh khong 2 3 ngy. Calcium
propionate c dng nh mt cht ph gia kt hp. Ngoi ra, nu cn chng li s ph
hy ca vi sinh vt th lng dng t nht l 2000 ppm tnh theo lng bt.
Cht bo qun ch ngn chn s ph hy thc n ca vi sinh vt, n khng lm vi
sinh vt cht. S cn thit c bn cho nhng sn phm nng trong thi gian bo qun l
bao b tt c th gi sn phm c lu, bnh ni kh ro
+ Ngoi ra c th s dng Acid Acetic bo qun vi liu lng s dng trong
khong 0.6 0.9%. Tuy n khng km hm s pht trin ca nm mc tt nh calcium
propionate nhng li c nhiu tc ng c li trong vic km hm s pht trin ca vi
khun thermophilic khi cho vo bt nho vi mt lng nh trn trong iu kin pH ca
bt nho l 5.2.
- Cht iu chnh pH
+ E339: Natri pht pht, (i) monosodium phosphate, (ii) Disodium phosphate, (iii)
trisodium phosphate; ch yu c tn ti cc dng mui: NaH
2
PO
4
, Na
2
HPO
4
,
Na
3
PO
4
.
Sodium phosphate l cht iu chnh chua v c s dng to phc vi cc
ion kim loi. N ngn nga kh bt v c s dng nh mt cht n nh acid trong bt
cng nh ngn chn ng cc bt. N lm tng hot ng ca cc cht chng oxy ha,
tng tc ln men bt nho. ADI l 70 mg/kg trng lng c th.
+ E510 (Amoni clorua, dung dch ammoniac)
iu chnh tnh axit, lm tng hng v v l ngun dinh dng cho nm men ln
men trong sn phm nh sn phm bt, bnh m, hn hp bnh m, mui natri thp thay
th. ADI khng hn ch nhng khng nn s dng nhiu do c mi kh chu amoniac,
gim cht lng thnh phm.
+ E516 (Calcium sulphate (thch cao))
Cng thc phn t l CaSO
4
. N l tinh th mu trng rn v cng c th c mu
xanh hoc mu hng. Calcium Sulfate c s dng nh iu chnh pH. N cng
c s dng iu bt, lm chc u h, b sung cht dinh dng, cht n nh hoc
cht lm c, thc y s hp th v cng l mt tc nhn khng khun. ng vai tr nh
cht mang cc ph gia khc vo sn phm trong sn xut.
i khi n c th gy ri lon tiu ha. ADI khng gii hn.

- Enzyme
Cc ch phm enzyme c dng tng cng v iu chnh qu trnh sn xut
bnh m. Chng c chit xut ch yu t nm mc.
Cc enzyme thng c b sung vo bt m l amylase, glucoamylase, bromelain,
glucose oxidase, lipase, protease
+ Amylase: l mt enzyme quan trng trong quy trnh lm bnh m. N chuyn
tinh bt thnh ng, ng ny cn cho qu trnh ln men, cho qu trnh nng, lm
mm bnh v lm chm s i ha. Trong bt m trng th cha mt vi enzyme nhng
qu t s dng, l l do ti sao ta phi b sung enzyme amylase vo bt m trong lc
xay bt hoc l cc nh sn xut bnh c th thm bt c thnh phn no lm giu
amylase bao gm malt bt m, mt maltose
+ Hemicellulase: thy phn hemicellulose, c chc nng lm tng th tch bnh,
ci thin cu trc v mu sc ca rut bnh, v lm mm rut bnh.
+ E1100 -amylase
Mc ch: h tr ng ha tinh bt thnh ng, cung cp dinh dng cho nm
men hot ng, ng thi to kh mnh, rt ngn qu trnh chun b bt nho, lm cho
cht lng bnh c tt hn. Do hon ton b c ch cc giai on khc nhau trong
qu trnh nng nn amylase nm mc khng kp pht huy tc dng dextrin ha tinh
bt v vy khng lm gim cht lng rut bnh.
+ E1101 protease: h tr mt phn qu trnh thy phn protein trong giai on u,
tng s chn ca bt nho v lm cho bt nho do hn.
- Cc cht ph gia khc
Tng cng cht lng bt m bng cch cho cc loi ph gia khc nh trng sa
cc sn phm t sa cc cht thm, cht mu thc phm, cht lm tng cht lng bnh
m.
+ Cc ha cht lm n bnh ngi ta thng s dng 2 loi l Amoni cabonat v
Natri Bicacbonat
(NH
4
)
2
CO
3
CO
2
+ 2NH
3
+ H
2
O
2NaHCO
3
Na
2
CO
3
+ CO
2
+H
2
O
Thc t NaHCO
3
c s dng nhiu hn v khng to mi NH
3
v thng s
dng 2 loi ny vi t l 01-0.2% NaHCO
3
v 0.2-0.4% (NH
4
)
2
CO
3
v nu s dng
NaHCO
3
to mi trng kim lm c th kh tiu ha cn s dng (NH
4
)
2
CO
3
to mi
khai kh chu.
+ Cc cht lm tng cht lng bnh m
- Malt mch v ch phm ca malt mch.
- Cc axit thc phm.
- Tinh bt h ha: Lm tng lng ng trong bt lm cho bnh c hng
v ngon hn mu sc v p hn v bnh lu b thoi ha.

BI 5 : ENZYME
I. Tng quan
1.1 Enzyme
Khi nim:
Enzyme l cht xc tc sinh hc c bn cht protein, xc tc cho hu ht cc phn
ng sinh ha trong c th, m bo cho s tn ti ca c th sng.
Ngun thu nhn enzyme:
Cc ngun khai thc thu nhn enzyme :
T thc vt : urease, amylase, lipase, saccharose, papain,
T ng vt : trypsin, cacboxyl peptidaza, ribonucleaza, lipaza, pepxin,
T vi sinh vt : l giu ngun enzyme. T vi sinh vt c th tng hp nn
hu nh tt c cc enzyme nh : protease, amylase, petinase, celluose,
C ch xc tc ca enxyme:
Cc giai on trong qu trnh xc tc ca enzyme:
Trong phn ng c s tng tc ca enzyme, nh s to thnh phc hp trung
gian enzyme- c cht m c cht c hot ha, bin i to thnh sn phm. Qa trnh
ny thng xy ra theo s sau:

Trong : E l enzyme; S l c cht (Substrate);
ES l phc hp enzyme- c cht; P l sn phm (Product).
- Giai on 1: Enzyme kt hp vi c cht bng lin kt yu to thnh phc
hp ES khng bn, phn ng ny xy ra rt nhanh v i hi nng lng hot ha thp.
- Giai on 2: xy ra s bin i c cht dn ti s ko cng v ph v cc
lin kt ng ha tr trong phn t c cht.
- Giai on 3: to thnh sn phm, cn enzyme c gii phng tr li tnh
trng t do ban u quay vng xc tc.
Phn loi: Enzyme pectinase c th c phn loi theo c ch tc dng
ca chng.
- Pectinesterase (PE) :
Xc tc s thy phn ca cc nhm methyl ester. Enzyme thng tn cng vo cc
nhm ester methyl ca n v galaturonate nm k n v khng b este ha, phn ct cc
nhm methoxy (COOCH
3
) ng cnh cc nhm COOH t do, to thnh axit pectinic
hoc axit pectic v methanol
- Polygalacturonase (poly - 1,4- galacturoniglucanohydrolase):
Xc tc s phn ct cc mi lin kt -1.4-glycosid. Polygalacturonase l mt
phc h enzyme gm nhiu cu t v thng c tnh c hiu cao i vi c cht.
- Pectate lyase (PEL) :
Xc tc s phn ct cc n v galcturonate khng b ester ha.
Ngoi ra cn c : Pectin-transeliminase, Polygalactorunate-transeliminase, Pectin
lyase (PNL).
Hot ng ca enzyme ph thuc:
Kh nng hot ng xc tc ca enzyme ph thuc rt nhiu vo cc yu t nh :
nng enzyme, c tnh v nng ca c cht, pH ca mi trng, thi gian hot
ng ca enzyme,
ng dng:
Cc enzyme c s dng nhiu trong thc phm : protease, cacbonhydrase
(amylase, glucose isomerase, pectinase,), lipase,
o ng dng trong ngnh cng nghip thc phm.
Protease c kh nng phn gii lm mm tht, to thc n d tiu ha, sn xut cc
loi dch thy phn giu protein.
Khai thc tnh ng t nh ca renin, pepsin vo sn xut phomat.
Ch phm cellulase thng dng : tng cht lng thc phm v thc n gia
sc; tng hiu sut trch ly cc cht t nguyn liu thc vt.
Cellulase dng x l cc loi rau qu nh bp ci, hnh, c rt, khoai ty, to v
lng thc nh go nhm tng hp thu, nng cao phm cht v v v lm mm thc
phm. Cellulase cn lm thnh t bo ca ht i mch b ph hy to iu kin tt cho
hot ng ca protease v ng ha.
Amylase c dng ph bin trong mt s lnh vc ca cng nghip thc phm
nh: sn xut bnh m, glucose, ru, bia,
o ng dng trong ngnh cng nghip dt.
Trong cng nghip dt, ch phm amylase dng lm r h vi trc khi ty
trng v nhum. Amylase c tc dng lm mm vi, c kh nng nhng t, ty trng v
bt mu tt. R h bng enzyme khng nhng nhanh, khng hi vi, mao dn tt m
cn m bo v sinh.
o ng dng trong ngnh cng nghip thuc da.
Trong cng nghip thuc da, enzyme protease c dng lm mm da, lm sch
da, rt ngn thi gian, trnh nhim mi trng. Enzyme s tch cc cht nhn lm t
mt s lin kt trong phn t collagen lm cho da mm hn.
o ng dng trong ngnh nng nghip.
C th s dng cc lai ch phm enzyme khc nhau chuyn ha cc ph liu,
c bit l cc ph liu nng nghip ci to t phc v nng nghip. Cng ngh ny kh
ph bin nhiu quc gia. nc ta vic dng enzyme vi sinh vt gp phn trong sn
xut phn hu c ang c khai thc thay th cho phn ha hc.
1.2 Enzyme pectinase
Khi nim:
Enzyme pectinase l enzyme xc tc thy phn lin kt ester hoc lin kt
glucoside c trong mch polyme ca pectin.
C cht pectin:
Pectin c nhiu qu, c hoc
thn cy, nh mt loi keo gn cht cc t
bo thc vt vi nhau.
Pectin l hp cht cao phn t
mch thng c cu to t s kt hp ca
cc acid galacturonic v cc este methyl ca chng qua cc lin kt1,4 glucoside.
Trong thc vt, pectin tn ti di ba dng: pectin ho tan, pectic
acid v protopectin. Pectin ho tan l ester methylic ca acid polygalacturonic pectin.
Pectic acid l polygalacturonic acid c mt phn nh cc nhm carboxyl c ester ho
bng methanol.
Cc pectin t nhin nh v trong thnh phn ca t bo c th lin kt vi cc cu
trc polyssacharide v protein to thnh cc protopectin khng tan. Khi qu chn dn,
di tc dng enzyme protopectinase, protopectin s chuyn sang pectin ha tan lm
gim s lin kt gia cc t bo, qu tr nn mm hn. Qu trnh ny cng xy ra di
tc dng ca acid v nhit trong qu trnh chn 60 85
o
C.
Ngun gc enzyme pectinase:
Enzyme pectinase trong t nhin c thc vt, vi sinh vt. thc vt, s thy
phn pectin trong t nhin thng xy ra khi tri cy chn. V vy n c vai tr rt quan
trng trong qu trnh chn t nhin ca tri cy hay trong qu trnh bo qun tri cy v
rau qu.
Thu nhn ch phm enzyme pectinase: ch yu theo 2 phng php:
Thu nhn theo phng php b mt.
Thu nhn theo phng php b su.
ng dng enzyme pectinase:
Pectinase thng c s dng trong cc ngnh cng nghip thc phm sau:
o Sn xut ru vang.
o Sn xut nc qu v nc ung khng c cn
o Sn xut cc mt hng t qu: nc qu c c, mt nh, mt ng,
o Sn xut nc gii kht
o Sn xut c ph v c ph ha tan.
V n c tc dng:
o Lm tng hiu sut chit rt dch qu
o Lm trong dch qu, gim nht ca dch qu gip qu trnh lc c tt
hn.
Vic ng dng enzyme pectinase sn xut nc qu c p dng ln u tin
vo nm 1930. T n nay vic p dng enzym ny tr nn rt ph bin nhiu
nc trn th gii. Trong sn xut nc qu nh tc dng ca pectinase m cc qu trnh
p, lm trong v lc dch qu rt d dng, do lm tng hiu sut sn phm.
Chng hn a pectinase vo khu nghin qu, s lm tng hiu sut nc qu sau
khi p ln ti 15 25%. Bi l khi c pectin th khi qu nghin s c trng thi keo, do
khi p dch qu khng thot ra c. Nh pectinase phn gii cc cht pectin m dch
qu trong sut khng b vn c v lc rt d dng. Khng nhng vy, enzym pectinase
cn gp phn chit rt c cc cht mu, tanin v nhng cht ha tan na, do lm
tng thm cht lng ca thnh phm.
1.3 Da
Tn khoa hc v c im:
Da hay thm hay khm (c ni gi l khm), tn khoa hc Ananas comosus, l
mt loi qu nhit i. Qu da thc ra l trc ca bng hoa v cc l bc mng nc t
hp li, cn qu tht l cc "mt da".
Qu da c n ti hoc ng hp di dng khoanh, ming hoc hp nc
da hoc nc qu hn hp.
Hnh. Qa da
Ga tr ha hc ca qu da:
Thnh phn ha hc ca da bin ng theo ging, thi v, iu kin canh tc, a
bn pht trin, chn
Cc thnh phn ch yu gm: nc chim 72 - 88%, cht kh: 15 - 24%, ng 8
- 19%, trong Saccaroza chim 70%, Axit t 0,3 - 0,8%, phn ln l Axit Citric, cn li
l Axit Malic, Axit Tartaric, Axit Sunxinic. Hm lng Protit c khong 0,5%, cht
khong 0,25%, Vitamin C, Vitamin A, B1, B2, ...
Ngoi ra trong da cn c enzym quan trng l Bromeline - mt enzym c tc
dng thy phn protein thnh cc acid amin, cht ny cha nhiu v v cung da c
tc dng tt trong tiu ha. pH 3,3 cht ny c tc dng nh men pepsin ca dch v,
cn pH 6 c tc dng nh men trypsin ca dch ty.
Ga tr dinh dng ca qu da:
Gi tr dinh dng 100 g
Nng lng 202 kJ (48 kcal)
Carbohydrat 12.63 g
ng 9.26 g
Cht x thc phm 1.4 g
Cht bo 0.12 g
Protein 0.54 g
Thiamin (Vit. B
1
) 0.079 mg (6%)
Riboflavin (Vit. B
2
) 0.031 mg (2%)
Niacin (Vit. B
3
) 0.489 mg (3%)
Axit pantothenic (Vit. B
5
) 0.205 mg (4%)
Vitamin B
6
0.110 mg (8%)
Axit folic (Vit. B
9
) 15 g (4%)
Vitamin C 36.2 mg (60%)
Canxi 13 mg (1%)
St 0.28 mg (2%)

Cng dng ca qu da:
o n nhiu da gip phng nga bnh su rng v cc bnh v nu li.
Theo cc nh khoa hc thuc i hc New York (M), do da c cha nhiu vitamin C
nn n nhiu loi qu ny s gip gim nguy c b vim li v vim bao rng.
Vitamin C c tc dng tng cng kh nng ca c th khng s xm nhp ca vi
khun v cc cht c hi gy bnh su rng. Vi ngun vitamin C di do, giu mangan-
mt khong cht cn thit cho c th xy dng xng v m lin kt. Cng cc cht
khong nh canxi, kali, cht x, brm, it, pht pho, cc enzyme... da cn ng gp hu
hiu trong qu trnh pht pht trin ca xng, sn, rng li. Cc nh khoa hc cho bit
nn chn loi da cn ti v n cn gi nhiu vitamin. Trnh dng nc da ng hp
v nhiu hp cht nga bnh trong loi qu ny b ph hy trong qu trnh ch bin.
o Tng cng sc khng c th, chng ho v cm lnh:
Vitamin C c trong da lun c coi l mt loi thuc t nhin cung cp cho c
th sc khng tt cho sc khe. n da hng ngy cn gip c th tng cng qu
trnh hp th cht st t cc loi rau qu v y nhanh qu trnh lnh so.
Nhng li ch ca da khi b cm lnh hay ho ging ht nh nhng li ch ca
nc cam. V ngoi ra da cn cha bromelain gip ngn chn ho v ni lng nim dch.
o Da ngt rt tt cho d dy v h tiu ha, ng thi c tc dng ngn chn
bnh tiu chy.
Trong da c nhiu cht dinh dng v vitamin nh vitamin B1, vitamin B2,
vitamin C, vitamin E, cht x, protein gip gii ru, ng canxi, natri, st tt cho d
dy
o Da c cha enzyme Bromeline c th ph v cc protein, lm tan cc cc
mu ng, ci thin lu thng mu trong c th, loi b tnh trng vim v ph n.
o Lng mui, ng v cc enzym trong da c tc dng li tiu, lc thn
v rt c li cho nhng bnh nhn b cao huyt p.
Magie 12 mg (3%)
Phospho 8 mg (1%)
Kali 115 mg (2%)
Km 0.10 mg (1%)
Da c bit thch hp cho nhng ngi kh chu v c biu hin st, vim thn,
cao huyt p, vim ph qun, kh tiu sau n. V bnh nhn b lot bn ngoi c th hoc
trong ni tng, bnh nhn b thn, bnh nhn b ng mu nn n da. Nhng nhng
bnh nhn b chm, nga gh th khng nn n da.
II. Phng php tin hnh
2.1 Mc tiu th nghim
Bi th nghim ny gip cho sinh vin tm hiu vai tr ca enzyme trong thc
phm, thc hin cc thao tc bng cch b sung enzyme vo thc phm. Quan st nhng
sn phm thc phm khi c v khi khng c ph gia.
2.2 Ch tiu kho st:
Xc nh th tch dch thu c, nht, nng caht61 kh, ca mu rau qu
c b sung ph gia v mu i chng.
2.3 Phng php tin hnh:
Nguyn tc :
S dng enzyme pectinase nhm hai mc ch c bn:
- Ph v thnh t bo thc vt nhm nng cao hiu sut thu nc qu.
- Lm trong, gim nht v n nh cht lng nc.
Phng php phn tch:
- Tin hnh o th tch cc mu bng ng ong, so snh gia cc mu trng
v mu th c x l enzyme lng khc nhau.
- Xc nh nht bng nht k v ng h bm giy.
- Xc nh brix bng brix k v pH bng pH k.
- Quan st mu sc, trong ri so snah1 gia cc mu.
Dng c v thit b
- My xay a nng - 3 becher 250ml
- Dao, thao, r - 2 becher 500ml
- Cn ng h - Pipet 1ml, 10ml
- Vi lc, bng thm nc - Phiu thy tinh, a khuy.
- Brix k 0 32 - Bu bp
- Nht k - ng ong 100ml
- ng nh git - Nhit k
- pH k - ng h bm giy
Ha cht
- HCl 0.1N - Pectinase
- Na
2
CO
3
0.1N - Nc ct

2.4 Qui trnh th nghim

Thuyt minh qui trnh:
o X l:
Mc ch: x l nguyn liu nhm to thun li cho nhng khu tip theo, loi b
nhng phn khng dng c.
Thc hin: Ta loi b v v mt da, sau em ra nhm lm sch nguyn liu
v loi b bn bm trn nguyn liu.
o Ct nh:
Mc ch: lm nh nguyn liu, thun li cho qu trnh xay nhuyn sau ny.
B
Thc hin: Ta dng dao ct da thnh nhng ming nh.
o Xay nhuyn:
Mc ch: nhm ph v cu trc t bo tch chit dch c d dng hn.
Thc hin: nguyn liu sua khi c ct nh c xay mn bng my xay sinh t,
t l nc : da = 1:2
o X l enzyme:
Mc ch: kho st hiu sut trch ly dch, mu sc, brix, nht v trong
cu dch sau khi x l qua enzyme.
Thc hin: tin hnh kho st vic x l enzyme vi mu trng v hai mu nng
0,1% v 0,2% enzyme pectinase trong vng 30 pht. Mi cc 100g dch da v lp li
mi mu 3 ln.
Sau un cch thy 90
0
C trong vng 5 pht.
o Lc:
Mc ch: nhm tch loi b thu dch qu.
Thc hin: tin hnh lc bng my lc ht chn khng.
o Sau ta tin hnh xc nh th tch, nht, Brix :
Mc ch kim tra v so snh s liu
2.5. Kt qu th nghim
2.5.1 Kt qu th nghim:
Mi cc 100g dch da v lp li mi mu 3 ln.
M
0
l mu trng.
M
1
l mu cho thm 0,1% enzyme pectinase (0,1g)
M
2
l mu cho thm 0,2% enzyme pectinase(0,2g)
Bng. Kt qu th nghim.
STT
Ch tiu
kho st
M
0
(mu trng)
M
1
(0,1% enzyme
pectinase)
M
2
(0,2% enzyme
pectinase)
Ln 1 Ln 2 Ln 3 Ln 1 Ln 2 Ln 3 Ln 1 Ln 2 Ln 3
1 V (ml) 85 85 86 87 85 85 87 87 87
2
0
bx 4.8 4.8 4.8 5.0 5.0 5.0 5.0 5.0 5.0
3 pH 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0
4

nht
(o 3 ln)
(giy)
12.63 12.79 12.69 12.18 12.28 12.25 12.17 12.25 12.17
12.57 12.74 12.68 12.32 12.35 12.22 12.19 12.26 12.21
12.53 12.63 12.60 12.22 12.30 12.18 12.26 12.20 12.15
5 Quan st:
Mu vng nht, hi
c
Mu vng nht, t c
hn M
0
Mu vng nht, trong
hn M
0
v M
1

nht nc ct: Ln 1: 11.51 (s)
Ln 2: 11.59 (s) TB=11.53 (s)
Ln 3: 11.50 (s)
2.5.2 X l kt qu:
Bng. X l s liu (tnh gi tr trung bnh ca 3 ln o).
STT Ch tiu kho st M
0
(mu trng)
M
1
(0,1% enzyme
pectinase)
M
2
(0,2% enzyme
pectinase)

1 V (ml) 85.3 85.7 87
2
0
bx 4.8 5.0 5.0
3 pH 5.0 5.0 5.0
4

nht
12.65 (s)

12.25 (s)

12.21 (s)

5 Quan st
Mu vng nht,
hi c
Mu vng nht, t
c hn M
0
Mu vng nht,
trong hn M
0
v
M
1
nht nc ct: 11.53 (s)
- Mc gim nht ca dung dch khi s dng pectinase:
100 (%)
0
1 0
=
w
Et Et
Et Et
N

Trong :
E
t0
: thi gian chy ca dch khng x l enzyme (giy)
E
t1
: thi gian chy ca dch c x l enzyme (giy)
E
tw
: thi gian chy ca mu nc ct (giy)
N : mc gim nht ca dch x l enzyme (%)
KT QU:
Mu gim nht
M
1
(0,1% pectinase)
% 71 . 35 100
11.53 65 . 12
25 . 12 65 . 12
=

M
2
0,2% pectinase
% 29 . 39 100
53 . 11 65 . 12
21 . 12 65 . 12
=

2.5.3. Nhn xt:
Nhn xt gia cc mu, c bit l mu c x l v khng x l enzyme:
o Th tch dch sau khi lc tng t mu 0 (mu trng), mu 1 (0,1% enzyme
pectinase), mu 2 (0,2% enzyme pectinase): Do vic x l enzyme lm tng hiu sut
chit rt dch qu.

o brix tng, nhng khng tng nhiu lm t mu 0 (mu trng), mu 1
(0,1% enzyme pectinase), mu 2 (0,2% enzyme pectinase):
Do vic x l enzyme lm tng hm lng cht kh ha tan vo dch qu nn lm
cho Bx tng ln, tuy nhin x l enzyme vi liu lng va phi nn khng lm tng
hm lng cht kh qu nhiu.

o nht dung dch gim dn t mu 0 (mu trng), mu 1 (0,1% enzyme
pectinase), mu 2 (0,2% enzyme pectinase):
Do di tc dng ca enzyme pectinase phn gii pectin thnh cc cht ha tan
nn lm gim nht dch qu. Mc gim nht kh cao ln n 35.71% ng vi
0,1% pectinase. Mu 0,2% pectinase th nht gim nhiu hn 39.29%, do nng
pectinase dng tng hiu sut thu dch qu cao hn.
- Mu vng cng nht, trong tng dn t mu 0 (mu trng), mu 1
(0,1% enzyme pectinase), mu 2 (0,2% enzyme pectinase):
Do di tc dng ca enzyme pectinase phn gii protopectin thnh dng pectin
ha tan nn lm dch qu trong hn, mu nht hn.
III. Tr li cu hi:
1. Trnh by v gii thch vai tr ca enzyme pectinase
Enzyme pectinase l enzyme xc tc s phn hy ca cc polyme pectin. S phn
hy pectin trong t nhin thng xy ra khi tri cy chn. Nhng enzyme ny v vy c
mt vai tr ht sc quan trng trong qu trnh bo qun tri cy v rau qu. Enzyme
pectinase cng c ng dng nhiu trong qu trnh ch bin thc phm, c bit l kh
nng lm trong nc qu. Vic kim sot hot ng ca enzyme pectinase cng c th
kim sot c nht ca sn phm.
Vai tr ca enzyme pectinase l hot ng phn hy pectin ca enzyme lm
gim nht trong nc tri cy v th lm tng nng ca cc thnh phn cht tan
trong dch qu ln v th m tng c hiu sut tch chit dch v gi tr Brix ca sn
phm cng tng ln.
2. Cc yu t nh hng n hot tnh ca enzyme
pH
pH hot ng thch hp vi E
- Hot ca E ph thuc vo pH mi trng v pH nh hng n trng
thi ion ho ca cc gc R hoc ca cc gc acid amin trong phn t E, ion ho cc nhm
chc trong trung tm hot ng, ion ho c cht dn n nh hng vn tc phn ng.
- pH thch hp (pH
opt
) ca phn ln enzyme vo khong 7. Tuy nhin mt s
enzyme c pH
opt
rt thp (pepsin) hoc rt cao (subtilisin) hoc t thay i trong khong
pH xc nh.
- Cn ch l pH
opt
ca mt enzyme ph thuc vo nhiu yu t: c tnh v
nhit c cht, dung dch m, nhit phn ng.
nh hng ca pH n bn ca E:
- bn ca phn t E cng ph thuc vo trng thi ion ho ca phn t,
phn ln E bn trong khong 5 < pH < 9.
- Bn cht ho hc ca thnh phn dung dch m cng nh hng ti
bn, hot xc tc ca E.
Nhit
Nhit hot ng thch hp ca E:
- Vn tc phn ng do enzyme xc tc ch tng ln khi tng nhit trong
mt gii hn nht nh cha nh hng ti cu trc ca E.
- i lng c trng cho nh hng ca nhit n vn tc phn ng l
hng s Q10. H s ny cng ln th phn ng cng kh xy ra. nhit thng v ca
phn ln phn ng E th Q10 thng c gi tr l 2.
- Nhit hot ng thch hp t
opt
ca nhiu enzyme vo khong 4050
o
C.
Trn 50
o
C hot thng b gim mnh do lm hng cu trc phn t E.
- T
opt
ca mt s E vi sinh vt v E c ngun gc thc vt th cao hn. T
opt

ca 1 enzyme ch c ngha l iu kin th E c hot cao nht.
nh hng ca nhit n bn ca E:
- khong 70
0
C th phn ln enzyme b nmt hon ton hot , gi l nhit
ti hn. khong ti hn E b bin tnh him khi hi phc li c.
- Mt s cch lm gia tng bn nhit ca E:
+ Lm gim cu trc khng cun trong phn t bng cch thay i mt s
gc a.a trong phn t.
+ Gim gc Gly v tng gc Pro
+ Lm bn cu trc xon .
+ Thm cht lm tng bn nhit: Ca
2+

Nng c cht:
Vi mt lng enzyme xc nh, nu tng dn lng c cht trong dung
dch th thot u hot tnh ca enzyme tng dn nhng n mt lc no th s gia
tng v nng c cht cng khng lm tng hot tnh ca enzyme. l v tt c cc
trung tm hot ng ca enzyme c bo ho bi c cht.
Nng enzyme:
Vi mt lng c cht xc nh, nng enzyme cng cao th tc phn
ng xy ra cng nhanh. T bo c th iu ho tc chuyn ho vt cht bng vic tng
gim nng enzyme trong t bo.
Cht c ch hoc hot ho enzyme:
Mt s cht ho hc c th c ch hot ng ca enzyme nn t bo khi cn
c ch enzyme no cng c th to ra cc cht c ch c hiu cho enzyme y (V d:
mt s cht c hi t mi trng nh thuc tr su DDT l nhng cht c ch mt s
enzyme quan trng ca h thn kinh ngi v ng vt). Mt s cht khc khi lin kt
vi enzyme li lm tng hot tnh ca enzyme.
3. Ngoi pectinase, c th s dng cc enzyme no tng hiu sut thu hi dch
qu?
- Pectintrancelinutase
- Hemicellulase
- Celluse
-
4. Trnh by tc hi c th xy ra khi s dng qu nhiu hoc qu t enzyme?
- Nu s dng qu nhiu enzyme :
+ C th lm cn tr vn tc phn ng.
+ Lng ph enzyme.
- Nu s dng qu t enzyme:
+ Thi gian thy phn ko di.
+ Hiu sut thu hi dch qu km.
5. Pectinase c th c ng dng trong nhng sn phm thc phm no?
Pectinase thng c s dng trong cc ngnh cng nghip thc phm sau:
- Sn xut ru vang
- Sn xut nc qu v nc ung khng c cn
- Sn xut cc mt hng t qu: nc qu c c, mt nh, mt ng,
- Sn xut nc gii kht
- Sn xut c ph v c ph ha tan.
Sn xut ru vang, nc qu v nc ung khng c cn.
Trong sn xut ru vang, cng nh trong sn xut nc qu v cc nc ung
khng ru, u c th s dng pectinase mt cch rt hiu qu. Nh tc dng ca
pectinase m cc qu trnh p, lm trong v lc dch qu rt d dng, do lm tng hiu
sut sn phm. Chng hn a pectinase vo khu nghin qu, s lm tng hiu sut nc
qu sau khi p ln ti 15 25%. Bi l khi c pectin th khi qu nghin s c trng thi
keo, do khi p dch qu khng thot ra c. Nh pectinase phn gii cc cht pectin
di m dch qu trong sut khng b vn c v lc rt d dng. Khng nhng vy, enzym
pectinase cn gp phn chit rt c cc cht mu, tanin v nhng cht ha tan na, do
lm tng thm cht lng ca thnh phm.
Trong sn xut nc qu v ru vang, ngi ta thng s dng mt trong
su nhm enzym sau.
+ Nhm ch phm enzym dng sn xut nc qu c. Mc ch s dng
nhm ch phm enzym ny l lm tng hiu sut trch ly thu c lng sn phm
ln.
+ Nhm ch phm enzym dng sn xut nc qu trong, khng cha
pectin. Mc ch s dng nhm ch phm enzym ny l lm tng hiu sut trch ly v
thy phn hon ton cc cht protein, pectin, lm gim nht v lm trit tiu nguyn
nhn lm c nc qu.
+ Nhm ch phm enzym dng lm tng kh nng ng ha nc qu v
tht qu, lm tng kh nng trch ly nc qu.
+ Nhm ch phm enzym dng sn xut bn sn phm ru vang, nhm
lm tng hiu sut trch ly ca bn sn phm.
+ Nhm ch phm enzym dng ngn cn qu trnh oxy ha v lm cn tr
s pht trin ca vi sinh vt hiu kh pht trin trong nc qu, trong ru vang.
+ Nhm ch phm enzym dng vo mc ch chng li s li ng trong
sn xut siro thnh phm.
Sn xut cc mt hng t qu: nc qu c c, mt nh, mt ng,
Trong sn xut cc mt hng t qu (mt nh, mt ng, ) pectinase cng c
vai tr quan trng. Nh pectinase m c th thu c dch qu c nng m c.
Chng hn nh dch to c c n 72 Brix, nu khng tch cc pectin t nhin cha
trong i th sn phm s b keo t mt cch mnh m v khng th c c hn na. a
s trng hp, ngi ta kh pectin i, sau mi lc ri c c, nhng i khi ngi ta
cho pectinase tc dng trong sut thi gian c c.
Sn xut c ph v c ph ha tan.
Trong sn xut c ph, ngi ta dng pectinase tch lp keo trn b mt ca
ht c ph. Trc y ngi ta dng ngay vi sinh vt lm cng vic ny, nhng
thng qu trnh xy ra khng ng u v kh kim tra. Hin nay ngi ta thng dng
cc ch phm pectinase.
Vic thu nhn nc qu t trc n nay ch yu bng phng php p. Nu
pectin cn nhiu s theo nc qu v gy ra hin tng nc qu b c, c keo cao
v rt kh lc trong.
Trong t bo ca qu nc chim khong 90 95%. Nu ta ch nghin sau p
th ta ch c th thu nhn c khong 60 70% l ti a. Khi ta cho enzym pectinase
vo, hiu sut p s tng 15 30%. Nhiu trng hp, hiu sut p tng n 50%. Liu
lng ch phm enzym tinh khit cho vo l 0,03 0,05% hoc ch phm th l 0,5
2%. Nhit duy tr cho qu trnh thy phn l 43 45
o
C. Thi gian thy phn l 4 8h.
dch qu thu c bng pectinase s trong hn, kh nng lc s tt hn v hiu qu kinh
t thy r.
6. Trnh by tc hi c th xy ra khi s dng sai nhng ph gia trong bi th
nghim?
Nu enzyme pectinase khng b c ch trc tip sau khi tch chit dch qu bng
cch bt hot bi nhit hay lm ng, cc phn t pectin s b ester ho v s b ng
t bi s c mt ca cc ion Ca
2+
trong dch p. ngn iu ny, nc p c tch
thnh phn cn v phn trong. Nu nc p qu c, gel pectate s c hnh thnh v do
nc p s khng c hon nguyn li na. Nhng vn ny lm gim cht lng
sn phm mt cch nghim trng
Enzyme pectinase ng thi l mt cht c ch sn phm cui, nhng nu thm
pectic acid vo li lm nc p b phn lp, th l li to ra mt vn khng mong
mun khc.
7. Phng php xc nh pectinase?
Trong enzym hc, ngi ta khng nh lng enzym mt cch trc tip m thng
xc nh gin tip thng qua mc hot ng ca enzym.
V nguyn tc c th chia ra ba nhm phng php sau:
- o lng c cht b mt i hay lng sn phm to thnh trong mt n v
thi gian nht nh ng vi mt nng enzym nht nh.
- o thi gian cn thit thu c mt lng bin thin nht nh ca c
cht hay sn phm ng vi mt nng enzym nht nh.
- Chn nng enzym nh th no trong mt thi gian nht nh thu
c s bin thin nht nh v c cht hay enzym.
8. K tn vi loi thc phm v enzyme b sung thng gp?
Protease
- ng dng trong sn xut nc chm, nc mm, tng, chao
- ng dng trong cng ngh thc phm lm mm tht nh enzyme: bromelin,
papain
- Trong cng nghip sn xut sa cc protease nh renin, pepsin c th lm
ng t sa c dng trong sn xut phomai, sa ng t.
Amilase
- ng dng trong cng nghip sn xut ru, bia ( giai on ng ho) , sn
xut mch nha, mt, ng glucoset tinh bt t cm ru.
- ng dng trong sn xut bnh m lm cho bnh m n xp thm ngon hn.
Pectinase
- L enzym thu phn pectin c tc dng lm trong cc loi nc gii kht,
nc qu, ru vanggip cho qu trnh lc c d dng hn.
- Dng trong sn xut cc sn phm t qu, nc qu c c, mt ng do
tnh to keo ca n khi c ng, sn xut caf v caf ho tan.
9. Nu gi tr INS, ADI, ML ca pectinase, protease?

Thut ng Pectinase Protease
INS 440 1101i
ADI Khng gii hn -
ML 16.3% -

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