Thnh phn Bt c ph Robusta v cht nhy: c ph Robusta gn nhau l kh khc nhau t c ph arabica trong cu trc vt l v ha hc ca ht c ph.

. Kin thc v cc thnh phn vt l v ha hc ca ht c ph l quan trng, v n ng mt vai tr quan trng ca ch bin c ph. Cc nh my c ph robusta c trng cao thp v c nh hng n kch thc v hnh dng ca tri cy. C ph ht robusta l hnh trn so vi hnh bu dc ca loi c ph arabica.

Robusta C ph Bt giy: bt c ph robusta c ni dung m cao (80 2%) v hm lng protein tng s 10%. Bt giy c 2% khng gim v 12% gim ng. Pectin, cht x th, c ph, chlorogenic acid v ni dung tro trong bt giy l 6,9%, 18,6%, 0,54%, 2,4% v 1,9% tng ng (Bng 1). Thnh phn ca bt giy robusta c th khc nhau ty thuc vo s a dng, iu kin a l, qun l bt ng sn ... Pulgarin et al. [26] thng bo rng v c ph c cha cht pectin 6,5% v Zuluaga [27] tm thy 23 - 27% ln men cc loi ng (trng lng kh), ch yu l fructose (I0 - 15%), sucrose (2,8 - 3,2%) v galactose (1,9 - 2,4%), nhng cp n ca s a dng c th khng c thc hin. Tuy nhin, nhng pht hin ca chng ti c th l hu ch iu tra thm.

Robusta C ph cht nhy: cht nhy c ph l khong 5 - 14% trng lng kh ca qu c ph. Cht nhy c ph robusta l lp nht sn st bao quanh trn ht c ph v cha 84% m vi 8.9% protein, 4,0% ng, 2,8% pectin v 0,9% tro. Caffeine, axit chlorogenic, tannin v cc cht x vng mt. Cht nhy ny rt giu pectin v ng v i din cho 17% theo khi lng ca ton b qu c ph c ph. Cht nhy c to thnh t cc vt liu bao gm pectin protopectin (33 %), ng kh bao gm glucose v fructose (30 %), Gim ng nh sucrose (20%), cellulose v tro (17%) [28]. Cht nhy c bao ph trn qu u pulped ang mt loi pectin cn thit c suy thoi ng gp phn lm cho cht lng tt ca ht c ph. Nhng n thng hn ln men tip tc ng xung cp n cc hp cht c cn v c tnh axit dn n ht c ph b nhim vi hng v v mi c tnh axit [29]. Thnh phn ca bt giy v cht nhy khc nhau ty thuc vo la chn / ging v v tr a l ca c ph robusta, phng php la chn chun b cho h, v cc iu kin v ngun lc trong tng khu vc sn xut, cc loi pht trin, vo loi ca qu trnh c thng qua [30].

Solid-State ln men Sn xut pectinase: Trong nghin cu ny, bt c ph c s dng nh mt ngun carbon duy nht nh l cht nn ln men cho s pht trin ca nm mc v pectinase sn xut bi SSF. Aspergillus niger CFR 305 sn xut 12.936 74 U / GDS (n v mi b mt kh gram) pectinase. Hot ng enzyme khc thu c trong chit xut du th cha 2163 85 U amylase, 2141 95 U cellulase, 1562 99 U protease v 2512 86 U ca xylanase mi b mt kh gram tng ng (Bng 2). Aspergillus l chi nhiu nht bn cnh Penicillium, Fusarium v Cladosporium, vi 42,6% tng s cc chng nm. Cc chi v loi c xc nh bao gm cc thnh vin c bit l c hot ng pectinase v cellulase [31]. Nhiu nghin cu c thc hin tm cc nh sn xut pectinase tt hn [32] bn phn lp nm chiu bi Antier et al. [33] bng cch s dng v c ph SSF, A. niger CH4 cng thng vi cc hot ng pectinase cao (27,7 U mL-I ) Vi 3-5 ln men ngy trn v c ph nh l cht nn. Kt qu ca chng ti cng c h tr nh Aspergillus niger l mt trong nhng nh sn xut tt nht ca pectinase.Pectinase sn xut bng cch s dng cc nng sn phm nh cm la m, soybran v b ma ... ma bng cch s dng cc loi nm c bo co sn xut 120 - 4800 U / g b mt kh [34]. Nhng s tht ny bin minh cho vic la chn SSF k thut v Aspergillus niger l tt nht c lp cho sn xut pectinase.

Decolorization ca Enzyme th S dng than hot tnh: Enzyme th t bt c ph ln men thu c sau khi s pht trin ca nm mc Aspergillus niger CFR

ca enzym th c khm ph bng cch s dng than hot tnh cng l mt ngun loi b cc tp cht cng vi mu sc trong chit xut du th [35] Cc enzyme (1293 25 U / mL) c iu tr vi nng khc nhau ca than ci (1 - 100 mg ). Mc d s gia tng trong vic gim mu sc c quan st vi s gia tng nng than, n nh hng n s phc hi pectinase v tinh khit. C s thay i nh trong hp ph v c hon tt trong vng 10 pht. Mu sc cng ban u (co) c thay i bng cch pha long v cng c th bng cch ly mu t cc l khc nhau vi covalues khc nhau. S nh hng ca

Thnh phn Bt c ph Robusta v cht nhy: c ph Robusta gn nhau l kh khc nhau t c ph arabica trong cu trc vt l v ha hc ca ht c ph. Kin thc v cc thnh phn vt l v ha hc ca ht c ph l quan trng, v n ng mt vai tr quan trng ca ch bin c ph. Cc nh my c ph robusta c trng cao thp v c nh hng n kch thc v hnh dng ca tri cy. C ph ht robusta l hnh trn so vi hnh bu dc ca loi c ph arabica.

Robusta C ph Bt giy: bt c ph robusta c ni dung m cao (80 2%) v hm lng protein tng s 10%. Bt giy c 2% khng gim v 12% gim ng. Pectin, cht x th, c ph, chlorogenic acid v ni dung tro trong bt giy l 6,9%, 18,6%, 0,54%, 2,4% v 1,9% tng ng (Bng 1). Thnh phn ca bt giy robusta c th khc nhau ty thuc vo s a dng, iu kin a l, qun l bt ng sn ... Pulgarin et al. [26] thng bo rng v c ph c cha cht pectin 6,5% v Zuluaga [27] tm thy 23 - 27% ln men cc loi ng (trng lng kh), ch yu l fructose (I0 - 15%), sucrose (2,8 - 3,2%) v galactose (1,9 - 2,4%), nhng cp n ca s a dng c th khng c thc hin. Tuy nhin, nhng pht hin ca chng ti c th l hu ch iu tra thm.

Robusta C ph cht nhy: cht nhy c ph l khong 5 - 14% trng lng kh ca qu c ph. Cht nhy c ph robusta l lp nht sn st bao quanh trn ht c ph v cha 84% m vi 8.9% protein, 4,0% ng, 2,8% pectin v 0,9% tro. Caffeine, axit chlorogenic, tannin v cc cht x vng mt. Cht nhy ny rt giu pectin v ng v i din cho 17% theo khi lng ca ton b qu c ph c ph. Cht nhy c to thnh t cc vt liu bao gm pectin protopectin (33 %), ng kh bao gm glucose v fructose (30 %), Gim ng nh sucrose (20%), cellulose v tro (17%) [28]. Cht nhy c bao ph trn qu u pulped ang mt loi pectin cn thit c suy thoi ng gp phn lm cho cht lng tt ca ht c ph. Nhng n thng hn ln men tip tc ng xung cp n cc hp cht c cn v c tnh axit dn n ht c ph b nhim vi hng v v mi c tnh axit [29]. Thnh phn ca bt giy v cht nhy khc nhau ty thuc vo la chn / ging v v tr a l ca c ph robusta, phng php la chn chun b cho h, v cc iu kin v ngun lc trong tng khu vc sn xut, cc loi pht trin, vo loi ca qu trnh c thng qua [30].

Solid-State ln men Sn xut pectinase: Trong nghin cu ny, bt c ph c s dng nh mt ngun carbon duy nht nh l cht nn ln men cho s pht trin ca nm mc v pectinase sn xut bi SSF. Aspergillus niger CFR 305 sn xut 12.936 74 U / GDS (n v mi b mt kh gram) pectinase. Hot ng enzyme khc thu c trong chit xut du th cha 2163 85 U amylase, 2141 95 U cellulase, 1562 99 U protease v 2512 86 U ca xylanase mi b mt kh gram tng ng (Bng 2). Aspergillus l chi nhiu nht bn cnh Penicillium, Fusarium v Cladosporium, vi 42,6% tng s cc chng nm. Cc chi v loi c xc nh bao gm cc thnh vin c bit l c hot ng pectinase v cellulase [31]. Nhiu nghin cu c thc hin tm cc nh sn xut pectinase tt hn [32] bn phn lp nm chiu bi Antier et al. [33] bng cch s dng v c ph SSF, A. niger CH4 cng thng vi cc hot ng pectinase cao (27,7 U mL-I ) Vi 3-5 ln men ngy trn v c ph nh l cht nn. Kt qu ca chng ti cng c h tr nh Aspergillus niger l mt trong nhng nh sn xut tt nht ca pectinase.Pectinase sn xut bng cch s dng cc nng sn phm nh cm la m, soybran v b ma ... ma bng cch s dng cc loi nm c bo co sn xut 120 - 4800 U / g b mt kh [34]. Nhng s tht ny bin minh cho vic la chn SSF k thut v Aspergillus niger l tt nht c lp cho sn xut pectinase.

Decolorization ca Enzyme th S dng than hot tnh: Enzyme th t bt c ph ln men thu c sau khi s pht trin ca nm mc Aspergillus niger CFR

ca enzym th c khm ph bng cch s dng than hot tnh cng l mt ngun loi b cc tp cht cng vi mu sc trong chit xut du th [35] Cc enzyme (1293 25 U / mL) c iu tr vi nng khc nhau ca than ci (1 - 100 mg ). Mc d s gia tng trong vic gim mu sc c quan st vi s gia tng nng than, n nh hng n s phc hi pectinase v tinh khit. C s thay i nh trong hp ph v c hon tt trong vng 10 pht. Mu sc cng ban u (co) c thay i bng cch pha long v cng c th bng cch ly mu t cc l khc nhau vi covalues khc nhau. S nh hng ca

cng mu sc ban u v mc phc hi, decolorization pectinase v thanh lc ln l hin nhin t Bng 3. Khong 80% pectinase decolorized (1034 24 U / mL) c thu hi sau khi iu tr vi than hot tnh lc np gp 4. Cc nghin cu vi kch thc hng lot tng t nh vi cc nghin cu th nghim v decolorization v phc hi pectinase. S bin ng v hp ph vi than c trnh by trong Hnh 1. Ti a mu sc c th c g b bng cch x l vi 70 mg than ci. Vi s lng t than ci mt mu sc r rng c th nhn thy khc nhau, t mu nu sang mu vng vn cn v np gp thanh lc thp hn mt cht. S dng s lng iu tr than cao kt qu trong vic gim ng ca enzyme. Trong cc nghin cu ca chng ti ti thiu hai ln thanh lc vi 50 mg v 6,3 np gp vi 90 iu tr than mg mi ml ca enzyme thu c. Tuy nhin, cn bng s trong sng ca enzyme decolorization, phc hi hot ng enzyme v

305 l mu nu trong mu sc m c th l do thanh lc ln, 70 mg / mL ca enzyme th (1034,88

vi s hin din ca cc tp cht khc nhau. Cc decolorization

25 U / mL hot ng) c ti u ha. cng mu sc ban u v mc phc hi, decolorization pectinase v thanh lc ln l hin nhin t Bng 3. Khong 80% pectinase decolorized (1034 24 U / mL) c thu hi sau khi iu tr vi than hot tnh lc np gp 4. Cc nghin cu vi kch thc hng lot tng t nh vi cc nghin cu th nghim v decolorization v phc hi pectinase. S bin ng v hp ph vi than c trnh by trong Hnh 1. Ti a mu sc c th c g b bng cch x l vi 70 mg than ci. Vi s lng t than ci mt mu sc r rng c th nhn thy khc nhau, t mu nu sang mu vng vn cn v np gp thanh lc thp hn mt cht. S dng s lng iu tr than cao kt qu trong vic gim ng ca enzyme. Trong cc nghin cu ca chng ti ti thiu hai ln thanh lc vi 50 mg v 6,3 np gp vi 90 iu tr than mg mi ml ca enzyme thu c. Tuy nhin, cn bng s trong sng ca enzyme decolorization, phc hi hot ng enzyme v

305 l mu nu trong mu sc m c th l do thanh lc ln, 70 mg / mL ca enzyme th (1034,88

vi s hin din ca cc tp cht khc nhau. Cc decolorization

25 U / mL hot ng) c ti u ha.