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Ph mai Cheddar

Ph mai Thy S

Ph mai

I.

GII THIU CHUNG:


1) Ph mai: Ph mai c n hng nghn loi khc nhau, ty theo c im mi v, hnh dng, hm lng cht bo. Ph mai c coi l sn phm sa b nht. Ph mai cha mt lng protein, cht bo tng i cao nn sinh nng lng tng ng vi tht ln (2500-4500 kcal). Cc loi protein, cht bo trong ph mai u dng c th d hp th, c y cc acid amin khng thay th, cc vitamin cc cht khong. nh ngha ph mai: theo nh ngha ca FAO/WHO, ph mai l protein ca sa c ng t, tch bt whey dng ti hoc qua chn. Phn loi ph mai: o Phn loi theo tc nhn ng t casein l renin hay l acid. C my s loi va l kt qu ca s ng t casein bng acid v bng c rennin. V d: loi cottage. o Phn loi theo hm lng nc: ph mai rt cng (W < 47%), ph mai cng (W < 56%), ph mai cng va (W = 54-63%) v ph mai mm (W = 78-87%), hm lng nc thp. v d: o Ph mai cng: Cheddar, Emmenthat. o Ph mai mm: Camember, Brie. o Phn loi da vo loi vi khun dng khi chn ph mai. a s cc lai ph mai u chn nh tc ng ca vi khun lactic. Mt s loi nh Camember qu trnh chn li do tc ng ca mc trng (white moulds), hoc Roquefort v Gorgonzola do tc ng ca mc xanh (blue moulds). o Phn loi da vo cu trc ca ph mai. Loi c l hng hnh trn (round-eyed texture) c to thnh trong qu trnh chn do CO2. Loi c l hng hnh qut (granula texture) do khng kh lt vo gia cc ht ph mai trong qu trnh khun hc loi c cu trc cht, khng c l hng. Sn xut ph mai i hi vn u t ln, my mc thit b hon chnh v phi c ngun sa di do.

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Nguyen lieu Sa ti Chun ha Thanh trng Tieu chuan hoa Ging vi khun lactic Cy ging

Lam sach

Thanh trung

Ln men Rennet ng t

Lam nguoi Vi khuan lactic Len men giai oan 1 Cay men Rennet, CaCl2 (phu gia khac)

Cay men Cream hoc nguyn liu ph

Tch huyt thanh Khuy trn Rt sn phm

Huyt thanh

Bao b

Len men giai oan 2 Cat quen sa, tach nc Ep thanh banh

Ph mai mm

X ly muoi

chn Bao goi San pham

Qui trnh sn xut ph mai c qu trnh chn sinh ha

Qui trnh sn xut ph mai khng c qu trnh chn sinh ha

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2) EMC ( enzyme modified cheese): Ph mai c x l enzyme lm tng mi v hay mt vi thnh phn mi v c o no c gi l EMC. Enzyme c th c thm vo sut qu trnh sn xut ph mai hay sau khi khi ng c p hay thm ch sau qu trnh . sn xut ra lot ph mai c cng thnh phn mi v c trng ta c th b sung enzyme vo sa hay khi ng ti (fresh curd). S sn xut ph mai ny c th c thc y bng qu trnh c iu khin. Qu trnh tng t th cng c s dng to ra sn phm ph mai highly flavored bng cch la chn cc iu kin sn xut. trong nhiu thng thng c yu cu cho s pht trin mi v trong mi trng hp. S a dng mi v c th c to ra bng cch s dng k thut enzyme, v thc t l, mt s lng sn phm EMC khc nhau ang c thng mi ha bao gm ph mai Cheddar gt, du hay trung bnh, cng nh cc loi khc: Colby, Swiss, Provolone, Romano, Mozzarella, Parmesan, Brick.

II.

CC YU T CNG NGH NH HNG TI MI V PH MAI:


1) Nguyn liu: Nhiu ngi lm ph mai tin rng ph mai bt ngun t nng tri. Ci g, khi no v bao nhiu thc n ca ng vt c th nh hng n hng v ca sa (Roadhouse and Henderson, 1937). Nhng mi v ny u c th mang vo trong ph mai, c bit nu cc hp cht hng l cht bo ha tan hoc l b hp th bi casein. Ngoi ra, cc thnh phn ha hc ca cht bo trong thc t c th b thay i (Kaylegian v Lindsay, 1995) dn n mi v khc nhau sau qu trnh phn gii cht bo. Mt vi loi ph mai truyn thng ca Chu u lm t sa ca ng vt c th cho n trn cc vng c c bit hoc thm ch l trn mt sn i ti mt thi im nht nh trong nm. c bit, hng v ca ph mai c th b nh hng bi thc n gia sc. Php, mt s loi thc n b cm s dng cho ng vt c ly sa lm ph mai (Masui v Yamada, 1996). 2) Cc enzyme trong sa:

Cc nhn t khc nh hng n hng v ca sa v ph mai bao gm cc enzyme vn trong sa nh l lipoprotein lipase v plasmin, enzyme phn gii protein. c bit i vi cc nh sn xut ph mai qui m nng tri, s nhy cm ca sa c th dn n i t pht, mi i xut hin bi chnh cc yu t trong sa- c bit l t nhng con b b vim v. Enzyme phn gii lipid trong sa c gy ra nhng bin i quan trng Trong sa c th c cha nhiu plasmin hoc alkaline proteinase thy phn casein, quan trng l s ph hy cc lin kt peptide gy ra v ng. Hu ht hot ng ca cc plasmin lin kt vi micelle casein c hot ha (plasminogen hot ha thnh plasmin) bng cch x l sa hoc khi ng bng nhit trong qu trnh lm ph mai (Farkey, 1995). Hu ht cc plasmin hot ng pH cao, nhng v tr c tha cht gy ng t th c th c hoc khng c enzyme ny. iu ny c vai tr ng k trong vic
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pht trin hng v ca ph mai. Tuy nhin, n s lm cho sa c v ng (pH ca sa 6.6). S phn gii ca lipase lipoprotein c th lm gim hng v ca ph mai lm t sa thanh trng. Mc khc, hot ng ca enzyme ny c th gy ra mi i cho ph mai. Cht mu cng nh hng n hng v ca ph mai. Trong sa v ph mai c carotene, b nh hng bi thc n ca ng vt. Sa d mu trng, sa cu hi ng, sa b vng hn. S khc bit ny da vo hm lng -carotene c trong sa. 3) Chun ha sa trc khi b sung enzyme:

Mt s loi ph mai c th lm trc tip t sa cung cp t cc nng tri. Nhng do c mt s trng hp, thnh phn sa c qu cao hoc qu thp cht bo, casein c th lm ph mai. Trong trng hp ny, sa thnh phn c chun ha bng cch thm vo hoc loi b bt cht bo, casein. Khi lm ph mai c b sung bt sa gy (NDM) c th gy ra mi i (c) cho ph mai ty vo nhit s dng khi sy sa gy hay c c sa. Bt sa gy hoc sa c c c th c thm vo tng m cho ph mai. Tuy nhin, lactose chim 50% cht rn trong NDM v sa c c, c th lm ph mai vi acid nhiu hn v pH thp nu khng thm nc. 4) X l nhit:

Mt vi loi ph mai c sn xut t sa khng qua qu trnh x l nhit. Tuy nhin, hu ht cc nh sn xut ph mai u dng sa qua x l nhit trc khi cy nhm vi khun ln men. L do ca qu trnh ny l tiu dit vi sinh vt. Mc x l ty thuc vo nh ca nh sn xut. Vic x l nhit c th chia lm 2 ch : thanh trng v tit trng. Thanh trng ( 60-63oC, 15-20 giy) tiu dit hu ht cc vi sinh vt trong sa nhng n. khng git cht mi vi khun gy bnh, nhng bo t hay a s vi khun non-starter lactic. Tit trng (145 C / 30 pht hoc 161 C / 15 giy , l thi gian v nhit ti thiu yu cu) c s dng dit cc vi sinh vt gy bnh nhiu nht trong sa. Mc d khng ch , tit trng cng c th tiu dit h enzyme c trong sa, c bit l lipoprotein lipase. Trong trng hp ca sa b chng vim v, nng cc enzyme c th l gy ra mi hi trong ph mai ( theo Ma et al. 2000). 5) H vi sinh vt trong ph mai:

Men c dng trong lm ph mai to ra acid v yu t quan trng trong qu trnh lm ph mai l iu khin tng acid. S la chn men da vo tc v t l tng acid tim nng pht trin hng v trong ph mai. Hng v ca ph mai c to thnh t hot ng ca cc enzyme, s trao i cht ca vi sinh vt, cc phn ng ha hc v s hnh thnh cc hp cht c th. Mi yu t, ngay c c cht ca enzyme cng b nh hng bi mi trng nh : pH, tim nng oxi ha, th ion, m v aw nhng cc enzyme ni bo t vi sinh vt c th khng b nh hng nhiu do chng c bo v bn trong t bo. iu khin tc v t l tng
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acid l quan trng v trong qu trnh lm ph mai th pH s gim v ng b ln men. Nu pH gim qu nhanh hoc ng qu t trong khi ng sau khi tch whey th s lm cho ph mai c pH qu cao hoc qu thp, kh nng b oxi ha qu cao hoc qu thp. ng cn d cng nh hng n qu trnh ln men ca Coliform. Mt vi Coliform b c ch pH nh hn 5.4, v vy pH ca ph mai hoc sa phi cao hn 5.4. Mc d coliform b tiu dit khi tit trng nhng n vn c tm thy trong ph mai, c bit l khi khi ng/ whey c pha long vi nc lm gim acid trong ph mai. Nu men khng nhanh v ph mai lm mt mt nhit hn ch tc tng trng men, c th c d ng. pH c th cao hn so vi mong mun, v vi khun acid lactic nhim c th ln men cc ng cn d gy nhng hu qu khng mong mun. Coliforms v vi khun khc s sn xut ethanol v CO2 t lactose. Ethanol s phn ng vi acid bo (c bit l acid butyric) sn xut ethylbutyrate - mt hp cht c hng v tri cy. Mt s chng Lactobacilli a m trao i cht vi citrate to nn sn phm ca diacetyl v formate, s hin din ca ng lactose nh hng ti lng formate hnh thnh. Hp cht to mi v chnh trong chuyn ha citrate l acetate, diacetyl, acetoin v 2,3butadiol ( theo Cogan, 1995). Lng acetoin thng cao hn diacetyl to thnh (gp 1050 ln). Hm lng acetate th ng mol vi lng citrate. Nu vi khun b c ch sau khi sn xut, lactose d s b chuyn ha bi vi khun lactic khng len men ch yu l Pediococci v Lactobacilli a nhit trung bnh, c kh nng chu hm lng mui cao hn vi khun lactic ln men. Chng trao i lactose L-lactate. 6) Nhit : Cc nh sn xut ph mai iu khin nhit trong sut qu trnh chn v bo qun ph mai. ng thi cng phi tha mn cc iu kin khc: iu khin ng thi c nhit , s pht trin ca vi khun v tc cc phn ng ha sinh trong khi ng. Nhit nh hng n thi gian sinh trng ca vi khun. V d: trong pha log ca vi khun Escherichia coli, thi gian sinh trng 25oC l 75 pht nhng 37oC l 20 pht. Nhn chung, nhit thp s lm gim tc sinh trng ca vi khun v cc phn ng ha sinh xy ra trong khi ng, nhit m s lm tng tc hot ng. Nu hot tng qu nhiu c th lm thay i tnh cht ph mai theo hng khng mong mun. Khng phi cc phn ng u tng theo mt t l ging nhau m theo hng hnh thnh nn cc v l. Nh vy, ph mai c 15oC s c mi v khc vi ph mai 15oC, nh vy vic s dng nhit cao phi c iu khin mt cch cn thn. V d: giai on u, ph mai Emmental c gi nhit thp vi khun lactic pht trin v cc phn ng trung gian xy ra trong khi ng. Sau , nhit bo qun s c tng ln vi khun propionic pht trin v hnh thnh hng v. Nu duy tr nhit thp s c nh hng xu n hng v ca sn phm. 7) pH:

pH cng nh hng n hot tnh ca enzyme mc d thi gian, nng , ha tan ca cht phn ng v oxy c trong khi ng cng c nh hng. V vy, mi enzyme c mt pH ti u t c hot tnh cao nht. Mt vi enzyme c hot tnh trong c hai vng pH: acid v kim, sn phm cui cng mi khong pH khc nhau c th khc nhau. hu ht cc loi ph mai cng, pH thch hp cho qu trnh chn l 4.9 5.5. Gi tr pH
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thp c xu hng hnh thnh cc hp cht nit tan c, amino nitrogen, amoniac v thc y thy phn cht bo.

III.

VAI TR CA ENZYME TRONG VIC HNH THNH MI V PH MAI:


1) S phn gii lipid (lipolysis): a. Lipid v cc acid bo to mi v:

Tu thuc vo thi k cho b, sa b cha t 3- 5% cha t 3-5% cht bo. Cc ht cu bo c ng knh t 0.1- 10m.Thnh phn chnh ca cht bo trong sa l trigelyceride. Ngoi ra cn c diglycerides (0.36% to 1.8%), monoacylglycerols (0.03%) v acid bo t do (0.03%) v phospholipids (0.6%), cholesterol t do (0.3%) v vt ca cholesterol esters (Mariani,Contarini, Zucchetti & Toppino, 1990; Walstra & Geurts, 1982). c im cu cht bo trong sa b l cha nhiu cc acid bo mch ngn. Hn na, s phn phi cc acid bo trong sa triglyceride l khng ngu nhin (Angers, Tousignant, Boudreau & Arul, 1998). Cc axt bo chnh trong cht bo b sa, v v tr ca chng c a ra trong bng : Bng 1: Phn phi cc thnh phn acid bo ch yu trong triacyl-sn-glyceride trong sa b ( Christie & Clappeton,1982)

Nh cp trn, triglyceride trong sa b phn ln l ester mch thng, cha cc acid bo bo ha vi s C chn t 2 n 20 phn t cacbon. Sau khi thy phn, cc acid bo t do (FFA) c th l cc hp cht hng quan trng. c bit acid butyric c v ph mai c trng. Acid butyric v cc chui acid bo mch ngn (t 2C n 6C) c th c to ra t vic thy phn cht bo, cng nh l t qu trnh d ha protein bi acid lactic bacteria.
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Ngng hng thm ca cc acid bo t do chu nh hng ng k bi cc thnh phn mi trng v pH ca n. Trong nhm cc acid bo c s phn cc ng k, ngng ca v khc nhau gia mi trng nc v cht bo.pH nh hng n v, v cc anion ca acid bo pH cao th t hot tnh mi v hn, t bay hi hn, v c cm gic nh mi x phng. Ngng mi v trong mi trng cht bo khong 0.7(butyric acid) n 15000 ppm (stearic acid) (Siek et al., 1969). Trong nc, ngng ny khong 0.5 (octanoic acid) n 50 (acetic acid) (Rothe, Woelm, Tunger & Siebert, 1972). Trong mi trng cht bo, hn hp cc acid bo cha 2C n 12C c th nhn thy c, mc d nng ny nh hn t nht 10 ln so vi ngng hng ca chng (Siek et al., 1969). V vy, cc acid bo t do cho thy nh hng mnh m trong mi trng cht bo, nh hng ny chc chn c vai tr trong ph mai. Bng 2: Hm lng cc acid bo trong cc loi ph mai khc nhau a b

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a

n v ca cc gi tr l mg/kg gi tr trong ngoc n i din cho lch chun ca phng tin c MS-c xc nhn bng cch so snh thi gian lu ca hp cht thc
b

Phn gii lipid trong khi ng ph mai lin quan n vn b gy cc cht bo sa thnh diglyceride, monoglyceride v acid bo t do. - Mt vi acid bo t do c th c tng hp nh vi khun lactic v cc vi sinh vt khc t carbohydrate v protein. Nhng nhiu ti liu ch ra rng phn gii lipid l nhn t chnh hnh thnh nn cc acid bo t do mch di hn C4 ( Aston &Dulley,1982). - West & Pawlett ( 1996) phn bit rng: esterase l enzyme thy phn cc ester tan trong nc v lipase l enzyme thy phn lin kt ester trong du v cht bo. - Lipid to thnh mi v ph mai theo 3 con ng: o Chng l ngun cc acid bo, c bit l cc acid bo mch ngn ( l nhng cht cu thnh nn hng v ph mai). Acid bo sinh ra trong qu trnh phn gii lipid. N c th b chuyn ha thnh cc cht thm v hp cht to hng v , c bit l methyl ketone v lactone. o Acid bo, nht l cc acid bo cha bo ha, s b oxi ha thnh cc aldehyde cha bo ha. Tuy nhin, s oxi ha cht bo ny xy ra rt hn ch trong ph mai bi v mi v ca n khng tt. o Lipid c kh nng ha tan cc hp cht thm v v t mi trng. iu ny l nguyn nhn ca cc v l. Bng 3: di mch C ca cc acid bo v mi ca chng Acid bo Mch C Mi Mch ngn C2 - C6 Ph mai Mch trung bnh C8 - C12 B Mch di Ln hn C16 X phng -

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Hnh 1: Cc con ng hnh thnh hp cht to mi hng t cht bo trong ph mai ( theo Mollimard v Spinner, 1996) Trong cc con ng k trn, phn gii lipid v bin i cc acid bo l con ng quan trng to nn hng v ph mai. Phn gii lipid, s thy phn acid bo t do t triglyceride, c th xy ra bi 2 loi enzyme thy phn khc nhau: esterase v lipase. 2 enzyme ny xc tc phn ng ging nhau: thy phn lin kt ester trong glyceride, to ta mt acid bo, v mt glycerol. Thc t, lipase l mt sub-family ca esterase. S khc nhau gia 2 nhm ny da trn chiu di acid bo c tch ra: esterase (carboxylesterases EC3.1.1.1) gii phng acid bo c chiu di khng qu 10C, trong khi lipase (EC 3.1.1.3) gii phng nhng chui acid bo di hn.

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b. Lipase: Bng 4: Cc loi lipase pht trin mi v

Ngun lipase bao gm: Lipase sn c trong sa, ch phm rennet, vi sinh vt. Shahani (Shahani, K.M.1974. Lipases and esterases. trang 181 trong Enzymes in food processing. G.Reed,ed. Academic Press, NY) lit k mt vi loi lipase ph bin: lipase sa, lipase ty (pancreatic enzyme), lipase ngun gc thc vt (trong nhiu loi rau tri v loi ht nh la m, yn mch, mch en, cotton, u nnh, ), lipase ngun gc vi sinh vt (bao gm: nm men Candida v Torulopsis; nm mc Rhizopus, Penicillium, Aspergillus, Geotrichum, Mucor; vi khun Staphylococcus) Lipase trong sa: - Ngun lipase trong sa l lipoprotein lipase. - Sa b cha 12mg lipase/ L. Tuy nhin, hu ht lipase trong sa lin kt vi cc micelle casein v cht bo c mng lipoprotein bao bc. Do c cht v enzyme tch ri nhau nn s phn gii cht bo khng xy ra tr khi mng lipoprotein b ph v. Lipase t rennet: - Ch phm rennet c cht lng tt th khng cha hot tnh thy phn cht bo. Tuy nhin, rennet dng trong sn xut cc loi ph mai (nh Romano, Provolone) li c cha lipase, pregastric esterase (PGE). - PGE hay cn gi lingual hay lipase ming. N do cc tuyn c s ca li to nn. Khi ng vt nhai li b s kch thch tit ra PGE, PGE s theo sa vo d dy kh. - PGE c tinh ch mt phn t ch phm thng mi v m rng ming ca b. - Ty theo ngun PGE (b, cu) m sn phm ph mai s khc nhau ( mc d mc khng ng k). Hu ht cc ngun lipase khc khng thch hp cho vic lm ph mai bi khng to ra c nt c trng ring. Nhng lipase t nm cng c th l ngun thay th ( theo Fox&Stepaniad, 1993). -

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mEq palmitate/kg cheese

Ph mai t sa siu lc

Ph mai t sa

Ph mai t sa tit trng

weeks

Hnh 2: S gii phng cc acid bo trong ph mai Cheddar Bng 5: Hm lng acid bo t do khi ph mai.

Lipase t vi sinh vt: - Cc ngun lipase t vi sinh vt: o Vi sinh vt c sn trong sa, c bit l vi khun a lnh khi bo qun lnh sa.
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o H vi khun lactic o H vi sinh trn b mt cc loi ph mai. Ngun lipase thm vo: phn ln cc ch phm lipase t vi sinh vt ng dng trong sn xut ph mai l t M. miehei, A. niger, A. Oryzae v vi loi khc. Trong nhiu trng hp, cc ch phm ny thay th thnh cng lipase t ng vt. Lactococus v Lactobacillus c hot tnh phn gii lipid thp hn cc loi vi khun khc (nh Pseudomonas) v nm mc. Lactococci v lactobacilli l nhn t thy phn lipid thch hp trong ph mai Cheddar v cc loi ph mai H Lan. 2) Phn gii protein (proteolysis): a. Protein v cc hp cht gy mi v (peptide v amino acid):

Phn hy protein l yu t quan trng trong qu trnh hnh thnh hng v ca ph mai. Bc u tin ca s thoi ha l chuyn i protein ( ch yu l casein) thnh peptit v cc acid amin t do. Cc acid amin t do c th b suy thoi thnh v s cc sn phm ph.

Hnh 3: Cc hp cht mi v sinh ra t s phn gii protein. DMS: dimethyl sulfide; DMDS, dimethyl disulfide; DMTS dimethyl trisulfide.(Kranenburg v cng s 2002.)
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S phn gii protein l qu trnh phc tp nht trong 3 qu trnh ha sinh xy ra trong qu trnh lm chn ph mai. N ch yu p ng cho s thay i cu trc v to mi v chnh cho ph mai. Tuy nhin, mt vi on peptide ngn c th gy ra v ng ( v khng mong mun xut hin trong ph mai). Phn gii protein trong qu trnh ng vai tr ct yu trong hu ht cc loi ph mai. N c th xy ra rt gii hn (VD: ph mai Mozzarella) hoc c phm vi rng ln (VD: cc loi ph mai xanh) v sn phm ca qu trnh ny l gm cc polypeptide mch rt ln ( ch nh hn casein), cc peptide mch ngn v cc acid amin t do. Cc peptide mch ngn v cc amino acid l thnh phn to nn mi v ph mai. Sau , chng c d ha thnh mt dy cc hp cht thm cng l thnh phn hnh thnh nn hng v ph mai (VD: amine, acid, carbonyls v cc hp cht cha sulfur). Mc d s d ha acid amin khng phi l qu trnh phn gii protein nhng n ph thuc vo cng thc ca amino acid.

Hnh 4: S hnh thnh cc hp cht hng v t qu trnh thy phn protein, theo McSweeney et al. (2000) Bng 6 tm tt cc peptide c v ng phn lp t nhiu loi ph mai khc nhau. Sullivan v Jago (1972) ch ra peptide c v ng nht do t 2 - 23 amino acid to nn v cc peptide ny c khi lng phn t t 500 - 3000 Da ( theo Lee et al, 1996). Nu cc on peptide c gi tr Q>5862 J/mol v khi lng phn t ca chng nh hn 600Da, chng s gy nn v ng. Mt vi sn phm ph mai cn c v ng bi v l v t nhin ca sn phm nhng nu qu ng s to ra sn phm khng mong mun.
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Cc tc gi: Aston & Creamer,1986; Cliffe Marks & Mulholland, 1993; Egels & Visser, 1994) cho rng cc peptide < 500 Da s hnh thnh mi v c trng cho Cheddar ph mai. McGugan, Emmons & Lamond (1979) ni r rng peptide cng rt quan trng bi chng c th kt hp xy dng nn cc hp cht mi v. V ng c th c hn ch bng cch gim hoc iu khin mc phn gii protein hay thm vo peptidase. Hp cht to ng phi t nht ha tan mt cht trong nc (theo Lemieux v Simard,1992; McSweeney, 1997). Cc peptide k nc trong ph mai y cht bo hp thnh pha bo do s gim c ng ( theo Fox et al.,1996). Thng thng, vn v ng trong ph mai c hm lng bo thp s phc tp hn trong ph mai y bo do cc peptide k nc trong pha bo s gim. Bng 6:Cc peptide c v ng trong ph mai

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b. Protease: Cc enzyme xut hin trong qu trnh phn gii protein: o Enzyme ng t sa ( chymosin) o Enzyme sn c trong sa ( VD: plasmin) o Proteinase v peptidase t vi khun lactic o Enzyme ca ging vi khun th hai ( VD: Penicillium camemberti trong ph mai Camembert v Brie, P. roqueforti trong ph mai vn xanh) o Proteinase hoc peptidase hoc c hai loi c b sung vo trong qu trnh S phn gii protein lm mm cu trc ph mai trong qu trnh thng qua s thy phn casein ca khi ng v lm gim hot ca nc trong khi ng ( theo McSweeney, 2004).

Hnh 5: S thy phn casein thnh amino acid. Enzyme chymosin: - Enzyme chit xut t ngn th 4 ca d dy b bao gm 2 loi: chymosin (chim 80 90 %) v pepsin ch khong (10 - 20 %). - Lng chymosin cn li trong khi ng dao ng t 0 - 15% hm lng chymosin ban u. Hot ng ca lng chymosin cn li ny rt quan trng cho s khi u qu trnh phn gii casein khi ph mai ( theo Fox et al., 1996). - Chymosin thy phn -casein ti lin kt Phe105-Met106. Kt qu l phn on caseinomacropeptide c tch khi phn t -casein v mt theo whey. Phn on paracasein cn gn li trn cc gc micelle v lm cho micelle d tp hp li vi nhau chun b to khi ng. - S thy phn s1-, s2-, v -casein xy ra khi ph mai.
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Hot ng ca chymosin ln -casein ch yu l Leu192-Tyr193. Cng thy phn tng ln khi c 5 - 10% NaCl (theo Awad et al. ,1998). on peptide caseinf193-209 rt ng. - i vi s1-casein, chymosin xc tc thy phn lin kt Phe23-Phe24 (theo McSweeney, 2004) v Leu101-Lys102. - s2-casein kh b thy phn bi chymosin do c cc vng k nc. Plasmin: - Plasmin ( EC.3.4.21.7) l protease c trong sa, pHopt= 7.5 - 8.0, Topt= 37oC ( theo (Fox et al., 2000; Forde v Fitzgerald, 2000; Nielsen, 2002). Enzyme ny l glycoprotein v gm 2 monomer ni vi nhau bng cu disulfide. - Plasmin xc tc thy phn hu ht casein (tr -casein, theo Sousa et al., 2001; McSweeney, 2004) c bit l -casein v s2-casein. - Creamer (1975) cho rng s thy phn -casein ch yu l do plasmin ( cc lin kt Lys28-Lys29, Lys105-His106, and Lys107-Glu108) to thnh proteose peptone v casein ( theo (Sousa et al., 2001). S phn gii protein ca vi khun lactic: - Cc enzyme phn gii protein ca vi khun lactic bao gm: o protease ngoi bo ct casein thnh cc oligopeptide o protease ni bo o peptidase ni bo thy phn cc oligopeptide thnh amino acid. - Protease v peptidase ca vi khun lactic l cc enzyme chnh phn ct peptide hnh thnh bi chymosin v plasmin hp thnh mi v ph mai. ( theo Fox etal.,1995; Mulholland, 1997; McSweeney, 2004).

Hnh 6: H thng proteolysis ca Lactococcus . (McSweeney, 2004)


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Cng ngh ch bin ung&sa

Bng 7: Sn phm thy phn ca lactococcal proteinase vi casein trong 1h

IV.

CC CH PHM ENZYME THNG MI:


1. Lipase v esterase: Phn gii lipid, s thy phn acid bo t do t triglyceride, c th xy ra bi 2 loi enzyme thy phn khc nhau: esterase v lipase.Hai enzyme ny xc tc phn ng ging nhau: thy phn lin kt ester trong glyceride, to ta mt acid bo, v mt glycerol. Thc t, lipase l mt sub-family ca esterase. S khc nhau gia 2 nhm ny da trn chiu di acid bo c tch ra: esterase (carboxylesterases EC 3.1.1.1) gii phng acid bo c chiu di khng qu 10C, trong khi lipase (EC 3.1.1.3) gii phng nhng chui acid bo di hn. Bng 8: Lipase s dng trong sn phm ph mai Ph mai Romano Domiati Feta Camembert Parmesan Provolone Fontina Ras Romi Roque fort Cheddar Manchego Blue Ngun lipase Pregastric ca cu hay d con Mucor miehei Penicillium camemberti Pregastric ca cu hay d con Mucor miehei

Penicillium roqueforti Aspergillus oryzae/A.niger

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Cng ngh ch bin ung&sa

Hot tnh ca enzyme trn cc c cht triglyceride khc nhau c dng so snh cc loi enzyme thy phn lipid. Lipase t sa c hot tnh c cht tributyrin cao hn vi c cht triolein, trong khi lipase ca Achromobacter lipolyticum li cho thy iu ngc li (Khan et al.). Lipase t Penicillium roqueforti c mc thy phn theo hng gim dn cc c cht: tributirin, tricaproin, tricaprylin, tripropionin. Khc vi n, lipase t Aspergillus niger li thy phn tricaprylin tt hn 3 c cht kia (Shipe). Tng t, lipase t P.roqueforti cng c mc thy phn gim dn cc c cht: tributirin, tricaproin, tricaprylin, tripropionin, triolein. Theo Morris v Jezeski, lipase t P.roqueforti hot tnh trn cht bo t sa ch bng 1/3 so vi c cht l tributyrin, v hot tnh ca n gim khi phn t lng ca cc acid bo tng ln. Pregastric esterase th c trng vi nhng glyceride cha nhng chui acid bo ngn. Mt kiu c trng c cht na l hot khc nhau ca enzyme loi ny trn c cht triglyceride v mono-, diglyceride. Bng 9: Hot ca vi loi enzyme trn c cht mono- v diglyceride so snh vi tributyrin (10% nh tng) theo Richardson v Nelson

enzyme

tributyrin

dibutyrin

1-monobutyrin

1,00 0,04 0 pregastric esterase 1,00 0,74 0,95 lipase ty 1,00 0,26 0,15 lipase t nm 1,00 0,35 0,12 lipase t sa - Dng vt l ca c cht cng nh hng n hot ca enzyme. Richardson v Nelson so snh hot ca 4 loi enzyme phn gii lipid trn cht nn triacetin dng ha tan v nh tng, kt qu theo bng10: Bng10: Hot ca vi loi enzyme khc nhau trn triacetin dng ha tan (5%) v nh tng (15%) ti pH = 6,2 hot (units/min) enzyme pregastric esterase lipase ty lipase t nm lipase t sa ha tan (s) 2,8 2,6 2 4,6 nh tng (e) 2 5,8 4,4 2,2 e/s 0,71 2,2 22 0,48

Mc gii phng cc loi acid bo ca cc enzyme t ngun khc nhau cng khc nhau. Mt s enzyme phn gii ra cc acid bo vi t l tng ng nh chng tn ti trong ngun cht bo ban u; mt s loi khc th u tin gii phng mt loi acid bo c trng no .
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Cng ngh ch bin ung&sa

Bng 11: thnh phn acid bo t do c gii phng t cht bo sa bng vi loi enzyme (mol%) (Nelson) acid bo C 4:00 6:00 8:00 10:00 12:00 14:00 16:00 18:1 v :2 18:00 lipase sa 13,9 2,1 1,8 3 2,7 7,7 21,6 29,2 10,5 steapsin 10,7 2,9 1,5 3,7 4 10,7 21,6 24,3 13,4 lipase ty 14,4 2,1 1,4 3,3 3,8 10,1 24 25,5 9,7 esterase b 35 2,5 1,3 3,1 5,1 13,2 15,9 14,2 3,2 ch phm esterasepancreatin 15,85 3,6 3 5,5 4,4 8,5 19,3 21,1 10,1

Bng 12: S gii phng acid bo t do t cht bo sa ca 6 ch phm enzyme (3h, 35C) % tng acid bo t do (micro ng lng) butyric 1. hn hp rennet th t d con 2. hn hp rennet tinh sch t b 3. oral lipase t b 4. lipase ty 5. Aspergillus lipase 6. lipase sa 32,8 10,7 36,7 8,4 43,1 13,5 caproic 11,3 3,1 8,9 2,1 18,9 8,2 caprylic 7,1 capric 11,8 lauric v cao hn 33,6 86,5 39 89,1 60

4,8 20,2 10,2

10,7 17,5 8,7

T d liu trn, ta thy lipase ty c xu hng thy phn acid bo phn t lng cao, trong khi lipase t chng Aspergillus thy phn ch yu nhng acid bo mch ngn. Achromobacter lipolyticum lipase gii phng c chn la mt lng ln khng cn i acid bo C18 cha bo ha t cht bo sa (Khan et al.). Trong mt hn hp ng mol gm tributyrin v tricaprylin, lipase t Penicillium roqueforti v Aspergillus niger u gii phng ra acid butyric v caprylic, nhng vi Penicillium roqueforti lipase, t l l 3:1, trong khi vi Aspergillus niger t l li l 1:4. (Shipe) Nhng ging Candida lipolytica thy phn acid butyric v caproic t cht bo t sa; trong khi acid butyric, caproic v caprylic c to ra bi nhng ging P.roqueforti v A.lipolyticum. Penicillium camembert lipase cng gii phng butyric v mt vi acid bo d bay hi khc.
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Cng ngh ch bin ung&sa

T ta thy c s gii phng u tin dnh cho butyrate khi hn hp cc trigliceride c thy phn. Theo Larwrence, c tnh ca vi loi lipase c ngun gc vi sinh ph thuc v tr ca acid bo trong triglyceride, chnh bn thn acid bo v mc cha bo ha ca n. S gia tng hot tnh enzyme ph thuc vo nng ca ammonium sulphate c s dng trong qu trnh tinh sch enzyme. Hot tnh enzyme cn ph thuc vo pH. Nhng enzyme ngoi bo c ngun gc A. niger, Chromobacterium viscosum v loi Rhizophus thng hot ng vng pH acid. Cofactor khng cn thit trong biu l hot tnh enzyme nhng vi cation ha tr 2, nh calcium, li tng cng hot tnh. Hot tnh ca lipase b c ch mnh bi Co2+, Ni2+, Hg2+ and Sn2+, v b c ch nh bi Zn2+, Mg2+, EDTA v SDS. Vi s pht trin ca k thut mi, nhiu ch phm lipase c ngun gc t vi sinh vt c to ra, thay th cho lipase t ngun ng vt ang suy gim, p ng nhu cu thc t. o Lipase t Aspergillus sp.: enzyme hot ng tt nht pH = 5,6 v t = 25oC. Hai isozyme c tch t A.niger c nhng tnh cht nh bng 13:

Bng 13:Tnh cht ca hai lipase (l cc isoenzyme) do Aspergillus niger sn xut Tnh cht Khi lng phn t (Da) pI pH ti u c im c cht Hg2+ Iodoacetamide Lipase I 31000 4.0 5-6 Acid bo mch di Khng nh hng c ch Lipase II 19000 3.5 5-6 Acid bo mch ngn Kh hot tnh Khng nh hng

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Cng ngh ch bin ung&sa

Hnh 7: nh hng ca pH ln hot tnh ca lipase t A.niger v R.delemar

Hnh 8: nh hng ca nhit ln hot tnh ca lipase t A.niger (lipase AP[AM]) v Humicola lanuginosa[NO]
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Cng ngh ch bin ung&sa

Lipase t Mucor.sp: Mucor Miehei sn xut ra lipase c pH ti u trong khong 7 n 8,2. Nhit ti u l 40oC. Mt vi ch phm lipase thng mi: - CheeseMax -K o CheeseMax -K l lipase vi sinh vt t Rhizopus oryzae o Hnh thnh cc acid bo tng t nh pregastric esterase, dng thay th cho pregastric esterase. o Dng c cho thc phm chay. o pHotp=6.0 o totp= 45oC -

Hnh 9: Biu so snh hm lng acid bo t do to thnh khi s dng pregastric esterase v ch phm CheeseMax. - Enzeco esterase / lipase: o C ngun gc t Mucor miehei, hot ng ch yu l ca esterase. o Thy phn triglyceride to ra nhiu cc acid bo mch ngn. 2. Protease: a. Rennet: Theo Martin et al. (1981), c nhiu loi ch phm rennet dng trong sn xut ph mai. Mt vi hn hp chymosin tinh khit vi pepsin c ngun gc t b v rennet c ngun gc t vi sinh vt c s dng bi kh nng chu nhit hn chymosin c ngun gc t ng vt.

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Cng ngh ch bin ung&sa

Hnh 10: nh hng ca nhit n hot tnh mt vi ch phm rennet khi so snh vi rennet chit xut t d dy b. D dy b l ngun chymosin truyn thng nhng hin nay n t c dng v chymosin c ngun gc t vi sinh vt cng b hn ch s dng, bi nhng loi ny thng to ra mi v bt li. Nhiu loi enzyme ti t hp c mt trn th trng vi nhiu tn gi khc nhau nh Maxiren [GB], Chymogen [CH], CHY-Max [PF], GistBrocades [GB], Genencor [GR], Novo Nordisk [NO] v Pfizer [PF] l nhng sn phm hng u trong lnh vc ny. - Rennet t nm: Enzyme c sn xut t Mucor miehei, Mucor pusillus v Cryphonectria ( Endothia) parasitica. Rennilase, Fromase, Novren, Marzyme, Hannilase v Suparen l cc ch phm enyme t nm c s dng rng ri sn xut cc loi ph mai khc nhau. Qu trnh phn gii protein ca enzyme ng t t nm c phn khc bit so vi chymosin t d dy b, kt qu l hnh thnh nn vi on peptide gy v ng cho qu trnh chn ph mai ( theo Harboe v Budtz, 1999). Mucorpepsin: - M.pusillus v M.miehei l hai loi sn xut ra protease c hot tnh ng t sa cao do hot tnh phn ct -casein c chn lc ca chng cng vi hot tnh phn gii chm protein ( Harboe v Budtz, 1999; Awad et al.,1999). Cc enzyme ny c kh nng chu nhit cao nn chng hn ch c s dng nh l tc nhn ng t sa. L do l v kh nng chu nhit cao lm cho enzyme vn cn hot tnh sau qu trnh nu khi ng, gy nn cc v l cho ph mai trong giai on ( Yamashita et al., 1994). 23

Cng ngh ch bin ung&sa

Ngi ta s dng c hai loi M.miehei v A.oryzae sn xut rennet cho sn phm ph mai ( Budtz v Heldt-Hansen,1998; Harboe v Kristensen,2000). Khi cc ch phm ny c x l tch cc gc ng bng endo--N-acetylglucosaminidase H th hot tnh ng t tng ln ng k ( Harboe v Kristensen, 2000). - Hai bin php gim kh nng chu nhit ca rennet t nm ( Branner - Jorgensen, 1981; Branner-Jogensen et al.,1982): o X l trong dung dch cha cc tc nhn oxi ha gm dung dich chlorine o Acyl ha vi cc dn xut ca carboxylic acid Lng rennet s dng ph thuc vo loi ph mai v thi gian to khi ng mong mun. VD: Liu lng s dng rennet trong sn xut ph mai Cheddar l 150ml/1000 lit sa 31oC. - Nh mong i, rennet t M.miehei hu nh ging ht vi rennet t M.pusillus ( theo Tonouchi et al.,1986; Yang et al.,1997). Endothiapepsin: - C.parasitica gy bnh tn li cho ht d c kh nng tng hp mt loi protease, endothiapepsin, vi tnh cht ng t sa nh rennet d dy b ( Awad et al., 1999). Do tnh chu nhit ca enzyme ny rt cao nn n thch hp s dng trong cc loi sn phm ph mai Emmental v ph mai . Ngoi ra, n cn c s dng trong cc loi ph mai khc nh Cheddar, Swiss, Colby. Lng ch phm enzyme C.parasitica cho vo c th bng hoc hn so vi rennet t ng vt. Hng DMS thng mi ha Endothiapepsin vi tn Suparen. - C.parasitica protease c hot tnh phn gii protein cao hn rennet t d dy b. S phn gii c s1-casein v -casein din ra trong qu trnh ph mai Mozzarella v Cheddar (Yun et al.,1993). Hiu qu thy phn s1-casein v -casein c lin quan n s thay i tnh cht ca ph mai trong qu trnh . b. Peptidase: Aspergili niger: - S phn gii protein c th gy ra v ng cho ph mai do mt vi lin kt peptide c v ng. S dng exopeptidase c th gim c v ng.

Hnh 11: nh hng ca mc thy phn ln v ng Aminopeptidase (exopeptidase) xut pht t Aspergili niger l sn phm ca qu trnh ln men. Nhng aminopeptidase ny c li ch trong ngnh cng nghip thc phm, VD: ch phm enzyme cho ph mai hoc bt nho bnh m
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Cng ngh ch bin ung&sa

5 n 500 phenyalanine - aminopeptidase (Phe-Ap) , tt nht l 15 n 250 Phe - Ap trn 1000 lt sa s tng v, hng , chc v cu trc ca ph mai trong giai on u qu trnh chn ph mai. Aminopeptidase ph hp trong sn xut cc amino acid trong ph mai bn rn. Aminopeptidase gii phng nhanh cc amino acid, tng nhanh s lng cc hp cht to mi ph mai.

Lactobacillus casei - Protease l mt nhm enzyme quan trng c ng dng trong nhiu ngnh cng nghip. - Protease ni bo v hn 10 peptidase (PepN, PepX, PepO, PepQ, PepW,) ca Lactobacillus casei gip pht trin cu trc, hng v v mong mun khi chn ph mai. - Lactobacillus casei chng casei LLG c hm lng enzyme ni bo v aminopeptidase cao (theo Arora and Lee, 1994; Habibi-Najafi and Lee, 1994), - Enzyme chit xut t Lactobacillus casei chng casei LLG c pHopt= 6.5 , topt = 37oC.

Hnh 12: nh hng ca pH ln hot tnh protease ni bo Lactobacillus casei chng casei LLG

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Cng ngh ch bin ung&sa

Hnh 13: nh hng ca nhit ln hot tnh protease ni bo Lactobacillus casei chng casei LLG. Mt vi ch phm enzyme thng mi: - Enzeco fungal protease concentrate: o Aspergillus oryzae 500.000 HUT / gram. o Bao gm acid v proteases trung tnh. iu kin cho protease nm phn gii protein l: pH khong 3-6 vi nhit ti u ln n 50oC. - Enzeco fungal protease 400 o Aspergillus oryzae 400,000 HUT/gram. Cha acid trung tnh v mt vi alkaline proteases. Cha nhiu LAP (leucine aminopeptidase) v cc peptidase bn trong acid nh l GTG-ase, (glu-Tyr-Glu substrate) hn l protease nm. C pH khong t 5-11, pH ti u t 7-11, nhit ln ti 60oC. - enzeco fungal protease 100:
o Aspergillus oryzae, 100,000 HUT/gram. Ch phm protease nm cha nhiu LAP v GTG-ase lien quan n hot ng UHT. Phm vi pH hiu qu cho proteases endo v aminopeptidase leucine l 6,0-9,0. Nhit ln n 60 C.

Enzeco fungal acid protease o Aspergillus niger, 1100 MCU/mg. pHopt = 2.5 4.5. Hot ng tt khi endo hot ng cng vi GTG-ASE. Khng hot ng nhit khong 65 C. Enzeco glutaminase adk o Bacillus subtilis, 100 glutaminase units/g.y l protease trung tnh cha nhiu
glutaminase hot tnh. N hot ng tt nht khi lin kt vi cc exo protease khc( sn phm ENZECO FUNGAL PROTEASE 400). pH ti u l n nh, nhit ti u khong 50-60oC

Enzeco neutral bacterial protease 160k


o Protease bacteria trung tnh c ngun gc t B. subtilis. pH ti u khong 6-8 v b kh hot tnh nhanh nhit trn 60oC. c tiu chun ha 160,000 PC/gram. 26

Cng ngh ch bin ung&sa

Enzeco neutral bacterial protease ba 170


o y l mt protease kim lng trung tnh phm vi pH 6,0-9,5 v nhit ti u khong 40-60 o C. Rt c hiu qu khi thy phn protein thc vt nh gluten. Protease t da (Ananas comosus), thy phn c chlc trong iu kin nhit v pH. Bt papain c ngun gc t u , c kh nng hot ng dng bt hay dng lng. Ch phm papain dng lng. Bt papain c ngun gc t u . Trong qu trnh thu nhn khng b sung sulfite. Hm lng sunfite thp, tiu chun: 600TU/mg.

Enzeco bromelain
o

Enzeco purified papain


o o o

Liquipanol Enzeco purified papain rs-600

Bng 14: So snh hot ng ca cc ch phm enzyme cc vng pH khc nhau, c xc nh bng phng php dng Folin. Enzyme Protease Conc. Protease 400 Protease 100 pH 3.0 100 50 30 pH 6.0 85 100 95 pH 8.0 10 100 120

V.

S DNG CH PHM ENZYME TRONG SN XUT PH MAI:

A. Ph mai Italy:
1. Ch phm enzyme c ngun gc ng vt: Mi v trong ph mai c pht trin phn ln do hot ng ca cc pregastric esterase c ngun gc ng vt c thm vo sa trc khi ng t. Cc nghin cu v hot tnh phn gii lipid ca cc ch phm rennin dn n s pht trin ch phm pregastric enzyme s dng trong sn xut pho mai loi ny. Nhng ch phm pregastric enzyme (c ngun gc t nhng tuyn m n c trn u v c ca nhng con vt non) cho thy s u tin gii phng acid bo mch ngn.

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Cng ngh ch bin ung&sa

Bng 15: hot ng ca pregastric esterase trn c cht l bovine milk fat.a ngun enzyme b d con c con gc tng acid rt ra c* 61 54,5 57,8 loi acid bo (mol%) butyric caproic caprylic capric C4-C10 40,8 50 44,8 9,4** 11 18,6 17,6 3,7 8,6 8,4 8,3 1,5 8,7 7,8 7,7 3,2 69 84,7 78,2 17,8 C12 &Cao hn 31 15,3 21,8 82,2

thnh phn acid bo, bovine milk triglyceride t Farmham et al. *ml.01 NaOH/g fat **c th 10,4 mol%
a

Vi cc t l aicd bo khc nhau nh th, ta thy mi loi esterase to ra nh hng mi v ring khi c s dng trong sn xut ph mai . Bng 16: Thnh phn acid bo trong ph mai Provolone vi cc ngun ch phm enzyme khc nhaua thnh phn acid bo (mg/g cht kh ph mai)

mu ch phm enzyme 1 Calf rennet paste tinh sch

mi v* nh CF-0 Cheddar,

acetic 0,16

propionic 0,09

butyric 0,18

Calf rennet paste tinh du, acid, CF-1 0,19 0,22 1,05 2 sch glandular calf enzyme tt, CF-2 0,16 0,13 1,3 3 kid rennet enzyme tt, CF-2 0,19 0,16 2,5 4 kid glandular enzyme hi cay, CF-3 0,13 0,21 3,1 5 kid rennet paste gt, CF-3 0,22 0,2 2,8 6 a Harper v Long *CF= cng ca mi v ph mai Provolone c trng, none=CF-0, max=CF-4 T d liu trn, nhn thy rng cc ch phm calf rennet paste v calf glandular enzyme ni chung cho mi v ph mai Provolonne du hn, trong khi ph mai c lm t kid rennet paste hay kid glandular enzyme c v mnh hn v hm lng acid butyric cng cao hn.

2. Ch phm enzyme c ngun gc vi sinh vt: Ngy nay, sn xut ph mai ngoi vic s dng cc pregastric esterase truyn thng, cn thng c b sung thm lipase t sa, lipase v esterase t vi sinh vt.
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Cng ngh ch bin ung&sa

Tc ng qua li phc tp ny nh hng n hng v ca ph mai . Ph mai Fontina v Romano c th c sn xut thnh cng khi s dng ch phm estersase t Mucor miebei. Cc enzyme ny u tin thy phn acid bo v tr 1,3 ca nhm glycerol. Nhng acid bo mch ngn d bay hi gp phn quan trng vo s pht trin mi v ca ph mai. a. pH:

Esterase ca Mucor miebei c pH ti u l 7,0 trn c cht tributyrin. pH 5,3 (xp x bng pH ca qu trnh chn ph mai ), hot tnh ca enzyme t 84%.

Hnh 14 : nh hng ca pH n hot ng ca esterase Mucor miebei Enzyme ny n nh khong pH rng. nhit phng, tnh n nh c duy tr pH t 4.0 n 10 trong 4 gi, hot tnh enzyme gim nh trong khong pH t 6-7. pH di 4.0 hoc trn 10.0 th hot tnh ca enzyme gim nhanh.

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Cng ngh ch bin ung&sa

Hnh 15 : nh hng ca pH ln s n nh ca esterase Mucor miebei 25oC. b. Nhit :

Hnh 16: nh hng ca nhit n hot ng ca esterase Mucor miebei T th trn cho thy nhit ti u ca enzyme ny l khong 50oC. nhit trn 50oC, hot ng ca enzyme gim nhanh. nhit thp hn th hot tnh gim dn. Enzyme pH 5.3 trong 4h cho thy hot ng ca enzyme gim dn khi tng nhit ln ti 55oC. nhit trn 55oC hot ng ca enzyme gim thy r.

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Cng ngh ch bin ung&sa

Hnh 17: nh hng ca nhit ln s n nh ca esterase Mucor miebei pH 5.3 B. Ph mai Cheddar: Qu trnh (lm chn) di s iu khin nhit l qu trnh quan trng trong s hnh thnh mi v v cu trc mong mun cho ph mai Cheddar. Thi gian ngn, ta c ph mai Cheddar mm.Thi gian di hn ta c cc loi ph mai trung bnh, gi v rt gi. Thi gian cng di, cm gic mnh v mi v cng tng, cng to ra ph mai c gi tr cao. Vic sn xut ph mai Cheddar vi s lng ln gp phi vi vn . l tuy ph mai gi v rt gi c gi tr cao trn th trng nhng chi ph sn xut rt cao cng vi thi gian qu di (c th phi cha ng nhit 10oC trong 3 nm) gy kh khn cho vic sn xut i tr.

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Cng ngh ch bin ung&sa

Bng 17: cc phng php thc y qu trnh chn ca ph mai Phng php 1.Tng nhit u im n gin, d thc hin Nhc im nh hng khng r, tng kh nng h hng do vi sinh vt. Ngun enzyme b gii hn, nh hng khng tt nu over-rippening, kh kt hp vi nhau Cng ngh phc tp, khng c tnh kinh t Khng dng tng mi v cho ph mai cng.

2.B sung enzyme

Gi thnh thp, tc dng r rng, c th la chn cch to mi v cho ph mai H enzyme t nhin c gi li, d kt hp Pht trin mi v rt nhanh, dng nghin cu enzyme mi.

3.iu chnh ging ln men 4.Khi ng ph mai

Thi gian lm chn khng th gim xung bng cch tng nhit v c th dn n nhng khim khuyt v mi v cng nh gy ra nguy c h hng ca ph mai. V th vic nghin cu b sung enzyme thc y qu trnh chn nhng vn m bo s pht trin y mi v l v cng cp thit. C th s dng lipase t ng vt hay t vi sinh vt hoc c hai. Lipase t vi sinh vt xut pht t nm mc nh Aspergilli ssp., d nhng ging khc nh Penicillium ssp., Rhizopus ssp. cng c th c s dng. Protease trung tnh cng bt ngun t nm mc nh Aspergillus ssp., d nhng ging khc nh - Mucor ssp., Penicillum ssp., Rhizopus ssp., Streptomyces ssp. vn c s dng. Peptidase i khi cng c thm vo, c ngun gc t Aspergilli ssp., Streptomyces ssp., Pencillum ssp., hay Rhizopus ssp. Cc thng s cng ngh: o Lng hn hp enzyme thm vo gim ng k thi gian xung cn khong 1 thng. Lipase: 2 20g/100kg khi ng. Protease: 5 50g/100kg khi ng.
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Cng ngh ch bin ung&sa

Peptidase (nu c): hn hp peptidase cng vi protease nn c s dng 5 50g/100kg khi ng. o Ngoi ra, hn hp enzyme cn c th c trn vi mui, thch hp cho qui trnh sn xut ph mai c hng v cao trong thi gian ngn. T l theo khi lng: 1 4% lipase, 2 8% protease v 97 88% NaCl. Nu s dng peptidase, hm lng ca n v protease trong khong 2 8% hn hp enzyme-mui. o Hn hp c thm vo khi ng sau khi khi ng c nghin v trc khi n c c trong khun. o pH: 4,9 5,2, t iu chnh. o Nhit : 10oC 25oC

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