TRNG I HC CNG NGHIP THNH PH H CH MINH

VIN CNG NGH SINH HC V THC PHM

BO CO TIU LUN S to gel v vai tr ca mng gel trong sn xut bnh Mn hc: Cng ngh sn xut ng bnh ko
GVHD: H Xun Hng

SVTH : Trng Hoi Phong MSSV : 10059631

S to gel v vai tr ca mng gel trong sn xut bnh

Thnh Ph H Ch Minh, Ngy 27, Thng 2, Nm 2013

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S to gel v vai tr ca mng gel trong sn xut bnh

Mc lc
Chng 1: S to gel.......................................................................................................5 Gii thiu chung v gel....................................................................................................5 1.1.Khi qut chung.........................................................................................................5 1.2.Cc yu t nh hng................................................................................................5 Gel protein.......................................................................................................................6 1.3.Khi qut chung.........................................................................................................6 1.4.C ch to gel............................................................................................................7 1.5.iu kin to gel........................................................................................................9 Gel polysaccharide........................................................................................................11 1.6.Khi qut chung.......................................................................................................11 1.7.Kh nng to gel ca mt s cht...........................................................................11 1.7.1.S to gel ca tinh bt..........................................................................................11 1.7.2.S to gel ca agar...............................................................................................12 1.7.3.Carrageenan.........................................................................................................12 1.7.4.Yu t nh hng..................................................................................................13 Chng 2. Vai tr ca mng gel trong sn xut bnh....................................................14 Vai tr i vi bnh........................................................................................................14 Mt vi m t.................................................................................................................14 Bin php tng cng gel..............................................................................................15 Ti liu tham kho.........................................................................................................18 Ph lc...........................................................................................................................19

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S to gel v vai tr ca mng gel trong sn xut bnh

Li m u
Trong cuc sng, gel tn ti v gn lin vi nhiu sn phm trn th trng ni chung v thc phm ni ring. i vi thc phm m ni, gel ng vai tr v cng quan trng hinh thnh sn phm khng nhng th n cn nh hng mnh n cht lng sn phm trn th trng. Ngi ta cng thng hay nhc v nh gi bnh no ngon, ci no mm v xp mn vy gel c tc ng ti nhng yu t trn khng. hiu r hn v gel, c ch hot ng, cc yu t no nh hng mnh ti vic hnh thnh gel v vai tr ca n m y tm hiu v tc dng ca n trong bnh nn em chn ti S to gel v vai tr ca mng gel trong sn xut bnh. Do thi gian hn ch, em khng th tm hiu k v nh gi thc t hon chnh, cc s liu v ni dung ch yu c tham kho qua bo ch, sch v qua mng internet nn khng trnh khi thiu st trong ti tiu lun. Em mong nhn li nhn xt ca c v em gi li cm n chn thnh n c hng dn tn tnh trong qu trnh lm ti.

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S to gel v vai tr ca mng gel trong sn xut bnh

Ni dung
Chng 1: S to gel.
Gii thiu chung v gel.

1.1. Khi qut chung. Gel l mt hnh thc trung gian gia rn v lng. y l lin kt ngang trong cc phn t polymer v to mt mng li gia cc phn t trong mt mi trng lng. Trong thc phm, cht lng ny l nc, mt dung mi c nh hng n tnh cht v kh nng ht ln nhau gia cc phn t gi s ton vn ca mng li polyme. Mng li ny gi c nc (Oakenfull, 1987). Thc phm ch bin v pht trin sn phm mi i hi cc thnh phn nh cc cht to gel xy dng mt h thng cu trc mong mun trong thc phm. Gel c th c m t bi kh nng ca n c nh cc cht lng, bi cu trc phn t ca gel, kt cu ca gel v tnh cht lu bin (Phillips v cng s, 1994). Gel thc phm l cht viscoelastic v gel ha mt s sn phm c sn xut trn ton th gii. Gel hnh thnh trong thc phm thng l polysaccharides v protein. - Trong gel thc phm, cc phn t polymer c gi bi cc lin kt cng ha tr vi tr lin kt disulfua trong mt s gel protein. Thay vo , cc phn t c tn ti bi s kt hp ca cc lc lin phn t yu nh lin kt hydro, lc tnh in, lc Van der Waals v tng tc k nc. - Polysaccharides bao gm hydrocolloids mnh m ngm nc trong mi trng nc nhng n c xu hng c cu trc kh xc nh. C ch ca gel ph thuc vo bn cht ca cc gel v cc iu kin hnh thnh gel nh nhit , s hin din ca cc ion, pH, v nng ca cc cht to gel, . C 2 qu trnh to gel ch yu din ra trong qu trnh sn xut bnh l s to gel protein v s to gel polysaccharide. C ch to gel ca 2 qu trnh ny gn ging nhau v gel polysaccharide to ra c cu trc chc v bn hn gel protein. 1.2. Cc yu t nh hng. Bn cht v tnh cht ca gel b nh hng bi nhiu yu t nh nng protein, pH, tnh cht, v nng ca cht in phn (Mulvihill & Kinsella, 1988). Gel c th xy ra trong qu trnh gia nhit, lm lnh v ph thuc vo tnh cht ca protein v qu trnh t n. S hnh thnh do nhit gy ra ca mng gel lin quan n cc h thng kt hp ca chui gp polypeptide thng qua cc khng kt cng ha tr (v d nh lin kt hidro, tng tc ion v k nc) v trong mt s trng hp, thng qua lin kt ha tr (lin kt disulfua) (Hermanssom, 1979; Xiong & Kinsella, 1990). Protein-protein. Cc mi lin kt gia cc phn t cho gia cc chui hnh thnh ca cc polypeptide khc nhau v rt cn thit hnh thnh gel (Phillips v cng s, 1994). Cc loi lin kt
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S to gel v vai tr ca mng gel trong sn xut bnh cng ha tr khng tng tc, chng hn nh k nc v tng tc Van der Waals, hydro v cc tng tc ion c lin quan n bn cht ca protein, nng ca n, pH, vi cng bin tnh gy ra bng cch nung nng v can thip vo nhng lc ht c bn ca mng li ba chiu. V vy, lm phn tn mng li ny bng to ra mt lc ht ln hn. Ni v cht ca gel ph thuc vo s cn bng gia sc mnh ht v y ca cc phn t protein tham gia vo h thng. Nu lc hp dn chim u th, coagulum mt c hnh thnh v nc c gi bi h thng mng. Nu y mnh mng li ba chiu khng th c hnh thnh (Kinsella, 1984). Mt h gel l trng thi m cht lng v rn phn tn vo nhau, trong mng li cht rn cha cc thnh phn cht lng kt dnh li to thnh gel. S ngng t ca cc ht s to thnh mng li. Tng nng dung dch, thay i pH hoc tng nhit nhm gim ro cn tnh in cho cc ht tng tc cc ht kt t vi nhau to thnh gel. Nu nung nhit bnh thng th sn phm l gel kh, nu nung iu kin siu ti hn sn phm l gel kh Gel protein.

1.3. Khi qut chung. Khi cc phn t protein b bin tnh tp hp li thnh mt mng li khng gian c trt t th hin tng c gi l s to gel. Polymer-polymer v polymer dung mi tng tc cng nh lc ht v lc y c cn bng nh vy m mt h thng c trt t c hnh thnh (Schmidt, 1981). Cn phn bit cc hin tng tng t nh s to gel, vi cng mt c im chung l lm gim mc phn tn ca dung dch. Khi cc phn t protein b bin tnh tp hp li thnh mt mng li khng gian c trt t gi l s to gel protein nh s lin hp (association), tp hp (aggregation), s kt ta (precipitation), s kt t (floculation) v s ng t (coagulation). Cc phn ng lin hp protein thng c quan h vi cc bin i mc di n v hoc mc phn t trong khi cc phn ng trng hp ho hoc tp hp ho li to ra cc phc hp c kch thc ln. S kt ta protein li bao hm tt c cc phn ng tp hp c th dn n mt ton phn hoc mt ton b ho tan. Khi protein khng b bin tnh nhng do gim lc y tnh in gia cc mch m dn n cc phn ng tp hp khng trt t th s xy ra hin tng kt t. Cc phn ng tp hp khng trt t xy ra do bin tnh v cc phn ng tp hp xy ra do tng tc protein protein chim u th so vi tng tc protein dung mi s dn dn to thnh mt khi ln v th, gi l s ng t. Kh nng to gel l mt tnh cht chc nng rt quan trng ca nhiu h thng protein v ng vai tr ch yu trong vic to cu trc hnh thi do cng l c s ch to ra nhiu sn phm thc phm. Phomat, gi, gel gelatin, u ph, bt nho lm bnh m hoc cc tht gi t protein thc vt (c kt cu bng cch n hoc ko si) l nhng sn phm c cu trc gel).

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S to gel v vai tr ca mng gel trong sn xut bnh Kh nng to gel ca protein chng nhng c s dng to cng, n hi cho mt s thc phm m cn ci bin kh nng hp th nc, to dy, to lc lin kt (bn dnh) gia cc tiu phn cng nh lm bn cc nh tng v bt. Cc nt mng li c th c to ra do tng tc gia cc nhm k nc. Tng tc ny thng c n nh v tng cng khi tng nhit , lm cho cc mch polypeptide xt li gn nhau hn khi gel tr nn cng hn. Cc nt li c th c to ra do cc lin kt hydro gia cc gc acid amin vi nhau. Lin kt hydro l lin kt yu to ra linh ng nht nh gia cc phn t vi nhau lm cho gel c c mt do nht nh. Cc nt li c th c to ra do cc lin kt tnh in, lin kt cu ni gia cc nhm tch in ngcdu, hoc do cc lin kt gia cc nhm tch in cng du qua cc ion a ha tr. Cc nt li c th c tao nn do cc lin kt disulfua gel rt chc v bn. 1.4. C ch to gel. C ch v cc tng tc c quan h n vic hnh thnh mng protein ba chiu c trng cho gel hin cha hon ton r. Nhiu nghin cu ch r rang rng cn phi c giai on bin tnh v gin mch xy ra trc giai on tng taco trt t gia protein protein v tp hp phn t. Khi protein b bin tnh cc cu trc bc cao b ph hu, lin kt gia cc phn t b t, cc nhm bn ca axit amin trc n pha trong th by gi xut hin ra ngoi. Cc mch polypeptit b dui ra, gn nhau, tip xc vi nhau v lin kt li vi nhau thnh mng li khng gian ba chiu m mi v tr tip xc ca mch l mt nt. Cc phn cn li hnh thnh mng li khng gian v nh hnh, rn, trong c cha y pha phn tn l nc. Khi nng tng th kh nng gel ho tng v s nhng v tr tip xc to ra nt mng li tng ln. Nng protein cng ln th cc ht tip xc trc tip khng qua mt lp no ca ca mi trng phn tn v khi gel cng d v nhng v tr c bit u mt, nhng gc cnh cc yu t bn d b mt do d to ra nt mng li. Cc nt mng li c th c to ra do tng tc gia cc nhm a bo. Khi cc nhm ny gn nhau, tng tc vi nhau th hnh thnh ra lien kt a bo, lc ny cc phn t nc bao quanh chng b y ra v chng c khuynh hng nh t li. Tng tc a bo c tng cng khi tng nhit , lm cc mch polypeptit st li vi nhau hn do lm cho khi gel cng hn. Nt mng li cng c th c to ra do cc lin kt hydro gia cc nhm peptit vi nhau, gia cc nhm OH ca serin, treonin hoc tirozin vi cc nhm COOH ca glutamic hoc ca aspactic. Nhit cng thp th lin kt hydro cng c tng cng v cng c v lc ny c iu kin to ra nhiu cu hydro. Lin kt hydro l lin kt yu, to ra mt linh ng no gia cc phn t i vi nhau, do lm cho gel c mt do nht nh. Cc mt li trong gel gelatin ch yu l do cc lin kt hydro. Khi gia nhit cc lin kt hydro b t v gel s nng chy ra. Khi ngui lin kt ti hp v gel li hnh thnh. Tham gia to ra cc nt li trong gelcng c th do cc lin kt tnh in, lin kt cu ni gia cc nhm tnh in ngc du hoc do lin kt gia cc nhm tnh in cng du qua cc ion a ho
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S to gel v vai tr ca mng gel trong sn xut bnh tr nh ion canxi chng hn. Cc mt li cn c th do cc lin kt isulfua taon nn. Trong trng hp ny s to cho gel c tnh bt thun nghch bi nhit, rt chc v bn. Mt s protein c bn cht khc nhau c th to gel khi c un nng ng thi (s ng to gel). Cc protein cng c th to gel bng cch cho tng tc vi cc cht ng to gel nh cc polysacarit, lm thnh cu ni gia cc ht do gel to ra c cng v n hi cao hn. Cng c th them cc cht alginate hay pectinat tch in m vo gelatin tch in dng to ra tng tc ion khng c hiu gia cc chui peptit do s tao cho gel c nhit nng chy cao (80oC). Ngi ta cng thng thm caraghenat polysulfat (tch in m) vo sa (pH ca sa) to ra ion tng tc c hiu vi vng tch in dng casein K. V th m cc mixen casein c th c cha trong cc gel caraghenat. Khi gel mi to thnh cn cha mt lng ln nc pha trong. Nhiu gel c th cha ti 98% nc. Ngoi lp nc hydrat ho lin kt cht ch vi cc nhm c cc ca chui protein, cn co nc dng dng mi t do. Ngi ta nhn thy, mc d nc b nht ny c tnh cht ging nh nc ca mt dung dch mui long c gi bng lc vt l, vn khng th b y ra mt cch d dng. C th l khi to gel to ra mt ci by nht nc. Hoc cng c th cc l ca mng li protein gi c nc dng mao qun. Khi i t dung dch nc protein, cc giai on u ca qu trnh to gel bng nhit c th nh sau (phng trnh (*)): 1/ Phn li thun nghch cu trc bc bn thnh cc di n v hoc monomer. 2/ Bin tnh khng thun nghch cc cu trc bc hai v ba (s gin mch vn cn l tng phn). (PN)n nPN nPD (*)

Trong PN protein t nhin; PD Protein b bin tnh; n - s bit. Ngi ta thy, trng thi gel cui cng tng ng vi cc tp hp protein tng phn b bin tnh (PD)x , (x < n) nn c th l phng trnh (**) hoc (***): xPN un nng (PN)x un nng (PD)x (**)

xPN un nng

xPD

un nng

(PD)x

(***)

hoc lm lnh

Phn u ca phng trnh (**) l phn ng kt t, phn th hai ca phng trnh (**) l phn ng ng t kh. Trong iu kin thun li cho bin tnh hn l cho tp hp (protein mang in tch ln pH thp hoc cao, lc ion rt yu, c mt s ion, c mt cc tc nhn phn ly nh: ure, guanidin, cc cht ty ra) th s un nng s lm xy ra phn ng theo phng trnh (***).
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S to gel v vai tr ca mng gel trong sn xut bnh Giai on tp hp cng chm so vi giai on bin tnh th cng c iu kin cc mch polypeptit c gin mch ra tng phn, s c trt t, ng u, trn, trng mnh, rt n hi v trong sut; gel bn, khng b co tch dch. Ngc li cc gel c to thnh t cc tiu phn protein c tp hp th s c, t n hi v c bit khng bn (gel b co v d chy dch). S gin mch cc phn t protein s lm xut hin cc nhm phn ng nht l cc nhm k nc (a bo) ca protein hnh cu. Do cc tng tc k nc gia protein protein s thun li v l nguyn nhn chnh ca vic to tp hp lin tc. Cc protein c khi lng phn t cao v c t l phn trm axit amin k nc cao s to gel c mng li chc. Khi nhit cao cc tng tc a bo s thun li trong khi s hnh thnh cc lin kt hydro li d dng khi lm lnh. S gia nhit cng c th lm phi by cc nhm SH bn trong, do xc tin vic hnh thnh hoc trao i cc cu isulfua. Khi c mt nhiu nhm SH v S-S - s tng cng h thng mng gia cc phn t v gel to ra bn vi nhit. Cc cu canxi lam cho gel c cng v bn tt hn. Vng pH thun li cho s to gel s c m rng cng vi s tng nng protein. V khi nng protein cao th cc lin kt a bo v lin kt isulfua c iu kin to thnh s b tr li cc lc y tnh in cm ng vn do protein tch in cao sinh ra. im ng in do vng mt cc lc y nn gel to ta km phng, ngm t nc v cng. Cc protein c t l axit amin a bo cao (trn 31,5% s phn t) nh hemoglobin, ovalbumin, s c vng pH to gel thay i ph thuc vo nng protein. Tri li cc protein c phn trm cc axit amin a bo thp (2231%) nh - globulin, serumalbumin, gelatin v protein ca u tng th li khng thay i pH to gel khi nng protein thay i. 1.5. iu kin to gel. Trong phn ln cc trng hp, gia nhit l cn thit cho vic to gel. i khi cng c th lm lnh bn trong hoc axit ha nh. Cho thm mui c bit l ion Ca2+ c th cn thit lm tng tc to gel hoc tng cng ca gel (i vi trng hp protein u nnh, lactoserum, serum albumin). Nhiu protein c th to gel m khng cn un nng, ch nh thy phn nh bng enzyme (mixen casein, lng trng trng, fibrin), n gin l c th cho thm Ca2+ (mixen casein) hay t mi trng kim a v pH trung tnh hoc pI ng in. Trong khi nhiu gel c hnh thnh t protein trong dung dch, mt s h phn tn trong nc hoc dung dch mui n ca protein t hoc khng tan trong nc cng c th to thnh gel. Nh vy, tnh tan ca protein khng phi lc no cng cn thit cho s to gel. S gia nhit, trong a s trng hp l rt cn thit cho qu trnh to gel. Vic lm lnh sau cng cn thit v i khi mt s axit ho nh nhng cng c ch. Thm mui (c bit l ion canxi) c th cng cn, hoc l tng tc to gel goc gia tng cng cho gel. Nhiu gel cng c th c to ra t protein dch th (lng trng trng, dch u tng), t cc th protein khng tan hoc t tan phn tn trong nc hoc trong mui (collagen, protein t c, isolate (dch m c) u tng) tng phn hoc ton b b bin tnh. Nh vy ho tan ca protein khng phi lun lun cn thit cho s to gel. Yu t nh hng.
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S to gel v vai tr ca mng gel trong sn xut bnh - Nhit : nhit thp to nhiu lin kt hydro gel bn hn. - Axit ha hoc kim ha nh pH pI gel to thnh chc hn. - Cc cht ng to gel nh cc polysaccharide lm cu ni gia cc ht gel c cng v n hi cao hn

V d v protein ca lng trng trng Montejano et al. (1984) cho rng qu trnh cng li ca lng trng trng bt u 71 C v tng 83 C, v n hi tt nht gia 70 v 74 C. Bin tnh ca ovalbumin xy ra t 79 n 84 C. S gia tng ca nhit v thi gian lm nng ci thin cc lin kt vi cc phn t nc v tng lin kt ngang trong cu trc gel (Yang & Baldwin, 1995). S n nh ca s-ovalbumin lin quan n s bin tnh bng cch nung nng c th nh hng n tnh cht gel ca lng trng trng. Shitamori et al. (1984) bo co rng mc d cc thng s ca pH trong vic hnh thnh gel tng t nh ovalbumin v s-ovalbumin, s to thnh gel ca sovalbumin nhit thp nhiu hn so vi to gel ovalbumin. cng gel ca lng trng trng cao trong pH thay i t 9,0 n 9,45 hn khi pH thay i t 7,7 v 8,1. S-ovalbumin c th cng vi cc protein khc tng cng cng ca lng trng gel ngha l, khi pH khong 9,0 c s gia tng trong t l phn trm ca protein ny trong lng trng trng. Khi bnh c nu chn nhit cao c rt t s khc bit v dy ln v cht lng ca sn phm. Khi nu c tin hnh trong hi nng, nhit ti u l 87 C v nhit bin tnh l 92 C s khc bit trong kh nng to gel gia cc protein hnh cu c th hin r di nhiu hnh thc khc nhau ca mc tng tc protein-protein. Disulfua mi lin kt gia cc phn t lm tng s n nh ca mng gel. Cc chui polypeptide tng ln v kch thc dn ti t ca cc tng tc khng cng ha tr v c li cho s n nh mng gel. Cc nhm thiol khng th tip cn c th tip xc v c kch hot bi s lng lo ca phn t protein trong qu trnh gia nhit, hoc bng cch thay i trong cc iu kin dung mi. Do , cc nhm thiol phn ng c tip xc v c th hnh thnh lin kt disulfua. Cc phn ng ca nhng thay i gia cc phn nhm thiol-disulfua c th thc y s gia tng ca cc mi lin kt disulfua cho trong mng gel, theo s phn ng. - S - S - S * H + - S * H - S - S - HS - S - S - S - S-SH Phn t dimerous hnh thnh bi phn ng ny c th tip tc phn ng vi nhm sulphydrylic trong cc phn t protein khc. Ferry (1948) gii thiu khi nim rng gel xy ra theo hai bc, ng nhn mnh tm quan trng ca mi quan h gia s bin tnh v tp hp. Nu lc lin kt ang b ph v bi s bin tnh th s chui lin kt s c hnh thnh v gia tng. iu ny s dn n s tch t ca cc protein
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S to gel v vai tr ca mng gel trong sn xut bnh bin tnh nh l mt giai on trung gian. Trong nhng iu kin ny, mt lp mng gel c hnh thnh v ngy cng gia tng. Gel polysaccharide.

1.6. Khi qut chung. Polysaccharide l cc glycosyl t ng hexose v pentose. Mi gc glycosyl c mt s im c kh nng to lin kt vi Hydro. Mi nhm OH trn gc glycosyl c th kt hp vi mt phn t nc v v vy mi gc u c th hon ton solvat ha. Do phn t polysaccharide c th tan c trong nuc. Mt s phn t polysaccharide nh cellulose khng tan c trong nc l do cc phn t c cu trc thng v lin kt cht kht vi nhau nn nc khng c kh nng tin gn cc nhm hydroxy (-OH). Polysaccharide khi c mt trong thc phm nh cc loi bnh u th hin mt s tnh cht c li da trn cu trc phn t, kch thc v lc lin kt phn t, ch yu l lin kt Hydro. Rt nhiu cc polysaccharide khng tan trong nc v khng tiu ha c, ch yu l cellulose v hemicellulose nhng nhng loi ny thng khng c trong bnh. Nhng polysaccharide cn li trong thc phm th tan c trong nc v phn tn u trong nc. Chng ng vai tr to kt dnh, to c, tng nht v to gel. 1.7. Kh nng to gel ca mt s cht.

1.7.1. S to gel ca tinh bt. Khi ngui h tinh bt th cc phn t s tng tc vi nhau v sp xp li mt cch c trt t to thnh gel tinh bt c cu trc mng ba chiu. to c gel th dung dch tinh bt phi c nng m c va phi, phi c h ho chuyn tinh bt thnh trng thi ho tan v sau c ngui trng thi yn tnh. Khc vi gel protein, trong gel tinh bt ch c duy nht cc lin kt hydro tham gia. Lin kt hydro c th ni trc tip cc mch polyglucozit li vi nhau hoc gin tip qua cu phn t nc. V tinh bt cha c amilopectin v amiloza nn trong gel tinh bt c vng kt tinh v vng v nh hnh. Tham gia vo vng kt tinh c cc phn t amiloza v cc on mch amilopectin kt dnh vi nhau. Cu trc nhiu nhnh m ch yu l cc nhnh bn ca phn t amilopectin s cn tr s dn phng v s kt tinh. Vng kt tinh va nm trong cc ht trng va nm trong dung dch nc gia cc ht s to ra bn v n tnh ca gel. Phn ca i phn t Am v AP ni vo mixen kt tinh nhng nm trong phn v nh hnh gia cc mixen s to cho gel mt p sut nht nh khng b ph hu v trong mt chng mc ng k p sut ny do s lng tng i ca cc phn t trong phn v nh hnh quyt nh. Cc tinh bt va cha Am v AP nn c khuynh hng to gel nh nhau khi nng tng i thp. Ch c tinh bt khoai ty l kh nng ny km hn, c th l do hm lng Am ca n cao hn nhng trc ht l do di bt thng v mc phn nhnh yu ca Am s cn tr s un thng to ra cu trc mixen. Cc tinh bt giu amilopectin nh tinh bt ng np, c

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S to gel v vai tr ca mng gel trong sn xut bnh phn nhnh cao thng cn tr s to gel khi nng thp nhng khi nng cao (khong 30%) th cng to c gel. Tinh bt cng c th ng to gel vi protein. Nh tng tc ny m kh nng gi nc, cng v n hi ca gel protein c tt hn. Gel t tinh bt giu Am thng cng v n hi km. 1.7.2. S to gel ca agar. Qu trnh to gel xy ra khi lm lnh dung dch agar. Dung dch agar s to gel nhit khong 40 - 50C v tan chy nhit khong 80 - 85C. 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 . Qu trnh hnh thnh gel v n nh ca gel b nh hng bi hm lng agar v khi lng phn t ca n. Kch thc l gel khc nhau ph thuc vo nng agar, nng agar cng cao kch thc l gel cng nh. Khi lm kh gel c th to thnh mt mng trong sut, bn c hc v c th bo qun lu di m khng b hng. Kh nng to gel ph thuc vo hm lng ng agarose. S c mt ca ion sunfat lm cho gel b m, c. Do trnh dng nc cng sn xut. Chng c kh nng gi mi v, mu, acid thc phm cao trong khi gel nh nhit nng chy cao (85 -90C). Gel agar chu c nhit ch bin 100C, pH 58, c kh nng trng phng v gi nc. Hnh 1 1.7.3. Carrageenan. dng gel cc mch polysaccharide xon vng 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). T dng dung dch chuyn sang dng gel l do tng tc gia cc phn t polyme ha tan vi cc phn t dung mi bn trong, nh tng tc ny m gel to thnh c bn c hc cao. Phn xon v ng l xo chnh l nhng mm to gel, chng li ko cc phn t dung mi vo vng lin kt. S hnh thnh gel c th gy ra bi nhit thp hoc thm cc cation vi mt nng nht nh. Qu trnh hnh thnh 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: gel ca cc polyme xon c th thc hin cc cp xon. Trong trng hp u, s phn nhnh v kt hp li s xut hin cp xon thng qua s hnh thnh khng y ca xon kp, theo hng mi chui tham gia vo xon kp vi hn mt chui khc. Trong trng hp th hai, cc phn pht trin y ca a xon t hp li to thnh gel. Cn di cc iu kin khng to gel, cc nng polyme thp s hnh thnh v hp li ca cc xon s dn n tng nht.

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S to gel v vai tr ca mng gel trong sn xut bnh Qua , c th m t c ch to gel nh sau: trc ht l xut hin s chuyn i cu hnh t dng cun sang xon l xo, tip sau l s kt hp cc xon v t hp li c trt t to thnh xon kp gel. Nh vy, gel l tp hp cc xon c trt t hay cn gi l xon kp. Hnh 2: Tc dng ca nhit i vi c ch chuyn i t dung dch sang gel. 1.7.4. Yu t nh hng. Lin kt gia cc phn t: bn gel ph thuc ch yu vo lc lin kt gia cc phn t. Nu chiu di ca vng lin kt di, lc lin kt gia cc chui s ln chng li p lc v chng li chuyn ng nhit ca cc phn t, gel to thnh s chc bn. Nu chiu di ca vng lin kt ngn v cc chui khng c lin kt vi nhau mnh, cc phn t s tch ri di tc dng ca p lc hay s tng nhit (lm cho cc chui polymer chuyn ng nhit), gel s yu v khng n nh.

Cu trc cc phn t: Nhng phn t c nhnh khng lin kt vi nhau cht ch, v vy khng to nhng vng lin kt c kch thc v sc mnh ln to thnh gel. Chng ch to cho dung dch c nht v n nh. Nhng phn t mch thng to gel chc bn hn. in tch phn t: i vi cc polysacchride tch in, lc y tnh in gia cc nhm tch in cng du s ngn cn s to thnh lin kt. Ngoi ra cn ph thuc vo nhit , pH v s c mt ca cc yu t khc trong dung dch.

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S to gel v vai tr ca mng gel trong sn xut bnh

Chng 2. Vai tr ca mng gel trong sn xut bnh.

Vai tr i vi bnh. Mng gel rt quan trng trong qu trnh sn xut bnh. Ngoi gel c to thnh bi gluten thnh phn chnh trong bt lm bnh, cc polysaccharide cn c s to gel protein ca cc sn phm b sung to hng v nh trng, saTnh cht gel rt quan trng, n nh hng n cm quan ca sn phm. Khi c s to thnh gel trong sn phm th cc sn phm bnh s c phng, xp, cu trc chc chn. Vai tr ca mng gel:
-

Tnh d ko dn c th thay i hnh dng ca sn phm bnh sau ny. Tnh khng thm kh gi li c cc kh to ra bt nho trng n. Tnh d n hi trng n c gi kh hnh thnh cu trc xp cho sn phm bnh. C kh nng gi nc cao sn phm c mm sau khi nng. Mt vi m t.

Bt thc phm l h phn tn ca cc bng bt trong mt pha lin tc l cht lng hoc cht na rn. Cc bng bt thng cha khng kh hoc kh CO2 v c p sut ln hn p sut ngoi. Mng bng bt rt mng rt d nt v v. Khi gel c hp th vo b mt lin pha s to ra mt mng n hi v khng thm kh c kh nng bo v bng bt. Kh hnh thnh trong thc phm khng ch nh hng n kt cu v cng m n lm cho sn phm nh hn nhng cng thay i hnh dng, mu sc v cm gic ming. Khi b tc ng bi nhit lng kh tn ti trong khng n nh ng thi, h thng thot nc v hn ch thot kh bng cch tng nht ca cht lng trong bnh v gel ch hnh thnh khc phc iu . Nu khng kh c gi hon ton trong mng li gel th sn phm to thnh c cht lng tt. Gel gip kim sot kch thc bong bng v phn phi khong kh trong ch bin bnh cng nghip. Trong sn xut bnh nu khng c mng gel th lng bt to ra rt kh kim sot do khng kh khng c phn b ng u v sn phm trnh to thnh xut hin hng lot cc kch c bong bng to nh khc nhau khin bnh thnh phm khng ngon cm quan khng dc nh gi cao. H thng gel hnh thnh gip lm gim kch thc ca bong bng v gim thiu hiu ng ni v phn tng theo chiu dc trong qu trnh lm bnh nh vy sn phm cng c cht lng tt hn. Gel ny gp phn thit lp s phn b u bt v nh to s mm mi duy tr trong thi gian di ng ngha vi vic nng bnh bnh s trng n ng u bi lng kh c gi trong bnh. Bnh nng tng khi lng v m, t vn nt. N ci thin tnh ng nht bt, cng ci thin s gn kt ht tinh bt, do cung cp mt cu trc tt cho cc sn phm. N cng lm tng s hp th nc v kh nng ca bt gi li kh.

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S to gel v vai tr ca mng gel trong sn xut bnh Gel c th c nh ngha l mng li ba chiu cao phn t lin tc gi s lng ln dung mi cho thy cng c hc trong sut thi gian thc hin v bo qun. Gel gip cho lu gi hng thm ca nguyn liu tt hn ng thi n nh h nh tng trong nhng giai on lm bnh. Gel cng lm tng kh nng gi nc v khi lng bnh gim cng v thoi ha tinh bt. Gel c kh nng hp ph l ha hc cc cht c mi thng qua tng tc Van der Waals, lin kt ng ha tr, hoc lin kt tnh in C kh nng c nh c mi Gel hot ng khin cho nht ca sn phm tng cao v to xp, dy ln, n nh v gi m cho bnh cho ti khi thnh phm gip bnh mm hn nhng vn gi c cu trc hon chnh. S gia tng v khi lng cng nh xp cao v mm hn. N cng c s dng trong bnh chun b hn hp kim sot lu bin v lu gi kh hiu sut nng cao. V d nh v gluten. Gluten c th hnh thnh c mng gel, trc ht n phi c hp th nc. Sau nh vo qu trnh ch bin ( trn/mixing hoc nho/knead ) gel c hnh thnh vi nhng lin kt mi gluten mi c chuyn cu trc c tnh n hi. Trong qu trnh bt hay hn hp c ln men, cu trc gel ny s gi li nhng kh gas ( hay cn gi l sn phm c ln men ).Di tc ng ca nhit, cu trc tr nn vng chc hn v to nn cu trc cng nh vng cho cc sn phm v c lp mng khng thm kh gi c lng khng kh trong sn phm . Nu gel hnh thnh km, qu yu dn ti n khng c th ko dn v chu ni vi lp mng mng xung quanh l bong bng kh c hnh thnh trong qu trnh ln men. Cc bong bng kh sau s n v v gy sn phm khng ln v kch thc nh. Bin php tng cng gel. V qu trnh to gel l v cng cn thit nn i vi cc qu trnh to gel yu hoc gel khng c cu trc nh mong i th ngi ta s b sung thm cc loi ph gia to gel ci thin cu trc v to gel nh mong mun.Ngoi ra, chng ta cn co th s dng mui, cc ion Ca2+ tng vic to gel hnh thnh mng gel bn vng. Bin php c th: Mng gel c hnh thnh vi Avicel keo MCC:

Thixotropy-gel c thc hin vi Avicel keo MCC d phn hy vi ct, khi ct c ly ra, gel s ci cch theo thi gian vi s mt mt ti thiu n nht. Avicel MCC l do cc tnh cht truyn t nhng ht ny khi c phn tn trong nc hoc cht lng. Foam Stability-Avicel MCC l mt cht n nh bt hng u. Mng li vi dy giai on nc gia cc t bo khng kh v hot ng nh mt ro cn vt l duy tr cc t bo khng kh trong h thng treo. Mc d Avicel MCC khng c ti sn hnh thnh b phim ng k, n lm vic tng sc mnh phim (Hnh 3).

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S to gel v vai tr ca mng gel trong sn xut bnh n nh nh tng - Avicel MCC hnh thnh mt mng li ca cc ht keo khi c phn tn trong nc. Mng li cht keo t ti giao din du-nc c th ngn chn cc git du t hp nht (Hnh 4). Do Avicel hot ng n nh nh tng cng nh dy giai on nc ci thin bm ly ti sn. Nhit n nh nhit thay i ny c nh hng t hoc khng c cc chc nng v nht ca cc cht tn x Avicel. Khch sn ny l cc k quan trng trong vic chun b cc sn phm nhit n nh, c bit khi cc axit c mt. Avicel MCC s nm gi ln trong qu trnh x l nhit, nng, x l p tr li tit trng, v lm nng l vi sng vi s mt mt ti thiu v nht. Rt ngn Texture-Avicel MCC c th c s dng sa i kt cu n c th rt ngn kt cu hoc thm vo c th m khng to ra mt kt cu gummy hoc nho. Trong cc h thng thc phm ny cht lng kt qu trong mt mouthfeel sch hn v pht hnh hng v tuyt vi. nh ch ht - s n nh v lu bin thixotropic ca Avicel MCC lm cho n mt tr gip treo hu ch. Trong mt h thng nc, ma trn 3-chiu t ln cc cp s dng thp c hiu qu nh ch cc ht bi. Thay th cht bo v du - Avicel MCC c th c s dng thay th mt s hoc tt c cc du trong loi sn phm nh tng. Avicel bt chc nhiu ngi trong s cc tnh cht lu bin kt hp vi nh tng du (Hnh 5). Kim sot tng trng Ice Crystal - ma trn 3 chiu to ra vi phn tn Avicel keo MCC v din tch b mt ca microcrystals to ra mt h thng n nh duy tr mt trng thi ng nht trong qu trnh ng / tan chy. Avicel gip ngn chn di c m v c ch s tng hp protein v cc cht rn khc. Mng li 3 chiu c hnh thnh vi Avicel l cc k hiu qu trong vic duy tr h thng ba pha ca nc / cht bo khng kh /.

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S to gel v vai tr ca mng gel trong sn xut bnh

Kt lun
X hi ngy cng pht trin cng vi khoa hc cng ngh cht lng cuc sng cng ngy c tt hn. Song bn cnh yu cu v k thut, quy trnh v cht lng sn phm cng cao hn v th tt c mi lnh vc ni chung v nghnh cng ngh thc phm ni ring cn c sng to khc phc nhng nhc im hin ti. Hy vng vi bi bo co ny gip cho nhng ngi cn v hiu su thm v gel trong thc phm. Khng nh gel c vai tr quan trng trong sn xut bnh v cng cn co nhng bin php tng cht lng gel. Xin chn thnh cm n.

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Ti liu tham kho

m Sao Mai, Ha sinh thc phm, NXB i hc Quc Gia TP.HCM, 2009. L Ngc T, Ha sinh cng nghip, NXB Khoa ha v K thut H Ni. http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300013 http://luanvan.co/luan-van/gel-protein-cau-truc-va-phuong-phap-tao-cau-truc-gel-cua-cacprotein-trong-cac-thuc-pham-giau-protein-2711/

http://cdtp4.files.wordpress.com/2011/09/chuong-1-protein3.pdf http://www.fmcbiopolymer.com/Food/Ingredients/CelluloseGel/FunctionalProperties.aspx. http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300013

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Ph lc

Hnh 1

Hnh 2

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Hnh 3

Hnh 4
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Hnh 5

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