Gluxit Thuc Pham Va Bien Doi Cua Chung

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc
Ti Gluxit thc phm v cc bin i ca chng
GLUXIT THC PHM

1. Gii thiu chung:
Glucid c bn cht ha hc l polyhydroxy aldehyde hoc polyhydroxy ketone. a s cc glucid c cng thc tng qut l (C m(H2O)n). Ngoi ra cn c mt s loi glucid c bit, trong cu trc ca chng ngoi C, H, O cn c thm S, N, P. Lng glucid trong cc nguyn liu thc vt v ng vt rt khc nhau. Trong thc vt, glucid l thnh phn ch yu, chim ti 85-90% trng lng cht kh. ng v tinh bt c cha bn trong cc t bo cn non, cn thnh t bo th c cc polysacchrid nh cellulose, hemicellulose, protopectin... Trong cc thc phm ng vt, thng lng glucid li rt t (thng khng vt qu 2% so vi lng cht kh). Tht v trng c ri t glucid, ch c, sa l tng i nhiu hn Ngun glucid m thc phm cung cp cho con ngi ch yu ly t thc vt.
Vai tr ca glucid
Glucid c vai tr rt quan trng trong c th sng. Glucid c vai tr nh sau: Tham gia mi hot ng sng ca t bo. L ngun cht dinh dng d tr d huy ng, cung cp ch yu cc cht trao i trung gian v nng lng cho t bo. Tham gia vo cu trc ca thnh t bo thc vt, vi khun; hnh thnh b khung (v) ca nhm ng vt c chn khp. Tham gia vo thnh phn cu to ca nhiu cht quan trng nh: AND, ARN i vi cng ngh thc phm, vai tr ca glucid cng a dng v v cng quan trng: - L cht liu c bn, cn thit v khng th thiu ca ngnh sn xut ln men: ru, bia, bt ngt, acid amin, vitamin, khng sinh. - Tham gia to cu trc, hnh th, trng thi v cht lng cho cc loi sn phm thc phm. To kt cu: - To si, to mng, to gel, to c, cng, n hi cho thc phm: tinh bt, thch, pectin trong min, mt qu, kem, gi la - To kt cu c th ca mt s loi thc phm: phng n ca bnh phng tm, to bt cho bia, xp cho bnh m, v chua cho sa To cht lng:
GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6 Trang 1
- Cht to ngt cho thc phm (cc ng) - Tham gia to mu sc v hng thm cho sn phm (ng trong phn ng caramen ho, melanoidin) - To ra cc tnh cht lu bin cho sn phm thc phm: dai, trong, gin, do - C kh nng gi c cc cht thm trong sn phm thc phm - To m cng nh lm gim hot nc lm thun li cho qu trnh gia cng cng nh bo qun
Phn loi:
Glucid c chia lm ba nhm chnh: - Monosaccharid - Oligosaccharid - Polysaccharid Tn gi ca tt c cc ng n v ng i u c ui -ose . Cc dng glucid c t ba n v ng n tr ln hu nh rt t gp trong t nhin trng thi t do, chng thng dng lin hp vi cc cht khc nh protein, hoc lipid. Cc polysaccharide thng cha hng trm, hng nghn n v ng n c th to thnh si di hoc phn nhnh. 2. MONOSACCHARIDE:
2.1. Cu to v danh php:

L cht c cha nhiu nhm ru v mt nhm kh oxy (nhm kh l nhm cacboxyl la aldehyde hay ketone) Nhm kh l aldehyde ta c ng aldose v c cng thc tng qut:
Nhm kh l ketone ta c ng ketose c cng thc tng qut:
CHO CH2OH c xem nh l monosaccharide n gin nht.

Trong thin nhin monosaccharide c cha t 2 n 7 cacbon v c gi tn theo s cacbon (theo ting Hy Lp) +ose V d: monosaccharide c 3C gi l triose. Tng t ta c tetrose, pentose, hexose, heptose. ng phn quang hc: Quy c Fischer: Fischer l ngi u tin nu ra nguyn tc biu din cc monosaccharide bng cng thc hnh chiu ca chng. Theo : hnh chiu i ca cc nguyn t cacbon bt i (C*) v cc nguyn t C khc nm trn mt ng thng, nguyn t C c s th t nh nht c hnh chiu nm trn cng. Cn cc nhm th c hnh chiu bn phi hay bn tri.
Cng thc vng ca monosaccharide: Cng thc thng theo Fischer nh trnh by trn khng ph hp vi mt s tnh cht ha hc ca chng nh: mt s phn ng ha hc thng xy ra vi aldehyde khng xy ra i vi monosaccharide. V vy c th ngh rng nhm CHO trong monosaccharide cn tn ti di dng cu to ring bit no . Mt khc: monosaccharide c th to ether vi methanol to thnh mt hn hp 2 ng phn c cng nhm methoxyl (- OCH 3). iu chng t trong monosaccharide cn tn ti mt nhm OH c bit. Qua nghin cu Kolle cho thy: s ng phn thu c ca monosaccharide thc t nhiu hn s ng phn tnh theo cng thc N=2 n, do gii thch cc hin tng trn, Kolle cho rng ngoi dng mch thng monosaccharide cn tn ti dng vng. S to thnh dng vng xy ra do tc dng ca nhm OH cng phn t monosaccharide to thnh dng hemiacetal hay hemiketal.
GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6
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V d: cu to vng ca glucose xy ra nh sau:
Do s to thnh hemiacetal vng m C1 tr nn C*, nhm OH mi c to ra C1 l OH glucoside . Tng t vi ketose th C 2 tr nen6n C*, nhm OH mi c to ra C2 l OH glucoside khi to thnh hemiketal. Cch biu din cng thc vng nh trn da vo nguyn tc ca Haworth: C v cu ni vi oxy nm trn mt mt phng, cc nhm th cng thc thng nm bn phi th cng thc vng nm di mt phng v ngc li. Ring cc nhm th ca C c nhm OH dng to cu ni oxy th theo nguyn tc ngc li. Hin tng h bin ca monosaccharide: Nh ta thy, khng th gii thch c tt c cc tnh cht ca monosaccharide nu ta ch tha nhn mt dng cu to no ca monosaccharide. Nn ngi ta cho rng cc dng cu to c th chuyn ha ln nhau.
2.2. Tnh cht ca monosaccharide:

2.2.1. Tnh cht vt l ca monosaccharide: Monosaccharide l nhng cht khng mu, phn ln c v ngt, ha tan tt trong nc, khng tan trong dung mi hu c.
C hin tng solvat ha lm dung dch kh kt tinh do mun sn phm to thnh khng b kt tinh th ngi ta dng ng monosaccharide (hin tng Solvat ha l hin tng ht nc lin tc lm bng sn phm khng kt tinh b mt dng ht). Hn ch ca ng monosaccharide l s dng nhiu th b chy nc. phn cc: Cc monosaccharide c kh nng lm quay mt phng nh sng phn cc, da vo tnh nng ny, ngi ta xc nh chnh xc cc loi ng bng thit b phn cc k. V d: glucose trong t nhin c quay cc []D l +52,50 (quay phi), cn fructose l -92,40 (quay tri). Ngoi ra s sp xp ca cc nhm OH v bn tri hay bn phi ca trc C cng lm thay i tnh hot quang, khi ha tan cc ng trong mi trng nc th hot quang cng b thay i cho n trng thi cn bng, v d trong mi trng nc, D-glucose trng thi cn bng s c hot quang khng i l +52,7 0. Hin tng ny gi l hin tng h bin. 25 0C trong dung dch c 1/3 -Dglucose, 2/3 l -D-glucose. Tnh ha tan ca ng monosaccharide: Mi loi ng c 1 ha tan khc nhau. V d 20 0C kh nng ha tan trong nc ca glucose l 107g/100g nc, ca fructose l 375g/100g nc, ca saccharose l 204g/100g nc. T ta nhn thy rng glucose kh kt tinh hn so vi ng saccharose v ng fructose. Da vo c im ny ngi ta ch bin cc sn phm c kt tinh theo mun bng cch phi trn cc loi ng li vi nhau. Tnh ht m ca ng: Mi loi ng c ht m khc nhau. V d: glucose c ht m km hn fructose. Ty sn phm ch bin m ta s kt hp vi cc loi ng c ht m tng thch. C nhng sn phm cn bng mt th ta thm cc cht c tnh ht m vo nh ng nghch o hoc mt ong. Cn i vi nhng sn phm cn trng thi v nh hnh th nhng cht c tnh ht m cao s gy kt tinh cho sn phm, lc ny ta cn s dng loi ng nhu glucose lm gim kh nng kt tinh ti sn phm. 2.2.2. Tnh cht ha hc ca monosaccharide: Phn ng vi ion kim loi: kh ion kim loi t ha tr cao xung ha tr thp Phn ng oxi ha:
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Khi oxi ha nh cc monosaccharide bng cc dung dch nh Cl 2, Br2 hay I2 trong mi trng kim hoc dng dung dch kim ca cc ion kim loi, th nhm aldehyde C s 1 ca monosaccharide s b oxi ha thnh cacboxyl. Trong trng hp aldehyde c bo v th hydroxyl ca cacbon s 6 phn t ng s b oxi ha nhm cacboxyl. nhm nhm trong thnh
Khi oxi ha mc mnh hn (v d cho tc dng vi dung dch HNO 3) th c nhm aldehyde ca C s 1 v nhm hydroxyl ca C s 6 u b oxi ha thnh nhm cacboxyl.
Tnh cht ny c s dng xc nh hm lng glucose bng cch s dng thuc th Fehling qua vic xc nh hm lng cn Cu+ to thnh. Tham gia phn ng kh: Di tc dng ca cc cht kh nhm aldehyde ca cc aldose hoc nhm C=O ca cc ketose s b kh to thnh cc ru polyol tng ng. Cc D-glucose b kh thnh D-sorbitol, D-mannose b kh thnh D-manitol, cn D-fructose b kh thanh D-sorbitol v D-manitol.
Sorbitol l mt sn phm mu trng, khng mi, c vi ngt d chu,ha tan tt trong mi trng nc v ru nhng khng ha tan trong dung mi hu c. iu l th l ru ny khng c tnh kh, khng th ln men c v rt bn vi tn cng ca vi khun. Sorbitol th hin mt u im ln l khng lm tng lng glucoz trong mu ln cao sau khi n. Chnh v vy sorbitol c dng trong sn xut thc n king cho ngi i tho ng. Sorbitol khng ph hy rng nn dng sn
xut ko cao su v thuc nh rng. Ngoi ra sorbitol cn c a vo trong cng thc ca nhiu loi thc n, nc ung. Ngi ta cn dng sorbitol sn xut vitamin C. Tham gia phn ng to este: Nhm OH ti C s 1 v nhm OH ca C s 6 thng tham gia phn ng to este. Trong quan trng nht l phc este vi cc phosphat nh: Dglyceraldehyde-3-phosphat, D-glucose-1-phosphat, D-glusose-1,6-biphosphat. Mt s loi phc este ca phosphat vi cc monosaccharide.
Phn ng vi methanol: - Tham gia phn ng to lin kt glycosid Cc nhm -OH ca monosaccharid d dng tham gia phn ng vi ru to thnh ester tng ng v c gi l nhm -OH glycosid v lin kt to thnh c gi l glycosid. V d: phn ng to metyl glucosid:
Tham gia phn ng to lin kt glucoside: -OH glucoside c hnh thnh khi cc mch thng ca monosaccharide hoc oligosaccharide ng vng th nhm aldehyde v cetose phn ng vi OH trong mch ng vng to thnh dng bn acetal. Ngi ta quan tm n OH glucoside do OH glucoside rt d tham gia phn ng trong oligosaccharide v polysaccharide. Trong oligosaccharide v polysaccharide c rt nhiu nhm OH do c s co ko gia O v H nn H + rt d tch ra d m vng xut hin li nhm CHO hoc C=O th hin tnh kh. Cc monosaccharide ch th hin tnh kh khi dng mch thng.
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Khi 2 aldose lin kt vi nhau bng lin kt 1-2, 1-4, 1-6 th cn nhm OH glucoside nn cn tnh kh. Khi 2 cetose lin kt vi nhau bng lin kt 1-2, 1-4, 1-6 th cn nhm OH glucoside nn cn tnh kh. Khi 1 aldose lin kt vi 1 cetose bng lin kt 1-2 th khng cn nhm OH glucoside nn khng cn tnh kh, khi lin kt vi nhau bng lin kt 1-4 v 1-6 th cn nhm OH glucoside. Trong thc t ph thuc vo cc cht lin kt, c th c cc kiu glucoside nh: O glucoside, S - glucoside, N - glucoside, C glucoside. Cc cht ny c hot tnh sinh hc khc nhau.
R: phn glucide ca phn t glucozit
A: Aglucon
Vi alglucon l phn phi glucide c th vo v tr hydro ca nhm OH glucoside. V d cc gc ru, cc gc ca cc hp cht thm, cc gc strerid, cc gc alkaloid, ... Cc glucisode in hnh l glucoside ca cc phn t glucose to thnh cc polysaccharide nh glycogen, tinh bt v cellulose. Cc glucoside d b thy phn, khi cc lin kt glucoside b t ra v cc monosaccharide tng ng hnh thnh. Cc phn ng thy phn ny c xc tc ch yu bi acid, ch trong mt s trng hp mi do kim xc tc do a s glucoside bn vi kim. Tham gia phn ng vi acid: Khi un si cc pentose, hexose vi cc acid c nng cao nh HCl 12% hoc H2SO4 m c th cc phn t nc s b mt i v to thnh cc furfurol t pentose hoc oxymethylfurfurol t hexose. Khi trng ngng cc sn phm ny vi mt s cht khc th cc phc mu hnh thnh. Cc phc mu ny c s dng nh tnh v nh lng monosaccharide. V d khi cho furfurol tc dng vi alanin v HCl th hp cht mu s hnh thnh. Ngoi ra, cc sn phm ny cng hnh thnh trong qu trnh ch bin thc phm, v d khi nng bnh cc furfurol bay hi to thnh mi c trng cho bnh.
Tham gia phn ng vi kim: Tc ng ca cc base ln monosaccharide ph thuc vo nng v nhit ca cc base. Di tc dng ca cc dung dch kim yu nh Ba(OH) 2, Ca(OH)2, th s dng phn ha c th xy ra gia glucoside, mannose, fructose. Hin tng ny c th xy ra trong c th.
Dung dch kim long cc monosaccharide mch thng s nhanh chng bin thnh vng. Trong mi trng kim long 370C cc nhm endol s di chuyn vo gia mch. Trong mi trng co nng kim cao hoc nhit cao, cc monosaccharide c th b phn gii, hin tng caramen hnh thnh, cc mch cacbon d b t. Trong mi trng kim cc monosaccharide l cht kh mnh. N c kh nng kh dung dch Fehling to thnh Cu2O to kt ta .
OHR - CHO
2Cu(OH)2 R - COOH + Cu2O + 2 H2O
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Ngi ta ng dng tnh cht ny nh lng ng kh theo phng php Bectrand. 2.2.3. Mt s cc monosaccharide quan trng: a. Pentose: Pentose l cc monosaccharide cha 5 cacbon. Pentose hin din ch yu trong cu trc ca ng vt, thc vt; ngoi ra trng thi t do ta cng c th gp mt s loi. Cc pentose quan trong l: L Arabinose, D Xylose, D Ribose v D Deroxyribose. Ngoi ra cc D Ribulose v L Xylulose cng thng c mt trong cu trc ca thc vt, vi sinh vt v m ng vt. L Arabinose: L Arabinose c trong thnh phn ca cc polysaccharide nh hemicellulose, cc cht nhy... Pentose ny khng b ln men bi nm men, thng tn ti trong thc vt dng L: D Xylose: t tn ti trng thi t do, ch yu nm dng polysaccharide trong thc vt nh: xylan, v trong g, rm, r... Chnh v vy, khi thy phn cc nguyn liu trn ta thu c D Xylose. Xylose khng b ln men bi nm men, khng b ngi v ng vt ng ha, thng tn ti dng mch thng (D) v dng mch vng pyranose (6 cnh) D Ribose: D Ribose l loi monosaccharide thng gp trong thnh phn ca nhiu cht quan trng c th sng nh: acid ribonucleic, vitamin, coenzyme nicotinamide adenin dinucleic (NAD.H2). Dn xut ca Ribose l D Dezoxyribose l thnh phn quan trng ca acid dezoxyribonucleic,
tham gia trong cu to ca AND. y l cht c vai tr quan trng trong mt s c tnh sinh hc ca c th sng, c bit l tnh di truyn. b. Hexose: Hexsose l cc monosaccharide cha 6 cacbon. y l loi monosaccharide ph bin nht trong t nhin, n l thnh phn c bn ca nhiu polysaccharide. Cc hexose thng tn ti dng vng pyranose, dng furanose t gp (tr trng hp ca fructose). Cc hexose in hnh: D Glucose, D Galactose, D Fuctose, D Mannose, .... D Glucose: y l loi monosaccharide ph bin thc vt v ng vt. N c nhiu trong nho chn nn cn c gi l ng nho. Trong dung dch, D Glucose dng pyranose. D b ln men bi nm men. D Glucose l thnh phn c bn cu to nn nhiu loi polysaccharide: tinh bt, glycogen, cellulose, ... Trong c th ngi v ng vt, D Glucose l thnh phn c ng trong mu, d dng c c th con ngi hp th. Do trong nhiu trng hp, khi c th con ngi hao ht lng ng trong mu, lc ny ngi ta phi truyn glucose vo. D Fructose: y l loi monosaccharide ph bin thc vt. N c nhiu trong qu v mt hoa. D Fructose c kh nng lm quay mt phng nh sng phn cc sang tri nn c gi l levulose. Khi kh fructose to thnh sorbitol v manitol. D Fructose thng tn ti di dng fruranose. D b ln men bi nm men. D Fructose l thnh phn ca cc disaccharide v cc polyfructoside thng gp trong thc vt. D Galactose:
y cng l loi ng thng tn ti di dng pyranose. D Galactose c trong thnh phn ca lactose v cc polysaccharide galactan thc vt. Ngoi ra cn nm trong thnh phn cu to ca melibiose v agar-agar. Dn xut ca D Galactose l acid galacturonic nm trong thnh phn ca pectin. D galactose ch b ln men bi cc loi nm men c bit. D Mannose: D Mannose c th tn ti dng vng pyranose. D Mannose c trong thnh phn ca hemicellulose, cc cht nhy,... Cc mannose d b ln men bi nm men.
3. OLIGOSACCHARID
Oligosaccharid l tn gi chung cho cc carbohydrat c cu trc t hai n mi phn t monosaccharid.
3.1. Disaccharid
S to thnh disaccharide l do s kt hp ca 2 monose cng loi hay khc loi nh lin kt glucosidic. Lin kt glucosidic c th c to thnh gia -OH glucoside ca monose ny vi -OH glucoside ca monose kia, hay gia mt nhm -OH glucoside ca monose ny vi -OH ( khng phi -OH glucoside) ca monose kia. Ty thuc vo s lin kt m tnh cht cng khc nhau: - Kiu lin kt th nht: hai monosaccharid kt hp vi nhau qua mt nhm -OH glycosid v mt nhm -OH ru. Trong cu trc phn t ca n vn cn mt nhm -OH glycosid, do n vn mang tnh kh. V d ng Lactose. - Kiu lin kt th hai: hai monosaccharid kt hp vi nhau qua hai nhm -OH glycosid. Trong cu trc phn t khng cn nhm -OH glycosid, do n khng mang tnh kh. V d ng Saccharose. Mt s loi disaccharid - Saccharose
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L ng n ph bin trong cuc sng hng ngy. N c nhiu trong c ci ng v ma. c s dng nhiu trong cng nghip sn xut ng. Saccharose c kt hp bi -D-Glucose v -D-Fructose qua lin kt -OH glycosid, do n khng cn nhm -OH glycosid t do nn khng c tnh kh. Sucrose c v ngt sc, d kt tinh, nm men d s dng. L sn phm ca qu trnh quang hp, c th tng hp trc tip. Saccharose cn c gi l sucrose. L loi ng d b thy phn di tc dng ca enzym saccharase (invertase). Ngoi tc dng ca enzym, saccharose cng b thy phn di tc dng ca acid v c (HCl 3%)v nhit . Sn phm to thnh l glucose v fructose, trong trng hp ny ngi ta gi cc ng to thnh l ng nghch chuyn (ng invert). S nghch o lm tng cht kh ln 5,26%, ng thi tng nh v ngt v nht l ho tan ca ng trong dung dch. Dung dch ng nghc o t nht hn so vi dung dch saccaza khi dng mt trng lng kh ngang nhau. Tnh ht m: so snh gia cc ng c tnh kh cao glucose, maltose thng ht m km so vi saccaza nht l so vi ng nghch o v fructose. ng dng: khi lm bnh mt thm ng nghch o hoc mt ong duy tr kt cu mm, lng, to bng. Saccazo cn dng sn xut ng isomalt (ISOMALT l sn phm h Polyol, Cu trc gn ging cc cht bt ng c to thnh t cc cht ng bt bng phn ng hydro ho. Isomalt khng c trong t nhin. Isomalt c ngt thp, nhng khi kt hp vi cc cht ng khc, v d ng knh s lm tng ngt t ngt khc nhau. So vi ng knh kh nng hp thu sinh hc ca cc cht ng ru trn h thng rut non b gim rt mnh.. Isomalt c gi tr nng lng thp gip kim sot cn nng tha cn - bo ph. ISOMALT thch hp cho bnh nhn i tho ng. Ngy nay ISOMALT ang c s dng nh l mt cht to ngt thay th cho ng trong cc sn phm thc phm nh ko, bnh. Isomalt ngi ta sn xut ko cao su, kem nh rng phng ru rng.)
- Maltose Maltose cn c gi l ng mch nha, c nhiu trong ht ny mm. c cu to t hai phn t ng -DGlucose qua lin kt O-glycosid gia nhm -OH v tr C1 ca phn t ng th nht v nhm -OH ca C4 ca phn t ng th hai. Do maltose vn cn mt nhm -OH glycosid nn maltose c tnh kh. Dng nhiu trong thc phm: bnh ko, v km ngt. Maltose ch yu c to thnh khi thy phn tinh bt. Ngoi ra n cng c mt trong mt s t thc vt bc cao. D b thy phn bi - glucosidase, HCl 3% to thnh hai phn t -D-Glucose - Lactose Lactose cn c gi l ng sa, do lactose c ch yu trong sa ngi v ng vt. Lactose c cu to t -D-glucose v -Dgalactose qua lin kt glycosid gia nhm -OH glycosid ca -D-galactose v nhm -OH ru ca -D-Glucose. Do lactose vn cn c mt nhm -OH glycosid vy nn vn mang tnh kh. nhit thng lactose ha tan trong nc t hn mi ln so vi saccharose, Lactose kt tinh chm, tinh th cng v c nhiu dng tinh th. ngt ca lactose ch bng 1/6 saccharose. Lactose kh b thy phn bi acid hn so vi saccharose. thy phn phi un si vi acid v khng xy ra hin tng nghch o. Lactose cn b thy phn bi enzym - galatosidase nm trong rut to thnh -D-galactose v -D-glucose. - Xellobioza: x ho tan C nhiu trong ht ng cc ny mm. c cu to t -D-glucose v -D-glucoselin kt vi nhau nh cc nhm OH v tr C1 v C4. C tnh kh.
L sn phm thu phn ca cellulose nh enzm cellulase c nhiu trong rut mi, d c ng vt nhai li. 3.2. Trisaccharide Rafinose Ngoi disaccharid, ta cn gp dng trisaccharide nh rafinose. y l mt cht rt ph bin trong t nhin. C nhiu trong ht bng v trong c ci ng. Rafinose c cha galactose, glucose v fructose. Cc monosaccharid ny gn vi nhau qua cc -OH glycosid ca chng do rafinose khng cn tnh kh. Rafinose tinh th khng c v ngt, ho tan trong nc, b thy phn bi acid v enzym invertase gii phng ra fructofuranoza. Phn t disaccarit hnh thnh nu tip tc b thu phn th s to thnh D-galatose v D-glucose. Rafinose km bn vi nhit hn so vi saccharose.
4. POLYSACCHARID:
4.1 Tinh bt:
a. Gii thiu chung: Tinh bt c vai tr dinh dng c bit ln v trong qu trnh tiu ha, chng b thy phn thnh ng glucoza l cht to nn ngun calo chnh ca thc phm cho con ngi. Tinh bt l cht d tr ca thc vt. Tinh bt do cy xanh quang hp to nn.Tinh bt c nhiu trong cc ht, c, qu. Trong thc vt tinh bt thng c mt di dng khng ha tan trong nc do c th tch t mt lng ln trong t bo m vn khng nh hng n p sut thm thu. Cc hydat cacbon u tin c to ra lc lp do quang hp, nhanh chng c chuyn thnh tinh bt. Tinh bt mc ny c gi l tinh bt ng ha, rt linh ng, c th c s dng ngay trong qu trnh trao i cht hoc c th c chuyn thnh tinh bt d tr trong ht, c, qu, r, thn v b l.
Tinh bt c nhiu trong cc loi lng thc do cc loi lng thc c coi l nguyn liu ch yu sn xut tinh bt. Ta c th chia tinh bt ra lm 3 h thng -H thng tinh bt ca cc ht ng cc -H thng tinh bt ca cc ht h u -H thng tinh bt ca cc c Tinh bt gm hai thnh phn amylase : amylopectin theo t l 1:4
b. Cu trc: Trong tinh bt, t l amylose trn amylopectin bng khong . Trong mt s trng hp t l ny c th thay i t nhiu, v d, mt s ht la np cha rt t amylose, trong khi mt s ht u, lng amylose li chim n 75%. Trong ht tinh bt khoai ty c 19-22% amylose v 78-91% mamylopectin, ht la m v ht ng amylose chim 25% cn amylopectin chim 75%. Amylose c cu to nn t cc phn t D-glucose ti ni (1,4) glycosid, cc gc glucoza c gn vo nhau nh lin kt 1 4 v to nn mt chui di bao gm t 200-1000 gc glucoza. Khi lng phn t ca n thp dao ng t 150000 n 600000. Phn t amylose bao gm mt s chui sp xp song song vi nhau, trong cc gc glucozacuar tng chui cun vng li hnh xon c. Phn t amylose c mt u khng kh v mt du kh (u c nhm OH glucozit).amylose tc dng vi iot to thnh mu xanh, amylose d ha tan
trong nc m v to nn dung dch c nht khng c cao..dch h d thoi ha. Amylopectin c cu trc nhnh. Trong cu trc phn t ca n cha c lin kt glycosid (1,4) v (1,6) glycosid. Cu trc phn t bao gm mt mch trung tm thng cha lin kt (1,4) glycosid, t mch ny pht ra cc nhnh ph di chng vi chc gc glucose. Khi lng phn t ca amylopectin cao nm trong khong 500000 n 1 triu dalton..Cc amylopectin thng phn b bn ngoi ht tinh bt. Amylopectin thng tc dng vi iot to thnh mu tm . Amylopectin ch ha tan khi un nng v c nht cao, dch h kh thoi ha. Amylopectin hp th nhiu nc khi nu chn v l thnh phn ch yu to nn s trng phng ca ht tinh bt. Tinh bt c kh nng b thy phn bi amylose hoc acid. Trc tin cc dextrin hnh thnh (y l oligosaccharide c khong 8 glucose vi t nht mt ni (1,6) glycosid), sau cht ny c th b thy phn tn cng dn glucose. Ty theo ln ca phn t m cc dextrin s c pahnr ng mu khc nhau vi iode. c. Phng php tch chit : Ta c th trch ly amylose bng nc cc nhit khc nhau, do amylose c kh nng ha tan tt trong nc. Tuy nhin phng php ny t hiu qu khng cao. Ngoi ra ta cng c th khuch tn tinh bt trong nc, trong dung dch m. Sau kt ta bng tc nhn c cc (vd: rc isoamylic, n-butylic, cyclohexylic), hoc vi tc nhn khng cc( to phc vi dung dch a bo (CCl4, CCl3, dicloetan.)) Ngi ta cng s dng phng php sc k ct ( caxi phosphat). Sau ra li bng dung dch m phosphat. Ta s c amylose ko theo, cn amylopectin li. d. Cc phn ng tiu biu ca tinh bt - Phn ng thy phn Mt tnh cht quan trng ca tinh bt l qu trnh thy phn lin kt gia cc n v glucoz bng axt hoc bng enzym. Axit c th thy phn tinh bt dng ht ban u hoc dng h ha hay dng past, cn enzym ch thy phn hiu qu dng h ha. Mt s enzym thng dng l - amilaza, - amilaza.. Axit v enzym ging
nhau l u thy phn cc phn t tinh bt bng cch thy phn lin kt -D (1,4) glycozit. c trng ca phn ng ny l s gim nhanh nht v sinh ra ng. - amilaza - amilaza amiloglucosidaza Thu phn lin kt -D Thu phn lin kt (1,4) Thu phn lin kt (1,4) (1,4) glycozit glycozit v (1,6) glycozit Bt u bt k v tr no Bt u u mch khng Bt u u mch khng kh kh Ct th t 2 gc 1 Ct 1 gc 1 Sn phm: dextrin (tinh Sn phm ch yu: Sn phm ch yu l bt tan) mantose ngoi ra cn c glucose cn c mantose, glucose, dextrin dextrin. Cc nhm hydroxyl trong tinh bt c th b oxi ha to thnh andehyt, xeton v to thnh cc nhm cacboxyl. Qu trnh oxi ha thay i ty thuc vo tc nhn oxi ha v iu kin tin hnh phn ng. Qu trnh oxi ha tinh bt trong mi trng kim bng hypoclorit l mt trong nhng phn ng hay dng, to ra nhm cacboxyl trn tinh bt v mt s lng nhm cacbonyl. Qu trnh ny cn lm gim chiu di mch tinh bt v tng kh nng ha tan trong nc, c bit trong mi trng long. Cc nhm hydroxyl trong tinh bt c th tin hnh ete ha, este ha. Mt s monome vinyl c dng ghp ln tinh bt. Qu trnh ghp c thc hin khi cc gc t do tn cng ln tinh bt v to ra cc gc t do trn tinh bt cc nhm hydroxyl. Nhng nhm hydroxyl trong tinh bt c kh nng phn ng vi andehyt trong mi trng axit. Khi xy ra phn ng ngng t to lin kt ngang gia cc phn t tinh bt gn nhau. Sn phm to thnh khng c kh nng tan trong nc. - Phn ng to phc Phn ng rt c trng ca tinh bt l phn ng vi iot. Khi tng tc vi iot, amiloza s cho phc mu xanh c trng. V vy, iot c th coi l thuc th c trng xc nh hm lng amiloza trong tinh bt bng phng php trc quan. phn ng c th cc phn t amiloza phi c dng xon c hnh thnh ng xon c n ca amiloza bao quanh phn t iot. Cc dextrin c t hn 6 gc glucoz khng cho phn ng vi iot v khng to c mt vng xon c hon chnh. Axit v mt s mui nh KI, Na2SO4 tng cng phn ng. Amiloza vi cu hnh xon c hp th c 20% khi lng iot, tng ng vi mt vng xon mt phn t iot. Amilopectin tng tc vi iot cho mu nu tm. V bn cht phn ng mu vi iot l hnh thnh nn hp cht hp th.
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Ngoi kh nng to phc vi iot, amiloza cn c kh nng to phc vi nhiu cht hu c c cc cng nh khng cc nh: cc ru no, cc ru thm, phenol, cc xeton phn t lng thp.. - Tnh hp th ca tinh bt Ht tinh bt c cu to l xp nn khi tng tc vi cc cht b hp th th b mt trong v ngoi ca tinh bt u tham d. V vy trong qu trnh bo qun, sy v ch bin cn phi ht sc quan tm tnh cht ny. Cc ion lin kt vi tinh bt thng nh hng n kh nng hp th ca tinh bt. Kh nng hp th ca cc loi tinh bt ph thuc cu trc bn trong ca ht v kh nng trng n ca chng. - Kh nng hp th nc v kh nng ha tan ca tinh bt Xc nh kh nng hp th nc v kh nng ha tan ca tinh bt cho php iu chnh c t l dung dch tinh bt v nhit cn thit trong qu trnh cng nghip, cn c ngha trong qu trnh bo qun, sy v ch bin thy nhit. Rt nhiu tnh cht chc nng ca tinh bt ph thuc vo tng tc ca tinhbt v nc (tnh cht thy nhit, s h ha, to gel, to mng). Ngoi ra, n cng l c s la chn tinh bt bin hnh thch hp cho tng ng dng c th.V d: sn xut cc sn phm nc ung ha tan nh c ph, tr ha tan thnn chn tinh bt bin hnh no c ha tan cao nht. e. Tnh cht ca tinh bt: * Qu trnh hydrat ha s trng n ca tinh bt trng thi t nhin tinh bt lin kt vi nhau qua lin kt hydro, to thnh trng thi rt bn, do khi trong nc lnh rt kh hp th nc. Khi tng nhit , ta c trng thi mi. S trng n ca tinh bt ph thuc vo nhit . V d vi tinh bt ng: Nhit thng hp th 10-25% nc 60oC hp th 300% nc 70oC hp th 1000% nc Trng n cc i 2000% nc *S h ha Nhit ph v tinh bt chuyn t trng thi c mc hydrat ha khc nhau thnh dng keo gi l nhit h ha. Khi ht tinh bt c x l ng thi bng nhit v m th s xy ra hin tng h ha: trn 55-70 oC, cc ht tinh bt s trng phng do hp th
nc vo cc nhm hydroxyl phn cc. Khi nht ca huyn ph tinh bt tng mnh v cc ht trng phng kt dnh vo nhau. Nu tip tc ko di vic x l thy nhit, c th gy ra n v ht tinh bt, thy phn tng phn v ha tan phn no cc phn t cu thnh ca tinh bt, km theo gim nht ca dung dch. Nhit h ha ph thuc vo cc yu t : - Kch thc (ln trc, b sau) - Thnh phn (u tin amylose) - Cc ion lin kt vi tinh bt ( cng du, gn nhau y nhau) - Cc mui v c ( nng thp tng ha tan, nng cao kt ta) - Mi trng: trong mi trng kim th s h ha din ra d dng hn. - Hm lng cc cht khng in ly nh ng, ru cng lm tng nhit h ha. - Sau khi h ha tinh bt s c trong sut nht nh. trong ca h ph thuc vo cc yu t: - Cc dng bt np, tinh bt ca cc loi c, r trong hn. - Khi cho thm ng s trong hn - C cht nh ha s lm gim trong. *Tnh nht do: Tnh cht ny tc ng n cht lng thc phm. Phn t tinh bt cha nhiu nhm hydroxyt c kh nng lin kt c vi nhau lm cho phn t tinh bt tp hp li s hn, gi nhiu phn t nc hn khin cho dung dch c c, dnh, do v nht cao hn, do cc phn t di chuyn kh khn hn. Tnh cht ny cng th hin mnh m hn nhng tinh bt loi np ( tinh bt amylopectin). Tnh cht ny tng trong mi trng kim, th hin mnh cc tinh bt giu amylopectin. Tnh nht, do ca tinh bt ph thuc vo ng knh, kch thc, th tch, cu trc ca tinh bt, vo s tng tc ca tinh bt vi nc v vi nhau, vo nng tinh bt, vo pH, nhit , Ca+, tc nhn oxy ha. *Kh nng to gel v thoi ha ca h 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 ha chuyn tinh bt thnh trng thi ha tan v sau c ngui trng thi yn tnh. Khc vi gel protein, trong gel tinh bt ch c duy nht cc lin kt hyro 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 amylose nn trong gel tinh bt c vng kt tinh v vng v nh hnh. Tinh bt giu amilose to gel cng, bn km. -S thoi ha: Khi gel tinh bt mt thi gian di chng s co li v mt lng dch th s tch ra. Qu trnh gi l s thoi ha. Qu trnh ny s cng tng mnh nu gel lnh ng ri sau cho tan gi. C hin tng thoi ha l do hnh thnh nhiu cu hydro gia cc phn t tinh bt. Cc phn t amylose c mch thng nn nh hng vi nhau d dng v t do hn cc phn t amylopectin. V th hin tng thoi ha gn nh ch c lin quan vi cc phn t amylose l ch yu. Trong qu trnh thoi ha lun km theo s tch nc v c li ca cc sn phm na lng. Gy cng vi bnh m. Hin tng ny hnh thnh do cc cu H gia cc tinh bt xut hin. Qu trnh din ra qua cc giai on sau: +Cc mch c un thng +V hydrat b mt, cc mch c nh hng. +Cu H hnh thnh gia cc nhm OH Cc yu t nh hng ti s thoi ha: + pH: tc thoi ha t cc i khi pH =7. Khi pH >10 th khng cn s thoi ha, khi pH<2 th tc thoi ha v cng b. +Thnh phn: vi amylosepectin nu ch un nng n 50-60 oC, th c th quay v trng thi ban u khi h nhit . Tuy nhin vi amylose th khng th khc phc c s thoi ha. S thoi ha thng km theo tch nc v c li ca cc sn phm dng na lng cng nh gy cng li ca cc sn phm bnh m. * Kh nng to hnh ca tinh bt: Kh nng to mng: Tinh bt c kh nng to mng tt. to mng, cc amylose v amylopectin phi dui thng mch, sp xp li, tng tc trc tip vi nhau bng lin kt hydro hoc gin tip thng qua nc. Mng c th thu c t dung dch phn tn trong nc. Dng mng ny d trng ra trong nc Quy trnh to mng: Tinh btHa tan H ha s b Khuy k rt mng ln mt phng kim loi. mng khi b dnh sau khi kh cn pht mt t parafin ln b mt kim loi.
Kh nng to si: Tinh bt cng c kh nng to si. Chnh nh kh nng ny m ngi ta sn xut min. Tinh bt du xanh v rong ring thng cha 40-50% amylose, phn t maylose di nn lc tng tc gia cc phn t ln v do c bn t ln. Cc chui amylose lin kt vi nhau rt cht nn kh b trng ra hn, do si chc v dai. Cc tinh bt giu amylopectin, cc mch nhnh ca amylopectin thng rt ngn nn lc tng tc gia cc phn t rt yu do bn t km. Ngoi ra khi chp nhiu phn t li thnh si s c nhiu khuyt tt do si tinh bt ro v d t. Kh nng to mng bao: Mng t tinh bt giu amylose c tnh cht c bit nh khng thm i vi oxy v cht bo do c dng bao thuc vin, lm ti ng cht bo lng. Amylose sy phun c th bao thuc bng phng php p trc tip thay cho phng php to ht m. Nhiu thuc khng th p trc tip m cn phi a thm mt s t dc t c mt s tnh cht cn thit no . Vi amylose c th to c mc rn bt k v khi vo dch d dy mng ny s b ph hy. Amylose c t nhm kh do kh nng tng tc vi cc cht thuc l b nht . Tng tc vi cc cht khc: + Kh nng ng to gel vi protein Tinh bt c th tng tc vi protein lm cho sn phm c nhng tch cht c l nht nh nh n hi, cng cng nh kh nng gi nc ca protein tng ln. Tng tc gia protein v tinh bt y vn l lin kt hydro v lc Van der Waals. Trong trng hp ny c protein v tinh bt u sp xp li phn t to thnh gel v tng tc vi nhau, hay ni cch khc tinh bt c tnh cht ng to gel vi protein. Chnh nh kh nng ny ca tinh bt m cc gel protein trong cc sn phm nh kamaboko, gi.c c nhng tnh cht lu bin cng nh nhng tnh cht cm quan hp dn hn. + Kh nng phng n ca tinh bt Khi tng tc vi cht bo v c s tn tr ca nhit th khi tinh bt s tng th tch ln rt ln v tr nn rng xp. Ta u bit cht bo l cht khng cc, c kh nng xuyn thm qua cc vt liu gluxit nh tinh bt, xelluloza. Khi nhit tng th cc tng tc k nc gia cc cht bo pht trin rt mnh nn chng c khuynh hng t li vi nhau do m c kh nng xuyn qua cc ca i tinh bt.
ng thi nhit lm tinh bt h ha v chn, nhng khng kh cng nh cc kh c trong khi bt khng thm qua lp mng tinh bt tm bo do s gin n v lm tinh bt phng n. Cc tinh bt amylopectin (tinh bt np )c cu trc cht v kh nng khng thm kh ln do kh nng phng n ln hn. Vi cc tinh bt oxy ha (tinh bt ty bng cht oxy ha) th kh nng ny li cng mnh v cc phn t tch in cng du s y nhau, nht l khi sn phm cha tinh bt c kt cu rt cht. l c s sn xut ra cc sn phm nh bnh phng tm, phng nm. * Tnh cht c cu trc ca tinh bt Ging nh dung dch cc hp cht cao phn t khc, h tinh bt c nhng tnh cht c cu trc nht nh nh n hi, bn, do. Cc tnh cht c cu trc ny ca h tinh bt thng chi nh hng ca nhiu yu t khc nhau. Khi tc ng c hc th cc cu trc b ph hy s khng c hi phc theo thi gian, c ngha l ng sut trt gii hn ca h tinh bt sau khi ph hy cu trc s lin tc b gim . Khi lo ha thng xy ra s tng bn mng cu trc ca h thng tc l tng tnh cht cng v gim tnh cht co gin. Cc cht a in ly c nh hng n s to cu trc v bn ca h tinh bt. Cc cht polyacrylamit, natri alginat, cacboxymetylxenlluloza khi thm vo khung cu trc ca h tinh bt 2% s lm gim bn cu trc v nht ca h nhng li lm tng tnh n hi v tnh do cng nh kh nng dnh. Khi bo qun, nng cht kh cng ln th qu trnh to cu trc trong gel s xy ra cng nhanh. V do nng m c s c s tip xc mt thit gia cc phn t vi nhau do m c iu kin thun li pht trin mng cu trc. Khi tng nhit bo qun gel cng cao th qu trnh to cu trc s cng ngy cng chm li. Tnh cht c cu trc ca h tinh bt s thay i khi thm mt lng nh cc cation Ca2+, Mg2+, Na+.
4.2. Inulin
Inulin l loi polysacarit ha tan c trong nc, khi thm ru vo dung dch trong nc s kt ta c inulin. Inulin cu to bi D-fructoza nn cn c gi l fructan. N c nhiu c mu n, r ci ng v mt s cy h ha tho. cc thc vt ny, inulin thay th cho tinh bt. Phn t lng ca inulin bin i t 50006000. Trong phn t inulin, cc gc fructoza lin kt vi nhau nh lin kt 21. S gc fructoza trong mt phn t inulin l 34. Phn tn cng ca phn t l gc
disacarit sacaroza. Ngi ta x dng inulin sn xut fructose. xc nh inulin ngi ta thy phn n v xc nh bng phn ng nh tnh Seliwanoff. 4.3. Xelluloza: Xelluloza l polysacarit ch yu ca thnh t bo thc vt. Trong bng n chim trn 90%, cn trong g hn 50%. Khi un si vi axit sulfuric c, xelluloza s chuyn thnh glucoza cn khi thy phn trong iu kin nh nhng s to nn disacarit xellobioza. Cc n v cu to xellobiza gn vi nhau nh lin kt glucozit. Phn t xelluloza cha t 1400-10000 gc glucoza. Phn t lng ca cc xelluloza thu c t cc ngun khc nahu x dch trong gii hn kh rng ri ( t 5.10 4 ti 1.106 hoc cao hn na). Dng phng php phn tch tia Rontghen, ngi ta chng minh c rng phn t xelluloza c dng si. Cc dng si ca xelluloza li gn vo nhau nh cc lin kt hydro to nn cu trc mixen ca xelluloza. Trong phn t xelluloza c nhieuf nhm hydroxyl tn ti di dng t do, hydrocuar chng d c thay th bi mt s gc ha hc v d gc metyl (-CH3) hoc gc axetyl (-CH3CO) hnh thnh nn cc dn xut ete hoc este ca xelluloza. Vic to nn cc dn xut cng gp phn vo vic nghin cu cu trc ca xelluloza , mt khc ngi at bit nhiu dn xut ca xelluloza c ngha rt quan trng trong nhiu ngnh cng nghip, v d, cc dn xut nitroxelluloza, axetylxelluloza trong k ngh si nhn to, da nhn to, k ngh cht n, cht do. Trong thi gian gn y, cc dn xut ca xelluloza nh cacboximetylxelluloza, dietylaminoetylxelluloza c dng rt hiu qu trong cc phng php sc k trao i ion phn chia hn hp protein. Trong cacboximetylxelluloza mt s nhm hydroxyl ca xelluloza c thay th bng cc gc OCH2COOH, cn trong dn xut dietylaminoetylxelluloza mt s nhm hydroxyl ca xelluloza li c thay th bng gc O CH2CH2N(C2H5)2. Xelluloza khng c ngha v mt dinh dng ca ngi v khng tiu ha c trong ng tiu ha. ng vt nhai li c th tiu ha d dng xelluloza, v trong rut ca chng c cha cc vi khun c kh nng tit ra enzim xellulaza l enzim thy phn xelluloza. Cellulose v cc dn xut: Cellulose l mt cht hu c tn ti rt nhiu trong t nhin v l thnh phn chnh cu to nn t bo thc vt. Hp cht ny l mt nguyn liu sn xut ph gia ng dng trong cng nghip thc phm v nhiu lnh vc khc. Hp cht cellulose
bao gm nhiu cht nh : methyl cellulose (E461), hydroxypropyl cellulose (E463), hydroxypropyl methyl cellulose (E464), methyl cellulose (E465) v natri carboxymethyl cellulose (E466) hay cn g i tt l CMC. Trong cc hp cht th CMC l mt hp cht c ng dng nhiu nht trong cng nghip thc phm. Tnh cht CMC Hp cht CMC c sn xut t vic x l celluloza vi dung dch NaOH v sau l phn ng Williamson: Cell-OH + NaOH + ClCH2- COONa Cell-O-CH2COONa + H2O + NaCl Mono cloracetatnatri CMC ClCH2- COONa + NaOH HOCH2COONa + NaCl Nh vy CMC l mt dn xut quan trng ca cellulose c cu to t hp cht cellulose kt hp vi Natri
Dng thng phm CMC c dn sut t 0,4 n 1,4. Tuy nhi n cng c loi cao hn s dng cho cc sn phm c bit. Dn sut d i 0,4 CMC khng ha tan trong nc CMC dng trong thc phm c dn sut 0,65 n 0,95 v tinh khit > 99,5 %. Vi CMC dn sut 0,95 v nng ti thiu 2 % cho nht 25 Mpa ti 25 0C. C th s dng CMC dng nng hoc lnh. CMC l cc anion polyme mch thng cho cht lng gi l dung dch gi. Dung dch 1% thng thng pH = 7 8,5 cn pH = 5 - 9 dung dch t thay i, pH <3 nht tng, thm ch kt ta. Do khng s dng c CMC cho cc sn phm c pH thp, pH >7 nht gim t. Dung dch CMC c th b ph hy do cc vi sinh vt hoc enzim kh. G ia nhit 80 0C trong 30 pht
ho c 1000C trong 1 pht c th kh tc nhn vi sinh vt m khng nh hng n cht lng CMC. nht CMC gim khi nhit tng, tc dng c tnh thun nghch. S nh hng ca nhit n nht ca CMC 0,7 Ds c th hin gin sau:
nht ca CMC cn chu nh hng bi cc ion kim loi: + Cation ha tr 1: t tc dng iu kin bnh thng (tr Agar+). + Cation ha tr 2: Ca2+, Mg2+ lm gim nht. + Cation ha tr 3: Al3+, Cr3+, Fe3+ to gel. Ni chung, tc d ng trn nht ca cc loi mui cng t y tuc vo phng php thm vo. CMC c th kt hp d dng vi thnh phn ha hc thc phm nh: ng, protein, tinh bt v hu ht cc polyme trung tnh. ng dng CMC v cc dn sut cellulose Cellulose v cc dn sut t cellulose c s dng nhiu trong ch bin thc phm hn 10 nm nay. Hin ti vic s dng khng ngng pht trin khng nhng trong vic ci thin tnh cht sn phm m cn gp phn trong vic sng to cc sn phm mi. Tnh cht tan ca dn sut cellulose trong nc l nguyn nhn lm thay i tnh cht lu bin hc ca thc phm, kt qu l ci thin c cu trc, to dng cho sn phm Ty thuc vo iu kin s dng cc dn sut cellulose c th c cc chc nng sau: gi nc, to c, n nh sn phm, tr phn tn,V vy dng dn sut celluloza cho mt sn phm c mt cng dng hoc nhiu cng dng pht huy c ng lc. Liu lng thng s dng mc nh hn 1% (thng 0.1-0.5 %). Dn sut celluloza s dng nhiu trong cng nghip sn xut nc ung, bnh, sn phm sa, m si, * Dng trong sn xut kem v cc sn phm cng loi: Kem cha 10 % cht bo, 11 % sa khng bo, 15 % ng; 0,2 0,3 % cht n nh; 0,25 0,5 % cht nh ha. Cc thnh phn trn thay i ty theo tng Quc gia v tng yu cu sn phm nhng cht n nh khng vt qu 0,5 %. Hin nay cht dng lm c l CMC, khi ha tan s to dung dch c nht cao, CMC c kh nng l m chm qu trnh kt tinh, lm mn tinh th, ci thin bng, ngn cn kem chy.
* Trong nc ung: Vic s dng ring r hoc kt hp vi cc cht keo khc d ng gi n nh cc pha rn trong dung dch. Ngoi ra n cn c kh nng ngn cn phn ly tinh du/n c trong cc sn phm nc qu. Nng thng s dng l 1 %. * Trong sn xut bnh ko v cc sn phm t tinh bt: Ci thin c tnh cht bt nho cng nh cc sn phm, c s dng nng 0,1 0,5 % trn trng lng cht kh. Hp cht CMC c tc dng l m mm khi bt nho, gi m, ko di thi gian bo qun, lm sn phm d tr li trng thi ban u, chng dnh... * Trong sn xut cc dng nc st: Do CMC to st tt nn CMC c th c dng sn xut cc sn phm nh nc st salad, st c. Cht CMC thch hp cho cc sn phm n y v tnh ha tan tt trong nc lnh ln nc nng, c kh nng lin kt vi nc tt v chu c pH thp. - Nc st salad: CMC thng dng l 7HOF nng 1 % khi thnh phn du l 30 % hay 0,75 % khi thnh ph n du khong 50 %. - Nc st c chua: ty theo loi CMC s dng m ta c c cc sn phm c cu trc khc nhau. Loi 7HOF s cho sn phm c cu trc d i, cn loi 7HXFMA s cho sn phm c cu trc ngn hn v mm hn. Nhn chung, CMC l mt hp cht c vai tr quan trng trong cng nghip thc phm, vic pht trin v ci thin tnh cht ca CMC gp phn quan trng i vi cng nghip sn xut thc phm.
4.4. Hemixelluloza
Hemixelluloza l nhm polysacarit c tnh cht c bit l khng ha tan c trong nc m ch tan trong dung dch kim. Hemixelluloza cng l thnh phn ca thnh t bo thc vt v tn ti ch yu cc phn nh v ht, b ng,cm,
rm r , tru. Khi thy phn hemixelluloza s thu c cc monosacarit thuc nhm hexoza nh manoza, galactoza, nhm pentozan(araban hoc xilan). Cc polysacarit nh manan, galactan, araban v xilan u l cc cht ph bin trong thc vt, ch yu cc thnh phn ca mng bao t bo ca cc c quan khc nhau nh g, rm r,
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4.5. Pectin:
a. Ngun gc: - C mt trong qu, c, thn cy, ng vai tr vn chuyn nc v lu cht cho cc tri cy ang trng thnh, duy tr hnh dng v s vng chc ca tri cy. Tin thn ca pectin l protopectin, khng tan trong nc v c nhiu trong m tri cy cn xanh. Qu trnh chn s km theo s thy phn protopectin thnh pectin, sau kt hp vi s demethyl ha di tc dng ca enzyme v s depolymer ha ca pectin ta thnh pectate v cui cng l cc loi ng ha tan v acid. - T thi tin s, cht pectin l thnh phn trong khu phn n ca con ngi. Nhng ch mi trong na th k trc ngnh cng nghip thc phm mi nhn bit c vai tr quan trng ca ph gia pectin trong vic a dng ha cc sn phm thc phm. - Trong cng nghip pectin c thu nhn t dch chit ca cc nguyn liu thc vt, thng l to hay cc qu c mi. Phn ln cc quc gia xem pectin l mt loi ph gia qu v v hi, c s dng vi liu lng ph thuc vo tng quy trnh cng ngh. b. Cu to : - Polysaccharide d th, mch thng, l dn xut methyl ca acid pectic Acid pectic l 1 polymer ca acid Dgalcturonic, 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. - Cu to 1 n v ca chui pectin :
c. Cc ch s c trng ca pectin: - Ch s methoxyl (MI): biu hin t l methyl ho, l phn trm khi lng nhm methoxyl (-OCH3) trn tng khi lng phn t. MI max = 16,3% MI ca pectin thc vt = 10 12% - Ch s ester ha (DE): th hin mc ester ha ca pectin, l phn trm v s lng ca cc gc acid galactoronic c ester ho trn tng s lng gc acid galacturonic c trong phn t. d. Phn loi:
- Theo % nhm methoxyl c trong phn t: + HMP (High Methoxyl Pectin): DE > 50% hay MI >7%.
+ LMP (Low Methoxyl Pectin) : DE 50% hay MI 7%.
- Theo kh nng ha tan trong nc: - Pectin ha tan: methoxyl polygalacturonic. - Pectin khng ha tan: protopectin l dng kt hp ca pectin vi araban (polysaccharide thnh t bo). e. Tnh cht ca pectin: - Dng bt mu trng hoc hi vng, hi xm, hi nu. - Tan trong nc, khng tan trong ethanol. - C kh nng to gel bn. Kh nng to gel: - Cc pectin v acid pectinic c cc nhm hydroxyl (-OH) nn c kh nng hydrat ha cao. - Cc phn t pectin mang in tch m nn chng c kh nng y ln nhau, do lm gin mch v lm tng nht ca dung dch. - V vy khi lm gim tch in v hydrat ha s lm cho cc phn t pectin xch li gn nhau v tng tc vi nhau to nn mt mng li 3 chiu rn cha pha lng bn trong. - 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:
v 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. v 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.
iu kin to gel ng (%) Ion ha tr II 65 Khng 65 Khng 0 C
DE > 70 50 70 <50
pH 2,8 3,4 2,8 3,4 2,5 6,5
Tc to gel Nhanh Chm nhanh
f. ng dng: - Pectin l tc nhn to gel quan trng nht c s dng to ra cu trc gel cho thc phm,ch yu l nhng thc phm c ngun gc t rau qu. Kh nng to gel
ca n cn c s dng nhng thc phm cn c s n nh ca nhiu pha, hoc trong sn phm cui hoc mt giai on tc thi trong quy trnh sn xut. - Tc dng to c ca pectin c s dng ch yu nhng loi thc phm m quy nh khng cho php s dng nhng loi gum c gi thnh r hn hay nhng loi thc phm cn c mt hnh dng tht t nhin. v Mt tri cy v mt ng: - Vai tr ca pectin l nhm to ra mt cu trc cho mt ng v mt tri cy nhng sn phm ny khi c vn chuyn vn khng thay i cu trc, to ra mi v thm ngon cho sn phm, v gim n ti a s phn r. Qu trnh sn xut mt ng v mt tri cy phi m bo to ra s phn b ng u ca cc phn t trong pha lin tc ngay t khi qu trnh khuy trn ngng li. Hm lng pectin s dng trong mt v mt ng thng trong khong t 0,1 0,4%. - Pectin c kh nng to gel nhanh c gi tr c bit trong sn xut mt v yu cu ca sn phm phi c to gel, to c trc khi ng hp. Cn mt ng tri cy tt nht khi chng khng b tc ng trong sut qu trnh to gel. l l do pectin to gel chm c s dng, v cc khu vo hp, ng np, dn nhn, xp chng phi c thc hin trc khi qu trnh to gel din ra. - Qu trnh to gel ca pectin c th c to ra trong mt quy trnh lnh bng 2 cch: Trn syrup ng pectin c hm lng cht kh ha tan t 60 65%, pH = 3,8 -4,2 vi dch acid tri cy t c pH = 3,0. Trn dung dch pectin c pH = 2,9 v lng cht kh ha tan l 25% vi syrup ng thu c hn hp mi c hm lng cht kh 23%. - LMP thng c ng dng trong mt tri cy c hm lng cht kh ha tan < 55%. Loi LMP c chn da trn hm lng cht kh v pH trong sn phm. Trong nhng sn phm c hm lng cht kh rt thp, v d nh mt tri cy khng ng cho ngi b bnh tiu ng, LMP kh to lin kt vi nc v Carrageenan thch hp hn. Trong mt s trng hp ngi ta c th s dng c pectin v carragenan. Tm tt ng dng ca pectin Phn t pectin di v d vng vo nhau dung dch c nht pectin c kh nng to c Pectin c th ci thin cu trc nc ung c hm lng ng thp. Nu hm lng ng ln c b sung vo gim hydrate ha ca cc phn t pectin, cc phn t s li hnh thnh mng li gel Mt tri cy c ng cao ph thuc vo pectin to hnh
V nhm acid kh yu, s thay i pH s thay i kh nng tch in ca chui pectin. Pectin c th lin kt vi nhau iu kin acid Cn c c ng v acid trong sn xut mt ng Nhm acid ca pectin c th phn ng vi ion Ca2+ to lin kt vi 2 nhm COOhnh thnh gel khng cn ng LMP c s dng lm mt tri cy c hm lng ng thp v nhiu sn phm ch bin t tri cy Phn t pectin c th lin kt vi 1 protein tch in (+) chng khng b ng li khi gia nhit Gip protein sa trong yoghurt khng b ng t v nhit c th tit trng UHT g. Phng php sn xut pectin trong cng nghip: - Pectin l 1 sn phm carbohydrate c thu nhn t dch chit ca nhng nguyn liu thc vt, thng l to hay qu c mi. Phn ln cc quc gia xem pectin l mt loi ph gia qu v v hi, c s dng vi liu lng ph thuc vo tng quy trnh cng ngh. v Sn phm pectin t tri cy c mi: c chit xut t v chanh, v cam v v bi. V ca cc loi tri cy ny l sn phm ph ca qu trnh p nc qu, p du v c cha hm lng pectin cao vi nhng tnh cht mong mun. v Sn phm pectin t to: B to, phn thu nhn c t qu trnh p nc to, l nguyn liu th cho sn phm pectin t to. Nhng sn phm ny c mu sc ti hn (mu nu) so vi pectin t cc loi tri cy c mi nhng khc nhau v chc nng. - Qu trnh sn xut pectin c th khc nhau gia cc cng ty nhng quy trnh chung bao gm cc bc nh sau:
Nh my thu nhn b to hoc v tri cy c mi t cc nh sn xut nc tri cy. Trong nhiu trng hp nguyn liu ny c ra v sy c th vn chuyn v bo qun m khng b h hng Nu nguyn liu th kh, n c th c ly t trong kho. Nhng khi sn xut t v tri cy t phi s dng ngay v chng h hng rt nhanh Nguyn liu th c cho vo nc nng c cha cc cht h tr cho qu trnh chit nh acid hoc enzyme Nu ch dng nc khng th ch chit c mt lng gii hn pectin Sau mt khong thi gian chit pectin, cht rn cn li s c tch ra; v dung dch c lc, c c bng cch loi nc Cht rn c th tch ra bng thit b lc, thit b ly tm hoc cc thit b khc. Dung dch sau c lc li 1 ln na nu cn thit Hoc l ngay lp tc, hoc sau 1 khong thi gian bin tnh pectin, cht lng c GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6 Trang 33
c s c trn vi cn kt ta pectin Pectin c th c deester ha phn no giai on ny; hoc sm hn hay tr hn trong quy trnh Cht kt ta c tch ra, ra vi cn loi b tp cht v c sy. Cn c dng c th cha cc mui hay kim bin i pectin thnh dng mui 1 phn (Na+, K+, Ca2+, NH4+) Cn (thng dng l isopropanol) c thu li v c dng k ta thm pectin Trc khi hay sau khi sy, pectin c th c x l vi NH3 sn xut pectin amid ha Pectin amid ha c a chung hn trong 1 vi ng dng Cht rn c nghin thnh bt, kim tra v trn vi ng hay dextrose hnh thnh kh nng to gel tiu chun hay nhng tnh cht khc nh kh nng to st, kh nng n nh Pectin cng c trn vi nhng ph gia thc phm c chp nhn khc v dng trong nhng sn phm c trng.
Tiu chun v tinh sch ca pectin s dng trong ch bin

(FAO Food and Nutrition Paper, 1992. FCC: Food Chemical Codex. EEC: Eropean Economic Community.)
Cht d bay hi: max. 12%. Tro khng tan trong acid: max. 1% Sulfur dioxide: max. 50 mg/kg Methanol, ethanol and isopropanol: max. 1% Sodium methyl sulfate: max. 0,1% (FCC) Hm lng Nitrogen: max. 2.5% (FAO), max. 0.5% (EEC) Galacturonic acid: min. 65% (FAO), min.65% (EEC) Tng Anhydrogalacturonides : min. 65% (FCC) Mc amin ha: max. 25% Arsenic, ppm: max. 3 Ch, ppm :max. 10 (FAO), max. 5 (FCC), max. 10 (EEC) ng, ppm: max. 50 (FAO) Km, ppm: max. 25 (FAO, EEC) ng v km, ppm: max. 50 (EEC) Kim loi nng (nh Pb), ppm: max. 20 (FCC)
g. Quy nh s dng: Pectin c xem l 1 trong nhng ph gia thc phm an ton v c chp nhn nhiu nht, v iu ny c chng minh bi hm lmg ADI cho php l khng
xc nh c ban hnh bi cc t chc JECFA (Joint Food Experts Committee), SCF (Scientific Committee for Food) Lin minh chu u, v GRAS (Generally Regarded). Qui nh s dng pectin trong thc phm: Ch s quc t Tn ph gia v Tn thc phm c Gii hn ti a ADI dng ph gia cho php dng trong thc phm 440 Pectin (pectins) -, kem hn -10g/kg, dng ADI: khng gii hp, sn xut mt mnh hay kt hn phomat, thu sn hp vi cht nh ng hp. ho, cht n nh v lm ng c khc. -Sa chua thm, -10g/kg. sn phm x l nhit sau ln men. -Kem sa dit -5g/kg, dng mt khun. mnh hay kt hp vi cht lm dy khc. - hp rau qu -10g/kg, dng c b, du hay mt mnh hay kt m. hp vi cht lm dy khc. -Sa. -10g/kg. - ung nh. -500mg/kg. -Xiro. -2,5g/kg. -Mt, mt cam. -5g/kg. ADI (Acceptable Daily Intake): lng n vo hng ngy chp nhn c (tnh theo mg/kg trng lng c th/ngy) ADI: khng gii hn: khng cn thit phi qui nh ADI c th cho cht ph gia v: +Cc kt qu nghin cu v sinh hc, ho hc, c hc...cho thy cht ph gia c c tnh thp.
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+Tuy lng cht ph gia cho vo thc phm phi p ng yu cu ca cng ngh sn xut cng khng gy tc hi n sc kho ca ngi tiu th.
4.6. Agar agar (thch):

Agar agar l polysacarit tp trung trong mt s loi rong bin, khng tan trong nc lnh. Khi un nng n b ho tan, nu ngui s un thnh mt khi. Agar ho tan trong nc si, hp th rt nhiu nc, to ra gel khi nng rt thp khong 0,04%.Dung dch agar s ng li khi lm ngui n 40 50 oC , nng chy khi nhit bng 80 85 oC. Gel agar c tnh thun nghch nhit v n hi. a) Cu to: N l mt hn hp ca hai loi polysacarit: agarose v agaropectin. Agarose: do -D- galactopyranose v 3,6-anhydro--L- galactopyranose lun phin to nn bng lin kt -1,4 v -1,3. - Agarose l thnh ph n to gel chnh ca gar, c khong 1/10 cc n v galactose b ester ha. Hm lng agarose ng vai tr quan trng i vi in tch ca ton phn t v i vi tnh cht ca gel nh: bn, n hi, nhit to gel, nhit nng chy ca gel. Khi thu phn nh bng axit th c agarobiose, khi thu phn bng enzyme th c neoagarobiose. Cu trc ca agarose khng ng nht: va tch in, va l trung ho in. Trong phn t c cha nhm sulfat, metoxyl, carboxyl. Hm lng sulfat trong agarose c coi l ch s sch ca agarose. Ch s ny cng thp th cht lng cng cao. Thng trong agarose c 0,04% sulfat. Agaropectin: c l do cc gc D-galacto 2-sulfat v D-galacto- 2,6- disulfat to nn. Trong agaropectin c cha khong 6% sulfat. - Agaropectin l thnh phn khng to gel, c mc este ha ln hn agarose, ngoi ra cn c acid pyruvic. Nu c mt cu ni gia 2 sulfat gel s trong h n, cu ni ny thng khng bn, d b ph hy nu tip xc vi cc ha cht to phc EDTA, ehxametaphotphat , tripolyphotphat natri... b) Tnh cht * Tnh tan 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.
* 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 500C v tan chy nhit khong 80-850C. Gel agar c tnh thun nghch v nhit. Khi un nng polymer to th nh 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 aga v khi lng phn t ca n. Kch thc l gel khc nhau ph thuc v o nng aga, nng aga 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 -900C). Gel agar chu c nhit ch bin 1000C, pH 58, c kh nng trng phng v gi nc. 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. c) ng dng Agar l mt cht to gel rt tt, thng thng agar c s dng vi hm lng 11,5% khi lng so vi lng ng trong hn hp ko. Jelly c sn xut t loi agar c polysaccharid mch ngn. Agar khng c hp thu vo c th trong qu trnh tiu ha do agar c s dng sn xut cc loi bnh ko Agar c s dng trong sm phm mt tri cy thay th cho pecti n nhm lm gim hm lng ng trong sn phm v thay th gelatin trong mt s sn phm tht v c. Ngoi ra cn c s dng trong cc sn phm yoghurt, sa chocolate, trong ngnh bnh ko . Agar cn c s dng vo mi trng nui cy vi sinh vt. d) u im khi s dng agar - Kh nng to gel cng ti nng rt thp.
- Khng cn bt k cht h tr no, khng nh hng v ca sn phm. - C s khc bit gia nhit nng chy v to gel: 400C ng c, 800C nng chy lm cho agar rt d s dng. - C kh nng cnh tranh vi cc cht to ng khc, khng nhng v c tnh k thut m cn c li v kinh t. - Khng cn ng v pH trong qu trnh to ng. - Trong trng hp nng ng cao, agar c th c cc ni phn ng l m tng lc bn gel. - C kh nng chng li cc phn ng phn hy do enzim, d ng lm mi trng nui cy vi sinh vt rt tt. - C kh nng chng li phn hy acide (tr tr ng hp mi trng pH < 4) - Khng mu, khng v nn khng nh hng n v t nhin ca sn phm. Agar i khi c dng thay th pectin trong sn xut mt ng ca qu hoc rau v thay th gelatin trong mt s sn phm t tht hoc c. Tiu chun cht lng ca Agar Trung Quc
Ch s Agar Loi 1 Loi 2 Loi 3 S th t 1 2 3 Mu sc Trng Xm nht Xm ti Cc ch tu trong Trong sut Trong sut c Nc % 20 23 25 Tro % 4 5 6.5 Cht khng tan trong nc 1.5 2 -
Tiu chun cht lng ca sn phm Agar Vit Nam

Loi c bit Mu sc Trng ng, trng ng nht V mu sc kch c Tp cht nhn Khng cho thy bng mt php thng Loi 1 Vng nht, trng V mu sc kch c Khng cho php Loi 2 Vng, trng Loi 3 Vng nu, trng C mc Mc thp Khng cho Cho php php khng qu 0,5 % vi kch thc <1,5 mm 22 22 4 3 5 4
4 5 6
m khng 22 qu % tro khng 4 qu % Cht khng tan 1 trong nc
22 4 2
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Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc nng, khng qu % Sc nng, ln 350 hn (g/cm2)
220
150
100
Ch tiu agar trong thc phm: Ch s quc t Tn ph gia v Tn thc phm c Gii hn ti a cho ADI dng ph gia php trong thc phm 406 Thch(Agar) -, kem hn hp. -10g/kg, dng mt ADI: khng gii mnh hay kt hp hn. vi cht nh ho, cht n nh v lm ng c khc. -Sa chua thm, -5g/kg, dng mt sn phm s l mnh hay kt hp nhit sau ln men.. vi cht n nh khc. -Trong sn xut -8g/kg, dng mt phomat. mnh hay kt hp vi cht lm dy khc. -Thu sn ng -20g/kg, dng mt hp. mnh hay kt hp vi cht lm ng khc. -Vin xp, tht ch -Gii hn bi bin, jmbon. GMP. Gii hn bi GMP c ngha l: lng cht ph gia s dng trong ch bin sn xut thc phm va t v yu cu v cng ngh, v cm quan hay nhng l do khc m v nhng yu cu, l do cht ph gia mi c php cho vo thc phm. Do vy khng qui nh gii hn ti a.
4.7. Alginat:
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Alginat l mui ca axit alginic. Algin hay axit alginic l mt axit hu c c trong to nu, c trng lng phn t t 32 000 n 200 000, do axit manuronic v axit Lguluronic lin kt vi nhau bng lin kt 1,4- glucozit.
Dng thng phm: Acide alginic thu c t alginat dng sn xut cc alginat khc nhau. Ging nh cc polysaccarid khc acide alginic t tan trong n c, v vy thng ch bin thnh cc dng:
* c tnh ca alginat a. nht: khi ha tan cc alginat vo nc chng s ngm nc v to dung dch nht. nht ph thuc vo chiu di ca phn t alginat. Bt alginat rt d b gim nu khng c bo qun nhit thp. Ngo i ra, cch sp xp ca phn t alginat cng nh ng n nht ca n.
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Theo bng trn cho thy s thay i nht so vi nhm alginat. Trong mt s trng hp nht c th gia tng nng thp vi s hin din ca mt s c cht nh: CaSO4, Canxicitrat. Ion canxi lin k t vi alginat to lin kt cho trong phn t gia tng, s lm gia tng trng lng phn t v nht. b.S to gel alginat Mt tnh cht quan trng ca alginat l tnh cht to gel ca chng. Trong iu kin nhit cao trng thi si v khi lm ngui s tr thnh dng gel. Thng thng alginat kt hp vi ion Ca2+ to gel nh hnh v. K thut to gel alginat: Cc alginat c kh nng to gel khi c mt ca ion Ca 2+ v acid. Gel c thnh lp c th kim sot thng qua s gii phng ion Ca 2+, hoc acide trong dung dch alginat. C th to gel acide pH < 4 (khong 3,4) thng dng kt hp vi vi pectin (HMP). Tham gia to gel cc tng tc tnh in qua cu ni Ca2+ c vai tr quan trng, v th cc gel ny khng thun nghch vi nhit v t n hi. * To gel trc tip bng cch phun Vi phng php ny, alginat hoc hn hp cha alginat c to gel bng cch nhng hoc phun dung dch c cha ion Ca2+ vo. Cht thng s dng l CaCl2.
Khi c phun vo cc ion Ca2+ s phn ng vi alginat to dng Box egg. Phng php ny thch hp vi vic ch bin cc sn phm mng v kch thc nh nh to mng bao pha ngoi cho sn phm. Phng php ny dng cc alginat phn ng mnh vi cc ion hoc cc alginat c nhiu G. X l acide: trong phng php ny l to cc mui Caxi khng ha tan pH trung tnh to phn ng vi alginat. Khi cho acide v o chng s tip xc vi b mt vt liu, cc mui ha tan v tip theo l phn ng gia alginat v Ca 2+ to gel, iu kin trung tnh v acide: Ca2+ c gii phng trong iu kin thch hp. Khi s dng kt hp alginat, mt mui canxi c ha tan chm v mt phc c Ca 2+ thch hp nh: photphat, citrat cc cht to phc cn thit to lin kt vi Ca2+ t do v ngn cn qu trnh to mng cht (c tru) trong th i gian ch bin sn phm. Qu trnh ny c th thc hin pH acide hoc trung tnh. Phng php lm lnh: Alginat c ha tan trong nc vi mt lng nh Ca 2+ v cc cht to phc, gia nhit nhit cao v sn phm s c to thnh do lm ngui to gel Canxi n nh nhit. Gel c th to thnh ti 0500C nhng cu trc to thnh mm. * Kt hp alginat v pectin: Khi s dng pectin ring r th ch to c gel nng ng cao v pH thp. Khi alginat Na c thm vo th gel c thnh lp nng cht kh thp hn v khong pH rng hn. Tri cy giu pectin nh to s to gel vi vi alginat natri sau khi ch bin. Mng gel cng thnh lp khi alginat natri cha nhiu dng G, gel mm khi alginat natri cha nhiu dng M. S tr lc pectin-alginat l mt trong nhng ni phn ng quan trng ca alginat vi cht keo khc v l mt trong nhng ch s kinh t quan trng trong khi s dng cc cht keo. Kh nng to gel ca alginat ph thuc v o nhiu yu t nh: ngun canxi, alginat, cht to phc, pH, s ha tan v nhit c. Kh nng to mng:
Cc alginat cng c kh nng to mng rt tt. Cc mng alginat rt n hi, bn, chu du v khng dnh bt. C th to mng alginat bng cc phng php sau: Cho bc hi mt lp dung dch alginat ho tan trn mt b mt phng. Dng cht kt ta thch hp x l mng t alginat ho tan. Tch amoniac ra khi mng ca dung dch km alginat, nhm alginat, ng alginat hoc bc alginat ho tan trong amoniac d. d. Bo qun: Bt alginat rt d b gim nht nu khng c bo qun nhit thp. nht ca dung dch alginat 5% s b gim i mt na ngay c khi bo qun nhit 50C trong thi gian 5 n 10 ngy. Ngoi ra bo qun c lu di, phi cho thm 0,1 - 0,2% cc cht dit vi sinh vt nh: axit benzoic, axit sorbic, axit dehydroacetic, nu dng cho thc phm. e. ng dng trong cng nghip thc phm: Cc alginat c ng dng rt rng ri trong cng nghip thc phm. Thng natri alginat c s dng nhiu nht. Natri alginat l hp phn to kt cu cho nhiu thc phm. Trc ht natri alginat l cht lm c, lm dy n nh cc bt cng nh to cho nc qu c nhng th c bit. Natri alginat cng c dng lm cht bo v cc kem vi nhng tc dng sau: Ngn nga to cc tinh th th. c ch hon ton s to tinh th lactose. Nh ho cc cu bo. Lm bn bt. To ra mt nht cao. To ra mt gel c kh nng gi nc tt. Lm cho kem khng b tan chy. Vi nhng thc phm c axit cao khng th dng alginat natri c th propylenglycol alginat l cht thay th rt tt v n bn c c trong vng pH= 0 3. Mt hp cht ca axit alginic c tn l Lamizell l mt mui kp ca natri v canxi mt t l nht nh. Lmizell to ra c mt nht c bit v c kh nng kch thch n ngon ming, do rt c quan tm trong sn xut thc phm. Alginat cng c dng trong mt s thc phm hn ch tng trng v: 1g alginat chi cung cp khong 1,4 kcal.
Bng so snh cht lng sn phm cc loi Alginat natri c trn th trng nc ta vi Alginat sn xut theo qui trnh xut
Tn sn phm Nc xut USA Japan HTS Vit Nam HTS Vit Nam HTS Vit Nam HTS Vit Nam sn nht E0 cP 15,1 5 11,1 3 38,0 2 28,0 2 1480 1238 thu cn Mu sc nh quang quang bng mt thng 99,4 0,003 Trng ng nh 30,8 93,7 95,3 57,3 71,8 0,519 0,044 0,022 0,303 0,125 Trng ng nh Trng Trng Trng Trng
Alg-Na 1% Alg-Na 1% Alg-Naf 1% S.mcclurei Alg-Naf 1% S.kjellmanianum Alg-NaCa 1% S.mcclurei Alg-NaCa 1% S.kjellmanianum
K hiu: Alg-Naf :sn xut theo phng php x l Formol. Alg-NaCa: sn xut theo phng php x l Caxi Clorua. Ch tiu s dng alginat trong thc phm:
Ch s Tn ph gia quc t v ADI 403 Amoni alginat ADI: khng gii hn Tn thc phm Gii hn ti a cho php trong thc phm c dng ph gia -, kem hn -10g/kg, dng mt mnh hay kt hp vi hp. cht nh ho, cht n nh v lm ng c khc. - Sa chua. -5g/kg, dng mt mnh hay kt hp vi cht n nh khc. -Trong sn xut -8g/kg, dng mt mnh hay kt hp vi phomat. cht lm dy khc. -Phomat. -5g/kg, dng mt mnh hay kt hp vi cht lm dy khc. - hp rau qu -10g/kg, nh trn. c b, du hay m. -Da chut -500mg/kg, dng mt mnh hay kt hp dm. vi cht lm ho tan hay phn tn khc. Axit alginic -Thu sn ng -20g/kg, dng mt mnh hay kt hp vi ADI: khng hp. cht lm ng khc. gii hn. -Phomat. -8g/kg, dng mt mnh hay kt hp vi Trang 44
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Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc 404
402
401
405
cht lm dy khc. Canxi -, kem hn -Xem cc phn trn. alginat hp, sa chua, ADI: khng trong sn xut gii hn. phomat, thu sn ng hp. -Phomat -5g/kg, dng mt mnh hay kt hp vi -Kem sa tit cht lm dy v cht n nh khc. trng -5g/kg, dng mt mnh hay kt hp vi -Thc n tr em cht lm dy khc. ng hp. -2g/kg, trong sn phm n lin. -Thc n tr em ch bin sn. -1g/kg. -Da chut -500mg/kg, dng mt mnh hay kt hp dm. vi cht lm ho tan hay phn tn khc. -Vin xp. -500mg/kg. Kali alginat -Xem amoni - Xem amoni alginat(403). (Potassium alginat. -3g/kg, dng mt mnh hay kt hp vi alginate) -Vin xp. natri alginat trn sn phm n lin. ADI: khng gii hn. Natri alginat Xem Kali - Xem Kali alginat. (Sodium alginat. -0,5- 15g/kg. alginate) -Bnh nng, ADI: 0- 70. bnh kem, thch thc phm kt ng. Propylen -Xem amoni - Xem amoni alginat(403). glycol alginat. alginat -Bia, nc gii -0,6-4g/kg. ADI: 0- 70 kht, nc st xalach.
4.8. Carrageenan
4.8.1. Tn gi khc: Irish moss gelose (t Chondrus spp.); Eucheuman (t Eucheuma spp.); Iridophycan (t Iridaea spp.); Hypnean (t Hypnea spp.); Furcellaran or Danish agar (t Furcellaria fastigiata); INS No. 407. 4.8.2. Ngun gc:
- c chit xut t loi to c ngun gc t Ireland, mc dc theo b bin Anh, Php, Ty Ban Nha, Island. - Chit xut Carrageenan bng nc nng di iu kin kh kim, sau cho kt ta hay c c. 4.8.3 Cu to: Carrageenan l mt polysaccharide ca galactosegalactan. Ngoi mch polysaccharide chnh cn c th c cc nhm sulfat c gn vo carrageenan nhng v tr v s lng khc nhau. V vy, carrageenan khng phi ch l mt olysaccharid n l, c cu trc nht nh m l cc galactan sulfat. Mi galactan sulfat l mt dng ring ca carrageenan v c k hiu ring. V d: , , , carrageenan. Trong qu trnh chit tch, do tc ng ca mi trng kim cc -,-,carrageenan d chuyn ha thnh -, -, - carrageenan tng ng. Cc carrageenan c mc sulfat ha khc nhau, th d carrageenan (25 % sulfat), carrageenan (32 % sulfat), carrageenan(35 % sulfat). - Mch polysaccharide ca cc carrageenan c cu trc xon kp. Mi vng xon do 3 n gc disaccharide to nn. - Cc polysaccharide ph bin ca carrageenan l kappa-, iota- v lambdacarrageenan: Kappa-carrageenan l mt loi polymer ca D-galactose- 4-sulfate v 3,6anhydro D-galctose. Iota-carrageenan cng c cu to tng t Kappa-carrageenan, ngoi tr 3,6anhydro-galactose b sulfate ha C s 2. Lambdacarrageenan c monomer hu ht l cc D-galactose2-sulfate (lin kt 1,3) v D-galactose-2,6-disulfate (lin kt 1,4). Mu v nu carrageenan khi c x l bng kim s chuyn thnh kappa v iota- carrageenan 4.8.4. Tnh cht: - Mu hi vng, mu nu vng nht hay mu trng. - Dng bt th, bt mn v gn nh khng mi.
N khng gy c v c th s dng trong thc phm vi mt lng khng gii hn. * tan Khng tan trong ethanol, tan trong nc nhit khong 80 oC to thnh mt dung dch st hay dung dch mu trng c c tnh chy; phn tn d dng trong nc hn nu ban u c lm m vi cn, glycerol, hay dung dch bo ha glucose v sucrose trong nc. Carrageenan tan trong nc nhng tan ca n ph thuc vo dng, nhit , pH, nng ca ion v cc cht tan khc. Nhm carrageenan c cu ni 3,6-anhydro khng a nc, do cc carrageenan ny khng tan trong nc. Nhm carrageenan khng c cu ni th d tan hn. Th d nh - carrageenan khng c c u ni 3,6-anhydro v c thm 3 nhm sulfat a n c nn n tan trong nc iu kin bt k. i vi carrageenan th c tan trung bnh, mui natri ca carrageenan tan trong nc lnh nhng mui kali ca carrageenan ch tan trong nc nng. * nht nht ca cc dung dch carrageenan ph thuc v o nhit , dng, trng lng phn t v s hin din ca cc ion khc tr ong dung dch. Khi nhit v lc ion ca dung dch tng th nht ca dung dch gim. Cc carrageenan to th nh dung dch c nht t 25 500 Mpa, ring carrageenan c th to dung dch c nht ti 2000 Mpa. S lin quan t l thun gia nht v trng lng phn t ca carrageenan c th m t bng cng thc cn bng ca Mark -Houwink nh sau: [] = K(Mw)
Trong : : nht Mw: trng lng phn t trung bnh K v : hng s ph thuc vo dng ca carrageenan v dung mi ho tan.
* Tng tc gia carrageenan vi protein y l mt trong nhng tnh cht quan trng ca carrageenan v cng l c trng cho tt c cc cht to gel cng nh cc cht khng to gel l xut hin phn ng vi protein. Phn ng ny xy ra nh cc cation c mt trong cc nhm protein tch in tc dng vi nhm sulfat mang in m ca carrageenan v c tnh quyt nh n bn c hc ca gel. Trong cng nghip sa, nh vo tnh cht lin kt vi cc protein trong sa m carrageenan c s dng (vi nng 0,015 0,025 %) lm tc nhn ngn chn s tch lng v lm n nh cc ht coca trong sa scla.
* Tng tc vi cc gum khc: - Carrageenan c kh nng tng tc vi nhiu loi gum c bit l locust bean gum, trong ty thuc vo hm lng n s c tc dng lm tng nht, bn gel v n hi ca gel. hm lng cao carrageenan lm tng bn gel ca guar gum nhng hm lng thp, n ch c th lm tng nht. - Khi carrageenan c cho vo nhng dung dch ca gum ghatti, alginate v pectin n s lm gim nht ca cc dung dch ny. - n nh pH >7, phn hy pH = 5-7; phn hy nhanh pH < 5. *To gel: v Kh nng to gel: - Ph thuc rt ln vo s c mt ca cc cation. V d: Khi lin kt vi K +, NH4+, dung dch -carageenan to thnh gel thun nghch v nhit. Khi lin kt vi Na+ th carrageenan ha tan trong nc lnh v khng c kh nng to gel. - Mui K+ ca -carrageenan c kh nng to gel tt nht nhng gel gin v d b phn r. Chng ta c th gim gin ca gel bng cch thm vo locust bean gum. -carrageenan c t lin kt ion hn nhng khi tng lc lin kt c th to gel n hi. -carrageenan khng c kh nng to gel. Mui K+ ca n tan trong nc. v Tnh cht ca gel: - Dung dch nng ca kappa v iota carrageenan s to gel khi c lm ngui xung t 40 60oC da vo s c mt ca cc cation. Gel carrageenan c tnh thun nghch v nhit v c tnh tr nhit, c ngha l nhit to gel v nhit nng chy ca gel khc nhau. Gel ny n nh nhit phng nhng khi gia nhit cao hn nhit to gel t 5 12 oC th gel c th chy ra. Khi lm lnh s to gel li. Thnh phn ion trong mt h thc phm rt quan trng n hiu qu s dng
carrageenan. V d: kappa-carrageenan chn ion K+ lm n nh vng to lin kt, to trng thi gel chc, gin (hnh 5.3a). Iota carrageenan chn Ca 2+ ni gia cc chui to cu tr gel mm v n hi. - S c mt ca cc ion cng c nh hng ln nhit hydrat ha ca carrageenan, nhit to gel v nhit nng chy. V d: iota carrageenan s hydrat ha nhit mi trng trong nc nhng khi cho mui vo s tng nhit to gel nn c ng dng trong sn xut salad-dressing lnh. Mui Na+ ca kappa carrageenan s hydrat ha 40oC nhng carrageenan cng loi trong tht mui s ch hydrat ha hon ton nhit 55oC hoc hn. v To gel: Carrageenan c mt tnh cht v cng quan trng l 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 chi u vng cht, 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 vng 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 th m 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 n o 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. Qua , c th m t c ch to gel nh sau: trc ht l xut hin s chuyn i cuhnh 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.
4.8.5. ng dng
Carrageenan ng vai tr l cht ph gia trong thc phm to ng t, to tnh mm do, ng nht cho sn phm v cho im nng chy thp. Carrgeenan c dng trong cc mn n trong thc phm: cc mn thch, hnh nhn, nc ung -Carrageenan c b sung vo bia, ru, dm lm tng trong. -Trong sn xut bnh m, bnh bicquy, bnh bng lancarrageenan to cho sn phm c cu trc mm xp. -Trong cng ngh sn xut chocolate:b sung Carrageenan vo lm tng ng nht, c nht nh. -Trong sn xut ko:Lm tng chc, c cho sn phm -Trong sn xut phomat, sn xut cc loi mt ng, mt do Trong lnh vc ch bin thy sn: to lp mng cho sn phm ng lnh, lm gim hao ht v trng lng v bay hi nc, trnh s mt nc ca tht gia cm khi bo qun ng Trong bo qun ng hp cc sn phm tht, b sung vo surimi v gi ch.. Cc sn phm sa to n nh kh cao, khng cn dng n tinh bt hoc lng trng trng.. 4.8.6. Phng php sn xut carrageenan trong cng nghip: - Carrageenan c thu nhn bng cch chit t to bin bng nc hay bng dung dch kim long. Carrageenan c thu li bng s kt ta bi cn, sy thng
quay, hay kt ta trong dung dch KCl v sau lm lnh. Cn c s dng trong sut qu trnh thu nhn v tinh sch l methanol, ethanol v isopropanol. - Sn phm c th cha ng nhm mc ch chun ha, cha mui thu c cu trc gel c trng hay tnh nng to c. 4.8.7. Quy nh s dng: - Mt nghin cu v carrageenan mt lot iu kin cho thy trong nhng quy trnh thc phm bnh thng v cn bn khng lm tng t l ca cc cht c phn t lng thp (Marrs, 1998). T l ca cc cht ny ch tng ng k khi ch bin kt hp vi nh hng ca nhit cao v pH thp v thi gian ch bin di. V d, gia nhit dung dch kappa carrageenan pH4 v 120 oC khng lm tng ng k cht c phn t lng nh nhng bn gel gim hn 25% khi gia nhit dung dch ny 135 140oC trong 10 giy. Tht ra v cc cht c phn t lng <100kDa c tnh nng to gel v to c thp v khng c gi tr trong ch bin thc phm c to ra gim s thoi ha ca carrageenan.
4.9. Arabic
Tn gi khc: Gum arabic (Acacia senegal), gum arabic (Acacia seyal), Acacia gum, arabic gum, INS No. 414 Arabic l loi nha trch t cy Acacia m ngun sn xut chnh l cy Acacia senegal L. Willd. - L hn hp ca nhiu polysaccharide c quan h gn gi nh L-arabinose, L-ramnose, D-galactose, D-glucuronic acid. Chui chnh ca n l cc gc -D-galactose lin kt vi nhau bng lin kt 1,3. Gum arabic cha nhng phn t polysaccharide di vi mui Ca, Mg, K ca chng. Trng lng phn t khong 250000 750000 vC, khi thy phn to thnh galactoza, arabinoza, acide glucoroic v rhamnoza C tnh cht nht v tnh lu bin: nng < 10 % l cht lng c nhit thp v c tnh cht lu bin Newton, khi nng > 10 % l cht lng c nht cao v c tnh cht lu bin phi Newton. S thay i nht theo nng arabic c biu din bng th sau:
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Arabic tan c trong nc, khng tan trong cht bo, c nht thp. nht ph thuc vo pH v nng mui. nng cao l cht keo kt hp vi cc qu trnh sy sn phm rt hiu qu. Arabic rt n nh trong mi trng acide, v vy arabic s dng rt tt cho vic n nh mi ca nc qu. Gi tr pH t nhin ca dung dch Arabic l 3,9 - 4,9 l do s hin din ca acide gluconic. Khi thm acide hoc kim c th lm thay i nht v din tch tip xc ca dch keo, pH thp th nht thp v ngc li. nht t ti a khi pH= 5,5. Hp cht arabic thng c s dng gi mi cho cc sn phm dng nh tng, gi mi cho cc sn phm bao gi, gi nc v chng s kt tinh ng.
4.10. Guar gum:

Tn gi khc: Gum cyamopsis, bt guar; INS No. 412. Ngun gc:- C trong thnh phn ni nh ca ht Cyamopsis tetragonolobus, thuc h Leguminosae, vi lng gn 35% c trng ch yu n , Pakistan va M (Texas). Bt guar gum cha 10-15% m, 5- 6% protein; 2,5% x; 0,5-0,8% tro. - Thu nhn gum bng cch ra vi ethanol hay isopropanol; hay ha tan trong nc si, sau lc, c c v sy. - Cu to: - L galactomanan gm 1 mch chnh do cc gc D-mannose kt hp li vi nhau bng lin kt -1,4 v cc gc D- galactose ni vi Dmannose ca mch chnh bng lin kt -1,6. T l galactose : mannose l 2 : 1._ Khi lng phn t: M = 220000. Tnh cht: - Mu trng, trng hi vng. - Dng bt, gn nh khng mi. - Hydrate ha trong nc lnh to dung dch c nht cao. ng dng: Trong thc phm nng gip ci thin cu trc v thi hn s dng. Ci thin s n nh ca du trn salad, nc st tht nng Sa , sa chua, v sn phm pho mt, gip duy tr tnh ng nht v kt cu ca kem.
4.11. Xanthangum
- L mt polysacchride ngoi bo, c sn xut bng cch len men trn canh trng tinh khit ca carbohydrate vi Xanthomonas campestris, tinh sch bng cch x l ethanol hoc isopropanol, sy v nghin. Cu to: - Cha D-glucose v D-mannose l cc ng hexose ch yu, ngoi ra cn c acid D-glucuronic v acid pyruvic. Cc Dglucose lin kt vi nhau qua lin kt -1,4 v do c cu to ging nh phn t cellulose. Mt nhnh gm 3 trisaccharide trong c 1 acid glucuronic gia 2 phn t ng mannose v nhnh ny ni vi mi phn t ng glucose v tr s 3. - c sn xut di dng mui Na+, K+ v Ca2+, dung dch ca n trung tnh. Tnh cht: - Dng bt mu kem. - Tan trong nc, khng tan trong ethanol. - Tng ln trong nht ca cht lng bng cch thm mt s lng rt nh ca Xanthangum. Trong hu ht cc loi thc phm, n c s dng 0,5%, v c th c s dng nng thp hn. Xanthangum l rt n nh trong mt phm vi rng ca nhit v pH nht ca cc gii php Xanthan gum gim theo t l nn. iu ny c ngha rng mt sn phm b ct, cho d t pha trn, lc hoc thm ch nhai, s mng ra, nhng mt khi cc lc lng ct c loi b, thc phm s dy ln tr li. Gi cho hn hp kh ng nht.N gip ngn nga tch du bng cch n nh nh tng , mc d n khng phi l mt cht nh ha c s dng trong thc phm ng lnh v ung, Xanthan Gum gip to ra cc kt cu d chu trong nhiu kem, cng vi guar gum v locust bean gum.
5. S chuyn ho ca glucid trong c th sng:

5.1. S chuyn ho ca glucid trong c th sng S phn gii cc hp cht polysaccharid S tng hp glucid Qu trnh quang hp S phn gii glucid Qu trnh h hp - Qu trnh ng phn
- Chu trnh Krebs - Chui chuyn in t h hp To ATP Mt s ng dng: Qu trnh ln men ru, bia:
Pyruvate Decarboxylase
CO2 H C CH3 O
O C C
O O
Alcohol Dehydrogenase
NADH + H+ NAD+ H H C OH
pyruvate
CH3
CH3
acetaldehyde
ethanol
Ln men lactic ng hnh

Lactate Dehydrogenase
O C C O O NADH + H
+
NAD
O C HC
O OH
pyruvate
CH3
CH3
lactate
Ln men acetic 5.2. NHNG CHUYN HO CA GLUCID TRONG CH BIN V BO QUN THC PHM: 5.2.1. nh hng ca ch bin nhit n glucid trong thc phm nhit un si, cc loi ng n gin khng c bin i ng k. ng un si n 180oC chuyn sang mu nu v c mi c bit gi l caramen ho. l hn hp nhiu cht khc nhau do ng b phn gii. Phn ng caramen ho ng: - Vi saccharose, phn ng caramen ho xy ra theo s phn ng: C12H22O11 H2O C6H10O5 + C6H10O5 Saccharose glucozan levulozan 0 n 185-190 C s to thnh izosaccharozan: Glucozan + levulozan izosaccharozan C6H10O5 + C6H10O5 C12H20O10 Khi nhit cao hn s mt i 10% nc v to thnh caramelan (C12H18O9 hoc C24H36O18) c mu vng:
2C12H20O10 2H2O (C12H18O9) hoc C24H36O18 Izosaccharozan caramelan Khi mt i 14% nc s to thnh caramelen: C12H20O10 + C24H36O18 3H2O C36H48O24.H2O V khi mt i 25% nc s to thnh caramelin c mu nu en. Hu nh tt c cc sn phm caramen ho u c v ng. - Khi un nng pentose vi acid chng s loi nc v chuyn thnh dn xut aldehyd gi l fucfurol t0 Pentose + acidnng furforol Fucforol + anilin HCl cho hp cht mu bay mi thm Qu trnh ch bin nng lm cho tinh bt d tiu hn, cellulose khng b phn hy nhng nt ra, tr nn mm hn, cho php cc dch tiu ho tip xc vi cc thnh phn sinh dng trong t bo thc vt. 5.2.2. Phn ng melanoidin (Maillard): Phn ng tng qut: Hexose + pentose + a.amin (t o) furfurol (t pentose mi to) + oxymethylfurfurol (t hexose mi d chu) + aldehyde + reduction + ... y l phn ng gia acid amin v ng. iu kin c phn ng l phi c nhm cacbonyl. Phn ng chia lm 2 giai on: Ngng t cacbonylamin. Chuyn v Amadori, khng mu, khng hp th nh sng cc tm Phn ng c kh nng kh nc ca ng, phn hy ng v hp cht amin. Khng mu hoc mu vng nht, hp th mnh nh sng cc tm. Cht to thnh l melanoidin, sn phm c mu m. iu kin phn ng: Ph thuc vo nng cht tham gia phn ng, nhit , pH, lng nc. Ph thuc vo loi ng: glucose, galactose, lactose. Saccharide khng cho phn ng (khng c nhm cacbonyl). Ph thuc vo acid amin: alanin, valin cho mu m, v chua, mi bia; phenylalanin cho mu nu sm, mi hoa hng; lxin cho mi bnh m,...; mi mt v mi bia. Lng nc: phi c nc, nhng cng t nc sn phm to thnh cng nhanh.
Nhit : 90 95oC sn phm to thnh c tnh cm quan tt. Nhit cao c v ng, mi kht. Trong sn xut malt mu: 160oC. Cht km hm: l nhng cht phn ng c vi cacbonyl: dimedon, hydrolamin, bisulfit, vitamin C, acid sulfuro. Cht tng tc: acid lactic, phosphat. 5.2.3. Thc phm thc vt trong bo qun chn : Trong qu trnh bo qun, lng ng v cam, chanh, qut, bi c chuyn dn vo mi (ci bi xanh ngt hn ci bi chn). V vy, cc loi qu ny thu hoch lc chn s t v hn qu xanh, phm cht tt hn. Th d: chui, chui l loi qu in hnh v hm lng ng tng ln v hm lng tinh bt gim xung trong qu trnh chn. Nhit bo qun cng thp th s chuyn ho tinh bt thnh ng cng gim i. Chui xanh c hm lng tinh bt l 20%, hm lng ng l 1%
Nhit thch hp cho chui chn l 12-22oC. Nu nhit >25oC th hot ng ca enzym gim xung. Phn ln ng c to thnh l saccharose, nhng qu trnh chn ti, hu nh c 3 loi ng: saccharose, glucose, fructose. S phn gii tinh bt trong rau qu khi chn v bo qun c th xy ra theo hai cch do cc enzym amylase v phosphorylase (ch yu). cc loi qu khc nhau th khc nhau v thnh phn cc ng c tch t khi chn. mt s loi qu (m, o, mn, xoi...) khi chn ng saccharose c tng hp t monosaccharid cc loi rau qu khc, phn ln giai on u ca qu trnh bo qun, hm lng ng tng ln do s ng ho tinh bt d tr, nh s thy phn cc polysaccharid, glucozid v cc hp cht khc. Sau lng ng li gim i, ch yu l do qu trnh h hp. Lng ng trong rau qu gim i khi bo qun biu hin rau qu km phm cht, khng bo qun c lu na.
5.2.4. S h hp ca ht ng cc Ht ng cc khi chn, hm lng nc trong ht gim mnh, ht ri vo trng thi ng sinh l. Trong qu trnh bo qun, ng cc dng cha ch bin vn thc hin s h hp (ch yu do enzym oxydase to nn). Hin tng ny xy ra cng mnh khi m, nhit mi trng cao. S h hp ca ht ph thuc nhiu vo s hin din v hm lng ca oxygen: (C6H10O5)n nC6H12O6 6nCO2 + 6nH2O + 674 kcal (nhiu oxygen) (C6H10O5)n nC6H12O6 2nCO2 + 24 kcal (t oxygen) 2nC2H5OH + CH3COOH Hin tng ny lm cho bt trong lng thc gim dn, m v nhit tng ln (hin tng t sinh nhit) Khi to tng ti mt mc nhit thch hp th enzym oxydase hot ng lm cho qu trnh h hp mnh thm to iu kin cho vi sinh vt pht trin thun li cho cc enzym thy phn ng cc s phn gii cc cht dinh dng trong ng cc lm cho ng cc b h hng (ln men chua, ln men ru). Sau 18 ngy, khoai lang bo qun iu kin khng kh bnh thng, trng lng gim do thot hi nc l 5,9%, tinh bt t 52,01% gim xung cn 31,13%. Hm lng m, vitamin u gim r rt. V vy, bo qun tt c, qu ti cn phi to iu kin : - Lm gim lng nc tht thot do s thot hi nc - Gim bt s h hp - Hn ch hin tng ny mm Nhm m bo qu trnh phn hy tinh bt thnh ng v s tn tht cc cht dinh dng trong c qu mc ti thiu nht, iu kin bo qun cn thc hin: nhit 13-160C, m 70-80%, hn ch s hin din ca nh sng (hn ch hin tng ny mm) 5.2.5. S ny mm ca ht khi bo qun a. ht ny mm cn phi c ba iu kin - Ht phi cn kh nng ny mm tc l phi ca ht cn sng v c kh nng ny mm. - Ht phi c t trong mi trng c iu kin thun li: nc, nhit thch hp, c ngun cung cp oxygen v i khi phi c nh sng thch hp. - Phi vt qua c bt c iu kin to s ng hin din bn trong ht. Trnh cc iu kin ngoi cnh bt li dn n s ng. b. Cc giai on ca s ny mm
- Giai on 1 - S hot ha S ht m (qu trnh vt l): s hp thu nc ca ht kh lm tng hm lng nc trong ht, lm mm v ht. Ht trng phng ln v v ht b nt ra. S tng hp cc enzym: hot ng enzym bt u trong vng vi gi sau khi xy ra s hp thu nc ca ht. Hot ng ca cc enzym mt phn t s ti hot ha cc enzym d tr c hnh thnh t s pht trin ca phi v mt phn t s tng hp cc enzym mi khi ht bt u ny mm. S ko di t bo v xut hin r: nhng du hiu u tin ca s ny mm l s xut hin r xy ra vi gi hoc vi ngy sau khi s ny mm bt u. - Giai on 2 S phn gii cc cht d tr v vn chuyn Cc cht d tr (cht bo, protein, hp cht c carbon) c thy phn thnh cc cht hu c n gin v sau c chuyn n cc v tr tng trng ca trc phi: + Tinh bt Dextrin maltose + Protein acid amin + Lipid glycerin + acid bo Cc hot ng sinh tng hp ca t bo s c kch hot. S hp thu nc v h hp tip tc din ra mt tc u n. Khi xy ra hin tng ny mm, ht thc xy ra s bin i su sc v thnh phn ha hc: + Lng tinh bt gim ng k + Hm lng ng tng cao + Enzyme amylase pht trin mnh - Giai on 3 S tng trng ca cy mm S phn chia t bo xy ra hai u ca trc phi. Mt u pht trin thnh chi mm, mt u pht trin thnh r mm trn trc phi c mang 1 hoc 2 l mm c gi l t dip. Khi cy mm bt u tng trng, trng lng ti v kh ca cy mm bt u tng trong khi trng lng m d tr gim. 5.2.6. Hin tng bin vng ca thc Trong qu trnh bo qun thc thng gp hin tng lp ni nh ca ht thc b bin mu, chuyn t mu trng sang mu vng. Thc b bin vng khng c ngi tiu dng la chn v cm nu t go bin vng mu sc km, gim do v c th nh hng n gi tr dinh dng ca thc go. Trong thc t, trong qu trnh bo qun, s bin vng c th xy ra do: - Phi sy cha tt
- iu kin bo qun khng m bo Thc bo qun cng lu, t l ht b bin vng cng ln. Phn tch thnh phn ca ht vng so vi ht trng bnh thng cho thy c s thay i: + Thnh phn glucid b thay i: hm lng saccharose gim 10 ln, ng kh tng 2-3 ln + Thnh phn tinh bt cng thay i: amilose tng, amilopectin gim + Protein thay i: m protein gim, m phi protein tng, globulin gim, anbumin tng. Nh vy thc b bin vng lm gim gi tr dinh dng ng thi gi tr thng phm cng gim st. Nguyn nhn ca hin tng bin vng: - Phn ng to thnh melanoidin gia acid amin v ng kh - Do hot ng trao i cht ca nm trong ht. Nm tc ng ln sc t ca v ht hoc trc tip tng hp sc t trong iu kin thun li, sc t to ra phn tn trong albumin ca ht.
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TI LIU THAM KHO

1. Phm Th Trn Chu, Trn thi ng. 1999. Ho sinh hc, NXB Gio dc,
H Ni. 2. L Ngc T (ch bin), L Vn Ch, ng Th Thu, Phm Quc Thng Nguyn Th Thnh, Bi c Hi, Lu Dun, L Don Din, 2000. Ha sinh Cng nghip, Nxb KH&KT, H Ni. 3. Gio trnh tinh bt thc phm. 4. Bi ging ph gia trong thc phm Nguyn Ch Linh Trng CD cng ng Kin Giang. 5. V TN THNH, Bi ging ph gia trong sn xut thc phm, i hc Cn Th nm 2000 6. L BCH TUYT V NHM TC GI, Cc qu trnh v cng ngh c bn trong sn xut thc phm, Khoa ha hc thc phm v cng ngh sinh hc trng i hc bch khoa H Ni nm 1996 7. TRN NH TOI V NHM TC GI, Carrageenan t rong bin sn xut v ng dng, NXB Khoa hc v k thut H Ni nm 2006 8. L NGC T V NHM TC GI, Ha hc thc phm, NXB Khoa hc v K thut H Ni nm 2003 9. TRN MINH TM, Cc qu trnh cng ngh trong ch bin nng sn thc phm, NXB Nng nghi p nm 1998 10. Bi ging gluxit ca Thy Nam DHCN tpHCM
11. web Wikipedia, google, Diendancongnghehoahoc
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Gluxit Thuc Pham Va Bien Doi Cua Chung

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Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

GLUXIT THC PHM

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

2.1. Cu to v danh php:

Nhm kh l ketone ta c ng ketose c cng thc tng qut:

CHO CH2OH c xem nh l monosaccharide n gin nht.

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

V d: cu to vng ca glucose xy ra nh sau:

2.2. Tnh cht ca monosaccharide:

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

R: phn glucide ca phn t glucozit

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

GVHD: Nguyn Th Mai Hng Lp: DHTP5LT Nhm 6

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc

Ti Gluxit thc phm v cc bin i ca chng

Trng i Hc Cng Nghip TPHCM Vin Thc Phm & Sinh Hc