Tp o rn n Phn B: Nn np, Thy sn v n n Sinh hc: 26 (2013): 89-95

89

S DNG EMZYME -1,4-GLUCAN GLUCOHYDROLASE
TRONG CH BIN NC UNG T KHOAI LANG
Dng Th Phng Lin
1
1
o Nn nghip v Sn hc ng dng, rn i hc Cn
Thng tin chung:
Ny nn: 18/12/2012
Ny p nn: 20/06/2013

Title:
Using -1,4-glucan
glucohydrolase INTO sweet
Potato beverage Production
T kha:
o ln, ty pn tn bt,
tr PU, qu trn tn
trn, enzyme mylse
Keywords:
Sweet potato, starch
hydrolysis, PU value,
pasteurization, amylase
enzyme
ABSTRACT
Sweet potato tuber was used to process the juice beverage. In order to
do that the effect of the starch hydrolysis by -1,4-glucan
glucohydrolase was evaluated by hydrolytic efficiency, Brix degree,
reducing sugar and the starch content. The results showed that the
optimum condition for starch hydrolysis was at 60
o
C for 60 minutes. To
enhance the quality of the product, the extracts from orange, pineapple,
mangoes, ambarella, ginger, honey were added to the beverage. In
addition, the pasteurization regime of final product was also
investigated. The results showed that the addition of ginger extract
gave the highest acceptability of both panelists and consumers. To
ensure the safety of product, the PU value was calculated. The product
should be pasteurized at 90
o
C for 8 minutes.
TM TT
o ln b bn tn n un b sun n t d
qu. Nn yu t n n n t ln sn pm ko
st. n bo m nt v t n ty pn tn bt ko ln
bn enzyme -1,4-glucan glucohydrolase, lo n d qu b
sun n v nt v t n tn trn sn pm. Hu qu
qu trn ty pn tn bt n tn qu u sut
ty pn, Brx, m ln n k v m ln tn bt su
ty pn. Hu qu qu trn ty pn tn bt ko ln t u
tn n v nt 60
o
tron t n 60 pt. sn pm
tr m qun tt mt s n tr t m, n, km, , xo
v mt on b sun vo sn pm. Sn pm b sun n tr
t n n m qun n n n tu dn p nn.
m bo tn n ton o sn pm tr PU tn ton. Sn
pm t tn trn 90
o
tron 8 pt.

1 T VN
Khoai lang (Ipomoea batatas L.) l cy
lng thc quan trng ng th 7 trn th gii
(FAO, 1997). Hn 95% cy trng khoai lang
c sn xut cc nc ang pht trin.
cc nc ny khoai lang ng hng th 5 trong
cc cy lng thc quan trng (CIP, 2006).
Theo Scott et al. (2000) hn hai t ngi
chu , chu Phi v chu M La tinh k vng
khoai lang l ngun thc phm, thc n chn
nui v thu nhp n nm 2020.
Theo cng b ca cc cng trnh nghin
cu v khoai lang hm lng vitamin v
khong cht trong khoai lang c th so snh
Tp o rn n Phn B: Nn np, Thy sn v n n Sinh hc: 26 (2013): 89-95

90
vi cc loi tri cy. Theo Woolfe (1992),
khoai lang giu cht x, khong cht, vitamin
v cht chng oxy ha nh acid phenolic,
anthocyanin, tocopherol v carotene. Khoai
lang l mt ngun giu vitamin nh:
vitamin A, C, B
6
, riboflavin, acid pantothetic
v acid folic. Bn cnh , cc cht khong
cng c tm thy trong nguyn liu ny nh
kali v ng, (Hou et al., 2001). Ging khoai
lang pht trin trong khu vc Andean
c bo co l c cht chng oxy ha hot
ng cao v hm lng hp cht phenol cao
hn ging blueberry, mt loi tri c hm
lng cht chng oxy ha cao (Cevallos-
Casals v Cisneros-Zevallos, 2003).
S ging nhau gia tri cy v khoai lang
cung cp c s cho mt gi thuyt rng khoai
lang c th c ch bin thnh cc sn phm
truyn thng lm t cc loi tri cy nh
ung. Theo Yoshimoto (2001), Islam v
Jalaluddin (2004), khoai lang c s dng
cho ung, bt, nc ung c cn v cht
mu t nhin.
Tiu th ung khng ga tr thnh vn
ngy cng quan trng. Nhu cu i vi cc
loi ung ch yu da vo gi tr dinh
dng, hng v v mu sc (McLellan, 1990).
Coggins et al. (2003) bo co rng nc p
khoai lang c th c tiu th nh nc gii
kht hoc kt hp vi cc loi nc khc
to thnh mt lot cc nc tri cy pha. Vic
s dng khoai lang ch bin nc gii kht
s l mt la chn kh thi cho th trng nc
gii kht. Mc tiu ca phn nghin cu ny l
ch bin mt loi thc ung t khoai lang.
2 PHNG PHP NGHIN CU
2.1 Chun b nguyn liu
Khoai lang (Ipomoea batatas L.) loi c
c khi lng khong 100500 g, c cung
cp t siu th Metro Hng Li.
2.2 Phng php th nghim
2.2.1 Qu trn bin nc ung t khoai
lang
Khoai lang sau khi ra sch c gt v ct
nh v ngm trong dung dch NaHSO
3
(1,5%)
trong 30 pht (WirekoManu et al., 2010). Sau
khi ra sch khoai lang c nghin vi nc.
Hn hp c thy phn bng enzyme -1,4-
glucan glucohydrolase EC 3.2.1.3 (pH 4,6).
Dch sau thy phn c lc v b sung 0,7%
hng t dch qu (WirekoManu et al.,
2010). Sau khi chun ha n pH: 4,2; 13
o
Brix
(WirekoManu et al., 2010), hn hp c rt
chai, ng np v thanh trng sn phm.
2.2.2 B tr t nm
Th nghim 1: Xc nh nhit v thi
gian thch hp cho qu trnh thy phn tinh bt
khoai lang bng enzyme -1,4-glucan
glucohydrolase
Nhn t kho st l nhit thy phn (
o
C),
vi cc mc 55, 60 v 65 v thi gian thy
phn (pht) vi cc mc 30, 60 v 90
(WirekoManu et al., 2010).
Ch tiu theo di: Brix, hm lng
ng kh, hm lng tinh bt sau thy phn
(%) v hiu sut thy phn (%).
Th nghim 2: Kho st nh hng ca loi
hng b sung n cht lng sn phm
Nhn t kho st l loi hng b sung, bao
gm: dch trch t cam, t khm, t xoi, t
cc chin, t gng v mt ong cng vi mu i
chng khng b sung hng.
Ch tiu xc nh: Cht lng cm quan sn
phm. Hi ng chuyn mn nh gi theo
phng php xp th t cc ch tiu cht lng
chnh ca sn phm. Ngi tiu dng nh gi
theo thang im a thch (hedonic).
Th nghim 3: Kho st nh hng ca ch
thanh trng n cht lng sn phm
Nhn t kho st gm nhit thanh trng
(85, 90 v 95
o
C) v thi gian gi nhit (pht):
0, 4 v 8.
Ch tiu nh gi: gi tr thanh trng PU.
2.2.3 Pn pp pn t
Phng php xc nh cc ch tiu ha l
v cm quan c trnh by trong Bng 1.

Tp o rn n Phn B: Nn np, Thy sn v n n Sinh hc: 26 (2013): 89-95

91
Bng 1: Phng php phn tch cc ch tiu cht lng sn phm
Tn ch tiu Phng php phn tch
Hm lng tinh bt v
ng kh
Phng php Lane Eynon (TCN 514:2002)
Brix Khc x k
pH pH k
nh gi cm quan
- Hi ng cm quan 10 ngi nh gi theo phng php xp th t
cc ch tiu: mu vng sng, mi qu b sung, mi ha hp, v ha hp,
trng thi trong sut v cht lng chung (Larmond E.,1970).
- 100 ngi tiu dng chm im theo s thch bng thang im hedonic
(Larmond E.,1970).
Xc nh gi tr thanh
trng PU
Xc nh h s vn tc tiu dit vi sinh vt (k) v thi gian x l nhit
gim 10 ln mt s (D) thng qua th biu din gia thi gian gi
nhit v t l mt s vi sinh vt (N/No). Gi tr z c xc nh da vo
th biu din thi gian cht nhit (D theo nhit ). Gi tr PU c tnh
theo cng thc dt PU
z
Tref T

0
10
Vi T
ref
l nhit tham chiu tng ng vi qu trnh x l nhit v
T l nhit x l (
o
C), (Carla Weemaes, 1997).
2.3 Phng php phn tch s liu
X l thng k s liu bng chng trnh
STATGRAPHICS Centurion XVI.I v R
2.15.1, th c xy dng bng chng
trnh Microsoft Excel 2007.
3 KT QU V THO LUN
3.1 nh hng ca nhit v thi gian
n qu trnh thy phn tinh bt khoai
lang bng enzyme -1,4-glucan
glucohydrolase
Hai nhn t c nh hng rt ln n qu
trnh thy phn bng enzyme l nhit v
thi gian thy phn. Hiu qu ca qu trnh
thy phn c nh gi thng qua Brix,
hm lng ng kh, tinh bt sau thy phn
v hiu sut thy phn tinh bt. S thay
i cc gi tr ny theo nhit v thi gian
thy phn c th hin trn th Hnh 1, 2,
3 v 4.
S thay i Brix v hm lng tinh bt
sau thy phn tun theo phng trnh hi qui
bc hai vi hai bin l nhit (x) v thi
gian thy phn (y) vi phng trnh hi qui
tng ng:
Tinh bt (%) = 72,5607 2,2068x
0,13946y + 0,01716x
2
+ 0,000312y
2

+0,001503xy (R
2
= 0,9)
Brix (%) = 33,222 + 1,353x +
0,01872y 0,01107x
2
0,000213y
2
+
0,0002833 xy (R
2
= 0,91)
Phng trnh hi qui biu din s thay i
ng kh v hiu sut thy phn theo nhit
v thi gian thy phn c h s xc nh R
2

khng cao (0,84 v 0,87), nn s thay i cc
gi tr ny theo nhit v thi gian thy phn
khng c biu din di dng th khng
gian 3 chiu m c biu din di dng
th mt phng nh Hnh 3 v 4.
th t Hnh 1 cho thy hm lng tinh
bt sau thy phn gim c ngha khi thy
phn nhit 60 v 65
o
C so vi thy phn
nhit 55
o
C, v vi nhit cao hn 60
o
C
enzyme -1,4-glucan glucohydrolase c th b
gim hot tnh (W. Aehle, 2004). Do ,
Brix v hm lng ng kh cng tng tng
ng theo qui lut ny (Hnh 2 v 3). Thi gian
thy phn t 60 n 90 pht lm gim ng k
hm lng tinh bt, lm tng Brix v hm
lng ng kh so vi thi gian thy phn 30
pht. Tuy nhin, khi thy phn nhit cao
(65
o
C) cng nh vi thi gian qu di (90
pht) u khng lm thay i ng k ng k
cc thnh phn ny so vi thy phn 60
o
C
trong thi gian 60 pht. Kt qu t hnh 4 cng
cho thy hiu sut thy phn ti u tng ng
Tp o rn n Phn B: Nn np, Thy sn v n n Sinh hc: 26 (2013): 89-95

92
vi nhit 60
o
C trong thi gian t 60 n 90
pht. Kt qu trn cho thy ch thy phn
tinh bt khoai lang thch hp nht l nhit
thy phn 60
o
C trong thi gian 60 pht.

Hnh 1: S thay i hm lng tinh bt theo
nhit v thi gian thy phn

Hnh 2: S thay i Brix theo nhit v
thi gian thy phn

Hnh 3: S thay i hm lng ng kh theo
nhit v thi gian thy phn

Hnh 4: S thay i hiu sut thy phn theo
nhit v thi gian thy phn
3.2 nh hng ca loi hng dch qu b
sung n n cht lng cm quan v
kh nng chp nhn ca ngi tiu
dng
Kt qu nh gi cht lng cm quan sn
phm ca hi ng c x l theo phng
php phn tch thnh phn chnh. Kt qu s
tng thch gia cc mu v cc c tnh cm
quan ch yu ca sn phm theo hai thnh
phn chnh F1 v F2 c trnh by trn th
Hnh 5.
Kt qu t th Hnh 5 cho thy cc c
tnh cm quan c a ra nh gi th hin
cht lng tt ca sn phm vi mc ngha
tng ng nhau (cng ta trn trc thnh
phn chnh th 1). Theo th ny cc sn
phm c th c chia thnh 3 nhm: nhm 1
l sn phm vi hng t gng, c v tr cao
hn v cc ch tiu cht lng; nhm 2 gm
sn phm vi hng t dch qu khm, cc,
xoi v mt ong, cc mu ny c v tr tng
ng nhau v cc ch tiu cht lng; nhm
cn li l sn phm i chng v sn phm b
sung hng dch qu cam c v tr thp nht v
cc ch tiu cht lng.
Kt hp vi kt qu nh gi th hiu t
100 ngi tiu dng, xy dng bn s thch
cho cc sn phm v c trnh by trong
Hnh 6. Kt qu trn bn cho thy sn phm
i chng v sn phm b sung hng dch
qu t cam thuc vng c t l a thch thp
nht (0 20%), sn phm b sung hng t
Tp o rn n Phn B: Nn np, Thy sn v n n Sinh hc: 26 (2013): 89-95

93
gng c v tr trong nhm c a thch cao
nht (80 100%), sn phm vi cc hng cn
li thuc vng a thch t 20 80%. Kt qu
ny hon ton ph hp vi nghin cu ca
WirekoManu v cng s nm 2010 khi so
snh cht lng cm quan ca nc khoai lang
tm b sung hng t gng v t chanh.

Hnh 5: S phn b cc mu tng quan vi cc ch tiu cm quan trong mt phng F1, F2

Hnh 6: Bn s thch ca sn phm
3.3 nh hng ca ch thanh trng n
cht lng sn phm
qu trnh thanh trng c m bo an
ton cho vic bo qun, phn nghin cu ch
thanh trng tp trung tnh ton gi tr thanh
trng PU. xc nh gi tr PU, xc lp
th biu hin thi gian tiu dit vi sinh vt vi
N l mt s vi sinh cc thi gian gi nhit v
No l mt s vi sinh lc khng gi nhit, c
th hin Hnh 7.
Tp o rn n Phn B: Nn np, Thy sn v n n Sinh hc: 26 (2013): 89-95

94

Hnh 7: ng cht nhit ca vi sinh vt
T th Hnh 7, tm c h s vn tc
tiu dit vi sinh vt k v thi gian tiu dit thp
phn D tng ng vi mi nhit thanh
trng. Vi cc tr s D v nhit thanh trng,
v ng biu din thi gian cht nhit c
c tr s z (Hnh 8).

Hnh 8: Mi quan h log(D
T
) v nhit thanh trng
Kt qu t th hnh 8 xc nh c gi
tr z 9. Vi gi tr z tnh gi tr thanh trng
PU tng ng vi cc ch thanh trng v
c th hin Bng 2.
Bng 2: Gi tr thanh trng PU theo cc ch
thanh trng
Thi gian gi
nhit (pht)
Nhit thanh trng (
o
C)
85 90 95
0
4
8
0,51
1,10
1,56
2,45
4,70
6,44
18,90
24,24
30,58
Ch thanh trng c chn trn c s c
gi tr PU > PU
o
. Gi tr ny ph thuc vo gi
tr pH v bo t vi sinh vt mc tiu. Sn phm
nc ung khoai lang c chun ha vi pH
4,2, do , vi sinh vt mc tiu l vi khun
butyric v gi tr thanh trng PU
o
l 5 (Carla
Weemaes, 1997). Nh vy, vi kt qu Bng
2, sn phm c th c thanh trng vi nhit
90
o
C trong 8 pht. Vi ch ny gi tr
thanh trng PU l 6,44. Sn phm thanh trng
theo ch ny sau 2 tun bo qun kt qu
cho thy khng c vi khun hiu kh cng nh
coliforms.
4 KT LUN
Qu trnh thy phn khoai lang bng
enzyme -1,4-glucan glucohydrolase (EC
3.2.1.3) ti u c xc nh vi nhit 60
o
C
trong 60 pht. Sn phm c tiu chun ha
Tp o rn n Phn B: Nn np, Thy sn v n n Sinh hc: 26 (2013): 89-95

95
(pH = 4,2; 13% Brix) v b sung hng trch
t gng c cht lng cm quan cao v c
a s ngi tiu dng a thch. Sn phm c
bo qun an ton khi c thanh trng nhit
90
o
C trong thi gian 8 pht.
TI LIU THAM KHO
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Analytical Chemists (1990) Official Methods
of Analysis of the Association of Official
Analytical Chemists. 15th ed., Arlington, VA.
2. Carla Weemaes (1997). Inpack thermal
processing of foods. Laboratory of food
technology, Leuven University, Belgium.
3. CevallosCasals B A, CisnerosZevallos LA
(2003). Stoichiometric and kinetic studies of
phenolic antioxidants from Andean purple
corn and red-fleshed sweet potato. J. Agric.
Food Chem. 51: 3313 3319.
4. Coggins PC, Kelly RA, Wilbourn JA (2003).
Juice yield of sweet potato culls. Session
104C, Fruit and Vegetable Products:
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10. Tiu chun ngnh: TCN 514:2002 v ng cc -
Xc nh hm lng ng tng s v tinh bt
bng phng php Lane-Eynon. B Nng
nghip v Pht trin Nng thn.
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