Hoa Thuc Pham BG

GHI NH
a s cc hp cht hu c l cc chui carbon

mch thng C C C C C C mch phn nhnh C C C C C C C C C C C phn b 4 lin kt ca C lin kt n C C c kh nng xoay
H H
109,5
mch vng
C C C C C C C C C
C
109,5
C HH H H C H HH H H C H H
H C H H C H H H C
C
B
120
lin kt i khng c kh nng xoay
PHAN TH NG - CNTP - HNL
hydroxyl
R1 O H R1 C H O R1 C R2 O R1 C OH O R1 N H H R1 C N O H H
alcohol
H R C H H H H R C C H H H R1 S S R2 OH R O P OH O disulfur methyl
carbonyl
aldehyde
carbonyl
ketone
ethyl
carboxyl
acid
amino
amine
phosphate
amido
amide
H C R C C
H C C H C H
2
thiol
R1 S H R1 C O R2 O
thiol
phenyl
ester
ester
A A C C X B ch c 3 nhm khc bit chung quanh carbon X X X B C Y B A
A C Y X X B
4 nhm khc bit chung quanh carbon carbon bt i xng
carbon i xng
COOH C CH3 NH3 D-alanin CH3
COOH C
H NH3
L-alanin
3
nc Tht b, cu Tht heo Tht nga Phi-l b Tht g Trng g C nc ngt C bin nc C bin bo S Gan b c b Di Jambon Xc xch kh Sa b Pho-mt - Camembert - Gruyre 60 55 75 67 70 74 78 80 60 80 70 78 30 48 30 87,5 55 34
protid 17 16 21 20 21 13 18 17 26 10 20 10 28 22 24 3,5 20 30
lipid 20 25 2 10 8 12 2 2 13 1,8 4 9 41 22 35 3,9 23 30
glucid 0,5 0,5 1,0 0,7 0,6
khong 1,3 1,2 1,0 1,3 1,4 0,9 1,4 1,6 1,6 1,7 1,5
calori 250 290 110 180 150 160 100 90 220 80 120 130 480 300 400 68 310 390
4
6,0 3,0 2,0
4,8 1,0 1,5
0,8 0,9 2,6
nc Rau dp C chua u ve u h lan u ht u nnh La m Bt m Go trng M ng Bt chn Bnh m Cam Chui Mt tri cy Mt ong 94 93 89 74 12 8 14 12 12 8 61 35 87 75 30 20
protid 1,2 1,0 2,4 6,0 19,0 35,0 11,5 9,5 7,5 13,0 5,0 7,0 1,0 1,4 0,5 0,5
lipid 0,2 0,3 0,2 0,4 1,5 18,0 1,5 1,2 1,7 1,4 0,6 0,8 0,2 0,5 0,1 0,2
glucid 3 4 7 16 60 30 68 75 77 76 32 55 9 20 70 76
x 0,6 0,6 1,4 2,2 4,0 5,0 2,0 0,2 0,4 0,2 0,3 0,8
khong 0,75 0,60 0,50 0,50 3,0 4,9 1,75 0,60
calori 18 22 40 90 330 420 330 350 350 375 150 255 44 90 280 300
2,3
0,2 0,3
Thnh phn tng qut ca cc thy n (% phn n c)
Loi c C bo C trung bnh C nc Gip xc Nhuyn th
Nc 68,6 77,2 81,8 76,0 81,0
Protid 20 19 16,4 17,8 13
Lipid 10 2,5 0,5 2,1 1,5
Khong 1,4 1,3 1,3 2,1 1,6
NC
H2O
+
lin kt cng ha tr
104O

lin kt hydrogen (hydrogen bond)
TRNG THI HI Hin din di dng cc n phn t : khng c lin kt hydrogen
TRNG THI LNG Cc lin kt hydrogen khng n nh: chng c thit lp ri mt i, sau li ti lp ri li mt i
TRNG THI RN 1 phn t lin kt vi 4 phn t xung quanh: cc phn t c c nh to cu trc mng tinh th nc
TRONG THC PHM, NC HIN DIN U V DI HNH THI NO ??? H C

+ + + + Cl + + + + + + + + + + + + + + + + Na+ + + + +
O H O H H O H
H O H
H C O H H O C H H C O H
ion clo hydrt ha
ion natri hydrt ha
nc lin kt v nc t do H H
H C O H CH2OH H N C C H O H C O H H C O H H C O H O O
H O H
O H
H H
THC PHM : CC M NG VT/THC VT, CC TH LY TRCH
NC LIN KT (bound water) NC TRONG THC PHM : NC T DO (free water)
Nc lin kt : cc phn t nc lin kt vi cc thnh phn ca thc phm Nc t do : cc phn t nc khng lin kt vi cc thnh phn ca thc phm Nc lin kt : khng cn nhng c tnh thng thng ca nc khng c sn cho VSV pht trin khng cn l dung mi ha tan v phn tn cc hp cht gy phn ng khng cn kh nng ng c kh bc hi Nc t do : mang tnh cht thng thng ca nc mi trng cho VSV pht trin dung mi ha tan v khuch tn cc hp cht gy phn ng c kh nng ng c d bc hi
Nc t do : thnh phn nh hng rt ln n qu trnh h hng ca thc phm

NC TRONG KHNG KH C TH XC NH HM LNG NC TRONG KHNG KH M TRONG KHNG KH C O BNG P SUT HI NC TRONG KHNG KH SAU SO SNH VI P SUT HI NC BO HA TRONG CNG IU KIN NHIT
PHAN TH NG - CNTP - HNL 10
PHNG PHP XC NH HM LNG NC T DO TRONG MT THC PHM Pw : p sut hi nc sinh ra bi nc t do c trong thc phm nhit ToC H2O
Pw
Pw > Pw0 ? Pw = Pw0 ? Pw < Pw0 ?

Pw0 : p sut hi nc sinh ra bi nc tinh khit (100% nc t do) cng nhit ToC
Pw0 aw : hot nc
(activity of water)
Pw
Pw0
aw
Nc t do cng nhiu : Pw cng ln aw cng ln
l t s ca 2 s o cng n v : aw khng c V. l s tng i so vi iu kin chun : nc tinh khit hot nc tinh khit = 1 hot nc ca thc phm < 1
Dung dch NaCl Glucose Fructose Saccharose
Nng % (p/p) 26 47 75 67
Food
aw
0.96 0.82 - 0.85 0.72 0.80 0.82 0.94 0.75 0.97
aw
0.75 0.92 0.63 0.86
Xc xch ti Xc xch kh Tri cy kh Mt qu Mt ong Rau qu ti
12
khng kh m
H2O
khng kh kh
H2O
thc phm kh S HP PH (adsorption)
thc phm nhiu nc S THOT M (desorption)
mt m c nh v mt nhit c nh, lng nc trao i (ht vo hoc nh ra) gia thc phm v mi trng xung quanh = bao nhiu ? Cn trng lng ban u M0 Trao i hi nc gia thc phm v mi trng t trng thi cn bng Cn trng lng sau cng M1 Lng nc trao i : M = M0M1
NG DNG NHIT HP PH (SORPTION ISOTHERM)

100
Ham lng nc (g H2O/100g chat kho)
thot m
oan A
Hap phu
10
0,2
0,4
0,6
0,8
aw
ng cong biu din hm lng nc c gi li trong thc phm theo hot nc (theo m mi trng xung quanh)
14
Moisture content g/100g dry solids
40
4
30
20
10
2 3
0.2
aw
0.4 0.6 0.8 1.0
Different types of resorption isotherms. Temperature 20oC, except for no. 1 wich was measured at 40oC. 1. Powered sucrose 2. Spray-dried chicory extract 3. Roasted columbian coffee 4. Pig pancrease extract powder 5. Native rice starch
Hm lng nc g/100g cht kh
Cng hm lng nc :
aw
M0 M
aw trong qu trnh thot hi nh hn
trong qu trnh hp ph nc hp ph phn ln l nc t do Cng aw (cng m) : Hm lng nc trong trng hp thot hi ln hn trong trng hp hp ph thc phm kh khng th ti tr li nh ban u
aw0
aw1
aw
Hm lng nc g/100g
Khi hm lng nc khng i Nhit tng aw tng Nhit gim aw gim Khi aw khng i Nhit tng hm lng nc gim Nhit gim hm lng nc tng
M1 M M2
T-T
T+T T
aw T-T
aw T
aw T+T
aw
16
THC PHM D B H HNG KHI HM LNG NC CAO HAY KHI HM LNG NC THP ? vn tc h hng ca thc phm
2 3
4 5 6 7
1 : xy ha lipid
0.4 0.6 0.8 0.2 1 2 : nu ha phi enzyme 3 : thy phn khng enzyme 5: nm mc 6: nm men 7: vi khun
aw
4: phn ng enzyme
Nc t do tc ng ln Cc peroxide : lin kt vi nc lm chm qu trnh phn gii Cc kim loi : hydrat ha kim loi lm gim hot tnh xc tc
NH HNG CA aw I VI S PHT TRIN CA VI SINH VT nc tinh khit
Gii hn ca s pht trin VSV
0.91
vi khun
0.85
nm men
0.80
nm mc
0.75
vi khun a mn
0.65
nm mc a kh
0.6
nm men chu thm thu
0.5
0.6
0.7
0.8
0.9
aw
18
N NH THC PHM
X L (vt l / ha hc)
Cht lng ban u b bin i t nht
KO DI THI GIAN BO QUN Bin php vt l : sy kh, c c, ng lnh. Bin php ha hc : p mui, ng HU HT CC BIN PHP U NHM MC CH : GIM
aw CA THC PHM
19
HP CHT HU C PHN B RNG KHP TRONG CC TH SNG
GLUCID
CC ALDEHYDE / KETONE POLYHYDROXYL V
(CARBOHYDRATE)
Cn(H2O)n
POLYMER CA CC HP CHT NY
VAI TR TRONG THC PHM : - dinh dng : chim t l quan trng trong ba n lng thc - cht to keo, to gel - to v ngt - tin t ca cc cht thm v cc cht mu - h tr tiu ha GLUCID NG N
MONOSACCHARIDE
OLIGOSACCHARIDE NG A POLYSACCHARIDE
MONOSACCHARIDE H C triose H C O H CH2OH H C tetrose H C O H O H C H O C H H C O H CH2OH D-Threose H C H C O H H O C H H C O H O H C H O C H O O D-Glyceraldehyde O
ALDOSE
H C O H CH2OH D-Erythrose H C H C O H pentose H C O H O H C H O C H H C O H O
H O C H H C O H
H C O H CH2OH D-Ribose
H C O H CH2OH D-Arabinose
CH2OH D-Xylose
CH2OH D-Lyxose
21
hexose H C H C O H H C O H H C O H O H C H O C H H C O H H C O H O H C H C O H H O C H H C O H O H C H O C H H O C H H C O H O
H C O H CH2OH D-Allose H C H C O H H C O H O
H C O H CH2OH D-Altrose H C H O C H H C O H H O C H H C O H CH2OH D-Idose O
H C O H CH2OH D-Glucose H C H C O H H O C H H O C H H C O H CH2OH D-Galactose O
H C O H CH2OH D-Mannose H C H O C H H O C H H O C H H C O H CH2OH D-Tallose

22
H O C H H C O H CH2OH D-Gulose
CH2OH C O H C O H CH2OH CH2OH C O H C O H CH2OH C O H O C H H C O H CH2OH D-Xylulose CH2OH C O H C O H H O C H H C O H CH2OH D-Sorbose CH2OH C O H O C H H O C H H C O H CH2OH D-Tagatose
23
D-Tetrulose
H C O H CH2OH D-Ribulose CH2OH C O H C O H H C O H CH2OH C O H O C H H C O H
H C O H CH2OH D-Psicose
H C O H CH2OH D-Fructose
CHO H HO H H
2 3 4 5
CH2OH H
4 5
OH H OH OH
OH H H
2 1
H OH
3
O H+ O pyran
OH
6 CH2OH
OH
(Fischer projection) CH2OH H H OH OH H OH O H OH hemiacetal OH H OH H H H OH CH2OH O H H hemiacetal OH
-D-Glucopyranose (Haworth projection)
-D-Glucopyranose
24
H C
CH2OH
O hemiacetal OH
H C O H D-Ribose H C O H
H C O H O CH2OH OH OH
-D-Ribofuranose
furan CH2OH C O D-Fructose H O C H H C O H CH2OH OH -D-Fructofuranose

CH2OH
O HO
OH hemiketal
H C O H CH2OH
CHO H HO H H OH H OH OH CH2OH D-Glucose H HO H HO
CHO OH H OH H CH2OH L-Glucose H HO H H
CHO OH H OH OH CH2OH D-Glucose H HO HO H
CHO OH H H OH CH2OH D-Galactose
ng phn quang hc enantimer CH2OH H O H OH H H OH OH OH H H H
ng phn diastereomer
CH2OH O H OH H H OH OH ng phn anomer
OH
-D-Glucopyranose
-D-Glucopyranose
26
H 6 CH2OH 5 HO 4 H HO 3 H 2 1 OH OH H 4C 1 H
CH2OH H OH H H OH OH 1C 4
OH H
Dng gh (chair form)
H 6 CH2OH HO 4 5 HO H 3
OH 1 H H 2 OH
Dng thuyn boat form
27
Tn - cu trc PENTOSE D-Apiose (3-C-hydroxymethyl-Dglycerotetrose) L-Arabinose 2-Deoxy-D-Ribose D-Lyxose 2-O-Methyl-D-xylose D-Ribose D-Xylose Ng ty, ht cn ty
Hin din
Gm, hemicellulose, pectin, glycoside Deoxyribonucleic acid Nm men, nucleic acid Hemicellulose Ribonucleic acid Hemicellulose, gm, glycoside HEXOSE
L-Fructose D-Galactose D-Mannose L-Rhamnose
Sa m, rong bin, gm C nhiu trong thc vt v ng vt C nhiu trong thc vt Gm, glycoside
Tn HEXULOSE D-Fructose D-Psicose
Hin din
Thc vt v mt ong Sn phm ln men t mt ng HEPTULOSE
D-Mannose-2-Heptulose
Qu b OCTULOSE
D-Glycero-D-Mannose-2-Octulose
Qu b NONULOSE
D-Erythrose-L-Glucose-Nonulose
Qu b
29
30
31
TNH HT M - GI NC Lm gim aw Gi m cho sn phm Chng qu trnh ng lnh ng dng ch yu trong ch bin banh ngt
ph thuc: cu trc, dng ng phn, tinh khit Hm lng nc % u h lan Casein Tinh bt Glycerol Sorbitol Saccharose Sodium chloride 16 19 20 108 67 56 332 aw : 0,8
TNH HA TAN
Ho tan trong nc - ph thuc vo dng ng phn / Ha tan t trong ethanol Khng ha tan trong dung mi hu c: ether, chloroform, benzene V ngt. Ngoi tr mt s t trng hp c bit
TNH CHT CM QUAN
ng quan trng : saccharose (sucrose) starch syrup (hn hp glucose, maltose v malto-oligosaccharide) glucose ng nghch o (invert sugar) fructose lactose sugar alcohol (sorbitol, mannitol, xylitol)
CC LOI NG KHC NHAU V NGT V NGT V NGT Ngt thanh Ngt cht Ngt ng ng saccharose c v ngt d chu, rt c a chung ngay c nng rt cao
C th so snh ngt ca cc loi ng ?

NGT So snh ngng gy ngt (threshold) : nng thp nht con ngi cm nhn c v ngt. (cng ngt, khc nng ) So snh ngt vi mt cht ng chun. (cng nng , khc ngt) So snh nng ngt bng nhau (isosweet concentration)
ngt ca mt loi ng khng t l tuyn tnh vi nng kh so snh ng Fructose Glucose Lactose Maltose Saccharose mol/l 0.052 0.090 0.116 0.080 0.024 % 0.94 1.63 4.19 2.89 0.81
33
Ngng gy v ca mt s ng pha trong nc
ngt tng i ca mt s ng v sugar alcohol ng Saccharose Galactitol D-Fructose D-Galactose D-Glucose Invert sugar Lactose maltose ngt tng i 100 41 114 63 69 95 39 46 ng D-Mannitol D-Mannose Raffinose D-Rhamnose D-Sorbitol Xylitol D-Xylose ngt tng i 69 59 22 33 51 102 67
34
Concentration (%) of iso-sweet aqueous solutions of sugars and sugar alcohols D-Fructose 0.8 1.7 4.2 8.6 13.0 16.1 D-Glucose 1.8 3.6 8.3 13.9 20.0 27.8 39.0 48.2 Lactose 3.5 6.5 15.7 25.9 34.6 Saccharose 1.0 2.0 5.0 10.0 15.0 20.0 30.0 40.0 48.8 28.2 18.5 25.4 9.3 17.2 8.5 9.8 D-sorbitol Xylitol
ng saccharose thng c dng lm ng chun V ngt v ngt ph thuc vo : nhit pH s hin din ca cc hp cht khc (ngt /khng ngt) mu mi
140
Strong fruity aroma
Relative sweetness
Evaluation scale
8 9 10 11 12
120 100 80 60 40 2
13
3 4
14
Weak fruity aroma

0 10 20 30 40 50 60 70
20 40 60 oC Temperature
Temperature dependence of the relative sweetness of some sugars (based on saccharose = 100) 1. D-Fructose 2. D-Glucose 3. D-Galactose 4. Maltose
Relative proportion of the starch syrup (%) Sensory evaluation of the fruity flavor of canned peaches at different ratios of saccharose/starch syrup. 1. 60oBrix 2. 50oBrix
36
1
3
C (mg/kg)
2
1
i vi mi loi thc phm, thnh phn v nng ca cc cht to v ngt phi c phi hp, iu chnh li t c gi tr cm quan ti u.
6 8 10
Saccharose (%)
Bitter taste threshold of naringin (1) and limonin (2) in aqueous saccharose solution
37
PHN NG HA HC Phn ng kh Phn ng xy ha Phn ng trong mi trng acid mnh Phn ng trong mi trng kim mnh Phn ng caramel Phn ng vi hp cht mang nhm amino
38
PHN NG KH MONOSACCHARIDE CHO ALCOHOL

H C H C OH HO C H H C OH H C OH CH2OH D-Glucose O H O C HO C H HO C H H C OH H C OH CH2OH D-Mannose
Tn gi : b ose thm itol
NaBH4
Cc polyalcohol quan trng trong ch bin thc phm : 1. Xylitol 2. D-Glucitol (sorbitol) 3. D-Mannitol -Thay th ng trong thc phm cho ngi n king - Cht lm gim aw cho intermadiate moisture foods - Cht gi m
H H C OH H C OH HO C H H C OH H C OH CH2OH D-Glucitol (sorbitol)
H H C OH C O HO C H H C OH H C OH CH2OH D-Fructose
H H C OH HO C H HO C H H C OH H C OH CH2OH D-Mannitol
-Cht chng kt tinh -Ci thin tnh ti ht nc ca cc sn phm kh
Sorbitol c nhiu trong tri cy Maltitol s dng rng ri trong thc phm
39
PHN NG XY HA CHO ALDONIC ACID

CH2OH H OH H D-Glucose CH2OH H OH H OH O H OH H O + Br+ OH O H OH H H O H Br2 OH H OH H OH CH2OH O H OH H H O Br
Tn gi : b ose thm onic

Br+
CH2OH HO C H OH OH O O
Glucono--lacton
- Qu trnh xy ha lin quan n nhm lactol - Dng d b xy ha hn dng - Qu trnh xy ha cho : -lacton, -lacton v aldonic acid Glucono--lacton dng acid ha chm trong bt bnh, xc xch ln men, sn phm sa, tu h COOH H C OH HO C H H C OH H C OH CH2OH
Glucono--lacton
D-Gluconic acid
PHN NG XY HA CHO DICARBOXYLIC ACID

CH2OH HO H OH H H Galactose OH O H OH
HNO3
COOH H C OH HO C H HO C H H C OH COOH Mucic acid
Lacton
CH2OH HO H OH H H OH O H OH H HO
COOH O H OH H H OH OH H HO
COOH O H OH H H OH O
Galactose
Galacturonic acid
Galactaric acid -1,5-monolacton
URONIC ACID
41
CH2OH H O H OH H O H O OH Tinh bt HNO3/NO2 COOH H O H OH H O H O OH Thy phn COOH H Glucuronic acid HO H OH URONIC ACID H OH O H H H H H
CH2OH O H OH H H OH H O Mt s uronic aicd c trong t nhin, l thnh phn cu to ca cc polysaccharide quan trng trong thc phm nh cc cht to gel, to keo O H OH H H OH H O Ex: pectin (D-Galacturonic acid) alginate (mannuronic aicd Guluronic acid)
xy ha tinh bt COOH
OH
Lacton
42
PHN NG TRONG MI TRNG ACID MNH Phn ng nghch chiu vi phn ng thy phn
CH2OH H HO H CH2OH H HO H OH H HO H OH HO H OH CH2OH H OH O H O H CH2 H OH O H OH H OH O H OH OH H OH O H O H HO H OH CH2 H OH O H OH
Isomaltose v ngt
H+
Glucose
Gentiobiose v ng
Thng xy ra trong qu trnh thy phn tinh bt bng acid
43
H2 O
H2COH H H H OH OH OH
HO H H H H
H2 C OH
O H H
X l glucose syrup nhit trn 100oC s sinh ra 1,6-Anhydro-glucopyranose
H OH
OH H H
-D-Glucopyranose H
1,6-Anhydro-D-Glucopyranose H HOCH2 CO O
Pentose
H+, ToC H
O
Furfural H
C H
2-hydroxyacetyl-furan
Fructose
HO H O H3 C
Hexose
H+, ToC HO H2C C
H 5-Hydroxymethyl-furfural
Hydroxy-methyl-pyranone
Thng thng y l nhng hp cht c mi tng t nh mi caramel

44
Enol ha trong mi trng kim : s chuyn i gia cc loi ng
PHN NG TRONG MI TRNG KIM MNH H H C O H C O H H O C H H C O H C H O C H H O C H H C O
H C
Trong mi trng kim c s chuyn i qua li gia glucose mannose fructose qua trung gian 1,2-endiol
t trng thi cn bng gia 3 O H loi ng
H C O H CH2OH
D-Glucose
H C O H CH2OH
1,2- endiol
H C O H CH2OH
D-Mannose
H H C OH
Mt lng nh psicose c hnh thnh t fructose qua trung gian 2,3-endiol
H C O H C O H H O C H H C O H
CH2OH C O H C O H H C O H
C O H O C H H C O H
H C O H CH2OH
D-Fructose
H C O H CH2OH
2,3- endiol
H C O H CH2OH
D-Psicose
45
OH HO CH2OH O HO OH HO OH CH2OH OH
Sodium aluminate
HO CH2OH HO O HO OH OH O CH2OH
Tng t, lactose (-D-Galactose-D-Glucose) bin thnh lactulose (-D-Galactose-D-fructose) Lactulose c s dng trong dinh dng tr em v mang hot tnh bifidus factor v phng nga chng to bn (kch thch s pht trin ca Lactobacillus bifidus to acetic acid v lactic acid lm gim pH rut v do c ch cc vi khun gy bnh nh E.coli) Enol ha trong mi trng kim : s to thnh cc acid H COOH H C O H C O H H O C H H C O H H C O H CH2OH
H C
+ O2
COOH H O C H H C O H H C O H CH2OH
H C O H H O C H H C O H H C O H CH2OH D-Glucose
46
Kim yu, ToC MONOSACCHARIDE Enol ha + ct chui
Hydroxyaldehyde Hydroxyketone
Cc hp cht c mi caramel
Volatile reaction products obtained from fructose by alkali degradation (pH 8-10)
Acetic acid Hydroxy acetone 1-Hydroxy-2-butanone 3-Hydroxy-2-butanol 4-Hydroxy-2-butanol Furfuryl alcohol 5-Methyl-2-furfuryl alcohol 2,5-Dimethyl-4-hysroxy3-furanone 2-Hydroxy-3-methyl-2-cyclopenten-1-one 3,4-Dimethyl-2-hydroxy-2-cyclopenten-1-one 3,5-Dimethyl-2-hydroxy-2-cyclopenten-1-one 3-Ethyl-2-hydroxy-2-cyclopenten-1-one -Butyrolactone
PHN NG CARAMEL (CARAMELIZATION) Phn ng xy ra tng tc nh cc phn ng trong mi trng acid v trong mi trng kim : enol ha, chia ct chui hoc trng hp (polymer ha) MONSACCHARIDE NG SUGAR SYRUP acid/kim, ToC
HP CHT C MU NU C MI CARAMEL
Phn ng c th c iu khin cho mu nhiu hoc mi nhiu dd m, ToC chia ct chui Cc hp cht c mi
Saccharose syrup
Glucose syrup
Sulfuric acid
Polymer mu nu
PHN NG VI NHM AMINO : PHN NG SM MU PHI ENZYME

49
OLIGOSACCHARIDE
Cc monosaccharide lin kt vi nhau qua lin kt glycoside oligosaccharide (s n v <10)
CH2OH H H OH H O H OH O H H H
CH2OH O H OH H H O H OH Nhm hemiacetal lin kt vi nhm hydroxyl disaccharide c tnh kh (cn 1 gc hemiacetal t do) H 2 monosaccharide c th lin kt vi nhau qua lin kt glycoside disaccharode
Maltose O--D-Glcp-(14)-D-Glcp CH2OH H H OH HO H HOH2C O HO CH2OH OH Saccharose (sucrose) O--D-Fruf-(21)--D-Glcp OH O HO H OH O H H CH2OH H H OH O H H HOH2C
O HO CH2OH OH
Nhm hemiacetal lin kt vi nhm hemiacetal disaccharide khng c tnh kh (khng cn gc hemiacetal t do)
50
Lin kt hydrogen gi vai tr n nh hnh thi ca chui oligosaccharide H CH2OH O H H OH H H HO H OH H OH

HO O
H O
CH2OH HO H O O HO OH O CH2OH OH OH
OH CH2 OH H OH O H OH H
CH2O H O H H H OH H O
O--D-Glcp(14)D-Glcp (cellobiose)
H
CH2OH O
OH OH
Cc oligosaccharide cng c th l chui phn nhnh
HO
OH
CH2OH
O--D-Galp(14)D-Glcp (lactose)
51
DISACCHARIDE cellobiose Gentiobiose Isomaltose Lactose Lactulose Maltose Maltulose Melibiose Neohesperidose Neotrehalose Nigerose Palatinose Rutinose Saccharose Sophorose trehalose O--D-Glcp-(14)-D-Glcp O--D-Glcp-(16)-D-Glcp O--D-Glcp-(16)-D-Glcp O--D-Galp-(14)-D-Glcp O--D-Galp-(14)-D-Frup O--D-Glcp-(14)-D-Glcp O--D-Glcp-(14)-D-Fruf O--D-Galp-(16)-D-Glcp O--L-Rhap-(12)-D-Glcp O--D-Glcp-(11)--D-Glcp O--D-Glcp-(13)-D-Glcp O--D-Glcp-(16)-D-Fruf O--L-Rhap-(16)-D-Glcp O--D-Fruf-(21)--D-Glcp O--D-Glcp-(12)-D-Glcp O--D-Glcp-(11)-D-Glcp Block cu to ca cellulose Glycoside (amygdalin) Dch thy phn tinh bt sa Dn xut ca lactose Block cu to ca tinh bt, mt ong Dn xut ca maltose,mt ong, bia Ht cacao Glycosdie (naringin, neohesperidin) Koji Mt ong, bia Bin i t saccharose qua VSV Glycosdie (hesperidin) ng ma, c ci, thc vt Rau Ergot, nm con
52
TRISACCHARIDE Fucosidolactose O--D-Frup-(12)-O--D-Galp-(14)-D-Galp Sa m Gentianose Isokestose Kestose Maltotriose Manninotriose Melezitose Neokestose Panose Raffinose Umbelliferose
O--D-Glcp-(16)-O--D-Glcp-(12)--D-Fruf R cy long m (Gentian) O--D-Glcp-(12)-O--D-Fruf-(12)--D-Fruf
Thy phn saccharose bng saccharase
O--D-Glcp-(12)-O--D-Fruf-(62)--D-Fruf Mt ong, ln men saccharose O--D-Glcp(-14)-O--D-Glcp-(14)-D-Glcp O--D-Galp-(16)-O--D-Galp-(16)-D-Glcp
Thy phn tinh bt Tn b (manna)
O--D-Glcp-(13)-O--D-Fruf-(21)--D-Glcp Mt hoa, tn b O--D-Fruf-(26)-O--D-Glcp-(12)--D-Fruf O--D-Glcp-(16)-O--D-Glcp-(14)-D-Glcp
Thy phn saccharose bng saccharase Mt ong, thy phn amylopectin
O--D-Galp-(16)-O--D-Glcp-(12)--D-Fruf ng, thc vt O--D-Galp-(12)-O--D-Glcp-(12)--D-Fruf R cy h c-rt
53
TETRASACCHARIDE Maltotetraose Stachyose

O--D-Glcp-(14)-O--D-Glcp-(14)-O--DGlcp-(14)-D-Galp O--D-Galp-(16)-O--D-Galp-(16)-O--DGlcp-(12)--D-Fruf
Dch thy phn tinh bt (starch syrup) Artichoke, u nnh
OLIGOSACCHARIDE CHUI DI Maltopentaose

[O--D-Glcp-(14)]4-D-Glcp
Starch syrup
-Schardinger-Dextrin, Cyclohexaglucan(, 14) -Schardinger-Dextrin, Cyclohexaglucan(, 14) -Schardinger-Dextrin, Cyclohexaglucan(, 14)
Do Bacillus macerans rinh ra t starch syrup
Oligosacchardie thng hin hin trong thin nhin di dng glycoprotein hoc glycolipid ng rut, t c ch s pht trin ca cc VSV c hi
Thng c tc dng nh bifidus factor : kich thch s pht trin ca vi khun lactic trong
54
55
TNH CHT V PHN NG TNH CHT CM QUAN : tng t nh cc monosaccharide L TNH : tng t nh cc mononsaccharide PHN NG HA HC: trng t cc monosaccharide NG KH V NG KHNG KH
CH2OH H HO H OH H OH O H H H CH2OH H OH H O H OH OH H CH2OH H H OH HO H HOH2C O HO CH2OH OH HO O O H H
Maltose O--D-Glcp-(14)-D-Glcp
Nhm lactol t do : ng kh Mang tnh kh Kh nng bin i Kh nng phn ng vi alcohol Kh nng phn ng vi amine
Saccharose (sucrose) O--D-Fruf-(21)--D-Glcp Khng c nhm lactol t do : ng khng kh
56
PHN NG THY PHN

Oligosaccharide : d b thyphn bi acid tng i bn trong mi trng kim Saccharose H+ D-Glucose + D-Fructose ng nghch o
CYCLODEXTRIN
OH
-Cyclodextrin : vng 6 glucose -Cyclodextrin : vng 7 glucose -Cyclodextrin : vng 8 glucose
Bacillus macerans -amylase

cyclomaltodextrin glucanotransferase
TINH BT
MALTODEXTRIN
CYCLODEXTRIN
57
vng hydroxyl
OH OH OH OH
lng k nc
OH OH OH
OH O
O O
OH OH O
OH OH OH OH
O CH2OH
CH2OH O CH2OH CH2OH
CH2OH
CH2OH
vng hydroxyl -cyclodextrin : mt phn t to thnh t 7 nv Glcp v ngt nh khng ht m c hnh tr mang 2 vng hydroxyl a nc hai u b mt khi tr to thnh bi cc vng pyran mang tnh k nc cc hp cht k nc c th lin kt vo trong lng k nc ny
Trong thc phm : -cyclodextrin cx dng lm cht bo v cc vitamin v cc cht thm trung ha cc hp cht c v ng ca
58
POLYSACCHARIDE (GLYCAN) c to thnh t cc monosaccharide lin kt vi nhau qua lin kt glycoside

POLYSACCHARIDE HOMOGLYCAN Polysaccharide c cu to gm mt loi monosaccharide Polysaccharide cu to t nhiu loi monosaccharide khc nhau
HETEROGLYCAN
L mt chui c th th xen k u n gia cc loi monosaccharide L mt chui gm nhng on c th t xen k u n v nhng on ln xn khng c mt trt t no gia cac loi monosaccharide
POLYSACCHARIDE L mt chui cc monosaccharide khng phn nhnh L mt chui cc monosaccharide phn nhnh
59
POLYSACCHARIDE
CHUI KHNG PHN NHNH Cc homoglycan vi mt kiu lin kt duy nht, ex: cellulose, amylose c cu trc bn tinh th khng ha tan trong nc ch ha tan di p sut cao, trong dd kim khi ha tan d b kt ta CHUI PHN NHNH Cc n v monosaccharide lin kt thnh chui phn ra nhiu nhnh, ex: amylopectin d ha tan trong nc hn sau khi sy kh, c tnh ht nc cho nht thp hn so vi dd polysaccharide khng phn nhnh c cng khi lng phn t v cng nng s tng tc gia cac chui xy ra cac mch nhnh to dd c do, dnh khi ha tan t b kt ta CHUI PHN NHNH THP Chui mang t nhnh,mi nhnh gm 1 n 2 n v, mang tnh trung gian gia 2 loi trn c kh nng ha tan trong nc khi sy kh c tnh ht nc dd cho nht cao hn chui phn nhnh n nh nhit cao
POLYSACCHARIDE
MANG NHM CARBOXYL Cc n v monosaccharide mang cc gc carboxyl, ex: pectin, alginate, CMC khi pH > pK chui mang in tch khi mang in tch chui dui ra y nhau s hin din ion ++ lin kt chui kt gel kt gel hoc kt ta pH < pK ( pH 3) MANG NHM ACID MNH Cc n v monosaccharide b ester ha bi sulfuric acid hoc phosphoric acid, ex: carrageenan d ha tan trong nc cho nht cao c kh nng kt gel CC POLYSACCHARIDE BIN TNH Mt s nhm hydroxyl ca cc n v monosaccharide trong chui b thay th bi : cc gc trung tnh nh methyl, ethyl, hydroxypropyl ha tan to keo kt gel tng khi s lng gc thay th tng cc gc acid nh carboxyl, sulfate
ha tan to keo to do
61
HNH THI ph thuc vo : hnh thi ca cac n v monosaccharide v tr lin kt glycoside gia cc monosaccharide trong chui HNH THI DI RU-BNG (ribbon type)
c trng ca cc n v glucopyranose lin kt vi nhau qua -14
HNH THI DI XP NP (pleated ribbon type)

c trng ca cac n v galacturonic acid lin kt vi ngau qua -14
HOOC COOC HOOC O OH OH COOH O OH OH COOH O OH
OH O
OH OH
OH
OH O
62
OH COO
OH COO OH
OH
Ca++
OH COO OH O COO OH O OH
Ca
Ca
Ca
Ca
Ca
Ca
Ca
Ca
2 chui polysaccharide s lin kt vi nhau nh cu ni calci Lin kt kiu hp trng (egg box)
HNH THI CHUI XON C (hollow helix type)

c trng ca cc n v glucosepyranose lin kt vi nhau qua -13 hoc qua -14
O HO
CH2OH HO HO O
HO
HO
64
S n nh ca cu trc vng xon

(1) : ng knh vng xon ln, n nh nh cc phn t bn trong (2) : ng knh vng xon nh, n nh nh
lin kt xon kp hoc xon 3
(3) : Chui c cu hnh ko gin tr thnh dng zig-zag (1) (2) (3)
S TNG TC GIA CC CHUI POLYSACCHARIDE
1. xon kp 2. b xon kp 3. hp trng 4. di ru-bng 5. hn hp (1) (2) (3) (4) (5)
S tng tc gia cc chui c cu trc u n ging nhau
65
HOMOGLYCAN : gm cc n v monoscchardie ging nhau : cu trc u n HETEROGLYCAN : gm cc n v monosaccharide khc nhau xen k mt cch u n
S lin kt xy ra sut dc chiu di chui polysaccharide To thnh cu trc bn tinh th kh ha tan
66
HETEROGLYCAN vi chui gm : - nhng on c cu trc u n ging nhau - nhng on c cu trc khng u n do s xen k khng th th ca cc n v monosacchardie khac nhau hoc do mang cc n v nhnh
S lin kt xy ra gia cc on c cu to t nhng monosaccharide ging nhau Gia cc on c cu to t nhng monosaccharide khng ging nhau s khng c lin kt Hnh thnh mt mng li khng gian 3 chiu : kt gel
67
TNH CHT POLYSACCHARIDE
THIN NHIN
Cht to khung : to hnh dng v cng cho thc vt cellulose, hemicellulose, pectin, chitin Cht d tr : d tr dinh dng trong thc vt tinh bt, inulin, glycogen Cht gi nc : lin kt vi nc gi m cho thc vt agar, pectin, alginate
CH BIN THC PHM Cc polysaccharide phn lp, chit xut t thc vt Cht to keo Cht to gel Cht n nh nh tng v huyn ph Cht to mng Cht h tr cho qu trnh tiu ha
68
PHN TN CC HT
Trng thi ban u Ht trng thi kh
Ht trng nc
Trng thi hydrat ha trung gian
PHN TN CC PHN T
Cc phn t ha tan
Trng thi hydrat ha hon ton
DUNG DCH KEO khng c s tng tc gia cc chui
KT TA C s tng tc gia cc chui Khng to nn mng 3 chiu

KT GEL c s tng tc gia cc chui To nn mng 3 chiu

69
POLYSACCHARIDE : TNH TO KEO

So snh cc phn t c cng phn t khi (c cng s lng cc n v monosaccharide) Chui khng phn nhnh Chui phn nhnh t Chui phn nhnh
Chui khng phn nhnh hoc mc phn nhnh khc nhau s cho th tch biu kin khc nhau
nht cao, mang tnh cht ca cht lng phi newton ( nht gim khi vn tc khuy tng) th tch biu kin khc nhau nht khc nhau
nht thp, mang tnh cht ca cht lng newton ( nht n nh khi vn tc khuy tng)
70
POLYSACCHARIDE : KT GEL
Mt chui lin kt vi nhiu chui khc ti cc vng lin kt
To mng li khng gian 3 chiu : GEL
vng lin kt vng cu trc u n xp np vng cu trc u n xon c
vng cu trc u n xon c
vng cu trc u n xp np
vng lin kt xon kp
vng lin kt hp trng
vng lin kt hn hp
71
AGAR
RHODOPHYCEAE Gelidium spp. Pteroclaria spp. Glacilaria spp. Chit xut (nc nng)
Tinh sch (ng lnh)
AGAR (heteroglycan)
(13) -D-galactopyranose (14) 3,6 anhydro--L-galactopyranose
72
Chui (13) -D-galactopyranose (14) 3,6 anhydro --L-galactopyranose Ester ha vi sulfuric acid
Ester ha thp (10%) AGAROSE Thnh phn to gel chnh
Ester ha cao AGAROPECTIN
Nc lnh Ti cha sy kh Sau khi sy kh
ethanol
Kt ta
25oC
HA TAN
tng nhit 60 97oC
DUNG DCH
nc nng
h nhit 32 39oC
GEL
kh nng to gel cao, c th to gel nng 0,04% kh nng to gel v tnh n nh ca gel ph thuc vo : - nng agar - chiu di trung bnh chui agar
AGAR : NG DNG - Mi trng nui cy VSV -Thc phm : - Si thc phm : khng tiu ha - To cu trc : gel chu nhit - n nh cc nh tng dng c Kem tri cy (sorbet), kem sa (ice cream) Yaourt (Yoghurt) Pho-mt (cheese) Ko mm, bnh ngt Tht ng hp Trng ming Bnh m Thc phm cho ngi n king
74
ALGINATE
PHAEOPHYCEAE Macrocystis pyrifera; Laminaria, Ascophyllum Sargassum Chit xut (dd kim) Kt ta (acid, mui Ca)
ALGINATE (heteroglycan gm cc uronic acid)

HO O
OH HO
HO COO
OH
COO
Chui -D-mannuronic acid -L-guluronic acid lin kt 1-4 t l Man : Gul = 1 : 5 ; pK (COOH) = 3,4 4,4
OH
OOC
[4)--D-ManpA-(14)--D-ManpA(1]n : on ch gm mannuronic acid [4)--L-GulpA-(14)--L-GulpA-(1]n : on ch gm guluronic acid [4)--D-ManpA-(14)- -L-GulpA-(1]n : on xen k gia mannuronic acid v guluronic acid
ALGINATE : TNH CHT
Dng mui : Kim, ammonia, magnesium, amine Ha tan trong nc DUNG DCH nht ca dd ph thuc vo chiu di chui v s hin hin ca cc ion nht thp khi : - khng c s hin din ca cc ion ha tr 2 hoc 3 - khi c mt ca cc cht lin kt kim loi nht tng khi : - hm lng cc ion a ha tr tng nht khng b nh hng khi pH mi trng 4,5 10, nht tng khi pH<4,5 v t ti a khi pH 3 3,5 nht ca dd alginate c th iu chnh theo mun
DUNG DCH Na-ALGINATE Ion Ca++ hoc Acid KT GEL THC HIN
- Trn u Na-Alginate vi calcium phosphate v vi GDL - Trn u Na-Alginate vi calcium phosphate Nng Ca thp : gel thun nghch nhi Nng Ca cao : gel khng thun nghch nhit
CHT DN XUT T ALGINATE
PROPYLENE GLYCOL ALGINATE
Propylene oxide + alginic acid (trung tnh ha mt phn)

Ha tan trong nc pH = 2. Kt gel khi cho Ca++ vo dd Gel mm, dai, t v, khng b r nc
NG DNG
- To cu trc : tc nhn to gel - n nh cu trc bnh ngt - Ngn nga s to thnh tinh th nc trong qu trnh bo qun (kem) - n nh nc qu, bt bia
CARRAGEENAN
RHODOPHYCEAE Chondrus, Eucheuma, Gigartina, Gloiopeltis, Iridaeae Chit xut (nc nng)
Kt ta (mi trng kim nh) Sy kh CARRAGEENAN (heteroglycan) (13) -D-galactopyranose (14) 3,6 anhydro--L-galactopyranose Sulfate ha v tr 2,4,6 hoc 2,6 to thnh cc chui t nhiu mang in tch Mc sulfate ha v v tr sulfate ha to nn cc loi carrageenan
- carrageenan ; - carrageenan ; - carrageenan ; - carrageenan ; - carrageenan ; Furcellaran
78
2 thanh phan chnh : - carrageenan : tao gel va khong hoa tan vi K+ - carrageenan : khong tao gel va hoa tan vi K+
- carrageenan
Tnh ha tan :
O3SO H2C O
Tng khi thnh phn slufate ha tng Tng khi thnh phn anhydro gim
Dung dch carrageenan

nht ph thuc vo : loi carrageenan, chiu di chui, nng carrageenan, s hin din ca cc ion, nhit
- carrageenan
79
NH4+ hoc K+ Gel thun nghch nhit

Dung dch carrageenan
Gel khng thun nghch nhit Na+ hoc Li+
cng ca Gel carrageenan Thnh phn galactose-6-sulfate cng nhiu, cng cng gim un nng carrageenan trong mi trng kim : nh m 6-sulfate b loi i ng thi hnh thnh 3,6 anhydrogalactose tng cng gel
Carrageenan v cc polysaccharide mang in tch c th lm ngng t protein khi pH ca mi trng thp hn pHi ca protein v cao hn pK ca polysaccharide
80
CARRAGEENAN : NG DNG
Tc nhn to keo Tc nhn to gel Tc nhn n nh nh tng v huyn ph
n nh cu trc ca chocolate (nh tng w/o) n nh cu trc gel ca tht ng hp (gel vi K+) n nh cu trc gel ca cc mn trng ming (gel vi K+) n nh cu trc kem (nh tng) kt t protein trong bia : lm trong bia
81
PECTIN
C nhiu trong v tri cy h Citrus (20-40% cht kh) v trong b p qu to (10-20%cht kh)
NGUYN LIU V TRI CY CITRUS B P QU TO THY PHN BNG ACID P LC C C KH METHYL X PHNG HA BNG KIM KT TA TRONG CN NGNG T RA SY KH THU PECTIN DNG BT XAY RY TIU CHUN HA PHA TRN PHAN TH NG - CNTP - HNL 82 THU HI CN B (THC N GIA SC)
LY TRCH
Chui (14)--D-Galacturonic
HOOC
HOOC
COOH
OH O
OH OH
COOH
HOOC
OH OH
OH OH
OH
OH
OH O
Pectic acid
OH H3COOC OH COOH OH HOOC COOCH3 OH O HOOC OH
OH O
OH OH
OH
OH O
Pectin
Cc hp cht pectin s dng trong ch bin thc phm c chia lm 2 nhm : Pectin HM (hight methylated) : methyl ha > 50% Pectin LM (low methylated) : methyl ha t 25 45% methyl ha = Tng s gc carboxyl b methyl ha Tng s cc n v galacturonic
COOH
COOCH3
COOCH3
COOH
COOCH3
methyl ha =
3 5
= 0,6 = 60%
Pectin HM
COOH
COOCH3
COOCH3
COOH
COOH
methyl ha =
2 5
= 0,4 = 40%
Pectin LM
PECTIN : TNH CHT

pH = 3 pH cao hn + s hin din ca ion Ca++ Kt gel thun nghch nhit Kh nng kt gel : - t l thun vi chiu di chui - t l nghch vi methyl ha
84
iu kin kt gel - Pectin LM : phi c ion Ca++ pH acid nh hoc trung tnh - Pectin HM : nng ng cao (t l vi ester ha) v pH acid
Hm lng ng
Gii hn ha tan ca ng
0,25% pectin 0,50% pectin 1,00% pectin
acid
Pectin type Slow gelling Normal Fast gelling
Esterification degree (%) 72 75 68 71 62 66
Gelling time (s) 20 70 100 135 180 250
methyl ha cng cao th thi gian kt gel cng di

PECTIN : NG DNG To gel cho cc sn phm mt qu (marmalade and jelly) - hm lng pectin < 1% - sucrose : 58 75% - pH : 2,8 3,5 i vi sn phm t ng : - s dng pectin LM - cn ion Ca++
n nh cc loi nc gii kht (beverage) nhm n nh thnhphn tinh du n nh cu trc ca kem (ice cream)
CHITOSAN
Chitosan : polysaccharide c ngun gc t v ng vt gip xc nh tm, cua v tm cua t ngun ph liu ca cng nghip ch bin thy sn Loi b calci bng dd HCl Loi b protein bng dd NaOH Ty mu bng dd KMnO4 v dd oxalic acid CHITIN
O O O O O O
Kh acetyl bng dd NaOH (40 50%) nhit cao CHITOSAN

O O O O O O
87
CHITIN -(14)-n-Acetyl-D-Glucosamine
CH2O O H H H O H OH H CH2O O H H H O H OH H
CHITOSAN
-(14)-n-D-Glucosamine CH2O O H H H O H OH H H H NH2
H NHCOCH3
H NHCOCH3
CH2O O H H H O H OH H NH2
CHITOSAN : TNH HA TAN

CH2O O H H H O H OH H CH2O O H H H O H OH H H NH2 CH2O O H H H O H OH H
H NHCOCH3 n
n H+
NH3+
CHITIN Khng ha tan
OH
CHITOSAN Ha tan trong acid
CHITOSAN Dung dch
88
- Chitosan khng ha tan trong nc, ha tan trong dd acid c pH < 6 - Cc acid hu c nh acetic acid v lactic acid thng c dng ha tan chitosan, nng thng s dng l 1% acetic acid (pH khong 4,0) - Chitosan ha tan km trong dd acid v c. C th ha tan trong dd 1% HCl, nhng khng ha tan trong sulfuric acid hoc phosphoric acid - DD chitosan khng n nh pH 7, mi trng pH cao hn s kt ta hoc kt gel s xy ra - Chitosan c th lin kt vi cc hydrocolloid (polysacchardie ho protein) mang in tch m c v kt ta hoc to gel
NG DNG
- Kh nng ngng t : X l nc, khi protein Lm trong ru, bia, nc qu - Kh nng gi m : M phm, dng tc, dng da - Kh nng to mng : Mng bc thc phm, Cng ngh giy Cng ngh dt K nng lm da nhn to : Da nhn to, ch khu
Kh nng chng vi khun : Cng nh giy Cng ngh dt Cng ngh thc phm
Si thc phm khng tiu ha : Thc phm n king

TINH BT
Raw materials of industrial importance : Corn Waxy corn Potato Cassava Wheat Rice Waxy rice Other raw materials : Sago palm Sweet poato Arrowroot Taro Edible canna Mungo bean
HT TINH BT
AMYLOSE 20 30%
AMYLOPECTIN 70 80%
Protein + Lipid
CU TRC BN TINH TH 70% khng nh hnh (amylose v amylopectin) 30% tinh th (amylopectin)
90
vng tinh th
vng khng nh hnh
91
Ht tinh bt kh
H HA v THOI BIN Gelatinization - retrogradation

Ht tinh bt v Amylose+ amylopectin ha tan trong mi trng nht gim
nc lnh
Nhit (50-70oC)
x l nhit ko di ngui
Ht tinh bt trng nc kch thc tng 30-40%
Ht tinh bt trng nc 20-40g nc/1g tinh bt Mt phn amylose thot ra Cc ht dnh vo nhau : nht tng ng k Cc chui amylose lin kt to cu trc tinh th : H tinh bt thoi bin. hin tng tch pha
Bt nho
S BIN I CA AMYLOSE V AMYLOPECTIN TRONG BNH M
nng
ngui
lu
Cu trc bn tinh th ca amylopectin trong ht tinh bt
Amylose ngoi ht tinh bt
Amylopectin mt cu trc tinh th
Amylose kt thnh tinh th
Amylopectin kt thnh tinh th
NGUN Bt m Bp cng Waxycorn Go Np Khoai ty Khoai m
VNG TINH TH (%) 36 20 25 39 38 25 38
NHIT H HA 53 65 67 87 63 72 61 87 55 65 58 66 52 64
T L AMYLOSE (%) 26 31 52 80 01 14 32 1 23 17
93
starch granule gelatinization (%)
100 75 50 25 0 58 60 62 64 68 Temperature (oC)
Gelatinization temperature (oK)
533 513 493 473 453 433 413 393 373 353
Qu trnh h ha tinh bt khoai ty
Potato starch
Wheat starch
Viscosity
2.5
(1)
2.0
0.2
0.6
1.0
Water content (gH2O/g dry starch)
(2)
1.5
Nhit h ha ph thuc vo : loi tinh bt hm lng nc (3)
0.5
t 50oC un nng n 95oC vi 1.5oC/mn. gi 95oC trong 30 pht (1) (2) (3) (4) Potato Waxy corn Normal corn Amylomaize starch
94
(4)
0 20 40 60 Time (mn)
Physicochemical properties of starches before (1) and after (2) heat treatment in the wet state (T = 100oC, t = 16h, H2O = 27%) Propety Start of gelatinization End of gelatinization Swelling capacity at 80oC Solubility at 80oC Water binding capacity Enzymatic vulnerability Wheat starch (1) 56.5 62 7.15 2.59 89.1 0.44 (2) 61 74 5.94 5.93 182.6 48.55 Potato starch (1) 60 68 62.30 31.00 102.00 0.57 (2) 60.5 79 19.05 10.10 108.7 40.35
NG DNG
- Tc nhn to keo c (thickening agent) - Tc nhn lin kt (keo dnh) (binding agent) - Tc nhn to mng - Cht n (pastry filling) - Nguyn liu ch bin starch syrup v glucose syrup -To c cho nc st, cc loi xp, thc n cho tr em - Mng bao bo qun tri cy ti - Mng bao chng dnh cho ko - Ngn nga xy ha cho khoai ty chin - Bao b n c
TINH BT BIN TNH

Tinh bt x l bng bin php vt l hoc ha hc iu chnh tnh cht cho ph hp vi yu cu s dng Tinh bt xay nhuyn (mechanical damaged starch) : xay hoc dng p sut cao cac m khc nhau ht tinh bt v v lm gim vng kt tinh: - d phn tn v trng phng trong nc lnh - gim nhit h ha - tng kh nng b thy phn Tinh bt p n (extruded starch) : - d phn tn trong nc lnh - ci thin tnh ha tan - snh c km - thnh phn ha hc thay i : maltose, isomaltose, gentiobiose Dextrin : x l tinh bt c m <15% 100 200 oC trong mi trng acid - ha tan trong nc - dung dch keo, dnh - dng lm cht k dnh v thay th cht bo Tinh bt h ha (pregelatinized starch) : x l nhit m cao, sau sy kh - d trng phng trong nc lnh - to gel, khi bt nho khi un nng - dng cho thc phm n lin
96
TINH BT BIN TNH

Tinh bt ether : Hydroxyethyl-tinh bt, Hydroxypropyl-tinh bt - ci thin tnh trng phng v ha tan trong nc lnh - gm nhit h ha - tng tinh n nh khi r ng - nht cao, bt nho trong -thickener trong cc sn phm ng lnh v sn phm ng hp Carboxymethyl-tinh bt : tinh bt ether + monochloroacetic acid - trng phng nhanh trong nc lnh - tc nhn to keo c v to gel (thickener and gel-forming agents) - 1 3% cho dng pomade (dng sp do) - 3 4% cho dng gel Tinh bt ester ha : vi nhm phosphate hoc vi cc acid bo - tng keo c - tng kh nng n nh khi r ng - cht to keo c v n nh cu trc cho bnh ngt, xp, nc xt, thc phm ng lnh, ng hp - to mng bo qun thc phm - mng bao hng liu Tinh bt xy ha : tinh bt thy phn v xy ha (mang gc COOH) - gim keo c - khng b thoi bin
CELLULOSE
Thnh phn cu to chnh ca vch t bo thc vt
si cellulose trong vch t bo Vch t bo si cellulose t cellulose
polymer ca (14)--D-Glcp t bo thc vt n v glucose chui cellulose
Cc chui lin kt vi nhau qua lin kt hydrogen gia cc nhm OH

CELLULOSE
Mt chui c th gm 1000 n 14000 n v. Khi lng phn t ln v cu trc bn tinh th cellulose khng ha tan trong nc Kh nng ht nc v trng phng - cellulose bn tinh th (microcrystalline cellulose) dng trong thc phm n king - trong cc mn trng ming v kem (ice cream)
CELLULOSE BIN TNH

Alkyl-cellulose v Hydroxyalkyl-cellulose : Methyl, Ethyl, Hydroxymethyl, Hydroxpropyl - trng phng v ha tan ph thuc vo nhm thay th v mc thay th - MC v MHPC : nht ban u gim khi T tng, sau kt gel thun nghch - Nhit kt gel ph thuc vo gc thay th v mc thay th - MHPC, MC lm tng dn ca bnh t bt khng c gluten - Tng kh nng ht nc ca bt nho tng kh nng trng n ca tinh bt trong qu trnh nng bnh - To mng bao lm gim s ht du vo sn phm - Tng kh nng ti hp ph nc ca cc sn phn sy kh - To mng n c bo qun thc phm - Tc nhn to keo do c nng lng thp - HPC c kh nng n nh nh tng - MC n nh cu trc kem bt v cc thc phm dng bt
99
CELLULOSE BIN TNH

Carboxymethyl-cellulose (CM) : tnh cht ph thuc vo thay th v chiu di chui - mc thay th thp < 0,3 : khng ha tan trong nc - mc thay th cao >0,4 : ha tan trong nc - kh nng ha tan v nht ph thuc vo pH mi trng - tc nhn lin kt v to keo do : jellies, paste filling, spreadable cheese, cake filling - n nh cu trc kem ngn s to thnh tinh th nc - Ngn s to thnh tinh th ng - Ngn s thoi bin tinh bt - Ci thin tnh ti ht nc ca sn phm kh
100
NG DNG n nh nh tng hoc huyn ph ca sa n nh nh tng ca margarine t bo n nh kem chng to tinh th nc , tan chy, tch pha, To keo, to gel cho sa trong ch bin banh ngt, trong kem Gi nc, n nh nh tng tht, c Tht nu ng, cc lai gel thc vt To keo, chng r nc trong qu trnh r ng, n nh cc loi nc xt, mayonnaise, ketchup, to cm gic bo ngy n nh bt protein ca bia, kem bnh, ko do Ngn nga qu trnh li bt trong bnh, gi nc cho bt nho To keo v to gel cho cac sn phm mt qu, kem, yoghurt Chng qu trnh lng t tht qu trong nc ep tri cy n nh cc hng liu dng bt, giam gi hng liu
POLYSACCHARIDE Carrageenan, alginate, pectine, CMC Carrageenan Alginate, carrageenan, agar, cc loi gm arabic, xanthan, tinh bt bin tnh, CMC, MC Pectin, carrageenan, CMC, ting bt bin tnh Agar, cc loi gm Alginate, carrageenan, agar Alginate, cc loi gm, CMC, tinh bt bin tnh
Alginate, agar, carrageenan, cac loi gm Agar, carrageenan, cc loi gm Pectin, alginate Alginate, pectin, cc loi gm, MC Cc loi gm
101
LIPID
LIPID KHNG X-PHNG HA (not saponifiable) - acid bo t do - isoprenoid (carotenoid) - alohol bo (alcohol chui di) - steroid LIPID X PHNG HA (saponifiable) - mono-, di-, triacylglycerol - phospholipid phosphatidic acid phospatide sphingolipid - Glycolipid - xp - sterol ester
glycerol + acid bo
glycerol + acid bo + phosphoric acid glycerol + acid bo + phosphoric acid + base h c u sphingosine + acid bo + amino alcohol acid bo + glycerol hoc sphingosin + oligosaccharide acid bo + alcohol chui di acid bo + sterol
LIPID C CHA ACID BO : Du m thc phm (triglycrides) Phospholipid Sphingolipid Xp
LIPID KHNG CHA ACID BO : Strol v Strod
102
THNH PHN CHT BO THC PHM Thnh phn chnh : Triacylglycerols (triglycerides) thnh phn th yu : acid bo t do, mono- digylcerid, phosphatide, xp, ithnh phn khng x phng ha, chlorophylle, sn phm xy ha
sa Lipid tng cng Triglycerid Mono- et di-glycerid Sterols Strols ester Phospholipid Glycolipid Sulfolipid Cht bo khc 1,5 3,6 94 1,5 <1
u nnh 23,0 88
La m 1,5 41 1 1 1
Qu to 0,088 5
15 2 47 17 1
10 1,5
20 29
0,54
15
103
1
Nhm methyl Nhm carboxyle
ACID BO R COOH
KHNG BO HA
H H H H H H H H H H H H H H H O H C C C C C C C C C C C C C C C C OH H H H H H H H H H H H H H H H Chui carbon
BO HA
Cc phn ng ph thuc vo : - v tr ni i - s ni i
Monounsaturated (monoenoic) Polyunsaturated (polyenoic)
104
Formic acid Acetic acid Propionic acid Butyric acid Valeric acid Caproic acid Caprylic acid Capric acid Lauric acid Myristic acid Palmitic acid Stearic acid Oleic acid Linoleic acid Linolenic acid Arachidic acid Arachidonic acid Behenic acid Erucic acid Lignoceric acid Nervonic acid
1:0 2:0 3:0 4:0 5:0 6:0 8:0 10:0 12:0 14:0 16:0 18:0 18:1 18:2 18:3 20:0 20:4 22:0 22:1 24:0 24:1
9 9, 12 9, 12, 15 5, 8, 11, 14 13 15
Tn gi : acid bo bo ha noic acid bo khng bo ha enoic Arachidonic acid C20:4 n-6 Trng ( 1qu) Gan b (100g) Du c ( 1tha) C mackerel (100g) 64 mg 97 mg 269 mg 650 mg 449 mg 1000 mg Eicosapentaenoic acid C20:5 n-3 Docosahexaenoic acid C22:6 n-3
ACYLGLYCEROL
GLYCERID O lin kt ester
ESTER CA GLYCEROL V ACID BO O
HC OH H2C OH
+ +
glycerol
H2C OH
HO HO HO
C R1 O
H2C O
C R2 O C R3
O H2C OH C R3
O HC OH C R2 O
C R1 O
acyl 1 acyl 2 acyl 3

106
PHOSPHOLIPID
PHOSPHATIDIC ACID
R1 R2
O glycerol PO2 C O CH2 O C O CH H2C O O acyl 1 acyl 2

P O O
phosphoric a.
107
PHOSPHATIDE
CH3 HO (CH2)2 N CH3 CH3 choline
COOH HO CH2 CH NH2 serine OH H H OH OH H H OH
acyl 1 acyl 2 glycerol
amino alcohol hoc sugar alcohol
HO CH2 CH2 NH2 ethanolamine
Phosphatidyl choline Phosphatidyl ethanolamine Phosphatidyl serine Phosphatidyl inositol O C O CH2 O C O CH O
OH H OH
inositol CH3 HO (CH2)2 N CH3 CH3 CH3
H2C O P O (CH2)2 N CH3 O CH3 Phosphatidylcholine = lecithin

choline
108
SPHINGOPHOSPHOLIPID H acyl 1 sphingosine P amino alcohol hoc sugar alcohol H C C OH H H C C C OH H H Sphingosine H N
O NH CH3 O H C C O P O (CH2)2 N CH3 H O CH3 C H C C OH H H Sphingomyelin

109
4
acyl 1 sphingosine
SPHINGOLIPID
O C NH H C C OH H H C C C OH H H
Ceramide
acyl 1 sphingosine monosaccharide Cerebroside Galactosyl ceramide Glycosyl ceramide
acyl 1 sphingosine Glc Gal NeuAc Ganglioside GalNAc Gal
110
5
STEROL
THN PHN KHNG X PHNG HA

H3C H3C H3C CH3 HO CH3 H3C H3C H H H3C H3C H3C H HO H H3C H3C H3C H H
CH3 CH3 CH3
H3C H HO
H H
CH3 CH3 CH3
Ergosterol
Cholesterol
CH3 CH3 CH3
Stigmasterol
-Sitosterol
HO
ISOPRENOID
H2C
CH3
CH3 C C H CH2
isoprene
HO H3C CH3
Tocopherol
CH2OH
Carotenoid Vitamin A
112
ACID BO K hiu 14:0 16:0 18:0 18:1(9) 18:2(9, 12) 18:3 (9, 12, 15) Tn thng thng Myristic acid Palmitic acid Stearic acid Oleic acid Linoleic acid Linolenic acid T l (%) 2 11 4 34 34 5
ACID BO BO HA - Khng phn nhnh - S C l s chn - S C > 14 - S C < 14 : cht bo ca du v sa - Ester ca acid bo + alcohol chui ngn l cht thm trong tri cy hoc trong thc phm ch bin c s tham gia ca VSV
113
Aroma threshold values (odor and/or taste) of free fatty acid in different food items
Aroma threshold (mg/kg) in Fatty acid Odor 4:0 6:0 8:0 10:0 12:0 14:0 16:0 18:0 50 85 200 >400 >400 >400 n.d. n.d. Cream Taste 60 105 120 90 130 >400 n.d. n.d. Sweet cream butter 40 15 455 250 200 5000 10000 15000 Coconut fat Odor 35 25 >1000 >1000 >1000 >1000 n.d. n.d. Taste 160 50 25 15 35 75 n.d. n.d.
Mi : - chui cng ngn, mi cng mnh - C4, C6 : ngng gy mi thp hn ngng gy v - C8 C14 : ngng gy v thp hn ngng gy mi
Threshold values of fatty acids depending on the pH value of an aqueous solution

Fatty acid 4:0 6:0 8:0 10:0 Threshold (mg/kg) at pH 3.2 0.4 6.7 2.2 1.4 4.5 1.9 8.6 8.7 2.2 6.0 6.1 27.1 11.3 14.8 Ngng gy mi tng nhanh theo pH
114
Odor and taste of fatty acid mixtures in cream

Fatty acid mixtures of No 4:0 6:0 8:0 10:0 12:0 Odor Taste
concentration in % of aroma threshold 1 2 3 4 5 28 28 28 48 48 17 17 17 29 29 29 40 52 29 40 31 42 53 31 42 30 37 45 30 37 n.O. n.O. musty, rancid musty, rancid musty, rancid n.T. rancid, soapy rancid, soapy n.T. rancid, soapy
Concentration of each fatty acid is based on the threshold value for odor for 4:0 and 6:0, and for taste for 8:0 and 12:0 n.O. = no difference in odor from that of cream musty : mi mc n.T. = no difference in taste from that of cream rancid : mi du i - mt vo acid bo chui > 18 gp trong thc vt - acid bo chui l :valeric (C5), enanthic (C7) dng vt trong thc phm, pentadecanoic (C15) v heptadecanoic (C17) c trong s v mt s cy c du a - acid bo phn nhanh rt him COOH
Pristanic acid Phytanic acid

115
COOH
ACID BO KHNG BO HA
- ni i khng kin tc - ni lin tc c trong mt s cy c du nhng khng c gi tr dinh dng - ni i ng phn CIS - ni i TRANS to ra khi x l nhit (trans oleic acid c trong m cu) - th nh tng trong nc c v ng m th t t gc CH3 : 3, 6, 9 9 : erucic acid (20:1) : c trong ht h ci 6 : arachidonic acid (20:4) c trong tht, gan m heo , trng g 3 : C20 C22 vi 5 6 ni i c trong du c
Taste of unsaturated fatty acid emulsified in water

Compound Oleic acid Elaidic acid Linoleic acid Linolelaidic aicd -linilenic acid -linolenic acid Arachidonic acid Bitter : ng Threshold (mmol/l) 9-12 22 4-6 11-15 3-6 0.6-1.2 6-8 burning : nng gt bitter, burning, pungent slightly burning bitter, burning, pungent bitter, burning, scratchy bitter, burning, pungent bitter, burning, pungent Bitter, off-taste pungent : hng cay off-tast : tr v
116
Quality
ACID BO MANG NHM HYDROXYL

Ricinoleic acid : 12-OH, 18:1 (9) thnh phn chnh trong du ht thu du COOH OH 2-OH vi C16:0 C25:0 : thnh phn lipid ca l cc thc vt 4-OH v 5-OH hydroxy fatty acid lacton c trong sa v tri cy l thnh phn cht thm
ACID BO MANG NHM KETON (oxo fatty acid)

Rt him, c trong sa Nhm carbonyl v tr 5 v 13
ACID BO MANG NHM FURAN

- C trong du gan c 1 6% (25% vi loi c nc ngt - C rt t trong du thc vt v b -Trong thc vt (du,chanh, khoai ty, nm) hnh thnh trong qu trnh xy ha
H3 C CH3
DU Soya oil Wheat germ oil Rapseed oil
HM LNG (mg/kg) I 120 170 100 130 6 16 8 11 13 139 II 130 130 105 150 7 20 9 15 24 208
117
H3C4(H2C)
(CH2)nCOOH
Corn oil I:n=8 Ii : n = 12 Butter
ACID BO : IM NNG CHY V CU TRC TINH TH Melting point Crystalline structure

im nng chy (nhit nng chy) ca acid bo ph thuc vo : - Chiu di chui : chui cng di, nhit nng chy cng cao - Mc bo ha : cng nhiu ni i, nhit nong chy cng thp Khi cc acid bo ng c - hnh thnh mng tinh th - c n nh nh tng tc k nc sut chiu dc chui - tng ng vi nng lng cn lm tan chy, tc nhit tng ng - chui cng di, tng tc cng mnh, nhit nng chy cng cao
Chui cng nhiu ni i, cng cong, lin kt mng cng lng lo, nhit nng chy cng thp
Acid bo 18:0 18:1 (tr9) 18:1 (9) 18:1 (2) 18:2 (9,12) 18:2 (tr9,tr12) 18:3 (9,12,15) 20:0 20:4 (5,8,11,14) Stearic acid Elaidic acid Oleic acid Cis-2-octadecenoic acid Linoleic acid Linolelaidic acid Linolenic acid Arachidic acid Arachidonic acid
im nng chy (oC) 69 46 13,4 51 5 28 11 75,4 I9,5
TNH HA TAN
- Acid bo chui di hon ton khng tan trong nc - Acid bo chui ngn tan trong nc
119
Ethyl ether dung mi tt nht ha tan acid bo t do Dung mi khng phn cc nh petroleum ether khng thch hp vi acid bo t do
CC PHN NG VI NI I Phn ng cng vi nhm halogen Br C C + IBr C I+ C C I Br C Ch s iod
Phn ng cng vi hydrogen
H Ni
H Ni
120
CC PHN T LNG CC (amphiphilic molecules) CH3 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 COO Na+
Du Non polar : lipophilic B mt phn cch (lin din) Polar : hydrophilic Nc
121
HLB : HYDROPHILIC LIPOPHILIC BALANCE HLB = 7 + n.H - n.L HLB < 7 : phn t a bo (lipophilic) (k nc) HLB > 7 : phn t a nc (hydrophilic) Gi tr H v L camt s nhm
H
O OH COOH COONa OSO3Na 1,3 1,9 2,1 19,1 38,7 CH CH2 CH3
L
0,475 0,475 0,475
Ga tr HLB ca cc hp cht thay i t 1 n 40
HLB = 20 1
SV AV
SV : saponification number AV : acid value
Gi tr HLB thay i t 0 n 20
122
Hp cht
Oleic acid Sorbitol tristearate Stearyl monoglyceride Sorbitol monostearate Sorbitol monolaurate Gelatin Polyoxyethylene sorbitol tristearate Methylcellulose Polyoxyethylene sorbitol monostearate Polyoxyethylene sorbitol monooleate Sodium oleate Potassiumoleate
Gi tr HLB
1,0 2,1 3,4 4,7 8,6 9,8 10,5 10,5 14,9 15,0 18,0 20,0
Gi tr HLB 36 79 8 18 15 18
ng dng w/o-Emulsifiers Humectants o/w-Emulsifiers Turbidity stabilization
123
S TO THNH MICELL
Nng hp cht lng cc (cht hot ng b mt)
< < CMC Mng lin din n phn t
< CMC Mng lin din v dung dch
> CMC Mng lin din, dung dch v ht micell
CMC : Critical Micellar Concentration
124
BIU PHA CA SODIUM PALMITATE / NC
T C 30
Micellar solution
20
Solution
Liquid Cristals
10 0
100% Nc CMC range : ~ m Mole / L Depends on : - type of polar head, chain length - ionic strenght (total disolved salts) - temperature Gel
100% Surfactant
125
CNG DNG CA CHT HOT NG B MT (surfactants) Kh Git nc Thm t
To bt Water Water Cht ty
Air Air Air

Water Water
Air
Fat
Fat Air
Air
Fabric fiber
126
N NH NH TNG Tch pha
*
St nhp
Di chuyn ln trn
Khng c surfactant : khng n nh
C surfactant : n nh Nc, mui
Surfactant to lp mng tch in chng li s st nhp cc ht micell bng lc y tnh in
H
GLYCERIDE : TNH CHT
chiu di chui carbon
bo ha (s lng ni i)
DU THC VT Acid bo khng bo ha
IM NNG CHY cu hnh ni i (cis hoc trans) cu trc tinh th , , ' v tr cc acid bo trong triglyceride M NG VT Acid bo bo ha
Kieu tinh the Phng phap Dang tinh the iem nong chay (oC) Lanh lanh nhanh t dang long De v, trong suot 54 ' Lam lnh cham t dang long Nho, de v 64 Tai ket tinh trong dung moi Ln, tho 73
128
Tng tc gia cc chui acid bo Hnh th glycerol
Tp hp cc u tn cng methyl Tng tc gia cc chui acid bo
double
triple
quatro
hexa
(Orthorhombic)
carbon hydrogen
(Triclinic)
Schematic diagrams comparing the polymorphs , and as exemplified by tristearin
Cht bo
Tristearin Tripalmitin Trimyristin Trilaurin Triolein 1,2-Dipalmitoolein 1,3-Dipalmitoolein 1-Palmito-3-steari-2-olein 1-Palmito-2-stearo-3-olein 2-Palmito-1-stearo-3-olein 1,2-Diacetopalmitin
im nng chy
55 44,7 32,8 15,2 32 18,5 20,8 18,2 26,3 25,3 20,5
'
63,2 56,6 45,0 34 12 29,8 33 33 40,2 40,2 21,6
73,5 66,4 58,8 46,5 4,5 34,8 37,3 39
42,3
131
THY PHN O
H2C O
H2C O C R3
HC O C R2 O
C R1 O
H2C OH + H2 O
O H2C OH C R3
O HC OH C R2 O
+ + +
HO HO HO
C R1 O
C R2 O C R3
X PHNG HA O O
H2C O HC O H2C O
C (CH2)16CH3 O C (CH2)16CH3 C (CH2)16CH3 O
H2C OH + KOH HC OH H2C OH
+ Na+ O + Na+ O + Na+ O
132
HYDROGEN HA H2C O C (CH2)5CH=CH(CH2)7CH3 O HC O C (CH2)5CH=CH(CH2)7CH3 O H C O C (CH2)5CH=CH(CH2)7CH3

2
H2C O + 3H2 Ni HC O H2C O
S BIN I DU M TRONG QU TRNH X L NHIT (Deep Frying)

- Qu trnh x l nhit gy nn nhng phn ng cac ni i - Gy nn nhng bin i v ha hc v vt l Gim ch s iod Thay i thnh phn acid bo Peroxides c to thnh Cc hp cht hydroxy Polymer c to thnh t cac DG khng bo ha - Mt s lng ln cac hp cht bay hi v khng bay hi c to thnh
133
Characteristics of partially hydrogenated soybean oil before and after simulated deep fat frying
Characteristics
Iodine number Saponification number Free fatty acids Hydroxyl number DG
Fresh oil
108,9 191,4 0,03 2,25 1,18 Composition of fatty acids (weight %)
Heated oil
101,3 195,9 0,59 9,34 2,37
14:0 16:0 18:0 18:1 (9) 18:2 (9, 2) 18:3 (9, 12, 15) 20:0 22:0 Others
0,06 9,90 4,53 45,3 37,0 2,39 0,35 0,38 0,50
0,06 9,82 4,45 42,9 29,6 1,67 0,35 0,38 0,67
The oil was heated for 80h(8h/day) at 195oC.Batches of moist cotton balls containing 75% by weight of water was fried at 30 min intervals (17 frying operations/day) in oerder to simulate the depp frying process
Cc hp cht bay hi to nn mi c trng cho thc phm chin rn : 2-trans-4trans-decadienel + 2-cis-4-trans-decadienal. Cc aldehydes ny c to thnh t linoleic acid cht bo cha acid ny cho mi thm hn Khi s dng du chin rn trong thi gian di hoc nhiu ln trans-4,5-epoxy-trans-2-decenal c mi hi kht (du hiu cho thy du hng) 3
2 4 1 5
V IV
Gel permeation chromatography of heated soybean oil. Oil samples were analyzed immediately (I), as well as after 8h (II), 24h (III), 48h (IV). 1 : trimeric TG 2 : dimeric TG 3 : TG 4 : DG 5: free fatty acids
III II I 50 V (ml) 100
135
FAT/OIL HEATING 1. deep frying without food
REACTION Autoxydation Isomerization Polymerization
PRODUCTS Volatile acids Volatile aldehydes Volatile esters Volatile alcohols Epoxides Branched chains Fatty acids Dimeric fatty acids Mono & bicyclic compounds Aromatic compounds Compounds with trans double bonds Hydrogen, CO2 As number 1 and in addition : Free fatty acids Mono- and Diacylglycerols Glycerol
2. deep frying with food
As number 1 and in addition hydrolysis
136
XY HA CHUI ACYL BO HA TRONG QU TRNH CHIN RN THC PHM CH3 (CH2)x CH2 (CH2)y COOH R CH2 CH2 COOH RO ROH R CH CH2 COOH O2, RH R R CH CH2 COOH OOH CH3 (CH2)x CHO H2O, CO2 R C CH3 O Autoxydation of saturated fatty acids formation of methylketone H2C (CH2)y-1 COOH O2, RH R HOOH2C (CH2)y-1 COOH OOH RO ROH CH3 (CH2)x CH (CH2)y COOH O2, RH R CH3 (CH2)4 CH (CH2)y COOH
H2O, CO2 OCH (CH2)y-2 CH3

Volatile compounds formed from heat-treated tristearin in air at 192oC CLASS OF COMPOUND Alcohols PORTION 2,7 C-NUMBER 4 14 MAJOR COMPOUNDS n-Octanol n-Nonanol n-Decanol -Butyrolactone -Pentalactone -Heptalactone n-Heptadecane n-Nonane n-Decane Caproic acid Valeric acid Butyric acid n-Hexanal n-Heptanal n-Octanal 2-Nonanone 2-Heptanone 2-Decanone
-Lactones
4,1
4 14
Alkanes
8,8
4 17
Acids
9,7
2 12
Aldehydes
36,1
3 17
Methyl ketones
38,4
3 17
138
IM BC KHI IM CHY im bc khi (smoke point): nhit cht bo bt u phn hy v bc khi (to thnh acrolein) im chy (flash point): nhit ngn la xut hin v bng ln trn b mt cht bo)
Loi du Du ci Du u phng Du ht bng Du u nnh Du hng dng Du da Du c
im bc khi (oC) 218 207 223 213 209 194 223
Dim chy (oC) 317 315 322 317 316 288 314
TO THNH POLYMER
R R 2R CH = CH CH2 CH = CH R R R
R R
R R
140
O H2C O C R1 O HC O C R2 O H2C O C R3 H2C OH H2O, HCl HC OH H2C OH HCl H2O O O O
HO
C R1
HO
C R2
HO
C R3
H2C OH HC Cl H2C OH
2-MCPD
H2C Cl HC OH H2C OH
3-MCPD 3-Monochloropropane-1,2diol
H2C Cl HC OH H2C Cl
1,3-DCP 1,3-Dichloro-2-propanol
H2C OH HC Cl H2C Cl
2,3-DCP
141
PROTID 1 AMINO ACID

AMINO ACID K NC (nhnh R khng phn cc, khng ion ha)
COOH
COOH COOH H2 N CH CH3 Alanine (Ala) H2 N COOH CH CH H3 C CH3 Valine (Val) H2 N COOH CH CH2 CH H3 C CH3
H2N
CH R
H2 N
CH H
Glycine (Gly)
Leucine (Leu)
COOH H2 N H3 C CH CH CH2 CH3 Isoleucine (Ile) HN
COOH H2 N
COOH CH CH2 H2 N
COOH CH CH2 H2 N
COOH CH CH2 CH2 S
Proline (Pro) Phenylalanine (Phe)
NH Tryptophan (Trp)
CH3 Methionine (Met)

142
AMINO ACID A NC VI NHNH R PHN CC COOH COOH H2 N CH CH2OH Serine (Ser) H2 N COOH CH HC CH3 Threonine (Thr) OH H2 N COOH CH CH2SH Cysteine (Cys) OH Hydroxyproline HN
COOH H2 N CH CH2 H2 N
COOH CH CH2 CONH2 Asparagine (Asn) H2 N
COOH CH CH2 CH2 CONH2 Glutamine (Gln)
OH Tyrosine (Tyr)
143
AMINO ACID A NC VI NHNH R ION HA COOH H2 N CH CH2 COOH Aspartic acid (Asp) H2 N COOH CH CH2 CH2 COOH Glutamic acid (Glu) H2 N COOH CH CH2 CH2 CH2 CH2NH2 Lysine (Lys) COOH H2 N CH CH2 CH2 CH2 NH C HN NH2 HN Arginine (Arg) N H2 N COOH CH CH2 Khong 20 amino acid c thy phn t cc protein. Trong t nhin c 200 amino acid (phn ln t gp) Cc amino acid thit yu : Valine, leucine, isoleucine, phenylalanine, tryptophan, methionine, threonine, histidine (tr em), lysine & arginine HO H2 N COOH CH CH2 CH2 CH2 CH2NH2 Hydroxylisine
Histidine (His)
COOH
+
H +H
+ + +
COO H3 N CH R zwitterion pHi
H +H
+ +
COO H2 N CH R anion
H3 N
CH R
cation
pH
Amino acid Alanine Arginine Asparagine Aspartic acid Cysteine Glutamine Glutamic acid Glycine Histidine Hydroxyporline Isoleucine pK1 2.34 2.18 2.02 1.88 1.71 2.17 2.19 2.34 1.8 1.82 2.36 pK2 9.69 9.09 8.80 3.65 8.35 9.13 4.25 9.60 5.99 9.65 9.68 9.07 9.67 9.60 10.66 12.6 pK3 pHi 6.0 10.8 5.4 2.8 5.0 5.7 3.2 6.0 7.5 5.7 6.0 Amino acid Leucine Lysine Methionine Phenylalanine Proline Serine Threonine Tryptophan Tyrosine Valine pK1 2.36 2.20 2.28 1.83 1.99 2.21 2.15 2.38 2.20 2.32 pK2 9.60 8.90 9.21 9.13 10.60 9.15 9.12 9.39 9.11 9.62 10.07 10.28 pK3 pHi 6.0 9.6 5.7 5.5 6.3 5.7 5.6 5.4 5.7 6.0
145
TNH CHT CM QUAN

TASTE AMINO ACID L-compound Quality Alanine Arginine Asparagine Aspartic acid Cystine Glutamine Glutamic acid Glycine Histidine Isoleucine Leucine Lysine Cafeine Saccharose sw bi neu neu neu neu Meat broth like sw bi bi bi bi bi sw 25-35 45-50 10-12 11-13 80-90 1-1.2 10-12
D-compound Quality sw neu sw neu neu neu neu Intensity 12-18 - Gp phn vo mi v ca cc sn phm t tht - ng phn D thng c v ngt - ng phn L thng c v ng - AA c R = mch vng c v ng v ngt - L-Tryptophan v LTyrosine c v ng mnh nht - D-Tryptophan ngt nht - L-Glutamic acid c v tht luc - Methionine c mi lu hunh
146
Intensity 12-18
sw sw sw sw
2-4 8-12 2-5
PEPTIDE
c to thnh t cc amino acid qua lin kt peptide
H H N C
R1
H N
O H C C N H H C
R3 OH C O
C O R2
147
C C O C
+
N C C O N
+
O Alanine O C C C N O u tn cng C
Glycine
O u tn cng N
Lin kt peptide
Glycylalanine
148
S BIN I IN TCH CA PEPTIDE
pH
+ GlyAspLysAlaLeu +
+H
+ GlyAspLysAlaLeu +
+H pHi
+ GlyAspLysAlaLeu +
+H
GlyAspLysAlaLeu + +H
+
GlyAspLysAlaLeu
TNH CHT CM QUAN Taste Quality bi bi bi bi bi bi bi bi bi bi bi bi bi bi bi bi bi Intensity 19-23 20-23 15-17 15-17 4-5 5-6 5-6 18-22 18-21 19-23 18-21 60-80 65-75 16-18 15-17 1.0-1.5 1.0-1.5
Peptide Gly-Leu Gly-D-Leu Gly-Phe Gly-D-Phe Leu-Leu Leu-D-Leu D-Leu-D-Leu Ala-Leu Leu-Ala Gly-Leu Leu-Gly Ala-Val Val-Ala Phe-Gly Gly-Phe Phe-Gly-Phe-Gly Phe-Gly-Gly-Phe
-V ca cc peptide khng ph thuc vo ng phn (D hoc L) - Cc peptide c v ng hoc khng v (ngoi tr ester ca aspartic acid)
Qu trnh thy phn protein trong cc sn phm s xut hin v ng. Ex : pho-mt
Aspartic acid dipeptide ester c v ngt Ex : -L-Aspartyl-L-Phenylalanine methyl ester (aspartam)
PROTEIN
- c to thnh t cc amino acid qua lin kt peptide - Cc lin kt gia cc nhnh R gip n nh cu trc protein
O C N H 1 O C N H 2
H H C CH2 OH OH CH2 C C O
(1) (2) (3) (4) (5) : lin kt hydrogen : lin kt lng cc : cu ni disulfur : Tng tc k nc : Lin kt tnh in
S S 4 5
NH3+ COO
151
CU TRC BC II H H
H H C C N H O C HC H C N O H C O H N C C C O H O H CH C N H HO C C H N H N C O N C H H C N C O H H C C O N H O H C N C O N N N C H C O
Cu trc xon
H H C C O H
H N C C
H H N C C H O H C H N C H C H N C C H C C N H O H
H N C C
H N C H
N C C H O
H N C H C
N C H O
N C H O
H N C H C H
Cu trc tm
Cu trc bc IV
Cu trc bc III
155
S BIN TNH PROTEIN (denaturation)

Cu trc 3 chiu : bc II, III, IV
HO O O H O
- Nhit - pH - Dung mi hu c - U-r
+ +
O HO O O H OH O O
Khng tng tc vi cc chui khc
S bin tnh thun nghch
O OH
+ Tng tc vi cc chui khc cu ni S-S tng tc k nc lin kt tnh in
S bin tnh mt chiu
- Ph v cc lin kt n nh cu trc 3 chiu - Cc lin kt peptide vn cn nguyn vn
+ +
O
Chui protein dui ra chui polypeptide - tnh ha tan gim (gc k nc l ra - mt hot tnh sinh hc - d b thy phn (d tiu ha - mt kh nng kt thnh tinh th
157
PROTEIN : S BIN I IN TCH

+ +
pHi
<
+ +
+ +
+ =
Cc protein tng tc vi nhau qua lin kt tnh in - kt ta - kt bng - kt gel
+ +
+ +
pH
+ + + + +
>
+
+
158
PROTEIN : TNH CHT CHC NNG Tnh cht ph thuc vo tng tc protein-nc Tnh cht ph thuc vo tng tc protein-protein Tnh cht ph thuc vo tng tc a nc - k nc (hot tnh b mt)
THC PHM Thc ung Nc xt Bnh m Sn phm sa Sn phm trng Sn phm tht Mng bao thc phm Mt, ko, chocolate
TNH CHT CHC NNG To keo bn nhit Gi nc, to keo, nh ha Kt mng n hi, keo, dnh, to gel Nh ha, to keo, to bt, ngng t To bt, to gel To nh, to gel, kt dnh, gi nc To mng Nh ha
159
PROTEIN : TNH CHT HYDRAT HA TO KEO
Protein kh
Hp ph cc phn t nc vo cc v tr phn cc
Hp ph nc to lp nc t do
Hp ph nc v trng phng
Ha tan
Ha tan : ph thuc vo Huyn ph - pH mi trng : cng gn pHi tnh ha tan cng gim keo - lc ion ca mi trng (nng mui trung tnh nng thp 0,5 1M tng tnh ha tan (salting in) nng cao > 1M gim kh nng ha tan (salting out)
Dung dch
Lc ion :
1 2
Ci.Zi2
kh nng ha tan S:
logS = k.
pHi : - protein b ngng t hin tng kt ta v tch pha - Kh nng gi nc ca protein thp nht sn phm b kh, cng, g nc - C kh nng to mng 3 chiu to gel pH > pHi : protein mang in m ngng t hoc kt gel nh cc cation ha tr 2
PROTEIN : KH NNG TO GEL
GEL : h phn tn trong th phn tn lin kt vi nhau to thnh mng li c trng : mt tnh lu bin, trong sut, cu trc mn
IU KIN : - Protein bin tnh ton phn hoc mt phn - Tong tc gia cc chui protein to mng 3 chiu TC NHN : - Nhit (protein trng trng trng, protein tht) - pH : a pH mi trng v gn pHi (protein tht, c, protein sa, protein u nnh). - Ion ha tr 2 : Ca++ (protein u nnh) - C hc : nho trn (gluten : protein bt m)
161
PROTEIN : KH NNG TO BT Bt : th phn tn ca pha kh trong pha lin tc (pha lng) Protein c kh nng to bt v n nh bt : ch bin bnh ngt, ko, dessert, bt bia IU KIN : - Protein phi b bin tnh b mt to mng bn lin din a nc - k nc (pha lng pha kh) v bo v bt kh - Protein phi c khi lng phn t nh, mang cc gc k nc, mang cc gc ion ha ha tan trong mi trng, d b bin tnh - pH ca mi trng gn vi pHi ca protein tng tc to mng bao quanh bt kh. PROTEIN : KH NNG N NH NH Protein c kh nng n nh nh : sa Protein b hp ph vo lin din a nc - k nc v to thnh lp mng bo v cc ht micell Protein thng n nh nh tng o/w IU KIN Tng t nh cc iu kin ca qu trnh to bt v n nh bt: loi protein pH lc ion
Nhn
C VN
T bo c
Sc
Sc
T c
C TIM
Si c
Nhn
T c Si c
C TRN
Nhn C VN C TIM
T c C TRN
163
THT : C VN
Protein si c (myofibrillar protein) 60,5%
Protein ni cht (sarcoplasma protein) 29%
Protein m lin kt (connective tissue protein) 10,5%
Protein si c :
Myosin Actin Connectin Tropomyosin Troponin I,T,C .
Protein ni cht :
Cc enzyme Myoglobin Hemoglobin
Protein m lin kt :
Collagen Elactin Enzyme
164
Xng
M lin kt ngoi vi
Mch mu Si c
1 Bp tht : tp hp nhng b si c
Gn Mng bao bp c B si c M lin kt ni vi
B si c : tp hp nhng si c
Si c : l t bo c bao gm nhiu si t c
165
Si t c : to thnh t cc on sarcomere lp li
sc Z
Sc M
4 Sarcomere bao gm 2 loi protein
l actin v myosin xp xenk nhau
Myosin
Actin
Xng
M lin kt ngoi vi
Mch mu Si c
Gn
Mng bao bp c
B si c M lin kt ni vi
Si t c
Nhn Si c
Si t c
Li ni cht Sarcomere
bng A bng I
Sc Z
Sc M
167
Sarcomere
T c
Sc Z
Bng I
Sc M
Bng A
Vng xen k
168
Bng A Bng I
Sc Z
Sc M
Bng A
Bng I
Sarcomere
Sarcomere
Myosin
Actin
169
Sc Z
G-actin F-actin Troponin Sarcomere Tropomyosin
Si t c
Sc Z
Sc M
Phn t myosin
Myosin trypsin
papain
Troponin
Tropomyosin
G-actin
Xng
M lin kt ngoi vi
Mch mu Si c
Gn
Mng bao bp c
B si c M lin kt ni vi
Tropocollagen
3 chui polypeptide vi cc nhm ion ha
Si collagen
Cc tropocellagen lin kt thnh si dai, chc Nhit H2 O s phn ly cc si collagen s phn ly 3 chui polypepide Ha tan
Gelatin
NGNG TUN HAN MU
NGNG HOT NG H HP T BO KHI U QU TRNH NG PHN K KH
SN SINH LACTIC AICD
pH GIM (t 7,4 xung 5,4)
LNG XY C TRIT TIU
LNG ATP TRONG C GIM SAU TRIT TIU
BIN I OXYMYOGLOBIN THNH MYOGLOBIN
S TO THNH ACTOMYOSIN C B T CNG
PROTEIN LIN KT
HIN TNG T CNG XC (cadaveric rigidity) (rigor mortis)
KH NNG GI NC THP
173
SAU GIT M (porst mortem)
1 Giai on tin t cng : Xc ng vt cn nng, mm, bp tht c th co gin

bi ngoi lc : actin v myosin khng lin kt vi nhau, c th trt ln nhau. ming tht mm, n hi, b mt kh ro
2 Giai on t cng : Xc ng vt cng, bp tht cng, khng th co gin bi
ngoi lc : actin v myosin lin kt vnh vin vi nhau thnh actomyosin, c th trt ln nhau. (b 10 24h, heo 4 18h, g 2 4h) ming tht cng, khng n hi, b mt t, r nc
3 Giai on mm ha : Xc ng vt mm tr li, bp tht c th co gin bi
ngoi lc : actin v myosin vnh vin l actomyosin, cc enzyme thy phn ti cc sc S, cc sarcomere b t ri ming tht mm, n hi, b mt kh
Ph thuc rt ln vo nhit mi trng Nhit cng cao, qu trnh t cng cng n sm cng t cng cng cao tht cng b mt nc v cng cng
174
Giai on tin t cng : glycogen phn gii k kh cho ATP v lactic aicd. ATP ngn cn actin khng lin kt vi myosin tht n, hi mm
Giai on t cng : glycogen trong c cn kit, sau ATP cn kit actin + myosin thnh actomyosin. Lactic acid tch t pH gim protein ngng t tht cng, r nc (kh cng khi nu chn)
Giai on mm ha : enzyme thy phn protein ti sc Z cc sarcomere ri nhau, pH tng ln tr li tht mm, b mt khng r nc
Tt nht nn ch bin tht giai on no ? C th ngn khng cho qu trnh t cng xc xy ra ? V sao trc khi git m phi trnh khng cho con vt b hong s
THT PSE V DFD Tht PSE : (pale, soft, exudative) mu nht, ti mm nhng n hi km mt trng lng ng k khi treo b mt r nc Hong s, stress trc khi git m ATP gim mnh Thc y qu trnh ng phn pH gim mnh protein ngng t mt kh nng gi nc
Tht DFD : (dark, firm, dry) mu sm sn chc b mt kh Hong s, stress trc khi git m ATP gim mnh Thc y qu trnh ng phn pH gim mnh Lactate v O2 chuyn vo trong mu trc khi cht hoc ngay sau khi cht protein khng ngng t Myoglobin thiu O2: mu xm
176
Cht lng Tht bnh thng Tht PSE Tht DFD Ti, r nc, mm nho Sm, dnh, sn chc
pH (1h) 6,5 5,6 6,5
pH (24h) 5,8 5,6 6,3
ATP 2,2 0,3 1,1
Glycogen 6,2 1,9 1,5
Lactate 4,7 9,0 4,0
177
MU SC CA THT : MYOGLOBIN
H2 C H3 C
CH
O2
CH3
CH2 CH
N N H3 C
Fe
N N CH3
-OOC
C CH2 N H2 HN
H2 C CH2 CH N H C
C COOH2
178
MYOGLOBIN Mb Fe++ mu sm
Phn ng cng vi xy
OXYMYOGLOBIN MbO2 Fe++ mu ti
METMYOGLOBIN Mb Fe+++ mu nu
179
Mb++ hoc MbO2++ mu
ToC + O2
FERRIHEMOCHROME mu xm nu Fe+++ globin b bin tnh mu tht nu chn
NITROSO-FERROHEMOCHROME mu hng Fe++ globin b bin tnh

Nitrite hoc nitrate + ToC
NITROSOMb++ mu Fe++ globin khng bin tnh FERROHEMOCHROME mu hng Fe++ globin b bin tnh (tht ng hp)
181
Qu trnh vt sa khng gin on T mt con vt - khe mnh, - c nui dng tt - khng lm vic qu sc c thu hach hp v sinh Khng cha sa non
SA : L sn phm ca
Nc : Lipid : Protein : Glucid : Cht khang : Acid : Vitamin
87,3% (85,5 88,7%) 3,9% (2,4 5,5%) 3,25% 4,6% 0,65% 0,18%
Enzyme Khng th Hormone T bo Vi sinh
Thnh phn thay i theo : ging lai, ma, thi k vt sa
182
LIPID CASEIN LACTOSERUM -Lactoglobulin -Lactalbumin Nh tng o/w Huyn ph Enzyme Lactose
LIPID
Cht bo di dng ht micelle (1,5 - 10m) mt mng phospholipid (0,8%) bn trong l cc triglyceride (98,3%) v nhn cholesterol (0,3%) Cc acid bo chui ngn 11% chui di C4:0 butyric C14:0 myristic 11% C6:0 caproic C16:0 palmitic 26% C8:0 caprylic C18:0 strearic 10% C10:0 capric C18:1 oleic 20% butiric l acid bo c trng ca cht bo trong sa ng vt nhai li gp phn to nn mi. n nh nh tng sa : ng ha (homogenization) Ch bin kem v b : mt n nh nh tng (ly tm)
GLUCID : LACTOSE
HO CH2OH O HO HO CH2OH O HO OH HO OH OH CH2OH OH HO OH CH2OH OH
V ngt nh Kh ha tan (7g/100g nc) Dng d ha tan hn dng - L c cht cho qu trnh ln men - Rt d kt tinh : cc tinh th to nn ct trong sn phm : sa c c, kem
Mt vi ngi thiu enzyme lactase : khng tiu ha c lactose do tiu ch y khi ung sa
PROTEIN CASEIN (80%) casein s1 casein s2 casein casein WHEY PROTEIN (20%) -Lactoglobulin -Lactalbumin pHi : 4,7 casein s1+s2 50% casein 30% casein 15% casein 5%
184
PROTEIN TRONG HT MICELLE CASEIN

S phn b cc in tch trn chui khng u
CASEIN s1
S phn cc trong chui cc mang in tch cc k nc
Cu trc tng i lng lo d b cc protease thy phn
CASEIN s2
L protein a nc nht trong cc casein Mang nhiu nhm phosphate nht Chui protein phn thnh 5 an : 3 an a nc cha cc nhm phosphate v 2 an k nc
pH
Lin kt tnh in nht l i vi Ca++ pH mi trng < pHi : casein s2 khng mang in tch : khng lin kt
pH mi trng > pHi : casein s2 in tch m : lin kt
185
CASEIN
Mang tnh k nc cao nht trong s cac casein Cu trc khng chc ch nhit thp : tch ra khi cu truc ht micelle d b thy phn cho casein
Ch cha mt nhm phosphate Chia lm 2 on : on N tn cng : k nc on C tn cng : a nc (mang gc glucid)

NH2 105 106 GGG Rennet NH2 COOH NH2 106 COOH COOH
CASEIN
Phe Met
105
GG G
Paracasein k nc, khng ha tan li cu trc micelle
Glycopeptide a nc ha tan trong lactoserum
186
PROTEIN TRONG LACTOSERUM
LACTOGLOBULINE
Mang nhiu nhm SH khi s l nhit : bin tnh to lin kt S-S b hp ph ln b mt ht micelle casein ngn cn s thy phn casein ngn cn qu trnh ngng t
LACTALBUMINE
pHi : 5,1 pH mi trng pHi : bin tnh lin kt to polymer
187
HT SUBMICELLE
on a nc cha gc glucid ca casein
Cc on a nc cha cc nhm phosphate ca casein s
Nhn k nc casein + cc n k nc ca casein s
Phosphate calci
MICELLE
188
Rennet Tng tc k nc
Ln men (lactic acid) Phosphate mt in tch pH pHi
189
NH HNG CA QU TRNH CNG NGH
SA
THANH TRNG (Pasteurization) C C (Concentration)
ToC
Cc gc SH l ra ngoi Lin kt SS Lin kt gia cc chui
lacoglobulin bin tnh To thnh cc polymer Kt gel
SA
ToC
TIT TRNG (Sterilization)
Lactose acid hu c Thy phn nhm phosphate phosphoric acid pH gim
NGNG T
190
TRNG
CHC NNG - S pht trin ca phi g con : thnh phn cu to c bit - Thc phm : Dinh dng : ngun cung cp Protein Cc acid bo thit yu St Phospho Khong Vitamin A, D, E, K v B Thiu calcium v vit. C Chc nng : to gel, to nh, to bt
V 9% Trng 31% Trng trng 60%
191
Nng lng 150 180 calo/100g Nc 74 76 Cht kh 24 26 Protein 12,0 12,9 Lipid 11,0 12,3 Khong 0,8 1,0
Trng Mng ngoi Trng trng
Bung kh
Dy treo Mng trong a phi v trng Mng bao trng
Protein (%) Trong trang Trong o Nguyen qua 9.5-11.5 15.5-16.5 12.5-13.5
Lipid (%) 0.03 31.5-35.5
Glucid (%) 0.5-0,7 0.2-1 0.3-1
Khoang (%) 0.5-0.6 1.1 0.8-1

192
10.5-12.0
V TRNG Dy : 0,3 0,4 mm Mng protein (3,3%) cha cc tinh th mui khong (95,1%) Cht khong : Calcium carbonate (93,6%), Magnesium carbonate (0,8%), calcium phosphate (0,8%) Cha nhiu l nh 7000 15000 (70 200 l/1cm2) : cho php qu trnh trao i kh B mt v trng c bao bc trong mt mng protein (0,01mm) : chng li s xm nhp ca VSV vo bn trong trng Cht lng v : mu v cng Mu : sc t porphyrine (di truyn) : khng tng quan vi cht lng bn trong cng : phn nh cc yu tc to thnh qu trng : ging, tui, thc n, iu kin nui, iu kin v sinh
193
CC MNG Gm 2 mng : mng ngoi (0,05mm) v mng trong (0,02mm) dnh vo nhau v tch ra u to to thnh bung kh. Mng ngoi dnh vo v trng. Mng trong bao bc trng trng Cu to : cc si protein (ph bn ngoi mt lp glycoprotein) an cho vo nhau Lp bo v hu hiu ngn vi khun v nm mc.
BUNG KH Khng c vo thi im g : hnh thnh trong qu trnh bo qun Thi gian bo qun cng lu bung kh cng ln
194
TRNG TRNG Gm 4 lp : - lp long ngoi : tip xc vi mng trng (23%) - lp c (57%) - lp long trong : k trng (17%) - lp dy treo : dai chc, st mng trng v ko di 2 u thnh dy treo. T l gia cc lp ph thuc vo ging, tui, thi gian bo qun
Nc : 87 90 % Glucid : di dng t do (glucose) hoc glycoprotein (mannose, galactose) Ngho vitamin : mt vi vitamin tan trong nc pH : 7,6 8,5 : tng dn trong qu trnh bo qun n 9,2 do mt CO2 Protein d bin tnh to bt, n nh nh tng H thng gm cc si ovomucin trong dung dch ovoglobulin
195
54 % ovalbumin : protein chu yeu cua trong trang - la mot phosphoglycoprotein - gom 3 thanh phan (85:12:3) : khac biet nhau do so lng phospho-serin - la protein trong trang duy nhat cha nhom SH t do - rat de b bien tnh va ong tu di tac dung c hoc - ben nhiet, nhat la khi bien thanh S-ovalbumin trong qua trnh bao quan tnh chat : khang nguyen, gay d ng tao nhu, tao bot, tao gel
12% conalbumin (ovotransferrin) - glycoprotein de b ket tua bi amonium sulfate - de b bien tnh bi nhiet o hn, nhng kho b bien tnh be mat hn ovalbumin - lien ket vi cac ion Fe2+ va Fe3+ : mau o, vi Al : khong mau, vi Cu : mau vang. Sau khi lien ket phc hp ben nhiet : tnh chat ac biet bao ve protein khong bien tnh bi nhiet (nhat la vi Al) tnh chat : tao gel, chong oxy hoa (do lien ket vi kim loai)
196
11% ovomucoid - glycoprotein tng oi ben nhiet - ket tua trong aceton hoac dd amonium sulfatebao hoa - c che hoat tnh cua trypsin ngay ca sau khi x ly 100oC, nhng b mat i pH 9 ( vt co the c che trypsin, chymotrypsin) - trong moi trng acid rat ben nhiet, nhng rat de bien tnh trong moi trng kiem - gay d ng 3,5 % ovomucine - cu trc si mm do to nn c cho trng trng. - lp c cha 4 ln nhiu hn lp long - khng tan trong nc pH < 7 - chu nhit cao - c kh nng n nh cc cu trc gel. 3,4 % Lysozyme - l enzyme c kh nng thy phn lin kt glycoside vch t bo vi khun G+ - mang tinh kim
197
Ovoglobuline : gm G2 v G3. C tnh to bt cao Ovoinhibitor : c tnh c ch trypsin, chymotripsin v cc protease c a vi khun Ovoflavoprotein : protein lin kt chc ch vi riboflavin to nn mu trng ng ca trng trng Avidin : protein vi 4 tiu n v - lin kt vi biotin thnh mt phc hp n nh : bn nhit (100oC, trong khi avidin b bin tnh 70oC) v kh b thy phn. - c tnh khang khun Cystatin C : protein c cu ruc n gin (120 aa.) - c ch cac enzyme cha nhm thiol (cystein) nh ficin, papain, cathepsin
Cc protein trng trng : mang tnh sinh hc v khng khun bo v phi bn trong trng v trng, b mt mang nhiu vi khun : salmonella t phn ra trng : to iu kin cho VSV xm nhp vo trong kh tiu khi cn sng nng d tiu khi chn (protein bin tnh, mt hot tnh khng trypsin) s bin i ovalbumin S-ovalbumin cng vi s phn ly ovomicin-lysozyme : lng trng b lng v b va bo qun : pH tng 7,6 9,7 : mng bao trng v : trng va
198
TRNG Mng bao trng : c cu to t keratin v ovomucin. B mt gm cc si lin kt vi dy treo trong trng trng,cc lin kt ny mt i nhanh chng trong qu trnh bo qun. Trng : 50% nc, 32 36% lipid, 16% protein, 1 2% glucid. l h nh tng o/w, kch thc cc ht chia lm 2 loi : - git (droplet) : 20 40 m l cc ht cht bo, mt s ht c mng protein - ht (granule) : 1,0 1,3 m c nhiu hnh dng, cu to t protein, cht bo v mui khong Khon g 2,1 1,4 Sterol 3% Livetin 7% 1,5 Vitellenin 8,5% Vitellin 9%
5,5% Phosvitin
199
Thnh phn Trng Cc ht Lipovitellin (HDL) Phosvitin LDL Plasma Livetin LDL
Lipid 63,5 6,9 3,5 2,5
Protein 32,4 16,1 12,3 4,6 0,3 13,9 10,6 6,6
Khong + vitamin 1% Phospholipid 20% Triglycerid

46%
59,3 59,4
Cc ht Lipovitellin (HDL) lipid : chim %)% trong : 60% phospholipi, 35% triglyceride, 5% cholesterol thng lin kt vi phosvitin Phosvitin : glycophosphoprotein, cha nhiu nhm phosphate lin kt vi serine thnh phn glucid : oligosaccharide lin kt vi asparagine c kh nng lin kt vi kim loi to phc hp Plasma Lipovitellin (LDL) lipid (50%) trong 74% triglyceride, 26% phospholipid (75% phosphatidyl choline, 18% phosphpatidyl ethanolamine, 8% sphingomyelin) Livetin : protein ha tan trong nc : tng ng vi thnh hpn protein trong huyt thanh g Trng : nhit thp : ng t do s ngng kt LDP, s ngng kt mt chiu nhit cao : ng t v kh. x l nhit keo di : mt lp mu en bao quanh, do H2S t trng trng + Fe t trng = sulfate st : nguyn l ch bin trng bch tho.
200
CO2 O2 HO2
pH gim
th tch bung kh tng tnh cht chc nng gim
nht trng trng gim trng bp xung
Th tch bung kh Hnh dng v v tr trng T l gia chiu cao v ng knh trng nht trng trng
mng bao trng mt n hi d v
201
NH GI CHT LNG PHNG PHP SOI - cc vt nt trn v trng - v tr v kch thc bung kh - hnh dng ca trng , cc dy treo - s hin din ca cc vt th l bn trong (vt mu)
CHT LNG DA TRN V - v mm - v c vt nt - v qu nhm - hnh dng khng u
- dnh tp trn v <1/32 DT v - hnh dng : rng/di x 100 : 65 82 - mu : o u to thang 100 : 5 45 - cng : lc p v, sng siu m
202
CHT LNG TRNG TRNG - ch s Haugh - pH : 7,8 8,2 : trng mi - t l : cn v, trng loi b hon tan trng trng trng lng trng trng
G (30 P0,37 - 100) UH = 100 log H + 1,9 100
H chiu cao trng trng c (mm) G = 9,81 P : trng lng trng (g)
203
AA : UH 72
A : 60 UH < 72
B : UH < 60
204
CHT LNG TRNG - mu : ph thuc vo sc t (xanthophylle, canthaxanthine), phng php so mu (thang 1 15). 6 : vng nht, 13 : vng cam. a chung nht 12 13 - hnh dng : t l chiu cao/chiu rng x 100 : 40 45 trng ti. Gim dn trong qu trnh bo qun - cc vt vn trn mng trng : xut hin trong qu trnh bo qun do s trao i cht gia trng trng v trng . Thang 1 - 5 TNH CHT CHC NNG TO NH : PROTEIN TRNG - Lng nc thm vo mt nh tng w/o t hin tng o pha - Kh nng n nh mt th nh tng TO BT : - Kh nng tng th tch : xc nh khi lng ring sau khi nh trng - tnh n nh nhit thp : xc nh phn trng ha lng sau mt thi gian (1h hoc hn)
Nguyn qu Bng quy Bnh ngt Bnh flan Ko Kem Tht ngui Bt nho Cht kt dnh Cht kt dnh To nh Cht kt dnh Mu dai Mu Cht kt dnh cht ng t
Trng trng To bt Chng kt tinh Chng kt tinh To dai Tng th tch
Trng to nh mu
to nh
Mayonnais, salad dressing
sng c
To nh snh c
206
HT NG CC
Protein (%) Ht lng thc La l Bp Thc Ht thc phm u u h lan u nnh u phng Ht khc Coton Hng dng 20 30 20 38 35 40 35 50 20 46 3 10 4,5 35 26 27 35 50 25 30 1,2 1,5 22 48 61 60 15 12 6,5 26 10 3 4 3 5 3 7 18 7 12 7,5 9 1,5 2 48 2 60 69 67 72 63 2 - 2,5 2 9 1,5 2 1,5 - 1,8 6 8 18 11 12 Lipid (%) Glucid ha tan (%) X (%) Khong (%) Nc (%)
207
4 loi protein trong cc ht lng thc v thc phm
Protein Albumin
Tnh ha tan Tan trong n c
V d
Globulin
Prolamin (ht lng thc) Glutlin (ht lng thc)
leucosine enzymes arachine (u phng) conarachine (u phng) edestine (la m) khng ha tan trong nc. tan trong dung dch mui long legumine (u) vicilline (u) glycinine (u nnh) -gliadine (la m) zeine (bp) Tan trong dung d ch ethanol hordeine (i mch) glutenine Ha tan mt phn trong dd acid hoc avein (yn mch) kim long, dd urea gluterine (go)
208
Loi ht La m Bp i mch Go Cao lng
Albumin 9 4 13 5 6
Globulin 5 2 12 10 10
Prolamin 40 55 52 5 45
Glutenin 46 39 23 80 38
BT M Thnh phn protein nh hng rt ln n tnh cht chc nng v cng ngh Triticum vulgare : ging la mm - strong : nhiu protein (gluten) hp ph nhiu nc, cho bt n hi bnh m - weak : t protein hn : bnh ngt, bnh quy Triticum durum : ging la cng, thch hp ch bin m ng, nui
Tinh bt : 70% Protein : 12% Lipid : 2% Pentosan : 2% Khong 0,5% Nc 12%
Bo qun : Hm lng nc ti u : 13% Ln hn : nm mc pht trin Nh hn : thy phn v xy ha lipid Tc hi ca cn trng : mt

PROTEIN BT M ALBUMIN TAN TRONG NC GLOBULIN TAN TRONG DD MUI GLIADIN TAN TRONG CN GLUTENIN TAN TRONG DD ACID -GLADIN -GLADIN GLIADIN -GLADIN -GLADIN
GLUTEN
HMW GLUTENIN GLIADIN/GLUTENIN = 2/3 HMW : high-molecular subunit LMW : low-molecular subunit LMW
210
Tnh cht chc nng ca bt m tng ln trong qu trnh bo qun Do qu trnh xy ha cc gc SH cu ni S-S ca protein n hi bt nho tng Qu trnh c thc y : cc cht xy ha : ascorbic acid BT NHO Bt Nc Mui Men Amylase (malt) Ascorbic acid Lecithin
Nho trn bt hp ph nc gluten bin tnh : lin kt thnh mng tng do v dai Mng protein v glycolipid
Ht tinh bt
Tnh cht bt nho : tnh do : do gliadin to nn, tnh bin dng, gip d to hnh tnh dai : do glutenin to nn, gip bt gin di khng t gi bt kh trong qu trnh ln men v nng bnh gi nc tt : to mm cho bnh sau khi nng Bt : 250g hm lng nc 15% Nc : 50% (125ml) Nho trn : 8 pht Cn mng ct thnh 5 ming u nhau Thi kh vo cho n khi bt kh v W : din tch ng cong (joule) P : ap sut kh bn trong : dai L : gin ca bt kh cho n khi v : do G = 2,226x L W>250 : bt dai W = 130 180 thich hp cho bnh m P/L = 0,8 W G = 20 - 23
L(cm) hoc G (cm3)

LN MEN Glucose : amylase thy phn tinh bt glucose ht tinh bt v trong qu trnh xay glucose Saccharomyces cerevisiae Ln men ru : glucose ethanol + CO2 To thnh bt kh trong bt nho bt n phng Bicarbonate sodium : cho vo bt CO2 Bt cha nhiu amylase hoc c nhiu ht tinh bt v nhiu dextrin : bt nho s nho v dnh NNG BNH Nhit : l 230oC; bnh 100oC b mt kh, nu ha to lp v gin - tinh bt : h ha n - protein : ngng kt nh cu trc - nm men : tiu dit ngng qu trnh ln men - enzyme (amylsae) : v hot ha
213
PROTEIN U NNH Thnh phn (% p/pkh) Protein (N6,25) 40 43 8,8 Lipid 20 23 1 Glucid 35 29 86 43 khong 4,9 5,0 4,3 4,4
% trng lng Nguyn ht phi nh v mm

m ha tan (%)
100 80 60 40 20
100 90 8 2
TAN 41 TNH HA 11
pH = 2 hoc pH = 7 : 85% cht m trong u nnh ho tan trong nc. Globulin c pHi 4,2 4,6 khng ha tan pH : 3,7 5,2 ha tan tng t khi tng lc ion t 0 0,5
pH
214
Thnh phn 2S
t l (p/p) % 15
Thnh phn protein c ch trypsin Cytochrome C -amylase
Khi lng phn t 7860 21500 12000 62000 102000 110000 140000 175000 320000 350000 600000
7S
35
Lipoxygenase Hemagglutinin Globulin 7S : conglycinin
11S 15S
40 10
Globulin 11S : glycinin
215
Thnh phn 7S v 11S : chim >70% cc protein u nnh Thnh phn 7S cha hemagglutinin (lectin) l m t glycoprotein : to phc hp bn vi glucid. In vitro lectin lin kt vi glycoprotein ca cac t bo mu v lm ngng t cc t bo ny Cc ht h u thng cha lectin v i khi l cc cht c /v ng vt. Thnh phn 2S : cc cht khng protease - khng trypsin (khng Kunitz) - cht khng Bowman-Birk : va khang trypsin va khng chymotrypsin Phytate c kh nng lin kt vi cc kim loi : Zn, Fe, Ca, Mg thiu cht khong ngi tiu dng thng xuyn Lectin, phytate v cc cht khng protease : c xem l cc cht khng dinh dng
216
GLOBULIN 11S : GLYCININ Protein gm 12 n v : 6 mang tnh acid (A) v 6 mang tnh kim (B) Cc n v lin kt thnh cp A-B qua lin kt S-S Cha 2 nhm n v A (31000 v 38000) v 2 nhm n v B (18000 v 20000). 3 cp A-B lin kt vi nhau thnh mt vng lc gic. 2 vng lc gic xp chng ln nhau to nn dng hnh cu ca globulin Tng cng 42 46 nguyn t S trong 1 phn t glycinin di dng cu ni S-S gia cac n v v cc nhm SH Glycinin d b phn ly thnh cc n v : lc ion yu (0,01), pH acid hoc kim, khi x l 80oC. Cu trc glycinin n nh : lc ion cao
B A B
A B A
pHi : 4,46 Nhit bt u b bin tnh : 88oC Nhit t bin tnh ti a : 94oC A B A B B
217
GLOBULIN 7S : -CONGLYCININ L mt glycoprotein cha 5% glucid Gm 3 n v : , v u mang tnh acid phn t b phn ly thnh cc n v pH acid hoc kim, hoc lc ion 0,5
Trong thc phm ti sng : cc globulin 7S v 11S khng b bin tnh, khng phn ly v thng di dng oligomer Khi x l nhit hoc s bin i pH s bin i cu trc bc II, bc III v bc IV : s phn ly v kt t ca cc protein. ng dng trong qu trnh kt gel hoc ko thnh si.
S BIN TNH PROTEIN U NNH S THAY I CU TRC BC II V BC III
pH : 4 9 : -CONGLYCICIN b bin tinh nhit 67 78oC GLYCININ b bin tnh 80 92oC S hin din ca mui (NaCl : 0,5 2M) lm tng nhit bin tnh: GLYCININ : 90 100oC, -CONGLYCICIN : 100oC (trong 30pht) bin tnh khng hon ton Khi cc cu trc bc II v bc III b bin i th cc qu trnh phn ly v kt t cc n v cng xy ra ng thi c s bin i cu trc bc IV
S BIN I CU TRUC BC IV Dung dch -conglycinin : un nng 100oC pH 7-8 : c s phn ly m khng c s ngng t Dung dch glycinin : un nng 100oC, pH 7-7,6, lc ion 0,2-0,4 : c s phn ly v sau ngng t SH 1 2 3 4
SH
SH
n v acid A n v kim B Cp n v A-B
n 6 7 n th ngng t khng ha tan
1 : un nng pH 7,6 ( pHi ca n v B) cc n v B tin gn nhau do tng tc k nc mnh hn lc y tnh in 2 : cc n v B lin kt vi nhau qua cu ni S-S : chng ha tan trong nc do cn lin kt vi cc n v A 3 : s trao i cu ni S-S tch ri cc n v A 4 : cc n v B ngng t do tng tc k nc. Cc n v A ha tan trong nc 5 : khi nng protein cao : s to thnh cc polymer do cu ni S-S. Cc polymer vn ha tan do mang cc n v A 6 : cc n v A tch ri dn dn do qu trnh trao i cu ni S-S 7 : s ngng t cc polymer B do tng tc k nc
+ +
1 80C,pH8 Glycinine (0,5% P/V)
3 4
+
0,5M NaCl
2 80C, pH 8
-conglycinine
1 : s phn ly ca Glycinin xy ra ng thi vi : 2 : s phn ly ca -Conglycinin 3 : s to thnh phc hp ha tan gia n v B v n v acid ca -Conglycinin 4 : thm mui vo c lc ion 0,5, cac ion Na+ v Cl- lm mt lin kt tnh in : s phn ly phc hp. cc n v B ngng t do tng tc k nc. Cc n v acid ca -Conglycinin vn ha tan
220
S KT GEL V S NGNG T DUNG DCH PROTEIN U NNH T= 80oC, pH trung tnh GEL Nng mui tng, dai ca gel gim Nhit x l cng cao dai cng gim Thi gian x l nhit cng di, dai cng gim
Gel Glycicin (lin k t S-S) dai v chc hn gel t -conglycinin
PROTEIN U NNH ToC Ca++ PROTEIN NGNG T PROTEIN BIN TNH Cu trc tng t nh gel pH : 5,5 C dai tt hn th ngng t acid PROTEIN NGNG T TOFU : sa u nnh ( 5% protein) un si : 100oC thm Ca++ nng 0,5M
221
PHN NG XY HA LIPID
Qu trnh xy ha xy ra i vi cc acid bo khng bo ha

Cc acid bo bo ha ch b xy ha khi T>60oC Vit E, vit A, cc carotenoid b xy ha bi cc peroxide : qu trnh xy ha
th cp
Vit E : cht chng xy ha t nhin
Vn tc xy ha : - cng nhanh khi khng bo ha cng cao - acid bo t do xy ha nhanh hn cc triglyceride
222
ACID BO KHNG BO HA RH KHI U xy Nhit nh sng Kim loi
Xc tc bi GC T DO
th cp
O2 RH R
PEROXIDE PHT TRIN Tng tc vi vit A, vit C
ROOH
1. Khi u : cc gc t do t acid bo khng bo ha hoc t cc peroxide 2. Pht trin : peroxide t cc gc t do v gc t do khc 3. Kt thc : hp cht c mi v mu
Cc polymer Cc peroxide, furan Cc acid, alcohol, hydrocarbur Cc aldehyde v ketone KT THC
OLEIC ACID CH3 (CH2)6 CH2 n-7 CH n-8 CH n-9 H CH3 CH3 CH3 CH3 (CH2)6 (CH2)6 (CH2)6 (CH2)6 CH CH2 CH CH2 CH CH CH CH CH CH CH CH O2 CH2 CH CH2 CH (CH2)6 (CH2)6 (CH2)6 (CH2)6 COOH COOH COOH COOH CH2 n-10 (CH2)6 COOH
RH H
R O2
CH3
(CH2)6
CH2
CH O
CH O
CH
(CH2)6
COOH
ROO RH
RH R CH3 (CH2)6 CH2 CH O CH OH

R
CH (CH2)6 COOH
ROOH
LINOLEIC ACID
CH3
(CH2)4
CH
CH n-6
CH2 n-7
CH n-8
CH CH2 (CH2)6 COOH n-9 u tin xy ra n-7 Sau chuyn sang n-9 hoc n-5 CH CH2
CH n-5 CH
CH
CH
CH
CH
CH
CH O2
CH n-9
CH2
ROO RH R ROOH Cc peroxide n-9 v n-5 chim 98%
225
CH3
(CH2)6
CH2
CH O
CH OH
CH
(CH2)6
COOH
CH OOH
R R CH OOH
R R CH O R
+ OH
+ CH
O
CH O
+ R
RH
Hydrocarbon chui ngn
+ CH
O
CH O
+ HR +
Acid bo chui ngn
Aldehyde
Aldehyde
226
CH O
+ RH
CH OH
+ R
CH O
+ R
C O
+ RH
CH O
+ RO
C O
+ ROH
R RO RO
+ R + R + RO
ROR R O O R
227
xy tiu th (mol/g lipid)
Lipid tinh khit
Lipid trong thc phm
Thi gian Lipid tinh khit Lipid trong tc phm
1. Trong thc phm c s hin din ca : cc peroxide cht xc tc : kim loi cht chng xy ha : tocopherol, amino acid, cc cht to phc hp kim loi cc enzyme : lipase, lipoxygenase 2. Hot nc 3. Bn pht v s phn tn ca lipid tong thc phm
228
CC CHT CHNG XY HA Gc t do n nh Cht chng AH xy ha
AA AX
Hp cht khng gc
OH
Peroxide v gc t do
ROO R RO
ROOH RH ROH
R1
R2
R4 R3
OH HO OH
OH C(CH3)3 (H3C)3C
OH C(CH3)3
COCH2CH3 O
OCH3
OCH3
Propyl Gallate Tan trong nc Khng bn nhit + Fe mu sm
ButylHydroyAnisol (BHA) ButylHydroxToluen (BHT) Tan trong lipid, chu nhit, c tc dng cng hng C mi hi, d bay hi
CHT CHNG XY HA
Chelating agent (sequestrant)
PHC HP N NH KIM LOI

Citric acid EDTA (Ethylenr Diamine Tetra Acetate) Orthophosphoric acid Pyrophosphoric acid Tartaric acid Gluconic acid
Anh sang [O2] C
aw
230
PHN NG NU HA PHI ENZYME (Non Enzymatic Browning) (NEB)
HP CHT MANG GC CARBONYL Dng kh, Orthophenol, Cht thm Sn phm t qu trnh xy ha
HP CHT MANG GC AMINO Amino acid, Polypeptide, Protein
Tc dng bt li Sm mu, mi v Gim dinh dng
HP CHT C MU NU EN HP CHT C MI, V
Tc dng c li Mu sc, mi v c trng
1. Cc aldehyde v ketone bo ha 2. Cc aldehyde v ketone khng bo ha 3. Cc hp cht dicarbonyl khng bo ha
S hnh thnh c xc tc bi : - Cc acid - Cc hp cht c gc amino t do - Nhit cao
231
Qu trnh ngng kt Maillard NG KH Cc hp cht c nhm -C=O t do + AMIN Amino acid, Protein GLYCOSILAMIN Carbonylamin Bin i Amadori hoc Hens CETOSAMIN Hoc ALDOSAMIN AMIN Cc qu trnh enol ha lin tip CC HP CHT C HOT TNH CAO
Qu trnh thoi ha Strecker CO2 NH3
Qu trnh ngng kt aldol CC POLYMER C MU NU CAC HP CHT BAY HI CO MI

ngng kt Maillard ALDOSE + AMIN
bin i Amadori ALDOSYLAMINE bin i Hens KETOSYLAMINE ALDOSAMINE CETOSAMINE
ngng kt Maillard KETOSE + AMIN
H C O
Aldose Ketose
N R H
Amino acid Protein
OH NH R
Ketosamine
H H C C
H N R O
carbonylamine
H+ C N R
H+ C N R
H+ H C C
H N R
233
H C
H H
OH N R H C NH H C O H H O C H H C O H R H C N H O C H H C O H R H C O H
H C O H CH2OH glucose
H C O H CH2OH glucosylamine H H H R H C N H O C H H C O H R
H C O H CH2OH
H+
H+ H C N R
H C N C O H O C H H C
C O H
H+
O H
H C O H CH2OH ketosamine
H C O H CH2OH
H C O H CH2OH
234
S TO THNH CC HP CHT CARBONYL HOT TNH CAO H H H C N C O H O C H H C O H R H H C N H O C H H C O H R pH ti u 5,5 H+ H2O H H C N+ R C O H C H H C O H
C O H
H C O H CH2OH ketosamine
H C O H CH2OH
H C O H CH2OH H2O RNH3+
H C O C O mi trng acid
H C O C O H C H H C O H
H C O C O H C H H C O H H C O H CH2OH
235
C H C H
H C O H CH2OH
H C O H CH2OH
H C O C O
H C H H C O H
H H O
H C O H CH2OH H C O C O
HO H2C
C H
5-Hydroxymethyl-furfural
C H C H H C O H CH2OH
236
H H H C N C O H O C H H C O H R
H H H C N C OH C OH H C O H RNH2+ R
CH3 C C H C O O O H
H
OH O
O isomaltol
HO O
C CH3
H C O H CH2OH
H C O H CH2OH ketosamine H R C N Polymer C OH C O
H C O H CH2OH CH3 C R O
H HO
CH3 C O C OH C OH H C OH CH2OH
O furanone
CH3
H C OH C OH amino C OH CH2OH CH3 C O O O

R
CH3
R N H H H3 C OH
Ketone Aldehyde Acid
H C OH amino C C
O
Polymer OH
237
PHAN CH3 TH NG - CNTP - HNL
THOI HA STRECKER H C O C O COOH H C O COOH C N CH H2O H C H H C O H H C O H CH2OH R H C H H C O H H C O H CH2OH CO2 H C OH C N CH H C H H C O H H C O H CH2OH R
H2N CH
Lin kt vi nhau, vi cc aldehyde hoc vi cc amin cho cc hp cht c mi Pyrazine, Dimethylpyrazine
H C O H C OH H C H H C O H H C O H CH2OH
H C OH NH3 R C H O
C NH2 H C H H C O H H C O H CH2OH
238
S THOI HA ASCORBIC ACID IU KIN K KH O O C HO C HO C H C H C OH CH2OH O H2O C OH HO C HO C H C OH H C OH CH2OH O C OH C O O C OH C C O O
C OH C H H C OH CH2OH
H C H H C OH CH2OH CO2
H
H H O H
H O H H2O C O H C OH C
H C C H C O O H
C O O Furfural
C H
C H2O
C H CH2OH
H C OH CH2OH
H C OH CH2OH
239
IU KIN HIU KH O C HO C HO C H C H C OH CH2OH O O C O C O C H C H C OH CH2OH H2O O O C OH C C O O CO2 H C C H C O O OH
H C OH H C OH CH2OH
H C OH CH2OH
O C OH C C H C H H C Furoic acid O HO 2
O C OH C O H2O
O C OH C OH
C H C H CH2OH
C H H C OH CH2OH
240
CC YU T NH HNG Bn cht ca ng kh : disaccharide (maltose, lactose) < hexose (glucose, fructose) < pentose (robose) Nhit : nhit tng, phn ng tng Hot nc pH : phc tp: ngng kt Maillard pH 6 8 bin i Amadori pH 7 thoi hoa ketosamine pH 5,5 CHT C CH PHN NG Sulfur anhydride v sulfite H H C O C O OH H C SO Na 3 OH C SO Na 3 C H C H C N R H NHR C SO3Na H C O H
H C O H
HSO3Na
C H C H
+ 2HSO3Na
R H C H C H C O
R H C SO3Na SO3Na
H C O H CH2OH
H C O H CH2OH
HSO3Na
H C H H C OH
241
SM MU ENZYME OH Hydroxyl ha enzyme R Hp cht phenol Khng mu R Ortho-diphenol Khng mu OH OH xy ha enzyme O O POLYMER Khng enzyme R Ortho-quinone Mu nu
Quinone + H2O trihydroxybenzen Trihydroxybenzen + quinone hydroxyquinone s ngng kt hydroxyquinone polymer c mu
242
Cc quinone cng phn ng vi SH v NH2 v vi cc polyphenol khng b xy ha bi enzyme OH SR + R SH R O OH S OH S R OH RS S
O + R NH2 O
HO
NHR
O O
NHR OH
HO O HO
243
OH OH HO HO Pyrocatechol
NH2 CH2 CH COOH HO HO 3,4 dihydroxyphenylethylamine Cht b bin mu chui OH OH HO OH CH CH CO O COOH Cafeic acid HO OH OH COOH OH CH2 CH2 NH2
3,4 dihydroxyphenylalanine c to thnh t tyrosine (khoai ty)
HO
Gallic acid Thnh phn cu to ca tannin
Quininic aicd Chlorogenic acid C trong a s cc tri cy (to, l), khoai ty

8 7 6 5 HO 7 OH A
O 1 2 3 4 Flavonoide O 3 OH O
HO
+ O
OH OH OH
OH OH
OH Anthocyanidol Thng dng glycoside, trong mi trng acid Xanh tm trong mi trng kim OH HO O OH OH OH OH Leucocyanidol Khng mu, un nng trong mi trng acid cho anthocyanidol tng ng c mu hng hoc
Flavonol Thng lin kt vi cc glucid v tr 7 OH HO O H H O Flavonone Thng dng glycoside nh naringin, hesperidin
OH
OH
245
HO + Cu2+.PPO + O2 + 2H+
HO + Cu2++.PPO + H2O HO
HO Cu2++.PPO + HO Cu2+.PPO + O2 Cu2+.PPO +
O + 2H+ O Cu2++.PPO + O2-pH ti u cho phn ng xy ha : 6 6,5
HO + O2 HO
O + H2O O
Qu trnh hydroxyl ha v qu trnh xy ha l 2 qu trnh c lp nhng c xc tc bi cng mt enzyme polyphenoloxydase L metaloenzyme cha 0,2% Cu
NGN NGA 1. V hot ha enzyme bng nhit : chn c hiu qu nhng lm bin i nguyn liu nn khng p dng c cho tt c cc sn phm. 2. s dng cc cht kh : bin quinone thnh phenol : ascorbic acid phi s dng mt lng ln ngn hon hon (0,5 1% trng lng sn phm) liu cho php 300mg/L 3. Ngm sn phn ct, gt vo nc mui long, nc ng long : pha long cc polyphenol trong nc v ngn xy tip xc vi sn phm 4. H pH : lm gim qu trnh xy ha : dng dd. Citric aicd 5. To mi trng khng c O2 : ng gi chn khng, bm kh tr, tiu th xy bng ascorbic acid hoc gluco-oxydase Glucose + O2 H2O2
Glucose oxydase Catalase
gluconic acid + H2O2 H2O + O2
6. Sulfur dioxide (anhydride sulfureux) (SO2) v bisulfite (SO3-) : tc dng vi quinone to hp cht n nh hoc tc dng vi PPO ngm tri cy 45 trong dd. 0,25% NaHSO3 sau 5 trong dd. 0,2% K2HPO4 (tc dng lm gim hot tnh PPO)
247

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GHI NH

a s cc hp cht hu c l cc chui carbon

lin kt i khng c kh nng xoay

PHAN TH NG - CNTP - HNL

PHAN TH NG - CNTP - HNL

A A C C X B ch c 3 nhm khc bit chung quanh carbon X X X B C Y B A

4 nhm khc bit chung quanh carbon carbon bt i xng

COOH C CH3 NH3 D-alanin CH3

PHAN TH NG - CNTP - HNL

lipid 20 25 2 10 8 12 2 2 13 1,8 4 9 41 22 35 3,9 23 30

glucid 0,5 0,5 1,0 0,7 0,6

6,0 3,0 2,0

4,8 1,0 1,5

0,8 0,9 2,6

PHAN TH NG - CNTP - HNL

khong 0,75 0,60 0,50 0,50 3,0 4,9 1,75 0,60

PHAN TH NG - CNTP - HNL

Thnh phn tng qut ca cc thy n (% phn n c)

Loi c C bo C trung bnh C nc Gip xc Nhuyn th

Nc 68,6 77,2 81,8 76,0 81,0

Protid 20 19 16,4 17,8 13

Lipid 10 2,5 0,5 2,1 1,5

Khong 1,4 1,3 1,3 2,1 1,6

PHAN TH NG - CNTP - HNL

lin kt hydrogen (hydrogen bond)

TRNG THI HI Hin din di dng cc n phn t : khng c lin kt hydrogen

PHAN TH NG - CNTP - HNL

TRONG THC PHM, NC HIN DIN U V DI HNH THI NO ??? H C

ion clo hydrt ha

ion natri hydrt ha

PHAN TH NG - CNTP - HNL

THC PHM : CC M NG VT/THC VT, CC TH LY TRCH

NC LIN KT (bound water) NC TRONG THC PHM : NC T DO (free water)

PHAN TH NG - CNTP - HNL

Nc t do : thnh phn nh hng rt ln n qu trnh h hng ca thc phm

Pw > Pw0 ? Pw = Pw0 ? Pw < Pw0 ?

Nc t do cng nhiu : Pw cng ln aw cng ln

Dung dch NaCl Glucose Fructose Saccharose

Xc xch ti Xc xch kh Tri cy kh Mt qu Mt ong Rau qu ti

PHAN TH NG - CNTP - HNL

thc phm kh S HP PH (adsorption)

thc phm nhiu nc S THOT M (desorption)

NG DNG NHIT HP PH (SORPTION ISOTHERM)

Ham lng nc (g H2O/100g chat kho)

PHAN TH NG - CNTP - HNL

Moisture content g/100g dry solids

Hm lng nc g/100g cht kh

aw trong qu trnh thot hi nh hn

PHAN TH NG - CNTP - HNL

NH HNG CA aw I VI S PHT TRIN CA VI SINH VT nc tinh khit

Gii hn ca s pht trin VSV

PHAN TH NG - CNTP - HNL

Cht lng ban u b bin i t nht

PHAN TH NG - CNTP - HNL

HP CHT HU C PHN B RNG KHP TRONG CC TH SNG

MONOSACCHARIDE H C triose H C O H CH2OH H C tetrose H C O H O H C H O C H H C O H CH2OH D-Threose H C H C O H H O C H H C O H O H C H O C H O O D-Glyceraldehyde O

H C O H CH2OH D-Erythrose H C H C O H pentose H C O H O H C H O C H H C O H O

PHAN TH NG - CNTP - HNL

H C O H CH2OH D-Altrose H C H O C H H C O H H O C H H C O H CH2OH D-Idose O

H C O H CH2OH D-Glucose H C H C O H H O C H H O C H H C O H CH2OH D-Galactose O

H C O H CH2OH D-Mannose H C H O C H H O C H H O C H H C O H CH2OH D-Tallose

PHAN TH NG - CNTP - HNL

H C O H CH2OH D-Ribulose CH2OH C O H C O H H C O H CH2OH C O H O C H H C O H