TRNG I HC BCH KHOA TPHCM KHO K THU T H HC M N C NG NGH THC PHM

P M N HA

GLUCID (

) RONG GO NP

SVTH: L P: GVHD:

PHM TN HI 61000870 NGUY N TH NH GING 61000796 HC10TP2 ThS. T N N MINH NGUY T

TP H CH MINH 12/2011

TRNG I HC CH KHO TPHCM KHO K THU T H HC M N C NG NGH THC PHM

P M N HA

GLUCID (

) RONG GO NP

SVTH: L P: GVHD:

PHM TN HI 61000870 NGUY N TH NH GING 61000796 HC10TP2 ThS. T N N MINH NGUY T

TP H CH MINH 12/2011

MC LC
PHN M U .........................................................................................................4 1. CC LOI TINH T GO: ............................................................................5 1.1. Tinh bt go ht di .......................................................................................5 1.2. Tinh bt go ht va ......................................................................................5 1.3. Tinh bt go sp ............................................................................................5 1.4. Tinh bt go bin tnh ....................................................................................6 1.5. Tinh bt go hu c .......................................................................................6 2. CC THNH PHN C TINH T GO: ..................................................6 2.1. Cc thnh phn ch yu .................................................................................6 2.2. Cc thnh phn th yu ................................................................................7 2.3. S thay i thnh phn ha hc ca ht go trong qu trnh ch bin ..........8 2.4. Nhng bin i ha sinh trong qu trnh ch bin nc nht .......................9 3. CU TRC V CHC NNG C TINH T GO ................................10 3.1. Tng qut .....................................................................................................10 3.2. Hnh dng v kch thc ht .......................................................................10 3.3. Tinh th tinh bt ..........................................................................................10 3.4. Amilose trong tinh bt go ..........................................................................12 3.5. Amilopectin trong tinh bt go ....................................................................13 3.6. trng n v ha tan ca tinh bt ..........................................................17 4. 5. S h ha v cu trc ca tinh bt go .............................................................18 4.1. H ha: tnh keo ..........................................................................................20 Thoi ha v cc tnh cht khc ca tinh bt go ............................................22 5.2. Cc tnh cht khc........................................................................................23 5.2.1. 5.2.2. 6. Starch clarity ( tinh khit tinh bt) ................................................23 Tnh d tiu ha .................................................................................23

Xu hng trong tng lai ..................................................................................24

TI LI U TH M KHO .........................................................................................25

P N M U Tinh bt c s dng rng ri nh cht lm c cho ngnh cng nghip thc phm trong nhiu nm. Cc ngun chnh ca tinh bt thc phm l ng la m khoai ty v sn. Tinh bt go t c bit n trong th gii tinh bt n ch ng gp mt t l rt nh trong tng lng tinh bt c s dng. Tuy nhin ng lm tng l tinh bt go khng ph bin nh cc ngun tinh bt khc. Chng c nhiu thuc tnh c o m iu lm cho chng tr thnh loi tinh bt th v nht trong ngnh cng nghip thc phm.[4] Go l thc phm c bn c tiu th rng ri nht trn th gii. Mi nm hn 500 triu tn la c thu hoch cung cp ngun lng thc nhiu quc gia v ngi dn trn ton th gii. Tnh cht c o ca tinh bt go c tm thy trong nhiu loi tinh bt khc nhau. Do iu kin kh hu, c im t ai v nn vn ha khc nhau, trn 240.000 ging go c thng k tn ti trn th gii. Nhng iu kin trn dn n cc tinh bt go c nhiu c im khc nhau bao gm: nhit bt u h ha khc nhau kt cu, qu trnh n nh v nht cng khc nhau.[4] Go nu Cy k Cy bo bo Protein ng inh bt 7,5% 0,5% 77% 12% 69% 0% 11% 73% 0% Table 0.1. Thnh phn ca cc loi cy giu tinh bt [5] Cht bo 1,9% 0% 3,3%

Thc phm Lng tinh bt % trng lng kh Khoai ty 84 t sn 95 La m 75 La 75 Ht mch 75 Ng 75 Ht u (giai on chn) 60-66 Chui 90 Table 0.2. Hm lng tinh bt ca mt s sn phm giu tinh bt [1] Tinh bt khng phi l mt cht ring bit. N bao gm hai cu t l amylose v amilopectin cc cht ny khc hn nhau v tnh cht l hc v ha hc. Trong tinh bt t l amylose v amilopectin bng khong 1/4. Trong mt s trng hp t l ny c th thay i t nhiu. V d nh mt s ht la np cha rt t amylose trong khi mt s ht u lng amylose li chim n 75%. Trong tinh bt khoai ty c 19-22% amylose v 78-81% amilopectin. Cn ht la m v ht ng amylose chim 25% cn amilopectin chim 75%.[1]

Table 0.3. Shape, composition, and properties of different starch granules [2]

1. CC LOI TINH B T GO: 1.1.Tinh bt go ht di (22% amylose):[5] Thng c gi l bt go tiu chun. c s dng trong ng cc khoai ty chin v n nh to gin. V cng c s dng lm lp ph v nhiu lp ph r rng hin nay c tm thy trn khoai ty chin. 1.2.Tinh bt go ht va (18% amylose):[5] Loi ny c th c s dng trong cc ng dng tng t nh bt ht di nhng cung cp mt kt cu t rn chc hn v c th dn n mt t khi cng phng. N c kh nng chng li s thoi ha tinh bt hn so vi go ht di v do c s dng nh mt cht lm c trong mt s sn phm c m cao. 1.3.Tinh bt go sp (0% amylose v 100% amilopectin):[5]

Bt go sp c th c s dng trong nhiu ng dng tng t nh bt go ht di nhng to mt kt cu km chc chn hn v m rng nhiu hn na khi cng phng. N rt d chng li vi s thoi ha tinh bt v l mt cht lm c xut sc trong cc loi nc chm v nc tht. N c th thay th cho tinh bt ng sp t bin trong nhiu ng dng . 1.4.Tinh bt go bin tnh:[4] Kh nng bin tnh ca c cc dng tinh bt go c gi tr lm tng s n nh. c bit tinh bt go bin tnh c to ra thay th gelatin trong mt phm vi ng dng rng ri. 1.5.Tinh bt go hu c:[4] Tinh bt go hu c c sn xut t go hu c c lm sch. N c chng nhn hu c thng qua Ecocert. Tinh bt go hu c c s dng nh mt cht lm c trong sp hu c nc st bnh pudding v cc sn phm thc phm khc.

Molecule Details

Gelatinizes when heated? No Yes

Fluffy when cooked? Yes No

Sticky when cooked? No Yes

Amylose Starch Long, linear starch Amylopectin Starch Highly branched starch

Table1.1. Types of starch in rice [4] 2. CC THNH PHN CA TINH B T GO: 2.1.Cc thnh phn ch yu:[3] S khc bit gia bt go v tinh bt l hu ht cc protein v cht bo c ngun gc t nhin c ly ra t tinh bt. Hm lng protein ca go trong mt s ging dao ng t 4 5 n 15,9% (Kennedy v Burlingame 2003). Cht bo tn ti trong go vi hm lng thp hn nhiu. V vy vic tch tinh bt t go ch yu lin quan n k thut loi b protein. Protein go c tnh cht rt khc so vi protein trong ng, la m, khoai ty v v th vic tch tinh bt go i hi phi c nhng phng php khc nhau. a s cc protein go c kh nng ha tan trong kim do phng php ngm kim thng c s dng trong ngnh cng nghip v nghin cu sn xut ra tinh bt go vi kh nng

phc hi tt v hm lng protein cn li thp (Hogan 1967; Lumdubwong v Seib 2000). Mc tiu cn t c l hm lng protein ca tinh bt go sau khi tch ni chung l 0 5% hoc t hn. Tinh bt c tch theo phng php ngm kim (cng thm 0,1-0,2% sodium hydroxide) to ra tinh bt 73-85% (hm lng cht kh), 0,07-0,42% protein cn li v 0,07-2 6% tinh bt b h hng. Lumdubwong v Seib (2000) s dng mt protease kim thng mi tch tinh bt go t bt go xay t pH 10 trong 12 gi 55 oC nng sut to 95% tinh bt trn mt lng tinh bt kh ban u vi hm lng protein cn li l 0 52% v 2 1% tinh bt b h hng. Wang v Wang (2001a) s dng enzyme protease tch tinh bt go pH = 6 5 trong 18 gi 50 oC sn xut ra thnh phn tinh bt vi nng sut cao hn hoc tng ng gim t l tinh bt b h hng v th hin cc c tnh chc nng so snh vi phng php da trn kim. Chiou et al (2002) nghin cu s dng protease (pH 7,5 trong 15 pht 37oC) trch ly protein t go so vi mt k thut kt ta amoniac. C hai phng php loi b protein trc y lm nh vy m khng lm thay i cu trc mn tinh bt trong khi phng php ny thay i mt s lng amylose trng lng cao phn t vo vt liu trung gian amylose v amylopectin v km hiu qu trong vic loi b protein. Cc tc gi ny cng nhn nh rng mt cht ty ra cng nghip c hiu qu loi b cc protein t la m nhng khng th thc hin c cng mt kt qu trn go. T l amylose v amylopectin cng c th c to ra t bt go. Amylose do cu trc xon c ca n lin kt vi butanol-1 v tn ti trong hnh thc kt ta ny. Cc ph gia khc vi cc hiu ng khc nhau c s dng vi butanol-1 nh thiocyanate kali v ru isoamyl trong dung dch nc (Takeda et al 1986; Cornell et al 1999). C gi nh cho rng tinh bt go cng nghip hu ht c sn xut da vo ngm trong kim tuy nhin c nhng bo co ca mt quy trnh thn thin vi mi trng m khng s dng cc gii php kim. R rng sn xut tinh bt go khng phi l trn quy m sn xut tinh bt ng hoc khoai ty. iu ny l ch yu do chi ph ca go cao hn so vi cc ngun tinh bt khc v bi v cc sn phm ca cc loi ng cc khc hin ang c gi tr hn so vi cc sn phm t go. Nhu cu v thc phm tinh bt go ch yu da vo n t c phn ng d ng vi con ngi v l tnh cht c nht ca n. 2.2.Cc thnh phn th yu:[3] n cnh protein cc thnh phn th yu khc bao gm cht bo pht pho v cc yu t vi lng thng c tm thy trong tinh bt go sau khi tch chit (Champagne 1996). Go khng sp c cha 0 3-0 4% cht bo lin kt tinh bt go sp th c cha t thnh phn ny hn (0,03%) (Morrison et al 1984; Morrison v Azudin 1987). Thnh phn ca tng lng cht bo tinh bt trong tinh bt go khng sp c trung bnh 32% axit bo t do v 68% lysophosphatidyl choline (Morrison v cng s nm 1984). S hnh thnh ca mt amylose-lipid (i khi c gi l lipid-tinh bt) phc trong tinh bt c tm thy bng cch s dng k thut cng hng t ht nhn trng thi rn. S khc bit xy ra gia cc kh nng to phc ca amylose v amylopectin khi trong hn hp cc ht cnh tranh vi cc phn t trong dung dch. Pht pho ng mt vai tr v cng quan trng trong tnh cht nhm chc tinh bt chng hn nh tnh kt dnh, nht nht qun v tnh kt dnh bn cht. Pht-pho trong tinh bt l ch yu hin din trong hai hnh thc phosphatemonoesters v phospholipid. Trong tinh bt go phi sp pht pho ch yu tn ti trong hnh thc phospholipid (da trn lng cht kh c bn th 0 013% l phosphatemonoesters v 0,048% l phospholipid), trong khi trong go sp pht pho hin din nh l starch phosphate-monoesters (0,003% l phosphate monoesters v khng tm c

phospholipid) (Lim et al 1994;. Jane et al 1996). Starch phosphate-monoesters trong tinh bt go c ngun gc t nhin c tm thy trong amylopectin v ch c mt du hiu c tm thy trong amylose. Khong 80-90% phosphate-monoester trong tinh bt go sp trn C6 ca cc glucose n v (Tabata et al 1975; Jane et al.1996). 2.3. S thay i thnh phn ha hc ca ht go trong qu trnh ch bin:[1] Sau qu trnh lm sch hm lng hm lng cht bo v protein ca ht go thc t khng c g thay i (Table 2.1). Ring hm lng tro gim l do trong nguyn liu u c loi ra cc cht khong hm lng cellulose gim ch yu do ru thc c loi b i. Tn sn phm Hm lng % theo cht kh Protein Cht bo Tro Cellulose Thc trc khi lm sch 7,28 2,33 5,24 9,64 Thc sau khi lm sch 7,25 2,33 5,06 9,43 Table 2.1. S thay i thnh phn ha hc ca thc trong qu trnh lm sch [1] Sau khi xay th thnh phn ha hc ca go cng thay i (Table 2.2). Ty theo cng xt co hay thp m thnh phn ha hc ca go cng thay i t nhiu (Table 2.3). Hm lng % theo cht kh Protein Cht bo Tro Cellulose Go xay nguyn 8,76 1,87 1,42 0,84 Tm xay 8,56 1,88 1,63 12,21 Cm xay 11,48 9,40 11,85 19,09 Tru 3,09 0,69 20,32 49,15 Table 2.2. Thnh phn ha hc ca cc sn phm sau khi xay [1] Hm lng % theo cht kh Protein Cht bo Tro Cellulose inh bt Go xay 8,6-10,1 1,5-2,0 76,8-82,5 1,32-1,70 0,86-1,60 Go xt 1 ln 8,1-9,9 1,4-1,9 78,4-85,8 1,20-1,40 0,6-1,2 Go xt 2 ln 7,9-9,6 1,3-1,6 80,0-87,1 1,10-1,26 0,5-1,1 Go xt 3 ln 7,8-9,4 1,0-1,1 83,0-88,0 0,98-1,14 0,4-0,8 Go xt 4 ln 7,7-9,3 0,7-0,9 84,5-89,0 0,70-0,98 0,2-0,5 Go xt 5 ln 7,6-9,2 0,5-0,6 90,8 0,48-0,72 0,1-0,4 Table 2.3. S thay i thnh phn ha hc ca go theo mc xt [1] Thnh phn ha hc ca go khng nhng ch ph thuc nhiu vo mc xt m cn ph thuc vo ging ht na. Ni chung v mt thnh phn ha hc th gia go t v go np khng khc nhau nhu lm. Ring thnh phn ca tinh bt go np v go t th khc nhau r rt. Trong tinh bt go t hm lng amylose vo khong 18-26% trong tinh bt go np hu nh ch c amilopectin (Table 2.4). Cc ch s (% theo cht kh) Nc Nito chung Nito ha tan ng chung Tm thm 12,0 1,13 0,15 0,71 Loi go Mc tuyn 12,2 1,25 0,10 0,87 Np ci 11,8 1,29 0,08 0,71 Tn sn phm Tn sn phm

Chim chanh 11,5 1,34 0,10 0,92

ng kh 0,19 0,13 0,16 0,21 Tinh bt 85,0 83,0 82,4 84,8 Dextrin 0,7 0,95 0,72 2,20 Cellulose 0,46 0,53 0,45 0,49 Tro 0,72 0,70 0,72 0,61 Vitamin B1(mg) 0,050 0,068 Vitamin B2(mg) 0,012 0,024 Thi gian nu (min) 27-30 30-33 27-30 27-30 H s n ca cm 3,76 4,62 4,11 3,80 (Vcm/ Vgo) Table 2.4. Thnh phn ha hc v c tnh ca mt s loi go [1] Trong qu trnh xt go hm lng amylose ca tinh bt go tng ln nh vy c ngha l tinh bt lp ngoi ca ht go c cha t amylose hn cc lp trong (Table 2.5) Loi go Go xay Go xt Hm lng amylose % theo tinh bt ca thc Tm thm Chim chanh Mc tuyn Np ci 17,8 25,2 19,2 Rt t 18,3 26,3 21,0 Rt t Table 2.5. S thay i hm lng amylose trong qu trnh xt go [1]

2.4.Nhng bin i ha sinh trong qu trnh ch bin nc nht:[1] V mt bin i sinh ha cng c rt nhiu cng trnh nghin cu (Rao W. Kik M.C. Sreenivisan . Ginzburg M.E ). S sp xp v hnh dng cc ht tinh bt trong t bo b thay i ty theo cc thng s k thut ca qu trnh ch bin nc nhit. Trong ht la cha cc ht tinh bt sp xp khng th t gia cc ht tinh bt vi nhau c nhng khe h ln v bn cnh cc ht tinh bt a din c lc c nhng ht trn hoc bu dc. Trong t bo ht la qua ch bin nc nhit (P=0 5.105 N/m2 v = 9 min) cc ht tinh bt c nm th t v kht nhau hn v ngi ta thy r cc ht tinh bt go c sp xp thnh tng chm. Trong trng hp la vi p sut cao (P=2 0.105 N/m2 v = 9 min) th cc ht tinh bt b v ra v mt hnh dng ban u. Trong qu trnh ch bin nc nhit mt s vitamin phn b cc lp ngoi ca ht c chuyn dch dn vo trong ni nh do hm lng vitamin ca go (go lm t thc qua ch bin nc nhit) tng ln so vi go thng ( lng vitamin 1 tng khong 3 ln 2 tng 1 5 ln v PP tng 2 ln). Do s h ha tinh bt v s bin tnh protein nn ht go ht nc km hn go thng. Di tc dng ca nhit cao khi hp la cc men trong ht b tiu dit nn go c kh nng bo qun lu hn go thng. Cng do s h ha tinh bt trong qu trnh thc m dnh ca h tinh bt go gim xung. Thi gian nu cm ca go gim c 30% v cm n nhiu hn s vi go thng (Table 2.6). Mt nhc im ca phng php ch bin nc nhit l ht go b sm mu. Hin tng ny l do phn ng to thnh hp cht melanoidin (phn ng gia ng kh v acid amin) trong qu trnh ch bin nc nhit. p sut la cng cao thi gian cng lu th mu ca ht go cng cng b sm li. Ging la Ch gia nhit p sut hi Thi gian (P.105N/m2) (pht) dnh ca h tinh bt (N.giy/m2) Thi gian nu (pht) n ca cm

Tm thm Mc tuyn Np ci

0 1,0 0 1,0 0 1,0

0 12 0 12 0 12

1225.10-6 1136.10-6 1156.10-6 1127.10-6 1333.10-6 1176.10-6

27-30 18-21 27-30 18-21 27-30 21-24

3,76 5,26 4,11 5,86 3,80 5,00

Table 2.6. S thay i tnh cht ca go [1] 3. CU TRC V CHC NNG CA TINH B T GO: 3.1.Tng qut:[3] Ht tinh bt trong ni nh go pht trin nh mt thc th duy nht bn trong cc t bo amyloplast. Go ch cha cc ht hp cht ni m nhiu ht pht trin trong vng mt n amyloplast. Ht hp cht c ng knh ln n 150 micromet c dng l mt tp hp c cha t 20 n 60 ht thnh vin (Champagne 1996) v lp y hu ht cc khng gian trung tm trong cc t bo ni nh. Tuy nhin trong go sp ni nh khng trong sut bi v tn ti lp khng kh gia cc ht tinh bt. Cc ht tinh bt l kt qu ca s tch t ca rt nhiu phn t tinh bt qu trnh c th b gin on bi cu trc cao phn nhnh ca amylopectin v amylose th t phn nhnh. Cc bin th chnh trong thnh phn tinh bt go da vo s lng tng i ca amylose v amylopectin v cu trc ca chng. Mc d amylopectin thay i rt nhiu so vi amylose cu trc ca amylose hin vn ang c kim tra. 3.2.Hnh dng v kch thc ht: Ht tinh bt go c bit n l ht nh nht tn ti trong cc ht ng cc vi kch thc dao ng t 3 n 8 m (Fig. 3.1). ng vic so snh, chng c kch thc tng t nh kch thc git cht bo ng nht. C mt s thay i trong kch thc ht tinh bt gia cc kiu gen go khc nhau. Sodhi v Singh (2003) bo co rng mt nhm cc ging la c trng n c kch thc cc ht tinh bt t 2.4-5.4 m. Kch thc trung bnh ca tinh bt t mt s go sp dao ng t 4 9 n 5 7 m (Qi et al 2003). Ht tinh bt go c b mt nhn nhng hnh dng gc cnh v a gic. Tinh bt t mt s go t bin khc nhau v kch thc v hnh dng so vi tinh bt t go ban u. V d cc ht tinh bt ca mt t bin sugary c mt b mt th rp v c nhiu bin i hn so vi ca go hoang di (Wong et al 2003). Cc ht c sp xp mt cch lng lo v trng ging nh cm v mt s c l hng v cc vt nt. Tinh bt t t bin amylose cao c hnh dng khng u trn v c sp xp mt cch lng lo trong cc t bo ni nh (Yano et al. 1985).[3] Tinh bt go c kch thc ht nh nht ca tt c cc loi tinh bt thng mi. Cc ht tinh bt go nh trung bnh l t 2-8 microns. Kch thc ht nh hn c ngha l nng s cao hn trong mt din tch v mt b mt xc nh. Chnh iu ny lm cho tinh bt go hp thu nhiu hp cht hn trn b mt ca chng chng hn nh hng v v cht nh ho. Tinh bt go cng c bit n nh l mt tinh bt trng nht trong tt c cc tinh bt.[4] 3.3.Tinh th tinh bt:[3]

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Tinh bt l mt phn tinh th nh tinh bt ng cc in hnh tinh bt go c m hnh A-type nhiu x X-ray (Fig. 9.2). Tinh bt Sugary cng hin th m hnh kiu A-type nhiu x X-ray (Wong et al 2003). Nhng t bin amylose cao c mt m hnh loi tng t nh tinh bt khoai ty v ng t bin tng lng amylose (Yano et al. 1985). Nhit kt tinh ca go c trnh by l thp (Ong v Blanshard 1995; Vandeputte et al 2003a).

Fig. 3.1. Hin vi in t qut (SEM) qua tinh bt go.

11

Fig. 3.2. Cm cu trc hin th chui amylopectin. Chui C c nhm duy nht gim trong phn t. S kt tinh c tnh ca tinh bt go trong nghin cu ca Ong v Blanshard (1995) dao ng t 29 2% n 39 3%. S kt tinh ca hai tinh bt sugary l 22,9% v 18 3% thp hn nhiu so vi i tc ca n (34 8%) (Wong et al. 2003). S kt tinh c kh nng b nh hng bi hm lng amylose v cu trc amylopectin. Tuy nhin n dng nh l khng c mi lin h gia s kt tinh v t l amylose: amylopectin (Ong and Blanshard 1995). Vandeputte et al. (2003a) bo co rng tinh bt go sp c nhiu tinh th nhiu hn tinh bt phi sp tinh bt t tinh bt khng sp vi mt nhit h ha cao (GT) so vi tinh bt c GT thp. 3.4.Amilose trong tinh bt go:[4] Amylose c bn bao gm mt chui di cc phn t glucose lin kt vi nhau bng lin kt -1,4 nhng n cng c th cha mt vi lin kt -1,6 ti nhng im phn nhnh. Cu trc r rng ca amylose go vn cha c lm sng t. Trong tinh bt go c nghin cu bi Juliano (1998), 40-67% (khi lng) l amylose dng thng v 3360% (khi lng) b phn nhnh. Phn t amylose c chia nh bi size-exclusion chromatography (SEC) thnh hai tiu phn nh F1 v F2 i din cho trng lng phn t cao v thp (Lii et al. 1998).

12

Amylose ca go c trnh by l c mt mc trng hp (DP) v chiu di chui (CL) dao dng t 987-1225 v t 276 n 430 n v glucose (GU), theo (Lii et al. 1998). Takeda et al. (1986) ch ra rng DP l 532-910 GU cho chui mch thng v 1130-1660 GU cho chui phn nhnh v CL l 101-250 GU. DP v CL ca tiu phn nh F1 dao ng 1.472-2.011 v t 247-385 trong khi ca F2 dao ng 353-441 v 152 n 309, theo (Lii et al. 1998). Cc d liu t HizuKuri (1993) bao gm DP v CL l 2230 v 330 GU cho F1 1670 v 520 GU cho F2 v 410 v 295 cho thm phn ph (F3) tng ng. Cc chui amylose c mt cu xon c vi su n v anhydroglucose mi vng. Nhm hydroxyl ca gc glucosyl cn li c t trn b mt ngoi ca vng xon, trong khi bn trong l k nc. V vy, cc phc k nc c th nm trong vng xon amylose n nh nh lc van der Waals tng tc gia C-hydrogens lin k ca amylose. Kh nng hnh thnh cc hp cht gia vng xon vi i-t to mu xanh quan st thy khi tinh bt c t trong mt dung dch i-t. Cc hp cht khc c trnh by l s to phc vi rice amylose l cc cht ty ra nh SDS v cc axit bo. i lc ca tinh bt trong bt go (kh cht bo v bn a) vi i-t c s dng rng ri xc nh gn ng hm lng amylose ca go. Tn ca cc phn c o bng cch s dng hin tng ny l amylose tng ng hoc hm lng amilose biu kin ( C). Gi tr C ca tinh bt th cao hn so vi hm lng amylose tuyt i gi tr ny c th c o bng mi quan h i-t ca amylopectin gin on v tinh khit (Jane et al 1999.) Hoc o bng tng ng vi hm lng amylose ha tan ( E) (Reddy et al. 1993 ). S khc bit gia C v kt qu ng hm lng amylose l t s lng cc chui chi nhnh rt di ca amylopectin. T l amylopectin v amylose ca 20 ging go c tng quan tt vi E khng ha tan v ha tan-AE, theo (Reddy et al. 1993). V vy E ha tan phn nh ng cho rice amylose v AE khng ha tan phn nh mi quan h gia i-t v amylopectin. mylopectin t s a dng cao nht- E c t trng ln nht ca chui di v t l thp nht ca cc chui ngn trong khi ngc li l ng cho go sp. Hn na E khng ha tan cao nht (tc l mi quan h it cao) amylopectin c t trng ln nht ca chui di khu vc bn ngoi (mang theo cc ui khng gim). ng vy hm lng amylose tch ra t tinh bt go s dng SEC cng vi nhiu gc tn x nh sng laser dao ng t 7-11% trong tng s tinh bt, thp hn nhiu so vi thu t phng php it lin kt (17-30%) (Ramesh et al 1999). AAC th khc nhau gia cc ging la t khong 0% trong go sp n gn 30% trong cc kiu gen khng sp (Chen et al 2003). AAC ca gen t bin tng amylose c th ln ti 35% (Yano et al 1985.). Hin nay, khng c kiu gen la no tip cn c gi tr C amylomaize (tc l 70%). C tinh bt go cng thay i vi nhng nh hng ca mi trng chng hn nh kh hu v iu kin t ai trong qu trnh pht trin ht. c bit rng mt s go c hoa v trng thnh nhit thp hn s c AAC cao hn. 3.5.Amilopectin trong tinh bt go:[3] Rice mylopectin l mt phn t cao phn nhnh ti cc im phn nhnh l lin kt -1, 6. Tn x nh sng tia laser vi nhiu gc vi ch s khc x khc nhau (MALLS-RI) pht hin thy khi lng phn t (Mw) ca rice amylopectin sp xp x 5,7 109, trong khi amylopectin tinh bt go phi sp l khong 2 7 109 (Yoo v Jane, 2002 ). iu ny l tng t nh kt qu cho la m ng v la mch (Yoo v Jane 2002). Fishman et al. (1996) bo co rng Mw ca amylopectin gim i km theo l s gia tng hm lng amylose ng. N c mc nhin cng nhn rng gii hn khng gian trong ht tinh bt khng sp dn ti hm lng amylose ln hn lm gim amylopectin Mw (Yoo v Jane, 2002).

13

Tnh cu trc amylopectin khc nhau ty thuc vo cy la. HizuKuri (1986) ch ra rng cu trc ca amilopectin c th c tng qut bng cc chui (A, B v C) m c s khc bit trong chiu di. Cc chui (khng phn nhnh) c lin kt vi chui B v khng mang bt k chui khc, chui B (B1-B4), mang mt hoc nhiu chui A v / hoc chui B; v chui C c l u kt thc gim ca phn t (Fig. 3.2). Rice amylopectin c DP trung bnh l t 2.700 n 12.000 GU v s lng chui trung bnh (NC) 128 n 586 (Lu et al 1997.). Go indica amylose cao c DP trung bnh thp hn (2.700 n 2.900) v NC (128-135) so vi cc ging indica v japonica hm lng amylose thp (6.500 n 12.000 cho DP v 423-586 cho NC). DP ca go sp indica (7721 n 8270) v NC (389-433) cng c gi tr thp hn so vi ging sp japonica (9101 n 9844 cho DP v 517-562 cho NC) (Table 3.1). Tuy nhin, HizuKuri (1993) bo co rng DP trung bnh ca cc ging go sp l 19.000 GU. Trong mt s ging go go sp c -amylolysis thp nht v CL trung bnh ca amylopectin l 18-22, 15-18 v 17-20 cho ging indica ging japonica v go sp theo (Lu et al 1997) (Table 3.1 ). Villareal et al. (1993) tch isoamylase debranched amylopectin thnh ba phn vi phng php thm gel HPLC (HPLC-GPC). HizuKuri (1986) cho rng nh thp ca cao phn bao gm chui v 1 v cao hn nh trng lng phn t bao gm B2, B3 v nhng chui di hn tng ng. Lu et al. (1997) bo co rng s phn b hai chui HPLCGPC c tm thy trong 14 ging go. Loi I c ba nh (tng ng vi A+ B1, B2 v B3), trong khi loi II c hai phn (A + B1 v B2). Villareal et al. (1993) chng minh rng mt s ging go amylose cao v cc ging t bin tng lng amylose c thm mt phn 4 vi phn trm trng lng khong 1%.

14

Table 3.1. Chain distribution and molecular properties of amylopectin from various rice starches*

15

Fig. 3.4. The chain length distribution of rice amylopectin determined by a high performance anion exchange chromatography system equipped with an enzyme column reactor and amper ometric detector and the relative area percent of different chains. S phn b ca DP chui rice amylopectin sau khi thy phn vi isoamylose c th c xc nh bng High Performance Anion Exchange Chromatography equipped with Pulsed Amperometric Detector (HPAEC-PAD), HPAEC - P D c trang b mt ct enzyme phn ng (Wong v Jane 1997) in di mao mch ( Nakamura et al 2002) khi ph (MALDI-TOF; Grimm et al 2003) v HPLC-GPC kt hp vi MALLS-RI detector (Chen v Bergman 2004). Vi nhng k thut ny s phn b CL v phn trm khu vc tng i ca cc dy chuyn khc nhau c th c xc nh (Fig. 3.4). Nakamura et al. (2002) nghin cu cu trc amylopectin trong 129 ging chu . Cc tc gi kt lun rng rice amylopectin c th c phn thnh loi di (L-type) v loi ngn (S-type) (Table 3.2). T l ca chui amylopectin vi DP 10 so vi DP 24 l tng quan mt cch tng i vi nhit bt u h ha tinh bt (GT) trong khi khng mt hip hi no quan st v thy c mi quan h gia hm lng amylose v GT. Ngoi nhng nh hng ca di truyn hc cu trc amylopectin cng b nh hng bi mi trng thay i. Umemoto et al. (1999) v Suzuki et al. (2003) bo co rng nhit trong sut qu trnh pht trin ca ht nh hng n s phn b chiu di chui amylopectin trong mt cch tng t tc l ht pht trin nhit thp hn dn n gia tng t l ca cc chui ngn v gim t l phn trm ca chui di (s phn b fb2 v fb3). Murugesan et al. (1992) bo co rng tinh bt c thu hoch t mt ging la sp cc giai on khc nhau ca s trng thnh c cu trc amylopectin tng t nhau.

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3.6. trng n v ha tan ca tinh bt:[3] Khi tinh bt c ha tan trong nc nng lm gy cc lin kt hydro nn lm cho cu trc tinh bt b ph v v cc phn t nc lin kt bi cc lin kt hydro ca nhm hydroxyl tc dng vi amylose v amylopectin. iu ny lm tng trng ca ht v ha tan. trng ca ht v kh nng ha tan ni ln c tm quan trng ca s tng tc gia cc chui tinh bt dng v nh hnh v dng tinh th. Mc tng tc ny b nh hng bi hm lng amylose v cu trc ca amylose v amylopectin ph thuc vo nhiu yu t khc nh kch thc ca ht . V d phc hp amylose-lipid lm hn ch trng v ha tan. Theo Tester v Morrison (1990a) kh nng trng n ca tinh bt ch yu lin quan n cu trc amylopectin. Kh nng ha tan thp c lin quan n DP ln nht iu ny cng c bo co ca Juliano v Villareal (1987). Vandeputte et al. (2003b) ch ra rng chui amylopectin ngn vi DP 6-9 dn n tng trng 55oC v 65oC, trong khi chui amylopectin vi DP 12-22 c hiu lc ngc li. Lii et al. (1996a) quan st thy rng kh nng trng t l nghch vi cng ca ht tinh bt trng tng cho thy mt cu trc dng ht cng nhc t tn ti. Trong s ba loi bt t bt indica ( E 28%) bt japonica (20%) v bt sp japonica (0.0%) kh nng trng tt nht c th hin bt go sp v tip l bt japonica v indica (Singh et al 2000). Sodhi v Singh (2003) cho thy rng trong nm tinh bt go mt loi vi hm lng amylose thp nht (7 8%) c trng cao nht v ha tan thp nht trong khi cc loi vi hm lng amylose ln nht th kh nng trng thp nht (Table 3.3). Lii et al. (1995) cng bo co rng sc mnh trng n s cao hn i vi tinh bt go vi hm lng amylose thp hn. Tuy nhin sc mnh trng n v ha tan ca tinh bt khc nhau trong cc ging go sp, mt ging vi hm lng sp cao nht kh nng trng n gp gn hai ln so vi ging c hm lng sp thp nht nhng s khc bit trong kh nng ha tan t hn nhiu (Fig.4.1) (Wang v Wang 2002). Tng t nh vy trong mt cuc kho st v kh nng trng n ca 56 loi bt go sp khi lng trng n khc nhau rt nhiu iu ch ra rng s khc bit trong cu trc amylopectin nh hng n kh nng trng n (Bao, unpuplished data).

Table 3.2. Amylopectin structure in endosperm from seeds of some selected Asian cultivated rice (Oryza sativa L.)*

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Table 3.3. Amylose content, swelling power and solubility of starch from different rice cultivars (Sodhi and Singh, 2003) 4. S h ha v cu trc ca tinh bt go:[3] H ha l qu trnh din ra khi tinh bt c lm nng vi s c mt ca nc dn n s ph v khng thun nghch trt t phn t trong mt ht tinh bt. ng chng l ht trng n khng thun nghch mt hin tng lng chit v mt s kt tinh. i vi s h ha xy ra cc khu vc ca tinh bt v nh hnh u tin phi lm tan chy hoc tri qua qu trnh chuyn i thy tinh (Slade v Levine 1988). Nng lng nhit cn thit hon ton to thanh keo tinh bt trong go l rt quan trng x l go phi ti u ha u vo nhit thi gian nu n v nhit v ti cng mt thi gian gim thiu chi ph ca ton b qu trnh. i vi ht go GT c th c c tnh bi mc tan r ca go ngm trong phng php dng KOH (Little et al 1958.). Th nghim ny c gi l gi tr lan rng kim v c nh gi bng cch s dng mt quy m 2-7 tng ng vi s lng tan r. Gi tr ca 2-3, 4-5, v 6-7 i din cho GT cao trung cp v thp (Simpson et al 1965.). GT c o lng bng s khc bit gia nhit lng qut (DSC). DSC xc nh trong phm vi nhit chuyn tip cn thit cho h ha xy ra. Gi tr nhit thng s dng DSC bao gm h ha bt u (To) cao im (Tp) kt thc (Tc) v entanpy (H) (Fig.4.2). Hin nay khng c s hiu bit r rng v mi quan h gia cu trc tinh bt v cc thuc tnh nhit. Noda et al. (1996) cng nhn rng cc thng s DSC (To Tp Tc H) chu nh hng bi kin trc phn t ca vng tinh bt kt tinh tng ng vi s phn b ca cc chui amylopectin ngn (DP 6-11) v khng phi bi t trng ca khu vc kt tinh tng ng vi hm lng amylose.

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Fig. 4.1. (a) Swelling power and (b)water solibility index of waxy rice starchs (Wang and Wang 2002)

Fig.4.2. Thermal property of rice starch determined by differential scanning calorimetry (DSC). To: onset temperature, Tp: peak temperature, Tc: conclusion temperature. Cooke v Gidley (1992) ch ra rng cc gi tr H ca s h ha ch yu phn nh s mt trt t ca hai vng xon ch khng phi l mt mt ca s kt tinh. Tuy nhin, Tester v Morrison (1990a) li cng nhn rng H phn nh s kt tinh tng th (cht lng v s lng tinh th tinh bt) ca amylopectin. Tester (1997) cho rng mc hon thin tinh th c phn nh trong nhit h ha. Mc hon thin tinh th theo cc tc

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gi ny b nh hng bi cu trc phn t ca amylopectin (chui chiu di n v mc phn nhnh trng lng phn t v polydispersity) thnh phn tinh bt (t l amylose amylopectin vi pht pho) v kin trc ht (t l tinh th v nh hnh). Gi tr DSC b nh hng bi nhiu kha cnh ca chun b mu v hot ng c th. Do n thng rt kh so snh d liu thu c t cc nghin cu DSC khc nhau. Tester v Morrison (1990b) ch ra rng cc tinh bt GT thp v cao c di chui amylopectin rt ging nhau sau khi ph hy nhnh.Tinh bt GT thp c th c bin i th hin nh tinh bt GT cao. C kt lun rng tinh bt GT thp c s kt tinh t hn v tinh th t hon ho hn so vi tinh bt GT cao do s khc bit cu trc amylopectin nh (Tester v Morrison 1990b) GT cng b nh hng bi cc yu t mi trng v x l sau thu hoch. N c bo co l bt go hoc GT tinh bt tng ln cng vi nhit tng trng (Suzuki v cng s 2003) v nhng thay i ca GT tng ng vi nhng thay i trong cu trc amylopectin. Fan et al. (1999) nhn thy rng trc khi lm kh sy kh v phng php bo qun c tc ng ng k n c tnh h ha bt go. N cng c chng minh rng nhit bo qun m v thi gian nh hng n H v nhit h ha ca bt go (Fan and Marks 1999). 4.1.H ha: tnh keo [3] Khi cc ht tinh bt c lm nng ln n GT trong nc d, s truyn nhit v hin tng chuyn m xy ra. Ht trng phng ln nhiu ln so vi kch thc ban u ca n nh l mt kt qu ca s mt mt trt t tinh th v s hp th nc bn trong cu trc ht. nht keo trong qu trnh trng phng v h ha c th c ghi li bng cch s dng Brabender Visco Amylograph , Rapid Visco Analyzer (RV ) hoc my o nht ghi li nht mt cch lin tc khi nhit tng ln c thc hin trong mt thi gian lin tc v sau gim (Fig.4.3). Ti bc u tin nht tng ln nhanh chng cng vi s gia tng nhit . nht cao im t c khi ht trng n nm cn bng vi cc ht b ph v khi khuy. Nu tip tc khuy s c nhiu hn cc ht v mnh v, t lm gim hn na nht. Khi lm mt mt s phn t tinh bt mt phn kt hp li to thnh kt ta hoc gel (bc ny c gi l thoi ha).

Fig.4.3. Pasting properties of rice starch determined by Rapid Visco Analyzer (RVA).

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PV: peak viscosity; HPV: hot paste (through) viscosity; CPV: cool paste (end) viscosity; BD: breakdown (PV-HPV); SB: setback (CPV-PV); CS: consistency (CPV-HPV). Quantitative Trait Locus (QTL) lp bn pht hin ra rng tnh cht keo dn ca tinh bt go c kim sot ch yu bi gen sp, thnh phn m nhn trch nhim tng hp amylose ( ao et al 1999). V vy, khng c g l ng ngc nhin khi cc thng s ca tnh keo tinh bt go c thng k c lin quan vi C ( ao et al 1999; Vandeputte et al 2003b, Noda et al 2003) nhng c khc nhau trong go sp so vi go khng sp (Fig. 4.4). Tuy nhin, Bhattacharya et al (1999) khng tm thy mi tng quan ng k gia cc thng s RV v C ca bt go. Cc ging tn ti c C tng t nhng c tnh keo dn rt khc nhau (Fig.4.5) v c th c gii thch bi s khc bit trong cu trc amylopectin. Nghin cu mi tinh bt go vi hm lng amylose thp, Han v HamaKer (2001) bo co rng chui amilopectin di (DP> 100) v chui ngn (trung bnh DP 17) c lin quan vi tnh keo dn tng ng. Tuy nhin Vandeputte et al. (2003b) bng cch s dng mt tp hp a dng cc tinh bt go bao gm nm tinh bt sp v mi tinh bt khng sp khng tm thy mi tng quan gia chiu di chui amylopectin vi PV D S v CPV.

Fig. 4.4. RVA profiles of three waxy rices and three non-waxy rice, JY293=Jiayu 293 (AAC:25%), ZF504=Zhefu 504 (12%), XS11=Xiushui 11(18%). nht keo dn ca bt go so vi cc tinh bt khc th khc nhau do nh hng ca protein v cht bo c loi b trong qu trnh sn xut tinh bt (Singh et al 2000; Fitzgerald et al 2003). Cc th nghim phn tch nht dn trc v sau khi protein v/hoc lipid c loi b ch ra rng protein c mt nh hng ln n nht bt dn (Martin v Fitzgerald 2002; Fitzgerald et al 2003) (Fig. 4.6). nht dn ca bt go hoc tinh bt b nh hng bi mi trng v phng php bo qun sau thu hoch.

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Fig. 4.5. RV pasting profiles of rice flour from the varieties Jodon and Dixiebelle which are similar in amilose content (~25% AAC).

Fig. 4.6. Brabender amylographs of (A) 10% flours (dry basis); (B) 6% starches (dry basis) of whole, broken and yellowed rice (Wang et al 2002). 5. Thoi ha v cc tnh cht khc ca tinh bt go:[3] 5.1.Thoi ha: S thoi ha m t qu trnh trong keo tinh bt nng ngui i xung di nhit nng chy ca tinh th tinh bt v amylase v amylopectin kt hp li v lin kt vi cc

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ht tinh bt trng n trong mt cu trc c th t qu lm tng nht, gel sn chc. Cc tnh cht thoi ha c th c o bng DSC (Qi et al 2003; Vandeputte et al 2003c). Cc phng php nghin cu s thoi ha ca tinh bt c xem xt bi Karim et al. (2000). Hin tng ny thng c coi l mt s kt tinh hoc s ti kt tinh ca amylose v amylopectin. T l ban u ca s thoi ha lin quan n s mt mt ca mng amylose s pht trin ca tp hp amylose v lin kt ca cc ht cn st li. Nh vy, amylose chu trch nhim cho nhng thay i ngn hn (t hn mt ngy) trong qu trnh thoi ha (Zhou et al 2002). mylopectin ngn hn vng xon i c th l do cu trc phn nhnh ca cc phn t amylopectin v di chui ca cc nhnh. i v s lng amylopectin trong hu ht cc tinh bt ln hn so vi hm lng amylose hu ht cc tinh th hnh thnh trong qu trnh thoi ha tinh bt c lin quan n s kt hp ca cc chui amylopectin. V vy s thoi ha amylopectin din ra mt cch chm chm hn vi tun v gp phn thay i cu trc ca cc h thng tinh bt (Lii et al 1998; Zhou et al 2002). Tako v HizuKuri (2000) xut mt s c ch cho s thoi ha tinh bt go l da trn s hnh thnh cc lin kt hydro cc cp phn t khc nhau. C gi nh rng lin kt hydro ni phn t c th din ra gia OH-6 v nguyn t oxy hemiacetal lin k ca cc gc D-glucosyl. Lin kt hydro ni phn t c th din ra gia OH-2 ca amylopectin v mt O-6 ln cn ca amylose. Mt lin kt hydro ni phn t khc c th hnh thnh gia OH-2 ca mt phn t D-glucose ban u vi O-6 ca mt phn t D-glucose ca mt chui ngn bn cnh ( v 1) ca phn t ny. Sau khi bo ha lin kt hydro ni phn t gia cc phn t amylose v amylopectin mt tp hp ni phn t cng c th c gia cc phn t amilopectin thng qua lin kt hydro. C ch ca s thoi ha l phc tp bi v t l thoi ha c th thay i trong nhng cy trng khc nhau gy ra do s khc bit trong t l v s tng tc ca amylopectin v amylose phn phi chui chiu di v kch thc phn t ca cc phn t phn nhnh (HizuKuri 1986; Eliasson v Gudmundsson 1996). Hm lng amylose GT cu trc amylopectin c nghin cu l cng lin quan n s thoi ha tinh bt go. Qi et al. (2003) thy rng s thoi ha ca cc phn t amylopectin bn a c GT cao v GT thp xc nhn rng cc phn t amylopectin GT cao phn ly nhit cao hn.. Cc yu t khc nh nhit bo qun v m cng c tc ng ng k n cc tnh cht thoi ha ca bt go (Fan v Marks 1999). 5.2.Cc tnh cht khc: 5.2.1. Starch clarity ( tinh khit tinh bt): tinh khit tinh bt th rt quan trng i vi nhiu ng dng trong thc phm. Tnh cht ny ca tinh bt c cho l ph thuc vo cc lin kt gia cc phn t tinh bt trong ht. Tnh nguyn cht ca gel tinh bt h ha khc nhau gia cc ging la khc nhau v c th l do hm lng amylose v kch thc ht. Sodhi v Singh (2003) bo co rng s nguyn cht ca tinh bt h ha gim dn cng vi s gia tng thi gian bo qun ln n ba hoc bn ngy. S suy gim nguyn cht c cho l do mt mc amylose v amylopectin dn n s hnh thnh cc khu chc nng tn x nh sng (Perera v Hoover 1999). S khc bit r nt cng c th l do cc cht dn xut monoester phosphate v ni dung phospholipid (Jane et al 1996). Cc dn xut phosphate-monoester c cp l lm tng nguyn cht ca keo tinh bt nhng ngc li khi b sung cc phospholipid s lm keo tinh bt c (Kasemsuwan v Jane 1996). 5.2.2. Tnh d tiu ha:

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Tinh bt c kh nng d tiu ha c cho l c kh nng bo v con ngi khi s pht trin ca cc bnh mn tnh khc nhau (Topping v Clifton 2001). c mt s bo co ni rng c s lin h gia hm lng amylose vi tnh d tiu ha ca tinh bt go (Goddard et al 1984, Noda et al. 2003). Tuy nhin tm thy s thy phn tng t ca tinh bt nguyn bng amylase xy ra vi cc ging la cht sp v khng sp. Perez et al. (1991) bo co rng cc ging la vi cng hm lng amylose nh trong kh nng tiu ha tinh bt s khc bit c to ra bi cc tnh cht khc chng hn nh GT thi gian nu,.... Do mt mnh hm lng amylose khng phi l mt yu t d bo t l tiu ha tinh bt (Perez et al 1991.). Zhang et al. (1996) ch ra rng bt go sp japonica vi hnh nh nhiu x tia X khc nhau trong s tiu ha tinh bt phn trm tiu ha ca bt nhm II cao hn nhm bt I hoc bng glucoamylase hoc vi alpha-amylase. Cc tc gi cho rng cc tinh bt trong nhm II c mt cu trc sp xp lng lo hn cp phn t so vi trong nhm I. iu ny cho php cc enzym d thm nhp nhanh chng vo cc ht tinh bt trong nhm II. C l sau cu trc amylopectin c th ng mt vai tr trong t l tiu ha tinh bt go. K thut ch bin cng tc ng n t l tiu ha tinh bt go. Luc s c th lm gim t l tiu ha tinh bt go (Tetens et al. 1997). Rashmi v Urooj (2003) pht hin ra rng hp go to ra nhiu tinh bt c kh nng chu ng hn so vi nu si hoc nu p sut. o qun trong t lnh cng c th lm chm t l tiu ha tinh bt go (Frei et al 2003). 6. Xu hng trong tng lai:[3] Tinh bt go cung cp nhng thun li cho ngnh cng nghip thc phm chc nng v gii quyt nhng kh khn trong lnh vc ti chnh. Go l mt ngun tinh bt t gy d ng cho nhiu ngi c v nht mu trng v khi l gel th b mt mn mng. Ngc li v d tinh bt ng trng ng vng, c mt 'protein' hng v v hnh thc l mt loi gel chc chn. Nh vy v cc c tnh cht lng s dng cui cng go cung cp ngnh cng nghip ch bin thc phm mt s li th so vi cc ngun tinh bt khc. Tuy nhin, vic s dng tinh bt go trong thc phm thc hin mt chc nng c th i km vi chi ph ln hn nu nh mt ngun tinh bt khc c s dng. Go l loi cy trng sn xut tinh bt tn km hn so vi cc ngun tinh bt khc. N cng khng c th trng pht trin sn phm. Nh mt h qu ca nghin cu trong tng lai, c th chi ph sn xut la go s gim so vi cc ngun tinh bt khc hoc gi ca cc loi tinh bt khc s tng nhng nhng iu ny l khng c kh nng. Nhng g l c th xy ra hn l chi ph sn xut tinh bt go s gim vi s pht trin ca cng ngh ch bin mi. N cng c th l cc sn phm go c th l protein bt m cm du cm go s mang li gi tr gia tng cho nghnh sn xut v xay xt la go trong tng lai. Ngoi ra th nhu cu v cc sn phm mi v tng cht lng sn phm, chng ta c th thy rng nhu cu i vi tinh bt go tng do tnh cht c o ca n mc d chi ph cao. Nhng g s xy ra trong tng lai lin quan n nhu cu i vi tinh bt go l khng th d bo. Vt liu di truyn ca la th rt a dng v tnh cht cht lng. S a dng ny cha c khm ph y v do n khng c tn dng cho cc mc ch pht trin sn phm. Th trng ngy nay tip cn vi tinh bt go t ging la sp, GT thp v loi amylose c GT trung bnh. Nng cao cht lng ca cc ging khc nhau ang tn ti hin nay v tim nng cho vic to ra ging mi vi nhng tnh cht mi l. Ngnh cng nghip ch bin thc phm thng xuyn to mt ting vang trong vic n nh chc nng tinh bt trn cc mi trng pht trin v iu kin x l sau thu hoch. t c mt iu nh vy i hi cc nh di truyn hc go cc nh lai to v nh ha

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hc phi lm vic cng nhau tm kim hoc to ra cc gen tng hp tinh bt m khng nh hng n mi trng. L U AM K O [1]. L Ngc T (ch bin) La Vn Ch ng Th Thu Nguyn Th Thnh i c Hi L Don Din, Gio trnh Ha sinh cng nghip NX Khoa hc v K thut. [2]. H. D. Belitz, W. Grosch, P. Schieberle, Food Chemistry 4th revised and extended Edition, Springer. [3]. Ann-Charlotte Eliasson (2004), Starch in Food: Structure, function and applications, Woodhead Pub. [4]. http://www.abingredients.com/products/rice_starch/types.html [5]. http://www.sagevfoods.com/MainPages/Products/RiceFlour.htm

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