Ph gia s dng trong bo qun cc sn phm t tht

PH GIA S DNG TRONG BO QUN CC SN PHM T THT

GVHD : Th.s Nguyn Th Hin SVTH : Trn Nguyn Tun Anh T Ch Hng Chu Lu Quang 60800076 60800858 60801657

Ph gia s dng trong bo qun cc sn phm t tht

MC LC
Gii thiu ........................................................................................................................................ 3 1. Khng sinh ............................................................................................................................... 4 1.1. 1.2. 1.3. 2. Nisin ................................................................................................................................. 4 Lysosyme ......................................................................................................................... 6 Natamycin ........................................................................................................................ 9

Cht chng oxy ha ............................................................................................................... 11 2.1. 2.2. BHA, BHT, TBHQ......................................................................................................... 11 Tocopherol (Vitamin E) ................................................................................................. 13

3.

Cht bo qun cu trc .......................................................................................................... 15 3.1. 3.2. 3.3. 3.4. Lecithin........................................................................................................................... 15 Caseinate ........................................................................................................................ 16 Tinh bt bin tnh ........................................................................................................... 17 Gelatin ............................................................................................................................ 19

4.

Mt s ch phm ph gia thng mi trn th trng ........................................................... 23 4.1. 4.2. 4.3. Anti-Pro1 ........................................................................................................................ 23 Tinh bt bin tnh ........................................................................................................... 24 POLYPHOS_S ............................................................................................................... 24

Ti liu tham kho ........................................................................................................................ 26

Ph gia s dng trong bo qun cc sn phm t tht

Gii thiu
Thc phm nht l cc sn phm t tht d b oxy ha v thng b mt s vi sinh vt lm h hng lm gim gi tr v mu sc, gy ra mi hi thi, gim thi gian bo qun, nh hng n sc khe ngi tiu dng v nhiu bt li khc. V vy ta thng s dng thm cc cht ph gia bo qun trong qu trnh sn xut ch bin tiu dit nhng vi sinh vt gy hi, ngn chn cc tc ng ca mi trng ng thi ko di c thi gian bo qun m vn gi c cht lng v v hp dn cc sn phm t tht. Trong bi tiu lun ny nhm tm hiu v cc loi ph gia bo qun : Cht chng vi sinh vt: khng sinh Cht chng oxy ha: Cht bo qun cu trc:

Ph gia s dng trong bo qun cc sn phm t tht

1. Khng sinh
Cc cht khng sinh thng l nhng cht tng hp t nhiu loi vi sinh vt c kh nng tiu dit vi sinh vt khc. Lc u cht khng sinh c s dng rng ri trong y hc cha mt s bnh do vi khun bnh gy ra. Nhng cc nh chuyn mn ngnh cng ngh thc phm chng minh cc cht khng sinh cng c tc dng dit khun trong thc phm. Cc cht khng sinh c dung trong y hc nh Penicelin, Streptomycin, Biomyxin c kh nng dit cc loi vi khun lm h hng c S pht minh ny c mt ngha to ln i vi s pht trin nhiu ngnh cng nghip thc phm. Tuy nhin vic s dng rng ri cc cht khng sinh b cc nh y hc phn i v chng s gy nguy him do d lng cht khng sinh cng vi thc phm vo c th con ngi lm c th quen thuc khi c bnh thuc s khng cn tc dng na. V vy cc nc u nghim cm dng nhng khng sinh cha bnh lm cht bo qun thc phm. Nh vy, mc d c hiu qu tt nhng phn ln cht khng sinh khng c s dng trong cng nghip thc phm tr mt s ngoi l. v d cho php dng Biomyxin s l b mt ngoi ca c nhm ko di thi gian bo qun. Ring mt s cht nh Nisin, Lysozyme hay Natamycin (Pimacyrin) th c tc dng trong bo qun tht v c php s dng. Nhng cht ny c hiu qu cao v khng gy c cho con ngi nn ang c ch nghin cu v khai thc.

1.1.

Nisin

a. c im: Nisin trong t nhin thng gp trong cc sn phm sa v trong cc loi rau mui chua. N c to thnh trong qu trnh sng ca nhm Streptococcus ln men lactic. Trong thnh phn ca n c cha cc axit amin thng thng nh Leucin, Valin, Alanin, Glycin, Prolin, Histidin, Lyzin, Acid Glutamic, Acid Aspartic, Serin, Methionin. Nh vy, phn t Nisin (khi lng phn t gn 1000 D) gn ging nh cu to cc phn t Protid. Nisin l mt peptide khng khun a vng vi 34 axit amin d lng c s dng nh mt cht bo qun thc phm. N cha cc axit amin ph bin Lanthionine (Lan), Methyllanthionine (MeLan), Didehydroalanine (DHA) v Acid Didehydroaminobutyric (Dhb).

Ph gia s dng trong bo qun cc sn phm t tht

Hnh: S cu to ha hc ca Nisin b. C ch tc dng: Nisin lin kt vi anion phospholipid sau di chuyn vo t bo gy ri lon qa trnh trao i ion v lm cht vi sinh vt. Nisin c coi l hiu qu kim sot mt lot cc sinh vt gram dng bao gm: Listeria, Enterococcus, sporothermodurans Bacillus, v Clostridium. S dng mt mnh, n khng c hiu qu trn vi khun gram m (nh E coli), nm men v nm mc. Tuy nhin, nghin cu cho thy rng n c th hu ch i vi mt s vi khun gram m khi c s dng kt hp vi cht bo qun khc.. Trong c th ngi, Nisin s b cc cht men ca dch tiu ho ph hu. V vy c th xem nh n khng c tc dng ln h vi sinh vt thng c trong c quan tiu ho. c. Dng s dng:

Ph gia s dng trong bo qun cc sn phm t tht

Thnh phn ch phm nisin l nisin (2,5%), clorua natri (ln hn 50%), protein (23,8%) v m (di 3%). Dng bt trng hoc xm t ho tan trong nc, trong mi trng axit ho tan tng ln (khi pH=4,2 tan c 12g/l). Rt n nh trong phng nhit , cc acid iu kin lm nng. pH 2.0 121 30 pht, sn phm vn n nh. pH cao hn n nh gim. Bt ny dng bo qun dng kh qua nhiu nm nhit bnh thng hot tnh khng sinh ca n khng gim st bao nhiu. hot ng ca Nisin l 40,106 n v trong 1 gam (theo qui nh ca h thng n v quc t Riding)

Hnh: Dng nisin thng mi d. Cch s dng: Phm vi ng dng ca ph gia Nisin dng cho tht v cc sn phm t tht ang c m rng, nht l xu hng kt hp Nisin vi cc ph gia khc c cng hoc khng c ngun gc khng sinh nh Natamycin v EDTA (Gill v Holley, 2000) to hiu qu bo qun cao hn. Trong cng nghip hp vic s dng Nisin cho php gim nhit v gim thi gian thanh trng do gp phn nng cao cht lng sn phm. Nisin c kh nng tiu dit vi sinh vt gy chua phng (gy h hng m khng lm phng hp) trong cc loi hp nht l rau hp. Nisin b ph hy pH=8,0 nhit 37oC t 15-30 pht. Liu dng trong thc phm l 20 U.I/g thc phm.

1.2.

Lysosyme

a. c im

Ph gia s dng trong bo qun cc sn phm t tht

Lysozyme l mt enzym khng sinh c tm thy trong rt nhiu loi sinh vt bao gm cc loi chim, ng vt, thc vt, cn trng va vi khun. Cc lysozyme c ly t lng trng trng g l c nghin cu rng ri nht. Lysozyme n tinh th: - c im cu trc: Lysozyme Hydrolyzes beta-Glycosidic l mi lin kt gia N-acid Acetylmuramic v N-acetyl Glucosamine trong Peptidoglycan ca thnh phn thnh t bo vi khun v cng c th rng buc Polyme N-acetyl Glucosamine. Lysozyme l mt loi enzyme tm thy trong lng trng trng, nc mt v cc dch khc. N c trch nhim ph b cc bc tng Polysaccharide ca nhiu loi vi khun v do n cung cp mt s cch chng nhim trng. Cu trc chnh ca Lysozyme lng trng trng c hin th y l mt chui Polypeptide duy nht ca 129 aminoacid c bn cp Cysteines hnh thnh cu ni disulfua gia cc v tr: 6 v 127 30 v 115 64 v 80 76 v 94

Nhng cu ni disulfua lm Polypeptide ny khng phi l mt chui thng. Cu trc ca lysozyme l ph hp di iu kin, lm cho n l tng cho nghin cu tinh th.

Hnh: Cu to Lysozyme b. C ch Xc tc qa trnh ct t ni Peptidoglycan trn vch t bo vi khun.

Ph gia s dng trong bo qun cc sn phm t tht

Hnh: S v tr tc ng ca Lysozyme ln Peptidoglycan c. Dng s dng Lysozyme t trng g ln u tin c miu t bi Laschtschenko t nm 1909. Lysozyme cng c tm thy trong nc bt ca ngi do Bloomfield tm ra trong nm 1919. Trong sut nhng nm 1960 v vo nhng nm 1970, Lysozyme c quan tm nhng mt khng sinh t nhin. Tnh c hi: Lysozyme l mt sn phm an ton c nh gi tch cc ca cc c quan ( WHO, FDA, U ban Khoa hc thc phm ca EU )

Ph gia s dng trong bo qun cc sn phm t tht

Hnh: Ch phm Lysozyme d. ng dng: Gill v Holler (2000) nghin cu v tc dng bo qun ca Lysozyme kt hp Nisin i vi 2 sn phm ham v xc xch, c ch sinh trng ca cc loi vi khun Leuconostoc, Listeria v Lactobacillus nhit 8oC. Hng nghin cu kt hp Lysozyme v Nisin cng nh s dng Lysozyme Chloride ang c pht trin. Li th ca vic s dng Lysozyme Chloride ( Lysozyme HCL) bao gm: - C th c s dng thay cho cc cht bo qun nhn to khc, chng hn nh Nitrat. Hng v c bo qun thng qua qa trnh lo ha - Trong trng hp loi b vi khun, Lysozyme Chloride c th c thm vo mc thp bo v chng li nhim mi trng trong sut qa trnh sn xut. Khng cn vn u t chi phi ln c hiu qu c ch vi khun

1.3.

Natamycin

a. c im Natamycin (C33H47NO13) cn c gi l Pimarycin, l mt cht c sn xut bi cc Natalensis ca vi khun Streptomyces. N l sn phm ca vi khun, chng c tc dng ngn nga s pht trin ca nm men v nm mc. C bn Natamycin khng c mu, mi hoc hng v.

Ph gia s dng trong bo qun cc sn phm t tht

Hnh: Cu to ca Natamycin b. C ch: Natamycin n lin kt vi cc ergosterol trong nm men v nm mc gy ra r r ca cc thnh t bo, dn n cht t bo. Vi khun th khng cha ergosterol v do khng b nh hng. Natamycin l hot cht chng li gn nh tt c cc loi mc v nm men, nhng khng c tc dng trn vi khun hoc virus. Hu ht cc nm men b c ch nng natamycin t 1,0 n 5,0 mg / mL. im ng in ca Natamycin l 6,5. c. Dng s dng: Natamycin ln u tin c phn lp t chng Streptomyces Natalensis trong phng th nghim nghin cu t nm 1955. Mt nhn vin DSM ly chng vi sinh vt trong mt mu t.

10

Ph gia s dng trong bo qun cc sn phm t tht

Hnh: Ch phm Natamycine d. Cch s dng Natamycin c s dng trong ngnh cng nghip thc phm nh l mt cht bo qun, n ngn cn s pht trin ca nm mc v nm men trong vic lm h hng thc phm. Natamycin l s dng rng ri trn cc sn phm nh xc xch. Ngng s dng: Trong nghin cu trn ng vt, mc thp nht LD50 tm thy l 450 mg / kg. chut cng vi liu lng 500 mg/ kg/ngy trong hn 2 nm khng gy ra s khc bit trong t l sng, tng trng, hoc mc cc khi u. Cc cht chuyn ha ca Natamycin cng khng c c tnh. Trong con ngi, mt liu 500 mg/kg/ngy lp i lp li nhiu ngy gy ra bun nn, nn ma v tiu chy.

2. Cht chng oxy ha

2.1. BHA, BHT, TBHQ
a. c im

BHA

BHT

TBHQ
11

Ph gia s dng trong bo qun cc sn phm t tht

3-tert-butyl-4hydroxyanisone 2-tert-butyl-4hydroxyanisone

tert butyl hydro quinine

butylated hydroxy toluene

b. C ch tc dng Ngn chn s oxy ha cc phn t trong thc phm nh cc acid bo bng cch tng tc vi cc gc t do to ra 1 gc t do mi bn vng hn ti nguyn t oxy v d dng tng tc vi cc gc t do khc trong thc phm .

c. Dng s dng BHA l cht bt mu trng. D dng tan trong glyxerit v cc dung mi hu c khc. Khng tan trong nc c mi phenol. BHA c th b mt hot tnh khi nhit cao trong trng hp nng hoc sy. BHA hp th qua thnh rut non v c th tn ti trong m bo .Tham gia vo qu trnh trao i cht ca ngi v ng vt BHT l bt mu trng ,bn nhit hn BHA nhng li km tc dng hn BHA TBHQ tan trong du bo 10% nhng t tan trong nc 1%. S dng trong cc thc phm dng sy kh

BHA d. Liu lng

BHT

TBHQ

12

Ph gia s dng trong bo qun cc sn phm t tht

BHA dng 50-100mg s c chuyn ha dng nc tiu, dng glucuronit hay sulfat, thng t c, LD50 chut =2000mg/kg th trng. Tuy nhin nu liu lng ln hn, chng c kh nng gy ri lon c th . BHT hp th qua thnh rut v qua qu trnh trao i cht ,chng c a ra ngoi dng phn v nc tiu . Thng khng c nhiu , LD50 chut = 1000mg/kg th trng. i vi ngi s dng 50mg/kg th trng thng khng c nh hng g . TBHQ c hp th qua ng rut v tham gia vo qu trnh trao i cht, cui cng c thi ra ngoi cng nc tiu. L loi t c, LD50 =700 1000 mg/kg.

2.2.

Tocopherol (Vitamin E)

a. c im L cht du lng khng mu tan trong cht bo, chng l thnh phn ca tocopherol v tocoltrienol. Ton b thnh phn ca chng cha vng 6-chromanol C tocolpherol v tocoltrienol c cc dng ng phn sau : , , , .S khc nhau gia cc ng phn ny l s lng v v tr cc nhm methyl trong chui phenol .Trong tt c cc ng phn ca tocopherol th -tocopherol c kh nng chng oxy hoa mnh nht .

Khng bn vi tia t ngoi nhng li bn vi nhit v kim, bn vi axit (trong iu kin thiu oxy). b. C ch Phn ng oxy ha lipid do cc gc t do peroxyl , chng s tip nhn 1 nguyn t hydro t c cht lipid :

13

Ph gia s dng trong bo qun cc sn phm t tht

V nhim v ca tocopherol l loi b cc gc t do peroxyl trc khi chng phn ng vi lipid :

Cc tocopheroxyl rt bn vng v tc phn ng ca chng vi cc gc peroxyl t do rt cao:

c. Dng s dng Dng bt mu trng

d--tocopherol dl--tocopherol d- -tocopheryl acetate v dl- -tocopheryl acetate d- -tocopheryl acetate m c d- -tocopheryl axit succinate 14

Ph gia s dng trong bo qun cc sn phm t tht

d. Liu lng Tocopherol thng khng c. Nhng nu s dng thng xuyn liu lng 1000UI/ngy s dn n triu chng bnh ng rut, vim da, mt mi . Mt n v (UI) ca vitamin E tng ng 1 mg acetate tocopherol tng hp. 1mg ca -tocopherol tng ng 1,1 n v

3. Cht bo qun cu trc

3.1. Lecithin
a. c im L glycerophospholipid hay phosphatit: hnh thnh t nhng ester ca glycerin vi axit bo cao phn t v vi axit phosphoric c nh baz nit-choline (gc phosphate ca cc axit phosphatidic ester ha vi gc OH ca cc baz nit)

Lecithin th l hn hp lipid cha choline, ethanolamine, inositol phosphatidyl L nhng cht rn v sc nhng ha thnh mu sm ti rt nhanh ngoi khng kh do s oxy ha cc axit bo khng no trong thnh phn ca chng do lin kt gia axit phosphoric vi glycerol v gia axit phosphoric vi cc thnh phn khc bn trong mi trng kim nhng li c th b thy phn trong mi trng axit b. C ch Trong phn t c nhng vng c kh nng tng tc khc nhau vi cc phn t ca dung mi : Gc hydrocacbon ca cc axit bo cao to thnh vng k nc, cn cc gc ca axit phosphoric v baz nit vn c kh nng ion ha th to thnh vng a nc. Khi phn b trong b mt tip xc gia 2 pha th u phn cc s nm trong pha nc v hng v pha nc cn u khng phn cc s nm trong pha du v hng v pha du. c. Dng s dng

15

Ph gia s dng trong bo qun cc sn phm t tht

Dng bt

Cc nh sn xut chia lecithin thnh 2 loi : Tan trong ethanol : Lm bn h nh tng du/nc Khng tan trong ethanol : Lm bn h nh tng nc/du d. Liu lng Khng c Liu lng s dng ph thuc vo tnh cht ca h nh tng v i tng s dng. C th xc nh c bng thc nghim

3.2.

Caseinate

a. Cu to Mui caseinate (Na,K,NH4+): Ly axit casein (HCl, H2SO4, lactic) hay axit casein (chymosin) sy phun ha tan vo dung dch mui long ri em hn hp ng nht i sy phun Casein

Hnh: Cu to mt micelle casein. 16

Ph gia s dng trong bo qun cc sn phm t tht

Ch thch : A: di-micelle, B : chui b mt, C: Phosphat canxi, D: casein, E: nhm phosphat Casein tn ti dng micelle: Mi micelle gm 400-500 tiu micelle. Cc tiu micelle hnh cu (10-15nm) gm khong 10 phn t casein kt hp li vi nhau. Trong s-casein v -casein tp trung ti tm tiu micelle to nn vng a bo, cn phn t -casein tp trung ti vng bin tiu micelle (u a bo hng vo bn trong tng tc vi s-casein v -casein, cn u a nc hng ra ngoi vng bin micelle). b. C ch Do cc u a nc quay ra ngoi lin kt vi nc trong sn phm lm bn h nh. c. Dng s dng Dng bt: pH : 6.5-7 , W : 3.8% , Tro : 3.6-3.8% , ha tan trong nc : 90-100%. Loi ch phm caseinate s dng ph bin trong cng ngh th phm n nh cu trc, nh ha, gi nc.

d. Liu lng Khng c .Liu lng s dng cho tng dng sn phm c xc nh bng thc nghim.

3.3.

Tinh bt bin tnh

a. Mc ch s dng: Tng ha tan, nht, do, dai chc, trnh hin tng thoi ha cu trc gel tinh bt. b. c im

17

Ph gia s dng trong bo qun cc sn phm t tht

Tinh bt bin tnh l tinh bt qua iu kin gia cng nht nh (gia nhit, x l bng acid kim) lm thay i cu trc ban u. c. C ch: Tinh nht do ca tinh bt: Cc nhm hydroxyl ca tinh bt lin kt c vi nhau lm cho phn t tinh bt tp hp li, gi c nhiu nc hn khin cho dung dch c c, dnh, do v nht cao hn. Tnh cht ny cng th hin mnh m hn nhng tinh bt loi np. Kh nng to gel v trnh hin tng thoi ha gel 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 3 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. Trong gel tinh bt ch c duy nht cc lin kt hydro tham gia. Kh nng to mng: Tinh bt c kh nng to mng l do amylose v amylopectin dn phng ra, sp xp li v tng tc trc tip vi nhau bng lin kt hydro hoc gin tip qua phn t nc. Kh nng to si: Cc phn t tinh bt c xu hng ko cng ra v t sp xp song song vi nhau theo phng ca trng lc. Cc phn t c nh hng trong tng si s tng tc vi nhau v vi nc bng cu hydro hnh thnh si. Cc si c to ra t nhng tinh bt giu amylose (u xanh, dong, ring,) thng dai hn, bn hn si lm t tinh bt giu amylopectin (ng, np) Kh nng phng n cu tinh bt: Khi tng tc vi cht bo di tc dng ca nhit th tinh bt s tng th tch rt ln v tr nn rng xp. l do cht bo khng phn cc nn xuyn thm qua cc vt liu tinh bt. Khi nhit tng th cc tng tc k nc cng mnh nn chng c khuynh hng t li vi nhau v 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

18

Ph gia s dng trong bo qun cc sn phm t tht

khi bt khng thm qua lp mng tinh bt tm bo nn s gin n v lm tinh bt phng n d. ng dng: gi ch, xc xch, ch c, c vin, nem to gin v gi nc trong sn phm Tn gi sn phm K hiu thng c tnh v cng dng phm BSF BSS BSM BSL BSX 8815 BSX 8850 7611 8812 7613 7614 c tnh: trong sut, im ngng ko thp, tng tnh n nh, nhit thp, gi nc tt, cht t chc Cng dng: thc phm ng lnh, gim bng, xc xch, vin c, bnh co c tnh: tng tnh n nh nhit thp, sc khng vi nhit cao, ct gt c kh v vi axt, kim nh tt. Cng dng : thc phm ng hp , thc phm ng lnh, nc chm, tng t, nc c chua, xp, nc p tht, v cc thc phm nng, quay

Tinh bt acetylat

Tinh bt CBS phosphat acetylat CBM CBX CBS CBS CBM 8834 CBA 8858 CBS 1068 CBS 1064 CBL 8835 CBA 1063 Tinh bt phosphat CTF 7631 ( Phosphat starch) CTM 7669 CTF 7655 CTF 7657 Tinh bt acetate oxy EBX 1032 ha EBX 1081 EBS 1082 EBX 1093 EBX 1094

8827 1028 8829 8830 8831

c tnh v cng dng: lm cht tng c v tnh n nh cho thc phm, lm cht n cho sn xut xc xch, c vin, tht vin... c tnh: tnh linh ng tt, c c tr v c ph, lm cht n nh. Cng dng: gim bng, xc xch

3.4.

Gelatin

a. Mc ch s dng: gip lin kt nc, tng to gel, lm bn h nh tng, to cu trc ng nht b. Cu to: 19

Ph gia s dng trong bo qun cc sn phm t tht

Gelatin l sn phm thu c bi s thy phn mt phn collagen c ngun gc t da, m lin kt hoc xng ca ng vt. Nguyn liu sn xut gelatin bao gm: Nguyn liu c ngun gc t ng vt c v: da v xng ng vt. Nguyn liu c ngun gc t c: da c v bong bng c gn y c quan tm sn xut gelatin.

Cu trc phn t gelatin gm c 18 amino acid lin kt vi nhau theo mt trt t xc nh, tun hon, to nn chui polypeptide vi khong 1000 n v, hnh thnh nn cu trc bc 1. Chiu di chui peptide ph thuc ngun nguyn liu v chui c mt u l nhm amino, mt u l nhm carboxyl. Cu trc thng gp ca gelatin l Gly X Y (vi X ch yu l nhm proline cn Y ch yu l nhm hydroxyproline). Trong phn t gelatine c mt s nhm tch in: carboxyl, imidazole, amino, guanidino. T l cc nhm ny nh hng n pH v pI ca gelatin. Ngoi ra s lng nhm khng mang in tch nh cc nhm hydroxyl (serine, threonine, hydroxyproline, hydroxylysine, tyrosine) v cc nhm peptide (-CO-NH-) quy nh kh nng to lin kt hydro, quy nh cu trc phn t.

Hnh: cu to ca gelatin c. C ch: Tnh to gel Qu trnh to gel ca gelatin lin quan n hai quy lut c bn sau: u tin l cc mi ni bn trong mng phn t tr nn sp xp c trt t hn, chc hn v k n l mng phn t c lm dy thm. Khi gel gelatin c hnh thnh th c s ti to mt phn collagen. Cc nh nghin cu nhn chung chp nhn rng nhng khu vc giu pyrolidine trong chui gelatin hot ng nh v tr trung tm trong vic hnh thnh nn nhng vng 20

Ph gia s dng trong bo qun cc sn phm t tht

lin kt khi nhit thp nhng vng ny. V c bit chui glycine-proline-proline (hoc hydroxyproline) c khuynh hng chuyn v dng xon proline-L-proline II, vi s tp hp 3 dng xon nh th s hnh thnh nn cu trc tng t nh cu trc xon c ca collagen, chng hot ng nh im hoc khu vc chuyn tip trong mng gel. Cc khu vc chuyn tip ny c n nh nh vo mi lin kt hydro bn trong, mi lin kt ny s b b gy nhit 35 40oC dn n gel tan chy. mnh ca gel ch yu ph thuc vo nng , s phn b cc phn pyrolidine v hnh dng, kch thc chung ca phn t. mnh ca gel hu nh khng ph thuc vo gi tr pH trong khong pH=4-10. Ngoi khong gi tr pH ny qu trnh to gel tr nn chm i ng k, iu ny c th l do nh hng ca s thay i h thng in tch, ngn cn kh nng cc chui tin n cc v tr thch hp hnh thnh nn vng chuyn tip. S kt hp gia gelatin v tinh bt Khi cc ht tinh bt c a vo nc v c nung nng nhit di nhit to gel th cc ht tinh bt s trng n do amylose v amylpectin c gii phng v tr nn ha tan. Nu nng ln v qu trnh x l nhit to ra nht pha paste th hn hp s to thnh gel khi c lm ngui. Amylose c ha tan trong sut qu trnh to gel s c th hnh thnh nn mng gel sau qu trnh thoi ho ca amylose. V qu trnh thoi ho ny to khuynh hng cho cc phn tinh bt tr nn tng s khng ho tan khi c lm ngui. Amylose nhy cm vi s thoi ho hn l amylopectin. Gel hnh thnh t amylose v cc ht tinh bt s c mnh gp 3 ln so vi gel amylose khng c cc ht tinh bt. Trong khi thnh phn amylopectin li c chc nng ca mt cht n vo mng gel amylose v chc ca gel c lin quan ti mi tng tc ca cc chui amylopectin. d. ng dng:

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Ph gia s dng trong bo qun cc sn phm t tht

Hnh: gelatin dng bt Gim bng i vi gim bng c qu trnh hun khi: bt gelatin hp thu nc trong tht v trong qu trnh ch bin s to mt lp mng gip hn kn khi tht khi lm ngui. i vi gim bng c tri qua qu trnh nu: gelatin to gel vi dch lng tch ra trong qu trnh ch bin, qu trnh ny gip gi nc bn trong v chung quanh sn phm. Gelatin cng gip lm cng chc lp thch thu c trc tip t cc m lin kt nhm to v ngoi hp dn v nht ct p cho sn phm. Gelatin thy phn c thm vo cc sn phm gim bng nhm tng hm lng protein. Tht hp: Gelatin to gel vi nc tht thot trong qu trnh ch bin v thanh trng. Gelatin c s dng trong sn phm ny l loi gelatin c bn gel cao (200-250 Bloom) vi lng 0,5 2%. i vi cc sn phm tht c hm lng nc v hm lng cht bo cao rt d xy ra hin tng tch nc, tch bo nh hng n cu trc sn phm. Gelatin gip lin kt nc, lm bn h nh tng, to cu trc ng nht. Lng gelatin s dng ph thuc vo s c mt ca cc tc nhn lin kt khc. Nc tht ng: Nc tht ng c dng rng ri lm lp ph ngoi v trang tr cho cc sn phm tht nh: gim bng, pat, tht hp. Cc sn phm nc tht ng truyn thng c lm t gelatin loi B v carrageenan. S kt hp gia hai cht ny mang li cho sn phm nc tht ng cc tnh cht sau: Gim thi gian nh hnh. Gel to thnh chc, bn vng. Tng nhit tan chy (thm 10% carrageenan vo gelatin s gip lm tng tan chy t 30oC ln 53oC).

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Ph gia s dng trong bo qun cc sn phm t tht

4. Mt s ch phm ph gia thng mi trn th trng
4.1. Anti-Pro1

Thnh phn: E211, E202, E223 ng Dng: Cc sn phm ch bin t tht c nh : gi ch, xc xch, ch c, c vin, nem, lp xng Cng dng : - c ch hiu qu s pht trin ca nm mc v vi sinh vt gy h hng sn phm ( nh b nht, thi, rn chn chim, ) - Kh nng chng oxi ha cao - Ko di thi gian bo qun sn phm,gi mu sc n nh Hm lng s dng : 0,2 0,4 % ( 2 4 g / 1kg sn phm ) Cch s dng : - Cho trc tip vo ci sau qu trnh cho m - Hoc xay m chung vi Antipro_01 trc, sau khi sn xut th khng cn b sung thm Antipro_01 Ngun gc : Nguyn liu M +

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Ph gia s dng trong bo qun cc sn phm t tht

4.2. Tinh bt bin tnh
BT BIN TNH Gelpro_M : Bt m bin tnh cao cp thay th K1

ng Dng: Cc sn phm ch bin t tht c nh: gi ch, xc xch, ch c, c vin, nem Cng dng: - L cht n trong sn phm. - To gin v gi nc trong sn phm(1g GelPro_M gi 1g nc ) - Ci thin cu trc sn phm . Hm lng s dng: 4--10% Cch s dng: Cho vo ci xay sau khi cho m (c th pha do vi nc). Ngun gc: Nguyn liu t Thi Lan

4.3.

POLYPHOS_S

Thnh phn: E450, E451, E42 ng dng : Cc sn phm tht, c ch bin nh gi ch, xc xch, nem, tht vin, c vin, lp xng Cng dng : - To kt dnh (gin dai) cho sn phm. - n nh pH, gip cho sn phm khng b nht trong qu trnh bo qun. - Hn ch s pht trin ca vi sinh vt, gi cho mu sc v mi v ca sn phm lun ti ngon. - Gi nc, gip tng trng cho sn phm t 5 8 %. 24

Ph gia s dng trong bo qun cc sn phm t tht

Hm lng : 0,3 0,5% (3 5g cho 1 kg sn phm) Cch s dng : - Cho POLYPHOS_S vo giai on u ca qu trnh xay, trong ci c tht v 1/3 nc . - pht huy ti a tnh nng ca POLYPHOS_S nhit mc sau khi xay m bo dui120C. Ngun gc : JAPAN_REPACK IN THAILAND

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Ph gia s dng trong bo qun cc sn phm t tht

Ti liu tham kho
1. L Vn Vit Mn v ctv, Cng ngh ch bin thc phm, Nh xut bn i hc Quc Gia Thnh Ph H Ch Minh, Tp. HCM, 2010, 1019 trang 2. L Nc T v ctv, Ha sinh cng nghip, Nh xut bn Khoa Hc v K Thut, H Ni, 2004, 443 trang. 3. L Vn Vit Mn, Cng ngh sn xut cc sn phm t sa v thc ung pha ch, Tp 1: Cng ngh sn xut cc sn phm t sa, Nh xut bn i hc Quc Gia Thnh Ph H Ch Minh, Tp. HCM, 2010, 338 trang 4. Hong Kim Anh, Ha hc thc phm, Nh xut bn Khoa Hc v K Thut, 2006, 384 trang 5. Nguyn c Lng, Phm Minh Tm , V sinh v an ton thc phm, i hc Bch khoa Tp.HCM, 2005, 327 trang 6. AO Gill and RA Holley, Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and Bologna sausage , J Food Prot, 2000. 7. SK Dielbandhoesing, H Zhang, LHP Caro, JM van der Vaart, FM Klis, CT Verrips, S Brul, Specific Cell Wall Proteins Confer Resistance to Nisin upon Yeast Cells, American Society for Microbiology, 1998. 8. http://std.com.vn/vn/Default.aspx 9. http://vedan.com.vn/vedan/?q=node/145

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