CHNG 1: GII THIU CHUNG

1.1 nh ngha:
Ph gia:
Theo TCVN: Ph gia thc phm l nhng cht khng c coi l thc phm hay mt
thnh phn ch yu ca thc phm, c hoc khng c gi tr dinh dng, m bo an ton
cho sc khe, c ch ng cho vo thc phm vi lng nh nhm duy tr cht lng,
hnh dng, mi v, kim hoc acid ca thc phm, p ng v yu cu cng ngh
trong ch bin, ng gi, vn chuyn v bo qun thc phm.
Ph gia to cu trc: l nhm ph gia thm vo nhm thay i cu trc nguyn liu
ban u, to ra cu trc mi hoc lm n nh cu trc ca sn phm
1.2 Phn loi:
HYROCOLLOID: Xanthan gum, guargum, carrageenan, locust bean gum, agaragar, pectin, alginate
Hyrocolloid nhng polymer tan trong nc (polysaccharide v protein) hin ang c
s dng rng ri trong cng nghip vi rt nhiu chc nng nh to c hay to gel h
lng, n nh h bt, nh tng v huyn ph, ngn cn s hnh thnh tinh th v
ng, gi hng. Chng c th c phn loi ty thuc vo ngun gc, phng php
phn tch, chc nng, cu trc, kh nng thun nghch v nhit, thi gian to gel hay in
tch. Nhng phng php phn loi thch hp nht cho nhng tc nhn to gel l cu trc,
kh nng thun nghch v nhit v thi gian to gel.
Ngun hydrocolloid quan trng trong cng nghip:
- Thc vt:
Trong cy: cellulose, tinh bt, pectin.
Gum t nha cy: gum arabic, gum karaya, gum ghatti, gum tragacanth
Ht: guar gum, locust bean gum, tara gum, tamarind gum
C: konjac mannan
To (Algal)
To : agar, carrageenan
To nu: alginate
- Vi sinh vt: xanthan gum, curdlan, dextran, gellan gum, cellulose
POLYSACCHARIDE: tinh bt, tinh bt bin tnh, maltose dextrin, chitosan
PROTEIN: caseinate, whey, bt m v gluten, protein u nnh, protein trng,
da heo, gelatin,
POLYPHOSPHATE.
CHNG 2: MT S LOI PH GIA TO CU TRC:
2.1 Carrageenan (nhm hyrocolloid)
2.1.1 Lch s pht hin ra Carrageenan
Carrageenan bt u c s dng hn 600 nm trc y, c chit xut t ru
Irish moss (Loi rong Chondrus crispus) ti mt ngi lng trn b bin pha Nam
Ireland trong mt ngi lng mang tn Carraghen.
Vo nhng nm 30 ca th k XX, carrageenan c s dng trong cng nghip
biav h si. Cng trong thi k ny nhng khm ph v cu trc ha hc ca carrageenan
c tin hnh mnh m. Sau ny, carrageenan c chit xut t mt s loi rong khc

nh Gigartina stelata thuc chi rong Gigartina. Nhiu loi rong khc cng c nghin
cu trong vic chit tch carrageenan ng dng trong nhiu lnh vc khc nhau.

Hnh 1: to carrageenan
Ngy nay, sn xut cng nghip carrageenan khng c n gii hn vo chit tch t
Irish moss, m rt nhiu loi rong thuc ngnh Rhodophyta c s dng. Nhng
loi ny gi chung l Carrageenophyte. Qua nhiu nghin cu, c hng chc loi rong
bin c khai thc t nhin hay nui trng sn xut carrageenan, ph bin nht l :
Kappaphycus alvarezii, Chondrrus crrispus, Sarcothalia crispate v Eucheuma
denticulation c s dng thu carrageenan dng trong thc phm. Trong thc phm,
ngi ta khng s dng tng loi to ring bit m lun lun kt hp nhiu loi li vi
nhau to ra Carrageenan c cc c tnh ring bit v hon ho hn. T ngi ta chia
carrageenan thnh 3 loi in hnh sau:
+ Kappa carageenan: c tch chit t cc loi to Kappaphycus alvarezii,
Chondrrus crrispus, Sarcothalia crispate.
+ Iota carrageenan: c tch chit t to Eucheuma denticulation.
+ Lambda carrageenan: c tch chit t to Chondrrus crrispus,
Sarcothalia crispate.
2.1.2 Cu to ca carrageenan
Carrageenan l mt polysaccharide d th ca galactose galactan. Ngoi mch
polysaccharide chnh cn c th c cc nhm sulfat c gn vo carrageenan nhng v
tr v s lng khc nhau. V vy, carrageenan khng phi ch l mt polysaccharid n
l, c cu trc nht nh m l cc galactan sulfat. Mi galactan sulfat l mt dng ring
ca carrageenan v c k hiu ring. V d: , , , carrageenan.
C th ni carrageenan l mt hn hp phc tp ca t nht 5 loi polymer: , ,
, .. - carrageenan, cu to t cc gc D-galactose v 3,6-anhydro D-galctose. Cc gc
ny kt hp vi nhau bng lin kt -1,4 v -1,3 lun phin nhau. Cc gc D-galactose c
sulfate ha vi t l cao. Cc loi carrageenan khc nhau v mc sulfate ha.

Mch polysaccharide ca cc carrageenan c cu trc xon kp. Mi vng xon do

3 n gc disaccharide to nn. Cc polysaccharide ph bin ca carrageenan l kappa-,
iota- v lambda- carrageenan: Kappa-carrageenan l mt loi polymer ca D-galactose- 4sulfate v 3,6-anhydro D-galctose. Iota-carrageenan cng c cu to tng t Kappacarrageenan, ngoi tr 3,6-anhydro-galactose b sulfate ha C s 2. Lambda-carrageenan
c monomer hu ht l cc D-galactose- 2-sulfate (lin kt 1,3) v D-galactose-2,6disulfate (lin kt 1,4).
Muy v nuy- carrageenan khi c x l bng kim s chuyn thnh kappa v iotacarrageenan. Trong qu trnh chit tch, do tc ng ca mi trng kim cc -,-,carrageenan d chuyn ha thnh -, -, - carrageenan tng ng. Cc carrageenan c mc
sulfat ha khc nhau, th d carrageenan (25 % sulfat), carrageenan (32 % sulfat),
carrageenan (35 % sulfat). Cc sn phm ny c thng mi ha, chim v tr quan
trng trong th trng polysaccharide.

2.1.3 Tnh cht

tan:
Mu hi vng, mu nu vng nht hay mu trng. Dng bt th, bt mn v gn nh
khng mi.
Carrageenan tan trong nc nhng tan ca n ph thuc vo dng, nhit , pH,
nng ca ion v cc cht tan khc.
Nhm carrageenan c cu ni 3,6-anhydro khng a nc, do cc carrageenan
nykhng tan trong nc. Nhm carrageenan khng c cu ni th d tan hn. Th d nh
-carrageenan khng c cu ni 3,6-anhydro v c thm 3 nhm sulfat a n c nn n
tantrong nc iu kin bt k. i vi carrageenan th c tan trung bnh, mui
natri ca carrageenan tan trong nc lnh nhng mui kali ca carrageenan ch tan
trong nc nng.

 nht
nht ca cc dung dch carrageenan ph thuc v o nhit , dng, trng lng
phn t v s hin din ca cc ion khc tr ong dung dch. Khi nhit v lc ion ca
dung dch tng th nht ca dung dch gim. Cc carrageenan to th nh dung dch c
nht t 25 500 Mpa, ring carrageenan c th to dung dch c nht ti 2000
Mpa.
S lin quan t l thun gia nht v trng lng phn t ca carrageenan c
thm t bng cng thc cn bng ca Mark -Houwink nh sau:
[] = K(Mw)
Trong : : nht
Mw: trng lng phn t trung bnh
K v : hng s ph thuc vo dng ca carrageenan v dung
mi ha tan
Tng tc gia carrageenan vi protein
y l mt trong nhng tnh cht quan trng ca carrageenan v cng l c trng
cho tt c cc cht to gel cng nh cc cht khng to gel l xut hin phn ng vi
protein.
Phn ng ny xy ra nh cc cation c mt trong cc nhm protein tch in tc
dng vi nhm sulfat mang in m ca carrageenan v c tnh quyt nh n bn c
hc ca gel.
Trong cng nghip sa, nh vo tnh cht lin kt vi cc protein trong sa m
carrageenan c s dng (vi nng 0,015 0,025 %) lm tc nhn ngn chn s
tch lng v lm n nh cc ht coca trong sa scla.

To gel
Carrageenan c mt tnh cht v cng quan trng l to gel nng thp (nh hn
0,5 %). dng gel cc mch polysaccharide xon vng nh l xo v cng c th xon vi
nhau to thnh khung xng khng gian ba chiu vng chc, bn trong c th cha nhiu
phn t nc (hay dung mi). T dng dung dch chuyn sang dng gel l do tng tc
gia cc phn t polyme ha tan vi cc phn t dung mi bn trong, nh tng tc ny
m gel to thnh c bn c hc cao. Phn xon vng l xo chnh l nhng mm to gel,
chng li ko cc phn t dung mi vo vng lin kt.

S hnh thnh gel c th gy ra bi nhit thp hoc th m cc cation vi mt

nng nht nh. Qu trnh hnh thnh gel din ra phc tp, c thc hin theo hai
bc:
Bc 1: khi h nhit n mt gii hn n o trong phn t carrageenan
c s chuyn cu hnh t dng cun ngu nhin khng c trt t sang dng
xon c trt t. Nhit ca qu trnh chuyn i ny ph thuc vo dng v
cu trc cc carrageenan, cng nh ph thuc vo dng v nng ca mui
thm vo dung dch carrageenan. Do , mi mt dng carrageenan c mt
im nhit to gel ring.
Bc 2: gel ca cc polyme xon c th thc hin cc cp xon. Trong
trng hp u, s phn nhnh v kt hp li s xut hin cp xon thng
qua s hnh thnh khng y ca xon kp, theo hng mi chui
tham gia vo xon kp vi hn mt chui khc. Trong trng hp th hai,
cc phn pht trin y ca a xon t hp li to thnh gel. Cn di
cc iu kin khng to gel, cc nng polyme thp s hnh thnh v hp
li ca cc xon s dn n tng nht.
Qua , c th m t c ch to gel nh sau: trc ht l xut hin s chuyn i
cu hnh t dng cun sang xon l xo, tip sau l s kt hp cc xon v t hp li c trt
t to thnh xon kp gel. Nh vy, gel l tp hp cc xon c trt t hay c n gi l
xon kp.

Kh nng to gel:
Ph thuc rt ln vo s c mt ca cc cation. V d: Khi lin kt vi K+, NH4+,
dung dch -carageenan to thnh gel thun nghch v nhit. Khi lin kt vi Na+ th
carrageenan ha tan trong nc lnh v khng c kh nng to gel. Mui K+ ca
-carrageenan c kh nng to gel tt nht nhng gel gin v d b phn r. Chng ta c th
gim gin ca gel bng cch thm vo locust bean gum.

2.1.4. Phng php sn xut carageenan trong cng nghip.

Carrageenan c thu nhn bng cch chit t to bin bng nc hay bng dung
dch kim long. Carrageenan c thu li bng s kt ta bi cn, sy thng quay, hay kt
ta trong dung dch KCl v sau lm lnh. Cn c s dng trong sut qu trnh thu
nhn v tinh sch l methanol, ethanol, v isopropanol. Sn phm c th cha ng nhm
mc ch chun ha, cha mui thu c cu trc gel c trng hay tnh nng to c.
2.1.5. ng dng
Carrageenan c s dng nhiu dng khc nhau trong nhiu sn phm m chng
ta s dng hng ngy, nht l trong lnh vc thc phm vi mt trong ba hoc c ba tc
dng sau:
+ Cht n nh
+ Cht to gel
+ Cht to s ng c
Cc sn phm c s dng carrageenan c s dng ph bin trong nhiu th k.
Nhiu nghin cu chng minh an ton ca carrgeenan, n khng gy c, khng c
du hiu gy vim lot trn c th v c th s dng trong thc phm vi mt lng khng
gii hn.
T chc FDA ca M xp carrageenan vo danh mc cc cht an ton i vi
cc sn phm thc phm.
Tnh ph bin ca carrageenan c th hin 4 c im sau:
Tham gia nh mt cht to ng i vi mt s sn phm nh : kem, sa, b,
pho mt.
Lm bn nh tng, gip cho dung dch trng thi nh tng cn bng vi
nhau m khng b tch lp.
C th thay i kt cu ca sn phm vi tnh cht ha l, c hc mong mun,
to ra cc sn phm ng c c bn dai.

 Gip n nh cc tinh th trong cc sn phm bnh, ko ngn chn ng v

nc b kt tinh. Chnh v vy, carrageenan c ng dng rng ri trong cc

ngnh kinh t quc dn, gp phn a dng ha cc sn phm thc phm.

2.1.6 ng dng trong cc ngnh thc phm

Carrageenan c ng dng trong nhiu lnh vc ch bin thc phm khc nhau
nh: kem, phomat, bnh pudding, si r, ung lnh, mt t ng v sa chua, tht c.
Cc cng ty ch bin tht c s dng carrageenan v carrageenan c kh nng tng
hiu sut cc sn phm bng cch gi nc bn trong sn phm.
Ngoi ra, carrageenan cn c thm vo bia hoc ru to phc protein v kt
lng chng lm cho sn phm c trong hn.
S dng carrageenan trong thc phm gip gia tng li nhun khong 40%.
m bo s ti ngon ( kh nng gi nc) , n nh cu trc ca tht , c, v gia
cm trong sut qu trnh t vn chuyn, tn tr v cc giai on ch bin.
2.2 Tinh bt tinh bt bin tnh: (nhm polysaccharide)
Tinh bt l polysaccharide ch yu c trong ht, c, thn cy v l cy. Tinh bt cng
c nhiu cc loi c nh khoai ty, sn, c mi. Mt lng ng k tinh bt cng c trong
cc loi qu nh chui v nhiu loi rau. Tinh bt c nhiu trong cc loi lng thc do
cc loi lng thc c coi l ngun nguyn liu ch yu sn xut tinh bt. Hnh dng
v thnh phn ha hc ca tinh bt ph thuc vo ging cy, iu kin trng trt ... Tinh bt
khng phi l mt cht ring bit, n bao gm hai thnh phn chnh l amylose v
amylopectin. Hai cht ny khc nhau v nhiu tnh cht l hc v ha hc.
2.2.1 Cu to:
Tinh bt l loi polysaccharide khi lng phn t cao gm cc n v glucose c

ni nhau bi cc lin kt -glucoside, c cng thc phn t l (C6H10O5)n, y n c th t

vi trm n hn 1 triu. Tinh bt gi vai tr quan trng trong cng nghip thc phm do
nhng tnh cht ha l ca chng. Tinh bt thng dng lm cht to nht, snh cho
cc thc phm dng lng hoc l tc nhn lm bn keo hoc nh tng nh cc yu t kt
dnh v lm c to cng, n hi cho nhiu loi thc phm. Ngoi ra tinh bt cn
nhiu ng dng trong dc phm, cng nghip dt, ha du...
Tinh bt bao gm hai dng phn t l amylose v amylopectin. Amylose chim
20-30% trong tinh bt t nhin, dng mch thng, c kh nng to gel, amylopectin dng
mch phn nhnh, khng c kh nng to gel.
Cng thc cu to:

Amylose

Amylopectin
S khc bit gia amylose v amylopectin khng phi lun lun r nt. Bi l cc
phn t amylose cng thng c mt phn nh phn nhnh, do cng c nhng tnh cht
ging nh amylopectin.
2.2.2 Mt s tnh cht quan trng ca ht tinh bt
Tnh cht nht do ca h tinh bt
Phn t tinh bt cha nhiu nhm hydroxyl c kh nng lin kt c vi nhau lm
cho phn t tinh bt tp hp li, gi nhiu phn t nc hn khin cho dung dch c
c, dnh, do v nht cao hn. Tnh cht ny cng th hin mnh m hn
nhng tinh bt loi np.
Kh nng to gel v thoi ha ca tinh bt
Khi ngui h tinh bt th cc phn t s tng tc vi nhau v sp xp li

mt cch c trt t to thnh gel tinh bt c cu trc mng 3 chiu. to c

gel th dung dch tinh bt phi c nng m c va phi, phi c h ha chuyn
tinh bt thnh trng thi ha tan v sau c ngui trng thi yn tnh. Trong gel
tinh bt ch c duy nht cc lin kt hydro tham gia.
Khi gel tinh bt mt thi gian di th chng s co li v mt lng dch th s
tch ra. Qu trnh thoi ha gm 3 giai on:
u tin cc mch c un thng li.
V hydrat b mt v cc mch c nh hng li.
Cc cu hydro c to thnh gia cc nhm -OH ca cc phn t tinh bt khc
nhau.
Do cc phn t amylose c mch thng nn nh hng vi nhau d dng v t do
hn cc phn t amylopectin, v th hin tng thoi ha gn nh ch c lin quan vi cc
phn t amylose.
Kh nng to mng
Tinh bt c kh nng to mng l do amylose v amylopectin dn phng ra, sp xp
li v tng tc trc tip vi nhau bng lin kt hydro hoc gin tip qua phn t nc.
Kh nng to si
Phng php to si nh sau:
Cho dch tinh bt qua mt bn c c l vi ng knh l thch hp (ln hn
1mm). Khi n qua cc l ny, chng s t nh hng theo chiu ca dng chy. Cc
phn t tinh bt c xu hng ko cng ra v t sp xp song song vi nhau theo phng
ca trng lc.
Cc si hnh thnh va ra khi khun ko cn t c nhng ngay vo mt b
ng nc nng nh hnh nh tc dng ca nhit. Cc phn t c nh hng
trong tng si s tng tc vi nhau v vi nc bng cu hydro hnh thnh si min.
Cc si hnh thnh c ko ra khi b ri c nhng tip vo b ng nc
lnh cc phn t lin hp li vi nhau c cht hn v to nhiu cu hydro gia cc
phn t hn. S kt tinh tng phn s lm tng bn c hc v s gn b cc si vi
nhau.
Cc si tip c gia nhit kh nc cng nh lm tng lc c kt v
cng.
Cc si c to ra t nhng tinh bt giu amylose (u xanh, dong, ring,)
thng dai hn, bn hn si lm t tinh bt giu amylopectin (ng, np) bi v cc phn
t amylose di nn tng tc gia cc phn t dc theo chiu di ln, si dai v chc, cn
cc phn t amylopectin c nhiu mch nhnh ngn, lc tng tc gia cc phn t yu
hn nn d t.
Kh nng phng n ca tinh bt
Khi tng tc vi cht bo di tc dng ca nhit th tinh bt s tng th tch
rt ln v tr nn rng xp. l do cht bo khng phn cc nn xuyn thm qua cc vt
liu tinh bt, cellulose. Khi nhit tng th cc tng tc k nc cng mnh nn chng
c khuynh hng t li vi nhau v xuyn qua cc ca i tinh bt. ng thi, nhit lm
tinh bt h ha v chn, nhng khng kh cng nh cc kh c trong khi bt khng thm
qua lp mng tinh bt tm bo nn s gin n v lm tinh bt phng n.
2.2.3 Tinh bt bin tnh:
nh ngha: l tinh bt qua cc iu kin gia cng nht nh (gia nhit, x l
bng kim, acid,lm thay i cu trc tinh bt ban u

 Mc ch: Tinh bt t nhin vi cc tnh cht c trng v ang c khai

thc phc v cho nhu cu sn xut. Tuy nhin, khi ngnh cng nghipthc
phm m rng vi chng loi sn phm a dng th tinh bt t nhin cho thy n
c nhng hn ch, hoc c nhng tnh cht mc d thch hp cho sn phm ny
nhng li bt li cho sn phm khc. Trong thc t sn xut, ng vi mi mt sn
phm thc phm thng i hi 1 dng tinh bt hoc mt dn xut tinh bt nht
nh. C sn phm yu cu tinh bt giu amylose li c sn phm yu cu tinh bt
thun nht amylopectin. C sn phm cn dng tinh bt c ha tan tt, c dng
cn tinh bt bn khng b thoi ha nhit thp. C loi cn do, trong,
c loi khng mong mun nhng tnh cht . V vy, qu trnh bin tnh tinh bt
nhm p ng mt s yu cu k thut nh tng ha tan, nht, do,
dai chc, trnh hin tng thoi ha cu trc gel tinh bt.
Phng php bin tnh tinh bt:
Phng php bin tnh vt l
Phng php bin tnh ha hc
Phng php bin tnh ha sinh
Bin tnh bng cch kt hp cc phng php trn
2.2.3.1. Tinh bt bin tnh bng phng php vt l:
Tinh bt h ha s b (Pregelatinized starch)
Kiu bin tnh h ha trc to cho tinh bt kh nng h ha m khng cn nu.
Sn phm c gi l pregelatinized starch, pregel, pre-cooked starch hay instant
starch. Phng php ny c th p dng cho c tinh bt t nhin v tinh bt bin tnh
bng cc phng php khc.
Nguyn tc ca phng php bin tnh ny l h ha huyn ph tinh bt bng nhit ri
nhanh chng sy kh tr li trng thi bt kh trc khi tinh bt b thoi ha. Trong thc
t, tinh bt c nu v sy kh cng lc, bng cch dng trng sy, p n (extrusion)
hoc sy phun. Trong k thut sy bng trng v p n, ht tinh bt chu nhiu tc ng c
hc nh nhit , lc ct c hc, p sut nn cao, v b thay i cu trc nhiu. Ngc li,
trong k thut sy phun, huyn ph tinh bt c h ha v sy kh ng thi nh hi
nng, do ht tinh bt hu nh cn nguyn vn, rt t b ph hy bi lc ct v nhit.
Sn phm ny gi l tinh bt CWS (cold-water swelling starch).
Tinh bt h ha s b c nhng tnh cht sau:
- Trng nhanh trong nc
- Bin i chm cc tnh cht khi bo qun
- Bn khi nhit thp
- C c v kh nng gi nc, gi kh tt
Do ngi ta thng dng tinh bt h ha s b ny trong mi trng hp khi cn
c, gi nc m khng cn nu.
Tinh bt x l nhit (Heat treated starch)

Trong cc iu kin c kim sot, ht tinh bt c x l nhit v sau c

tr v trng thi ht ban u. Tinh bt sn phm khng nhng duy tr c tnh cht
h ha ng mc (cook-up) m h tinh bt cn c nht v bn c ci thin.
C 2 loi qu trnh x l nhit, c hai u gy ra bin tnh vt l nhng khng h ha
tinh bt, khng ph hy tnh nguyn vn ca ht, hoc khng lm mt tnh lng chit
(birefringence).
- Qu trnh x l nhit m (heat-moisture treatment): tinh bt c lm m v gia
nhit n qu nhit h ha, nhng m khng qu trnh h ha xy ra. Tinh bt x
l nhit m l dng tinh bt bin tnh vt l lu i nht.
- Qu trnh annealing: l qu trnh gia nhit huyn ph tinh bt nhit
di nhit h ha v gi trong mt thi gian xc nh.
Cc sn phm tinh bt x l nhit ny c xem l tinh bt t nhin (native) v do
ch cn ghi trn nhn l tinh bt thc phm (food starch).
Tinh bt x l vi sng
Phng php bin tinh tinh bt bng vi sng c xem l mt trong nhng phng
php mi nht v sch nht hin nay. Phng php ny ang c nghin cu v hon
thin ng dng rng ri trong thc t nhm thay th cc phng php bin tnh ha hc.
Nguyn tc chung: tc dng cc tia c bc sng kh ngn mang nng lng cao
trong mt khong thi gian xc nh ln khi tinh bt (tinh bt c th dng kh hay dng
huyn ph).
u im ln nht ca phng php ny l ta c th linh hot thay i cc tia c
bc sng khc nhau v thi gian thch hp nht nhm thu c tinh bt c nhng tnh
cht nh mun: nht thch hp, bn gel tng, gim kh nng thoi ha, gim nhit
h ha,
Tinh bt x l p sut cao (High pressure treated starch)
Bn cnh phng php bin tnh tinh bt bng vi sng th phng php x l tinh
bt p sut cao cng c xem l mt trong nhng phng php mi nht v sch
nht hin nay. Cc nh khoa hc ang nghin cu nhng tnh cht mi xut hin trn tinh
bt sau khi x l p sut cao d ng dng chng trong thc t.
Tinh bt c th c x l dng ht kh hay di dng huyn ph.
Bng cch thay i cng p sut, nhit x l v thi gian thch hp th tinh
bt sau x l s c nhng tnh cht nh mong mun: tinh bt h ha nhit thng v
trong nc lnh, bn gel tng, kh nng thoi ha gim, ci thin trong, cu trc,
Trong bi bo co ny, chng ta s nghin cu su hn nh hng ca p sut cao
ln s thay i cc tnh cht ca ht tinh bt.
2.2.3.2. Tinh bt bin tnh bng phng php ha hc
Bin tnh tinh bt bng phng php ha hc l qu trnh bin tnh thng dng nht
hin nay. Di tc ng ca mt lng nh cc tc nhn ha hc c cho php s dng,
tinh bt b thay i tnh cht. Qu trnh bin tnh ha hc c th thc hin 3 trng thi tinh
bt:
- Trng thi huyn ph (slurry), tinh bt phn ng vi cc tc nhn ha hc

trong mi trng nc. Khi phn ng kt thc, tinh bt c lc, ra v sy kh.

- Trng thi st (paste), tinh bt c h ha (gelatinize) vi tc nhn ha
hc trong iu kin c t nc v khuy trn lin tc. Khi phn ng kt thc, tinh
bt c sy kh.
- Trng thi rn, tinh bt c lm m bng tc nhn ha hc trong nc, sy, v
cui cng phn ng nhit cao.
Tinh bt bin tnh bng cch ct mch (Degradation, conversion)
Bin tnh tinh bt bng cch ct mch s cho cc sn phm tinh bt cha cc
polymer c khi lng phn t thp v nht gim, thch hp dng trong cc sn phm cn
nng cht kh cao nh ko v cc mng bao.
Tinh bt thy phn bng acid
Thy phn acid l phng php c ng dng trong thng mi u tin, t nhng
nm 1900. Acid c cho vo huyn ph tinh bt trong mt qu trnh c kim sot cht
ch, khuy trn lin tc trong iu kin nhit tng dn t nhit mi trng (25oC) n
nhit hi thp hn nhit trng n ca tinh bt (khong 55oC) cho n khi t
c mc thy phn cn thit. Cht phn ng thng dng l acid hypochloride hoc
acid sulfuric.
y l qu trnh thy phn cc lin kt -1,4 v -1,6-glucoside ca tinh bt c acid
xc tc. S thy phn xy ra cc vng v nh hnh ca ht tinh bt, lm
gim di mch polymer, cu trc ht yu i nhng hnh dng ht tinh bt khng
thay i.
Mc ch chnh ca qu trnh thy phn tinh bt l lm gim nht khi nng ca h
tinh bt (hot viscosity) dng trong cc sn phm cn nng tinh bt cao m khng b
ng c, khi lm ngui mi to thnh gel c cng cao. Sn phm c gi l tinh bt
thin-boiling hay acid-thinned.
Tinh bt oxi ha v tinh bt c ty mu (bleaching)
Tinh bt c th c bin tnh bng cch s dng cc tc nhn oxi ha trong
nhng iu kin c kim sot. Ty thuc vo loi tc nhn oxi ha v liu lng s
dng m kiu bin tnh ny c phn lm 2 dng: oxi ha v ty mu (bleaching).
- Qu trnh ty mu (bleaching): cc tc nhn c php s dng bao gm
hydrogen peroxide (H2O2), ammonium persulfate, sodium hoc calcium hypochlorite,
potassium permanganate (KMnO4), v sodium chlorite. Mc ch ca qu trnh ny l ty mu
nhm lm tng trng ca tinh bt, bng cch oxi ha cc hp cht nh carotene,
xanthophyll v cc sc t khc. Mc d mc x l thp nhng mt s nhm hydroxyl
ca tinh bt cng b oxi ha to thnh cc nhm carboxyl vi t l cc nhm carboxyl to
thnh khng qu 0,1% trn tng cht kh ca sn phm.
Tinh bt ty mu c cc tnh cht gn ging nh tinh bt nguyn liu ban u, nhng
c ch s vi sinh thp hn do tc dng ca cc cht oxi ha s dng.
- Qu trnh oxi ha (oxidization): ch c sodium hypochlorite c php s dng
nhng lng s dng cho php cao hn nhiu so vi qu trnh ty. Qu trnh ny bao gm
2 tc ng xy ra ng thi: gn cc nhm carboxyl (COOH) v carbonyl (C = O) ln mch
v depolymer ha mt phn cc mch tinh bt. S oxi ha thng xy ra cc carbon 2, 3,

v 6 ca n v D-glucose ca mch tinh bt. Ngi ta cho rng khong 25% lng tc
nhn oxi ha c dng ct mch carbon, trong khi 75% lng tc nhn cn li dng
oxi ha cc nhm hydroxyl (Fleche, G. 1985).
Tinh bt oxi ha c nht thp, trong cao v bn nhit thp. Ging nh tinh
bt thy phn acid, h tinh bt oxi ha khi nng cng c nht thp do qu trnh ct
mch tinh bt. Tuy nhin, s chim ch trong khng gian ca cc nhm carboxyl v
carbonyl cn tr cc mch tinh bt ngn tin li gn v ti kt hp vi nhau, do gel to
thnh mm.
Tinh bt bin tnh bng cch lm bn ha hoc gn thm nhm th
(Stabilization, substitution)
Tinh bt t nhin sau khi h ha thng c xu hng to thnh cc gel cng do s
ti sp xp v kt hp ca cc phn t amylose v tch nc (hin tng thoi ha). hn
ch hin tng ny, cc nhm hydroxyl trong phn t tinh bt s c lm bn bng cch lin
kt vi nhng nhm chc ha hc cng knh. Chng sp xp dc theo mch polymer tinh
bt, chim ch trong khng gian phn t v cn tr cc mch polymer ti kt hp vi nhau.
Tinh bt bin tnh bng cch ny thch hp dng trong cc sn phm thc phm cn lm lnh
hoc lnh ng.
Hiu qu ca qu trnh bn ha tinh bt ph thuc vo s lng v bn cht ca
nhm th. Mc th DS l i lng o s nhm th trn 100 n v
anhydroglucose. Cc tinh bt c DS thp (DS < 0,2 tng ng 2 nhm th trn 10 n v
glucose) l nhng tinh bt thng mi quan trng. Khi DS tng, tng tc gia cc mch
polymer trong ht tinh bt gim, do qu trnh trng n v h ha tinh bt xy ra nhit
thp hn.
2.2.3.3 Tinh bt bin tnh bng phng php ha sinh
Thy phn tinh bt bng cc enzyme chn lc l mt qu trnh bin tnh tinh bt
bng phng php ha sinh. Ty thuc vo mc thy phn m to thnh mt hn hp vi
cc sn phm c di mch khc nhau nh glucose (dextrose), maltose,
oligosaccharide, polysaccharide. Sn phm c phn t lng cng nh th ngt cng cao
v ch s DE - s ng lng ng kh (dextrose equivalent) cng cao, vi ch s DE
100 tng ng vi dextrose tinh khit v DE 0 tng ng vi tinh bt t nhin.
Tinh bt x l bng enzyme amylase
- -amylase: l mt endoenzyme, c kh nng phn ct cc lin kt -1,4-glycoside
trn mch tinh bt v to ra cc sn phm c mch ngn dn, khng thy phn c lin kt
-1,6 trn mch amylopectin, v cng khng phn ct uc cc lin kt -1,4 gn im
phn nhnh. Khi thy phn, nht ca dch tinh bt b gim nhanh chng, do qu trnh
thy phn tinh bt bng -amylase cn gi l qu trnh dch ha.
- -amylase: l exoenzyme, c kh nng thy phn tinh bt chm chp nhng su
sc. N tn cng t u khng kh ca cc mch tinh bt v gii phng ra tng n v
maltose bng cch thy phn cc lin kt -1,4. Phn ng dng li khi n im phn
nhnh -1,6 hoc trc khi n im phn nhnh nu khng cn s lng n v glucose
phn ng. Sn phm l ng maltose v cc -dextrin gii hn, v polysaccharide
ny khng b phn ct na.
- Glucoamylase: l endoenzyme, phn ng ct tng n v glucose t u khng kh

ca mch tinh bt, c kh nng thy phn c lin kt -1,4 v -1,6 glycoside, v qu trnh
thy phn lin kt -1,4 xy ra nhanh hn. Nu thi gian phn ng lu, cui cng ton
b phn t tinh bt s c thy phn hon ton thnh glucose, bt k mc phn nhnh
ca cc phn t tinh bt.
Tinh bt x l bng cc enzyme ct mch nhnh (Debranching enzyme)
- Cc enzyme ct mch nhnh (debranching enzyme): cc enzyme ny thy
phn chn lc cc lin kt -1,6-glycoside. C 2 enzyme loi ny thng c s dng
l isoamylase v pullulanase, trong cng nghip thng c thu nhn t vi khun.
- Cyclodextrin glycosyltransferase (CDGTase): enzyme ny c th tc ng trn
mch tinh bt hay tinh bt bin tnh, sn phm to thnh l cc mch vng cha cc n
v glucose lin kt nhau bi cc lin kt -1,4. Enzyme ny ct cc lin kt trong mch tinh
bt to thnh mch thng cha cc n v glucose, sau ni 2 u mch li ti thnh
cu trc vng. CDGTase t vi khun c s dng sn xut cc cyclodextrin cha 6 (cyclodextrin), 7 (-cyclodextrin) hoc 8 (-yclodextrin) gc glucose.
2.2.3.4 Tinh bt bin tnh bng cch kt hp nhiu phng php
Do s pht trin ngy cng ln mnh ca ngnh cng ngh thc phm v yu cu ngy
cng cao ca cc sn phm thc phm, tinh bt bin tnh to ra phi p ng tt c cc yu cu
v mc ch cng ngh. Chnh v l , vic kt hp nhiu phng php x l tinh bt l ht
sc cn thit.
Nguyn tc chung l ln lt kt hp cc phng php vt l, ha hc hay ha sinh x
l tinh bt t c mc ch cng ngh nh mong mun.
V d nh khi ta cn mt sn phm tinh bt c th h ha nhit thng ng thi
c nht thp v gim mc thoi ha xung thp nht thi s kt hp x l nhit, p sut
cao v dng cc hp cht thch hp to lin kt ngang.
Loi tinh bt ny ngy cng ph bin v c ng dng rng ri hn do nhng tnh
cht u vit ca chng.
2.2.4 ng dng ca tinh bt bin tnh
Tinh bt h ha trc c dng trong ch bin cc thc phm n lin nh bnh
pudding n lin, trong sn xut bnh ko, soup, cream, cc mn trng ming n lin v
trong cc ngnh cng nghip khc nh khoan ging du nhm gi cho dung dch khoan
mt lng nc cn thit.
Tinh bt thy phn acid c bit hu dng trong cng ngh sn xut ko cn qu
trnh to gel. Cc loi ko cha tinh bt acid ha thng mm, cutrc dng jelly, mm do
nhng bn. Tinh bt acid ha cng c dng trong cng nghip dt h si, lm cho si
c bn v chu c mi mn. Trong sn xut giy, n c dng lm bng giy,
gim try xc v tng cht lng in ca giy.
Dextrin c nht tng i thp, kh nng to mng tt, mt s loi c ha tan
trong nc cao, nn c dng lm lp ph ngoi (coating) ca cc sn phm thc phm v
c th thay th nhiu loi gum t tin. Mt s dextrin c bit c nht cao c dng
lm cht thay th cho cht bo (fat replacer) trong cc sn phm bnh v sa.
Tinh bt ty mu thng dng trong sn xut thuc. Tinh bt oxi ha c s dng
h b mt trong sn xut giy, h si trong cng nghip dt. Trong thc phm, tinh bt oxi

ha thng c dng trong bt nho v bnh m bao bc cc nguyn liu khc nh tht,
c, rau. N to cho bt nho c kt dnh tt v to cu trc gin cho sn phm khi chin.

Hnh 2.1. ng dng ca tinh bt bin tnh trong thc t.

Tinh bt acetate c s dng h vi, sn xut ch dai v mm do. Trong thc
phm, tinh bt acetate thng dng lm cht lm c v cht n nh cho nhiu sn phm,
bao gm c cc sn phm cn bo qun lnh v lnh ng. Tinh bt acetate thng mi
thng khng bn khi ng lnh v r ng nh tinh bt hydroxypropylate.
Tinh bt octenylsuccinate c s dng lm cht n nh trong cc sn phm thc
phm nh cc loi ung v cc loi nc xt (salad dressing), lm tc nhn gi mi. Tinh
bt octenylsuccinate c i lc vi cc cht bo v du nn c dng thay th cho gum
arabic trong cc h cht n nh nh tng. y l ng dng quan trng ca tinh bt
octenylsuccinate v l c im u vit ca n so vi cc tinh bt bin tnh khc.
H tinh bt phosphate c trong tt, bn nhit thp v c tnh nh ha. Tinh bt
ny thng c dng lm nc xt do c kh nng ci thin bn ca h nh tng
du v gim. Tinh bt hydroxypropylate c dng trong cc sn phm cn nhit thp
hoc cc sn phm lnh ng.
Tinh bt bin tnh bng cch to lin kt ngang c s dng nhiu trong cng
nghip thc phm trong cc sn phm m quy trnh sn xut i hi nhit , pH v s khuy
trn. Trong y hc, tinh bt lin kt ngang vi mc cao c dng pha ch bt st
trng trong phu thut v khng b trng ln khi thanh trng bng hi nng. Tinh bt lin
kt ngang cn l thnh phn ca dung dch st khoang du m, thnh phn ca sn,
gm, lm cht kt dnh cho cc vin than, lm cht mang cc cht in ly trong pin kh.
Tinh bt bin tnh bng phng php x l vi sng hay p sut cao l nhng sn
phm mi cn ang c nghin cu v hon thin tng bc nn vic ng dng trong
thc t hu nh cha c. Nhng vi nhng tnh cht u vit c nu ra m c bit l
chng c xem l sch, sau bin tnh thi khng khc g so vi tinh bt thng nn vic
ng dng rng ri loi tinh bt ny trong tng lai gn s khng cn g tr ngi.
Tinh bt bin tnh bng cch kt hp nhiu phng php vi nhau ngy cng th
hin c nhng tnh nng cng ngh c th nn vic ng dng trong thc t d dng v

ph bin hn. Vi nhng ngnh yu cu tinh sch v tnh nng cng ngh cao nh thc
phm, y dc tinh bt ny l s la chn thch hp nht.
2.3 Caseinate:
2.3.1 nh ngha v ngun gc:
Caseinat l hn hp mui ca s1, s2, v -casein , c s dng rng ri trong
sn xut cc nh tng thc phm, ch yu trong sn xut cc sn phm c lin quan n
sa.
N c sn xut bng cch acide ha ton b casein c trong sa n pH 4,6 ri
sau iu chnh pH n 6 7 thu c huyn ph em thanh trng v sy phun.
Qu trnh x l nh vy s loi b hu ht canxi photphat keo c trong casein sa.
2.3.2 Tnh cht:
Caseinat c tnh to nh. Tnh cht nh ha tt ca natri caseinat c th l do vai tr
ca tng casein -casein, c bit l s1 v -casein (Dickinson v Golding, 1998). Cc
casein ny c kh nng lm gim sc cng b mt d th trong khi nh ha v bo v cc
ht du nh mi c hnh thnh khi kt t hoc lin hp tr li bng s kt hp ca lc
y khng gian v lc y tnh in (Dickinson v_ Davies, 1999).
Ch khi s dng ph gia ny:
2.3.3 Cc yu t nh hng n tnh cht cng ngh:
Cc nh tng c sn xut t casein ny li b kt t rt nhanh khi c mt ca ion
canxi.
S d xy ra nh vy l do s c mt ca cc phosphoseryl trn phn t s1 v k-casein, cc
casein ny c xu hng lin kt mnh m vi cc ion canxi (Dickinson v Davies, 1999;
Ye v Singh, 2001). S lin kt ca cc ion canxi vi cc casein lm gim lc y tnh in
dn n s hnh thnh cc kt t. S thay i trng thi kt t ca casein nh vy s nh
hng n kh nng hp th ca n trn b mt d th du/nc v bn ca nh tng
(Ye v Singh, 2001). Mt in tch trn b mt ca ht du gim cng gy ra s t gy
ca cc lp protein c hp th xung quanh ht du, v v vy lm gim bn khng
gian (Dickinson v_ Davies, 1999).
Theo Mitidieri v Wagner (2002), protein c kh nng to v lm bn nh tng
ph thuc vo hai yu t:
+ kh nng lm gim sc cng b mt d th
+ V kh nng to mt lp mng m n sinh ra lc y mnh gia cc ht do
kt hp s tng tc tnh in v khng gian. Lp mng ny chu c s t gy do n c
nht n hi cao.
2.4 Gluten:
2.4.1 Ngun gc v cu to:
Gluten l sn phm c phn lp t bt la m sau khi tch tinh bt di tc
ng ca nc. Gluten cn c tn gi mt cch d hiu l Protein.
Gluten thu nhn sau qu trnh ra khi bt nho gi l gluten t. Hm lng nc
trong gluten t l 65-75%. Gluten t c tnh do, dai, n hi v cng c kh nng to
mng.
Cht ny hoc c dng lng t nhiu snh hoc bt nho, c mu trng trng (gluten
m) hoc c dng bt mu kem (gluten kh).
Gluten c cu trc bc 4 phc tp.

Thnh phn cc cht trong gluten :

90% protein.
8% lipid.
Tro v carbohyrate
Gluten khng tan trong nc nhng n c kh nng ht mt lng nc gp hai ln
khi lng cht kh ca n v to thnh mt khi c tnh n hi cao.
Gluten ca bt m thng hng th c n hi tt v chu ko va phi.

Hnh 1.6 : Gluten t.

Cht lng gluten c nh gi theo bng sau :
Bng 1.2 : Cc ch s nh gi cht lng gluten. [1]
Gluten t cht lng
Phn loi
Gluten t cht lng tt
xu
Ch tiu

Mnh

Cm quan

ng nht, mm mi, trng ng

Trung bnh

Yu

Xm, khng mn

n hi

Tt

Trung bnh

cng

Cao

Trung bnh Trung bnh

Thp

gin

Trung
bnh

Trung bnh

Ln

Ln

Km

Gluten l mt protein ca bt m. N c cu to ch yu t hai loi protein l gliadin v

glutenin vi t l tng ng nhau. Gliadin v glutenin chim t 85-95% protein trong
gluten. Chnh hai loi protein ny to nn tnh cht n hi v mm do c trng cho
gluten bt m.
Gliadin phn thnh bn loi : , , , .
Glutenin phn thnh hai loi : glutenin mch di v glutenin mch ngn.
Cc thnh phn gluten c th hin qua hnh sau :

Hnh 1.4: Thnh phn ha hc ca gluten.

2.4.2 Tnh cht cng ngh :
Khi ta nho trn bt vi nc th gliadin v glutenin s ht nc trng n to
thnh mt cu trc mng c tnh cht dai, do v n hi rt c trng. chnh l cu
trc mng gluten.

Hnh 1.5 : S hnh thnh cu trc gluten

Trong glutenin to tnh n hi v lc cng t ln, cn gliadin to dnh v chy.
Theo m hnh nghin cu v s hnh thnh gluten (Belton, 1999 v Wang, 2003),
th glutenin mch di s kt hp vi nhau bng lin kt disulfure. Di tc ng c hc,
lin kt disulfure v lin kt hydro s ni vo nhau. Kt qu to nn mt hp cht cao phn
t. S lin kt ca cc cu trc n v c th xy ra bng lin kt chui hydro. Gluten kt
t dng si to c kch thc ng knh c micromet, c th quan st di knh hin vi.
Tuy nhin trong mt nghin cu gn y, Xu (2003) li cho rng gliadin cng l
thnh phn quan trng to nn c tnh c bit ca gluten. C th l hm lng nh hn
250mg/ml dch huyn ph th gliadin hu nh ch c tnh do, nhng hm lng trn
300mg/ml th gliadin c tnh cht do, dnh v n hi. Do m gliadin l mt thnh phn
quan trng to nn tnh cht c bit cho gluten
Chnh 2 loi protein ny lm nn nt c trng cho gluten la m v khi c
hn hp vi mt t l thch hp v vi nc, nh c hai loi protein ny m gluten c
nhng kh nng n hi v mm do rt ring bit.

Gluten c kh nng ht nc v trng n mnh, cho kt dnh cao nn n c

s dng h tr vic to gel, lm cho sn phm c tnh dai, n hi v mm mi cho sn
phm.
Gluten c s dng nh cht kt dnh, h tr to gel trong mt s sn phm ch
bin t tht nh hamburger, hp tht...
Ngoi ra, gluten cn c s dng lm giu vitamin.
2.4 Gelatin:
2.4.1 nh ngha, ngun gc v cu to:
nh ngha :
Hin nay, c nhiu cch khc nhau nh ngha gelatin:
Theo dc in ca M (American Pharmacopoeia-USP 29-NF 24, 2006): gelatin l sn
phm thu c bi s thy phn mt phn collagen c ngun gc t da, m lin kt hoc
xng ca ng vt.
Theo dc in chu u (European Pharmacopoeia 5, 2005) : gelatin l mt loi protein
tinh ch, thu c bi s thy phn mt phn collagen bng phng php acid (gelatin loi
A), kim (gelatin loi B) hoc ezyme.
Theo Food Chemical Codex 5th, 2003 : gelatin l sn phm thu c bng phng php
thy phn kim, acid hoc ezyme collagen-thnh phn chnh ca da, xng v m lin kt
ng vt.
Ngun gc :
Nguyn liu sn xut gelatin bao gm:
Nguyn liu c ngun gc t ng vt c v: da v xng ng vt l ngun
nguyn liu u tin sn xut gelatin thng mi. Hin nay ngun nguyn
liu ny vn ng vai tr chnh ca ngnh cng nghip sn xut gelatin (H.2.1).
Da heo: c th s dng dng ti, ng lnh sn xut gelatin. Da heo c cung cp
bi cc nh sn xut tht.
Da cha thuc: trong cng nghip ch bin da, da cha thuc c bo qun bng mui
hoc canxi hydroxit gi trng thi ti cho n khi chng c s dng trong quy trnh
sn xut gelatin.
Mu xng: trong quy trnh sn xut tht th xng l sn phm ph v c s dng
sn xut gelatin. Tuy nhin trc khi c s dng n phi tri qua qu trnh tin x l
nghim ngt. Bc u tin l xng c ct ra thnh tng khc di khong t 5 10mm.
Sau l cng on x l ty nht bng nc nng, sy kh v phn loi. Cc mu xng
ny s c lu tr trong cc silo cho n khi c a vo s dng.
Ossein: l cc mu xng qua qu trnh kh khong. Qu trnh kh khong s dng acid
HCl long c tin hnh nhit thp trong vi ngy s dng dng chy ngc loi
khi xng cc phn cha phosphate.
Nguyn liu c ngun gc t c: da c v bong bng c gn y c quan tm
sn xut gelatin. Mc d cht lng gelatin thu c t ngun nguyn liu
ny l cha n nh nhng y l ngun nguyn liu giu tim nng trong tng
lai.
Hin nay c khong 27 loi collagen c xc nh.
Collagen loi I: trong da v xng.
Collagen loi II: trong sn, thy tinh th ca mt.
Collagen loi III: trong thnh mch mu.
Collagen loi IV: c trong cht nn ca mng cc c quan trong c th.

Collagen loi V: c trong dy chng, gic mc, k h gia cc m.

Collagen loi VI: c trong gan, thn, mng sn.
Collagen loi VII: c trong s ni lin ca da v biu b.
Collagen loi VIII: c trong t bo mng trong.
Collagen loi IX: c trong sn.
Collagen loi X: c trong sn b khong ho v phnh to.
Collagen loi XI: c trong sn.
Collagen loi XII: c trong dy chng, si lin kt collagen.
Collagen loi XIII: c trong biu b, nang tc, t bo gc ca mng.
Collagen loi XIV: c trong si lin kt collagen.
Collagen loi XV: c trong nhiu m khc nhau, tng ng vi collagen loi
XVII.
Collagen loi XVI: cn ang c nghin cu.
Collagen loi XVII: c trong da.
Collagen loi XVIII: c trong gan.
Collagen loi XIX: c trong mt, no, tinh hon, m trong thi k u pht trin.
Collagen loi XX-XXVII: cn ang c nghin cu.
90% collagen trong c th ngi v ng vt l collagen loi I, II, III. Collagen loi I
l ph bin nht v thng trong cc m lin kt nh da, xng, gn. Collagen loi II
hu nh tn ti cc m sn. Collagen loi III li ph thuc rt ln vo tui ca ng
vt, da heo cn tr cha ti 50%, theo thi gian t l ny gim 5 10%. Nhng loi
colagen khc ch hin din vi lng rt nh v ch mt vi c quan c bit.
Cu trc c bn ca collagen loi I (loi collagen c s dng trong sn xut
gelatin) gm 1014 amino acid v chng lin kt vi nhau hnh thnh nn chui vi khi
lng phn t vo khong 100000g/mol. Chui ny c gi l chui alpha gm 334 n
v lp li ca chui Gly-X-Y (H.1.2). Ch ti im kt thc N-, C- chui ngn gm 15 26
amino acid khng tun theo cu trc ny.
Glycine chim khong 33% cc amino acid, proline v hydroxyproline chim
khong 22%. Proline thng xut hin v tr X v hydroxyproline hu nh lun xut hin
v tr Y. V 45% cc amino acid cn li s kt hp vi cc amino acid ny to nn mng
khng gian v tnh cht tnh in cho collagen.
Proline v hydroxyproline lin quan ti cu trc bc 2 ca collagen. Nhng amino
acid ny gip gii hn s quay ca b khung polypeptide do gp phn to nn s bn
vng cho cu trc xon c bc 3. Nhm hydroxyl ca hydroxylproline ng vai tr quan
trng trong s bn vng cu trc xon c bc 3 ca collagen. Polypeptide ca collagen m
thiu hydroxylproline s to nn cu trc gp khc nhit thp v s khng bn vng
nhit thn nhit.
K thut bin i collagen to gelatin l tng bc ph hy cu trc cc thnh
phn thu c dn xut ha tan gelatin.
Phng php sn xut :
Hin nay c hai quy trnh khc nhau c s dng sn xut gelatin theo quy m
cng nghip, hai quy trnh ny khc nhau v phng thc s dng phn tch mi lin
kt collagen. Quy trnh c s dng s nh hng n nhng c tnh chnh ca sn
phm gelatin thu c. Nhn chung qu trnh sn xut gelatin s bao gm cc bc c bn
sau:
Tin x l nguyn liu th.

 Trch ly.
Tinh sch.
C c.
Sy.
Nghin, sng, trn.
Cu to gelatin:
Cu trc phn t gelatin gm c 18 amino acid lin kt vi nhau theo mt trt t xc
nh, tun hon, to nn chui polypeptide vi khong 1000 n v, hnh thnh nn cu
trc bc 1 (B.1.1). Chiu di chui peptide ph thuc ngun nguyn liu v chui c mt
u l nhm amino, mt u l nhm carboxyl. Cu trc thng gp ca gelatin l Gly X
Y (vi X ch yu l nhm proline cn Y ch yu l nhm hydroxyproline) (H.1.5).
C 3 chui polypeptide xon li theo hnh xon c to nn cu trc bc 2. cu trc
bc 3, chui xon t xon quanh n, to nn cu trc phn t dng dy thng, gi l
proto fibril.
Trong phn t gelatine c mt s nhm tch in: carboxyl, imidazole, amino,
guanidino. T l cc nhm ny nh hng n pH v pI ca gelatin. Ngoi ra s lng
nhm khng mang in tch nh cc nhm hydroxyl (serine, threonine, hydroxyproline,
hydroxylysine, tyrosine) v cc nhm peptide (-CO-NH-) quy nh kh nng to lin kt
hydro, quy nh cu trc phn t.
Bng : Thnh phn phn trm cc amino acid ca mu gelatin tinh khit [54]
Thnh phn
Phn trm
Alanine
11,3
Arginine*
9,0
Aspartic acid
6,7
Glutamic acid
11,6
Glycine
27,2
Histidine*
0,7
Proline
15,2
Hydroxyproline
13,3
Hydroxylysine
0,8
Isoleucine*
1,6
Leucine*
3,5
Lysine*
4,4
Methionine*
0,6
Phenylalanine*
2,5
Serine
3,7
Threonine*
2,4
Trytophan*
0
Tyrosine
0,2
Valine*
2,8
*Amino acid khng thay th.

Hnh: Cu trc Gly X Y thng gp ca gelatin

Phn loi:
C rt nhiu cch phn loi gelatin ty thuc vo phng php sn xut, nguyn
liu, c tnh sn phm Sau y l vi cch phn loi c bn:
Phn loi da theo ngun gc nguyn liu
Da vo ngun gc nguyn liu sn xut ra gelatin, ngi ta chia gelatin thnh
hai loi:
Gelatin ng vt: l gelatin sn xut t da, xng, gn ng vt c v.
Gelatin c: gelatin sn xut t da cc loi c nh c tuyt, c trm c
Phn loi da theo phng php sn xut
Da vo phng php sn xut ra gelatin, ngi ta chia gelatin thnh hai loi:
Gelatin loi A: qu trnh sn xut x l bng acid, dng khi sn xut gelatin i t
da heo.
Gelatin loi B: qu trnh sn xut x l bng kim, dng khi sn xut gelatin i
t da b v xng gia sc.
Phn loi da vo hnh dng bn ngoi
Da vo hnh dng bn ngoi, ngi ta chia gelatin thnh hai loi:
Gelatin dng ht

Hnh 1.1 Gelatin dng ht

Gelatin dng tm

Hnh 1.2 Gelatin dng tm

Mt s cch phn loi khc.
Gelatin ha tan trong nc lnh.
Loi gelatin ny c sn xut bng cch s dng cng on sy phun hoc sy
thng quay. Theo cch ny gelatin c th c sy c km theo ph gia hoc khng. Cu
trc v nh hnh thu c khi qu trnh to gel din ra trong lc sy.
Cu trc v nh hnh ca gelatin loi ny cho php n trng n rt nhanh v rt
mnh. Mng phn t ba chiu ca n lin kt lng lo, s sp xp ca cc phn t l hon
ton ngu nhin, lc lin kt gia cc phn t cng nh lc lin kt ni phn t rt yu nn
nc c th d dng xm nhp vo cu trc phn t vi mt lng ln nht c th v to
thnh cu trc tng t gel.
V tnh cht lu bin hc, gel ca gelatin dng ny tng t nh gel ca cc dng
gelatin khc nhng ng hc ca qu trnh to gel li khc bit. Trong khi gel gelatin loi
ny t c 90% chc ca n sau 30 pht th gel ca gelatin thng thng yu cu
nhiu thi gian hn. Thm vo , gel ca gelatin thng thng c chc cao hn ngay
c khi tng t v nng v cht lng gelatin s dng. trnh s to tng v m bo
s ng nht th t l ha tan nn dng l 1:5 1:7.
Gelatin thy phn.
Gelatin mt kh nng to gel khi b thy phn thnh cc polypeptid mch ngn. Cc
sn phm thy phn ny c to ra bng cch s dng enzym thc hin qu trnh thy
phn, sau tit trng, c c v cui cng l sy phun. Ton b thnh phn vn ging
thnh phn ca gelatin ban u (89 93% protein, 2% tro v 5 9% m). Gelatin thy
phn khng c v ng, nht 20 50mPa.s nng dung dch 35% 35oC, khi lng
phn t dao ng t 3000 20000vC do m gelatin thy phn c ng dng rng ri
trong nhiu lnh vc khc nhau.
Gelatin bin tnh bng phng php ha hc.
Cc nhm amino-, carboxyl-, hydroxyl- trong cc amino acid ca gelatin c th
phn ng vi cc cht ha hc lm bin i cc c tnh ha hc v vt l ca gelatin.
Gelatin bin tnh loi ny c s dng ch yu trong lnh vc nhip nh v m phm,
vic s dng chng trong lnh vc thc phm v y dc hin ang b cm.
2.4.2 Tnh cht:
Khi gelatin c ng dng trong cc lnh vc cng nghip khc nhau, cc c tnh k
thut ca gelatin l yu t c quan tm hng u. Cc c tnh ny nh hng ti cht

lng sn phm, kh nng ng dng ca gelatin vo cc loi sn phm khc nhau. V vy

cn phi nghin cu y , su sc cc c tnh k thut ca gelatin nhm nng cao kh
nng ng dng ca gelatin.
im ng in:
Ging nh cc loi protein khc, gelatin c th xem l acid hay base, iu ny ph
thuc vo gi tr pH. Trong dung dch acid, gelatin mang tnh dng, cn trong dung dch
base, gelatin mang tnh m. Ti im trung gian, khi gelatin khng chuyn ng trong in
trng th xem l im ng in.
Hnh: c tnh
lng tnh ca
gelatin trong
dung dch
im ng
in ca dung
dch gelatin ph
thuc vo:
+
Ngun
nguyn
liu:
gelatin c ngun
gc t ossein th IEP trong khong 6,5 7,5; t da heo th IEP trong khong 7,5 9,0.
+ Phnng php sn xut: gelatin c sn xut bng phng php acid c IEP trong
khong 6,5 9,0. Gelatin c sn xut bng phng php kim c IEP trong khong 4,8
5,2. S khc nhau ny l do cc phn ng lm ph v cc lin kt trong qu trnh sn xut.
Qu trnh x l bng kim ct t hu ht cc lin kt v ch cn mt t l nh cc nhm
amin.
Gi tr IEP v s phn b khi lng phn t s c nh hng n nht, bn
gel ca dung dch gelatin v t quyt nh n kh nng ng dng ca gelatin trong
cc lnh vc khc nhau.
S phn b khi lng ca Gelatin:
S phn b khi lng phn t ca gelatin c th c xc nh bng phng php
sc k lc gel (GPC), in di gel polyacrymide v sc k lng cao p (HPLC).
S phn b khi lng ca gelatin lin quan ti chui v cc oligomer ca n bt
ngun t vic b gy cc mi lin kt ca collagen (B.3.1).
Bng 3.1 Cc phn on phn t chnh trong gelatin [72]
Phn on phn t
Cc c im chnh
Q
C khi lng phn t rt ln, 15 20x106 dalton.
1-4
L cc chui oligomer ca chui (thng t 5 8
chui).
X
L oligomer ca 4 chui .

285000 dalton (3 chui ).

190000 dalton (2 chui ).

95000 dalton.
A-peptide
86000 dalton.

Trong gelatin cc chui , lun chim mt t l ln. Ngoi ra gelatin cng cha
cc t hp phn t c khi lng ti 10 triu v cc chui polypeptide c khi lng phn
t nh hn 80000
Vic xc nh nhng phn on ny s gip hiu r hn v mnh ca gel, nht
cng nh vic m bo cht lng gelatin c s dng trong cc ng dng khc nhau.
Phn on , v cc phn c khi lng phn t ln hn s gp phn nng cao
nht, mnh ca gel v iu ngc li c lin quan n hm lng cc n v di .

Hnh: S phn b khi lng phn t ca gelatin loi B 225 Bloom

Tnh to gel:
Qu trnh to gel ca gelatin lin quan n hai quy lut c bn sau: u tin l cc
mi ni bn trong mng phn t tr nn sp xp c trt t hn, chc hn v k n l mng
phn t c lm dy thm. Khi gel gelatin c hnh thnh th c s ti to mt phn
collagen.
Cc nh nghin cu nhn chung chp nhn rng nhng khu vc giu pyrolidine trong
chui gelatin hot ng nh v tr trung tm trong vic hnh thnh nn nhng vng lin kt
khi nhit thp nhng vng ny. V c bit chui glycine-proline-proline (hoc
hydroxyproline) c khuynh hng chuyn v dng xon proline-L-proline II, vi s tp
hp 3 dng xon nh th s hnh thnh nn cu trc tng t nh cu trc xon c ca
collagen, chng hot ng nh im hoc khu vc chuyn tip trong mng gel. Cc khu
vc chuyn tip ny c n nh nh vo mi lin kt hydro bn trong, mi lin kt ny
s b b gy nhit 35 40oC dn n gel tan chy.
mnh ca gel ch yu ph thuc vo nng , s phn b cc phn pyrolidine v
hnh dng, kch thc chung ca phn t. mnh ca gel hu nh khng ph thuc vo
gi tr pH trong khong pH=4 10. Ngoi khong gi tr pH ny qu trnh to gel tr nn
chm i ng k, iu ny c th l do nh hng ca s thay i h thng in tch, ngn
cn kh nng cc chui tin n cc v tr thch hp hnh thnh nn vng chuyn tip.

Hnh: Tng tc phn t xy ra trong giai on u qu trnh to gel ca gelatin

Hnh: S bin i sang dng cu trc ging collagen trong qu trnh to gel ca gelatin
Kh nng to gel l mt trong nhng tnh cht chc nng quan trng nht ca gelatin.
bn ca gel khi ng c c trng bi Bloom. Theo nh ngha, Bloom l khi
lng tnh bng gam cn thit tc dng ln b mt gel to bi ng c ng knh 13mm
khi gel ln xung 4mm. Khi gel c hm lng gelatin l 6,67% c gi n nh 10oC
trong 16 18h. Gelatin trn th trng c Bloom trong khong 50 300 Bloom.
Kh nng to gel ca gelatin trong cc loi dung mi khc nhau l khc nhau. V vy
khi nh gi kh nng to gel ca gelatin cn ch im ny, sau y l nh hng kh
nng to gel ca gelatin trong mt s mi trng c bn.
Gelatin trong nc:
Gelatin trng n khi c cho vo nc, hp th mt th tch nc bng 5 10 ln
th tch ca bn thn n. Khi c gia nhit n nhit cao hn im tan chy, gelatin
trng n ha tan v to thnh gel khi c lm ngui. Qu trnh chuyn i gia dng
dung dch v dng gel c tnh thun nghch. Ngoi ra, gel ca gelatin bt u tan chy 27

 34oC v c khuynh hng tan trong ming. Cc tnh cht ny c s dng trong nhiu

qu trnh ch bin thc phm.

Qu trnh to gel ca gelatin tri qua 2 giai on:
Giai on 1: hp th v trng n trong nc to dung dch, xy ra tt
nhit m (45 600C).
Giai on 2: to cc lin kt ngang ni cc phn t gelatin vi nhau, thng din
ra nhit thp (8 120C).
Kh nng hp th nc ca gelatin ph thuc vo c im nguyn liu v cc yu
t cng ngh khi to gel nh pH, nhit , nng cc cht khc trong dung dch.
pH ca dung dch gelatin
Theo Bonazzi, Ripoche, Michon v Traor, 1997, kh nng khuch tn nc cao
nht ti pH = 6 vi mu gelatin loi A. iu ny c th gii thch do mi lin h gia kh
nng trng n v im ng in ca dung dch gelatin. im ng in ca dung dch
gelatin trong th nghim khong 5,2 nn gi tr pH no cng gn th kh nng khuch tn
nc cng cao.
Nh vy, ti im ng in th kh nng khuch tn nc l cao nht (H.3.10).
Nhit ca dung dch gelatin
Nhit cng cao th kh nng khuych tn ca nc vo gelatin cng cao (H.3.11).
Ty iu kin tin hnh, lnh vc ng dng m s dng nhit ha tan thch hp
khng lm mt i cc c tnh k thut ca gelatin. Thng thng nhit ha tan gelatin
thng khng vt qu 90oC.
bn gel ca dung dch gelatin ph thuc vo kh nng hp th nc ca gelatin
v kh nng hnh thnh lin kt ngang gia cc phn t gelatin. Thi gian n
nh dung dch gel hnh thnh lin kt ngang (thi gian trng thnh) cng di th
bn gel cng ln cho n khi t n mt gi tr bo ha
Nng v loi gelatin
Trong dung dch cng mt loi gelatin (cng mt gi tr Bloom), nng gelatin
ca dung dch no cng cao th gel to thnh cng chc, bn gel cng ln v ngc li

Hnh: bn gel ph thuc vo nng v loi gelatin [35]

 S kt hp gia gelatin v tinh bt

Khi cc ht tinh bt c a vo nc v c nung nng nhit di nhit
to gel th cc ht tinh bt s trng n do amylose v amylpectin c gii phng v tr
nn ha tan. Nu nng ln v qu trnh x l nhit to ra nht pha paste th
hn hp s to thnh gel khi c lm ngui.
Amylose c ha tan trong sut qu trnh to gel s c th hnh thnh nn mng
gel sau qu trnh thoi ho ca amylose. V qu trnh thoi ho ny to khuynh hng cho
cc phn tinh bt tr nn tng s khng ho tan khi c lm ngui. Amylose nhy cm
vi s thoi ho hn l amylopectin. Gel hnh thnh t amylose v cc ht tinh bt s c
mnh gp 3 ln so vi gel amylose khng c cc ht tinh bt. Trong khi thnh phn
amylopectin li c chc nng ca mt cht n vo mng gel amylose v chc ca gel
c lin quan ti mi tng tc ca cc chui amylopectin.
Bng: Gi tr G o c cho cc mu gel khc nhau
Mu.
Gi tr G(Pa)
5% Gelatin.
79,6
5% Gelatin/1% Tinh bt bp.
104,6
5% Gelatin/ 3% Tinh bt bp.
299,4
5% Gelatin/ 5% Tinh bt bp.
467,5
5% Gelatin/ 1% Tinh bt bp np.
128,4
5% Gelatin/ 3% Tinh bt bp np.
116,8
5% Gelatin/5% Tinh bt bp np.
72,5
Hnh 3.17 din t cu trc khc nhau gia gel gelatin v gel ca hn hp
gelatin/tinh bt trong gel ca 5%(w/w) gelatin trng ging nh cu trc dng t ong vi
cc khong khng ln, cu trc ca gel 5%(w/w) tinh bt bp v 5%tinh bt bp np tng
ng xut hin mt mng li nhng khng xc nh so vi gel gelatin, cu trc gel 5%
(w/w) gelatin/5%(w/w) tinh bt bp tng t nh cu trc ca gelatin nhng trong xut
hin nhiu khu vc c bao bc bi cc phn tinh bt v chiu di cc si tr nn nh
hn (iu ny c th l kt qu ca s ng to gel ca gelatin v tinh bt cc khu vc
ring bit) do lm cht mng gel v cu trc ca 5%(w/w) gelatin/5%(w/w) tinh bt bp
np th tng t cu trc ca gel gelatin nhng cc khong trng by gi nh hn do
cc ht tinh bt b gel ho ng vai tr ca mt cht n vo cc khong trng.

Hnh: Cu to gel ca (a) 5%(w/w) gelatin, (b) 5%(w/w) tinh bt bp, (c) 5% tinh bt bp
np, (d) 5% (w/w) gelatin/5% (w/w) tinh bt bp, (e) 5%(w/w) gelatin/5%(w/w) tinh bt
bp np
2.4.3 ng dng gelatin:
Bng: Tiu chun gelatin ng dng trong cng nghip thc phm [82]
Thng s.
US Food Chemical V, 2003
EUROPEAN
REGUALATION
O
N 853/2004M 2073/2005.
Tn tht trong lc
sy.
Tro.
Sulfur dioxide
(SO2).
Peroxide (H2O2).
Cadmium (Cd).
Arsenic (As)
Copper (Cu)
Lead (Pb)
Zinc (Zn)
Chromium (Cr)
Mercury (Hg)
Pentachlorophenol
Salmonella
E. coli

15%(105oC)

3%(550oC)
50 mg/kg

50 mg/kg

1,5mg/kg
10 mg/kg
0,3 mg/kg
Khng hin din trong 25g
Khng hin din trong 25g

10 mg/kg
0,5mg/kg
1 mg/kg
30 mg/kg
5 mg/kg
50 mg/kg
10 mg/kg
0,15 mg/kg

Khng hin din trong 25g

-

Gelatin c s dng t nhiu thp nin sn xut ra mn tht ng, cc sn

phm xc xch. Vo thi im ny gelatin cn c s dng rng ri tim vo tht nhm

mc ch tng hm lng protein trong sn phm. V kh nng to lin kt tt vi nc

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

Bng: Bng ng dng ca gelatin trong cng ngh sn xut tht

Chc nng
Bloom. Loi gelatin.
nht.
Hm lng
ca gelatin.
s dng.

Gim bng.

To lin kt.

200 250.

A/B.

Trung bnh.

1 2%.

Tht ng.

To gel, to
cu trc.

150 280.

A/B.

Trung bnhcao.

3,5 8%.

Tht hp.

To cu trc.

250 280.

A/B.

Trung bnhcao.

1,5 3%.

Tht b
mui.

To lin kt.

250 280.

A/B.

Trung bnhcao.

1,5 3%.

Pat.

Tc nhn
lm n nh.

180 250.

A/B.

Trung bnhcao.

1,3 3%.

Tht nu
chn ng

To lin kt
vi tht.

200 240.

B.

Trung bnhcao.

0,5 3%.

lnh.
2.5 Da heo:
2.5.1 Thnh phn cu to:
Bng 5: Thnh phn dinh dng ca 100g da heo
Thnh phn
T l
Thi b
10 %
Nng lng
118 Kcal
Protid
23,3 g
Lipid
2,7 g
Ca
11 mg
P
8 mg
Fe
0,4 mg
Vitamin B1
0,29 mg
Da heo c cha collagen l mt loi protein khng tan trong nc. Trong qu trnh
gia nhit n 55oC, phn t collagen b co ngn i mt phn ba. Khi ti gn 61oC co ngn
i 1/2, khi nhit gn 100oC th collagen b ha tan v to ra gelatin (s keo ha hay s
gelatin ha (gelatinization), nhit cao 115 125oC v p sut cao th s gelatin ha
xy ra rt nhanh (L Ngc T, 2001).
2.5.2 Tnh cht cng ngh :
Galentin c tnh to keo, to gel v kh nng gi nc rt tt.
2.5.3 ng dng :
Tnh to keo c p dng trong cc sn phm tht nu ng, gi b nh gi th,
gi da, nem.
Cng ngh sn xut gelatin thc phm v cng nghip (keo da, vy, vy)
Cng ngh sn xut bng b t da ln, mt s sn phm thc phm truyn thng rt
ni ting.
Cng ngh sn xut mt s mt hng c gi tr thc phm v tiu th cao (m v)
nh: vy c nhm, c mp, yn so, bong bng c (lm thc phm v ch khu phu thut).
Cng ngh ch tc cc loi thuc cao cha bnh t xng, sng mng: cao kh, cao
trn, nai.
2.6 Trng :
Protein trong trng c kh nng to gel, to cu trc cho sn phm. Lng c vai
tr l cht nh ha do c cha lecithin to cu trc ng nht cho hn hp nguyn liu v
sn phm khng b tch bo sau qu trnh hp.
2.5 Polyphosphate
Photphat th c tm thy dng ngun khong t nhin, c bin i thnh mt
dng acid photphoric tinh khit dng trong thc phm. Tip c trung ha vi kim
(NaOH, KOH tng ng) to thnh orthor-photphat. Sau cc polyphosphat khc
nhau nh pyrophotphat, tripolyphosphat, cc i phn t meta-photphat c to thnh

trong qu trnh phn ng nhit cao (250 8000C) t cc t l bin i ca cc

orthorphotphat khc nhau.
Polyphosphat c s dng rng ri trong thc phm, c bit l trong hng lot
cc sn phm tht c cn gi nc nh gi, ch, nem, lp xng, c kh... Cc nh sn xut
cc sn phm tht mui v nu thng phi hp s dng polyphosphat v cc mui nitratnitric.
Cc mui polyphosphat c trong danh mc ph gia cho php s dng:
* E450 Diphosphates
(i) Disodium diphosphate
(ii) Trisodium diphosphate
(iii) Dipotassium diphosphate
(v) Tetrapotassium diphosphate
(vi) Dicalcium diphosphate
(vii) Calcium dihydrogen diphosphate
* E451 Triphosphates
(i) Pentasodium triphosphate
(ii) Pentapotassium triphosphate
* E452 Polyphosphates
(i) Sodium polyphosphates
(ii) Potassium polyphosphates
(iii) Sodium calcium polyphosphate
(iv) Calcium polyphosphates
y l mt ph gia kh ph bin trong cng nghip ch bin tht c vi tn gi
thng dng Tari vi tnh nng ci thin kh nng nh ho v kh nng gi nc ca tht.
C nhiu loi tari:tari-l,tari-k, tari-p
2.5.1.Cng thc cu to

2.5.2 Tnh cht vt l:

Mu trng hay trong sut khng mu, dng bt hay ht nh.
D ha tan trong nc (gc pholyphosphate cng di th kh nng ha tan trong
nc lnh cng cao)

2.5.3 Tnh cht cng ngh:

L cht m iu chnh pH sn phm.
Kh nng lin kt mt u vi cc nhm mang in dng, u cn li lin kt
vi nc -> lm tng kh nng gi nc, kh nng lin kt (ng dng trong lnh
ng hn ch lng nc r ra sau khi r ng) ng thi lm tng khi
lng sn phm.
nh hng n tnh ha tan ca cc protein.
Ngn nga s i ha nh kh nng to phc vi cc kim loi xc tc.
Tc dng khng khun nh
ng thi cn lm tng mi v sn phm.
2.5.4 ng dng:
c s dng rng ri trong cc sn phm cn gi nc nh: ch, gi, nem, lp
xng,...
Cc sn phm thng phi hp s dng polyphosphate v cc mui nitrat-nitrit.
Hm lng ti a cho php: 0,5% (tnh trn P2O5). Trong sn phm pate,
polyphotphat khng c s dng qu 0,2 0,3%.
Hn ch: nu dng nhiu, sn phm to thnh c cu trc ging cao su, gy v
tanh kim loi, gt, v x phng, nga li...
2.5.5. Mt s loi ph gia polyphosphate trn th trng:
C khong 20 polyphosphate s dng c nhiu mc ch khc nhau trong ch bin
thc phm. Cc polyphosphate s dng trong ch bin thc phm chia lm 2 loi:
Ortophosphate v polyphosphate ngng t (cc polyphosphate v meta polyphosphate).
Cc hp cht phosphate c vai tr rt ln trong sn xut thc phm, cc vai tr c bn ca
phosphate bao gm:
To phc: To phc mt trong nhng chc nng quan trng. Khi to phc vi cc
ion kim loi, cc phc ny l cc anion thnh lp phc cht ha tan vi cc ion kim loi,
hin din trong dung dch hoc kt ta, kh nng to phc cht ca cc ion kim loi c
so snh theo chiu di dy polyphosphate, dy polyphosphate cng di th s to cng
mnh v s to phc gim khi tng pH.
Kh nng gi nc
Cc polyphosphate c dng trong ch bin tht, c, gia cm, thy sn rng r i
iu chnh s mt m v gi m trong cc sn phm sau khi ch bin hoc r
ng.
Cc phosphate thng s dng l: Tri polyphosphate nhng nu kt hp vi Na
hexametaphosphate s c tc dng hiu qu hn.
Cc phosphate khi thm vo cc sn phm u tin s b thy phn to thnh cc
pyrophosphate l cc cht hot ng chnh.
Trong ch bin tht kt hp 2 % mui v 0,3 % phosphate c s dng gia
tng kh nng gi nc, tng ng 0,8 M-1 M (4,6 %-5,8 %) NaCl c yu
cu ti a cho s trng n, nhng khi thm phosphate s lm gim lng mui
cn thit.
Tc dng phosphate trn tht mui vi 3 l. do: gia tng pH tht, gia tng lc ion
v to phc vi ion kim loi.
Nh vo tnh cht ny m phosphate c s dng nh nhng cht bo qun
thy sn trnh s mt m trong qu trnh bo qun. Trong ch bin cc sn

phm, vi s tham gia ca phosphate gip cho sn phm c hiu sut thu hi
cao.
n nh nh tng
Cc phosphate c s dng trong ch bin phomat gip s n nh ca nh tng
cht bo trong mng protein-nc. Phosphate c ngh s dng v kh nng to phc
vi cc ion Ca2+ ca para K casein hin din trong protein sa. Kt qu l c cu trc
lng, d chy, khng c s phn ly bo. Cc phosphate c s dng thng thng l: Na
Orthophosphate, polyphosphate nh Na pyrophosphate, Na hexametaphosphate. Cc
Orthophosphate kim s cho cc phomat mm d chy, cc Orthophosphate acid v
polyphosphate s lm tng nng chy, cu trc cng. Liu lng thng dng di 3%
trng lng sn phm cui cng.
Bng 22: Hm lng P2O5 v pH ca mt s polyphosphates
(trong dung dch 1% vi nc)
pH
trong
Tn gi
Cng thc
%P2O5
dung dich 1%
Pyrophosphate
disodium

P2O7Na2

63.9

4-4.3

Pyrophosphates
tetrasodium

P2O5Na4

53.4

10-10.5

Triphosphate
pentasodium

P3O10Na5

57.9

>9.2

Pentaphosphates
heptasodium

P5O16Na7

62.0

8.2-8.6

(PO4Na)n

69.6

6.3-7.5

P2O7K4

43.2

10.3

Metaphosphate
Pyrophosphate
tetrapotassium

Tc dng bo qun thc phm:

Polyphosphates c s dng nh mt ph gia: cht n nh, cht lm ng, v
cht nh ho. Nhng polyphosphates hay c s dng l monophosphate (E 339-343),
diphosphates (E450), triphosphates 9E451) v polyphosphates (E452). V th poly
phosphate c ng dng nhiu trong ch bin c, gi la, jambon.
C ch kh nng gi nc ca protein:
Polyphosphates hot ng nh mt cu ni cation (Ca), do chng c lp cation.
Khi , phc hp actomyosin trong c b tch ra thnh actin v myosin. Actin v myosin
ho tan bi nc mui, do tng tnh gi nc ca protein.
Tc ng ca polyphosphates ln kh nng gi nc ca tht:

protein tht
Ca

Cau truc ong cau Ca

gia cac si c

nc hydrat
hoa protein

phc
Ca-PP

Cau truc m cau Ca b t

Tetrasodium pyrophosphate c tc ng mnh nht. Sodium tripholyphosphates c

tc dng tng t nhng hot tnh khng bng, trong khi hexameta phosphate khng tng
tc g c.
2.5.6 Hm lng s dng-An ton sc kho:
Da trn nhng kin thc hin ti polyphosphates khng gy hi cho sc kho nu
hm lng b hn ADI (acceptable daily intake). V th s nghi ng polyphosphates chu
trch nhim cho bnh hyperkinetic (hi chng qu linh ng) tr em vn cha c xc
nhn bi nhng nghin cu khoa hc.
Tuy nhin polyphosphates cng gy nhng bt li sau (nu s dng qu liu lng).
Lm cho sn phm c cu trc nh cao su.
Hm lng polyphosphates >0.3 gy v cht.
Lm cho sn phm c v tanh ng, c cm gic nga li.
Hm lng ln nh hng n sc kho: au bng, tiu chy.
Vit Nam, theo quyt nh s 760-2000-B Thu sn cho php s dng
polyphosphate (sodium, potassium) vi hm lng ti a cho php l : 5g/kg cn
Diphosphates (di, tri, tetra-sodium & di, tetra-potasium) Triphosphates (pentasodium,
pentapotassium) th 5g/kg i vi sn phm c phi l v 1g/kg i vi cc sn phm khc.
2.5.7 Sn phm polyphosphate trn th trng:
Sodium Hexametaphosphate ( SHMP )
CTHH: (NaPO3)6, KLPT: 611.82

CAS No.: 10124-56-8

H.S code: 2835 3900 10

ng gi: in 25kg PP ti or 50pound ti giy.
20Mt/20'FCL.
c tnh k thut: 68%, 70%, 65%, 60%
Hnh dng: Bt hoc ht.
Thut ng mua bn: FOB, CFR CIF
Cht lng: nh di 1FCL
ng gi: 25kg hoc 50 pound / 1 ti.

Tn cng ty:

Sichuan Chenghong Phosph-Chemical Co., Ltd.

Ngi lin h:

Ms. Marcy, Mr. Li

a ch:

23 Linjiang Road, Hongchuan Town, Hongya

County, Meishan City, Sichuan Province. China

Zip:

620000

Telephone:

86-833-7496816, 7496972, 7496117

Fax:

86-833-7496017

Web Site:

http://www.chpchem.com

Potassium Polymetaphosphate(KPMP) :

CTHH:(KPO3)x
ng gi: ti 25kg hoc ti giy 50 pound.
Thut ng mua bn: FOB, CFR CIF.
Tn cng ty:
Sichuan Chenghong Phosph-Chemical Co., Ltd.
Ngi lin lc:
a ch:

Ms. Marcy, Mr. Li

23 Linjiang Road, Hongchuan Town, Hongya
County, Meishan City, Sichuan Province. China

Zip:

620000

Telephone:

86-833-7496816, 7496972, 7496117

Fax:

86-833-7496017

Web Site:

http://www.chpchem.com

2.6 Cc loi bt: Bt bp, bt m, bt u nnh, bt nng,

2.6.1 Ngun gc v cu to:
2.6.1.1 Bt u nnh:
Cac san phm bt am u nanh (u tng) la nhng san phm thay th rt tt cho
cac san phm t ng vt. Khng ging nh cac loai hat khac, u nanh co th b sung
hoan toan lng am. Hat u nanh cha y u lng axit amin cn thit cho dinh dng
bi chung khng bi tng hp trong c th con ngi. San phm bt am u nanh co th
thay th cho thc phm t ng vt ma khng cn phai iu chinh thc n. Thng thng
cac san phm t ng vt cha nhiu cht beo hn, c bit la cht beo bao hoa (khng tt
cho tiu hoa).
Thc phm at tiu chun phai cha it nht 6.25 grams bt am u nanh va phu hp vi
cac tiu chun khac nh ham lng cht beo, cholesterol va natri thp.
Cac san phm bt am u nanh sau ch bin c chia thanh ba loai tuy vao ham lng
protein : Bt am (Flour), Concentrates va Isolates. Ba loai nay c coi la nhng nguyn
liu u vao c ban cua cac san phm bt am u nanh. Trong mt s trng hp, nhng
nguyn liu nay co th c x ly thm trc khi a vao cac san phm thc phm
Loi Bt am
Bt am c tao ra bng cach nghin hat u nanh a sy thanh dang bt min va
cha khoang 50% ham lng am. Bt am cung co ba dang khac nhau: t nhin hay
nguyn beo, kh beo va thm lecithin.
Dang t nhin hay nguyn beo cha nguyn lng du co trong hat u nanh.
Dang kh beo, a c tach bt lng du trong qua trinh ch bin.
Dang thm Lecithin tc la a c b sung mt lng lecithin nht inh vao.
Bt am khng cha Gluten, vi vy loai banh my n bng men co dung bt am
loai nay co cu truc rt cht. Bt am u nanh th cung tng t nh bt am
u nanh, chi khac la loai nay c xay thanh nhng hat c to hn.
Loi Concentrates
Loai Concentrates c chit xut t loai u nanh kh beo, dang vy va cha 70%
protein. Loai nay cha mt lng axit amin rt tt cho tiu hoa va gi lai phn ln cht x
t hat u nanh phuc vu cho qua trinh tiu hoa.
Loi Isolates (Soy protein Isolate):
Bt am tach t cac vy u nanh kh beo tao ra loai bt am Isolates - loai bt
am tinh khit nht. Cha n 90% protein,c khi ln hn 95%. Bt am Isolates gi lai
hu ht toan b lng am co trong hat u nanh. Chung cung cha mt lng ang k
axit amin co li cho tiu hoa va vi chung co vi rt nhe nn co th thm vao cac san phm
thc phm ma khng h anh hng n hng vi va c tinh c ban cua san phm.
C tnh nng ci thin cu trc hay to cu trc trong cc sn phm to gel, nh
tng,
C kh nng gi nc, lin kt cc thnh phn cht bo, protein 1 cch nhanh
chng.
To s cn bng gia ngun protein ng vt v protein thc vt.
Gip gim gi thnh sn phm.
Bt am Textured:
c lam t bt am tach beo thng qua mt thit bi nen cho phep tao ra nhiu
dang va kich c khac nhau. Chung cha khoang 50% protein, cac cht x va
carbonhydrates tan t hat u nanh. Khi thuy hp, chung tr nn dai. Chung c ng

dung rng rai nh la cht gia thit, thng la loai Textured. Loai bt am textured c ban
dang kh, co th dang hat hoc khoanh ming, khng co mui.
am Textured Concentrates
c lam t thit bi nen va tn tai nhiu dang va kich c khac nhau. Loai am
nay cha n 70% protein va cht x t hat u nanh. Khi thuy hp, chung tr nn dai va
tham gia vao vic hinh thanh cu truc cua thit tht.
ng dng ca bt u nnh vo trong ngnh cng ngh ch bin tht v thy sn:
Tht kh ct ming, tht bp, tht hp, cc sn phm gia cm, cc sn phm hi sn.
Loai Textured (TSP)
TSP lun lun am chi ti loai san phm la hn hp cua bt am Textured va
Textured Concentrates. Chung c dung nh san phm gia thit hoc tng t va co th
thm vao thc n nhm b sung ham lng am cn thit. TSP co cu truc ging vi cu
truc cua thit bo va mt s loai thit khac. Tuy vy, chung phai c thuy hoa lai bng nc
si trc khi s dung.

2.6.1.2 Tinh bt bp:

Bng tiu chun cht lng sn phm tinh bt bp ( bt ng):

Thnh phn
Hm lng nc
T l tro
m
Cht bo
mn
Hm lng SO2
Mu sc

T l
13 14 %
< 0,2 %
< 0,5 %
< 0,5 %
< 100 %
< 40 ppm
Bt mu trng

Mi v

Hng v c trng ca bp

2.6.2 ng dng trong cng ngh ch bin tht v thy sn:

H tr vic to gel cho cc sn phm tht c: Protein v tinh bt u sp xp li
phn t to thnh gel v tng tc vi nhau. Ch yu l lin kt hydro v lc
vanderval Tinh bt c tnh ng to gel vi Protein
To n hi, cng vng, kh nng gi nc ca gel
L ph liu nhm gim gi thnh sn phm
Lng dung khng qu 5%. Khi dung lng ln s gy nh hng xu n cu trc
v mi v ca sn phm. Do sj hng cu trc bi thoi ha tinh bt lm thoi ha
cu trc.
2.7 Whey Protein Isolate (WPI):
nh ngha:
Whey Protein Isolate c thu bng loi b cc thnh phn khng l Protein ra khi
whey v c hm lng Protein t nht l 90%.
WPI c phn tch bng phng php vt l nh kt ta, lc membrane hay trao
i ion. pH ca WPI c th c iu chnh bi s thm vo cc cht.
Bng thnh phn:
Protein
Lactose
Bo
Ash
m

92.0%
0.5%
1.0%
2.0%
4.5%

Ch tiu vi sinh:
Coliform
Salmonella
Listeria
Staphylococci

< 10/g
khng c
khng c
khng c

ng dng trong cng ngh ch bin tht v thy sn: c ng dng trong sn xut
tht v xc xch, c tc dng gi nc.
iu kin bo qun: c bo qun trong mi trng kh, nhit di 800F,
m mi trng di 65%. Thi hn s dng sn phm nn t 9 thng n 1 nm.
CHNG 3: NG DNG TRONG CNG NGH CH BIN THT V THY
SN
3.1 Sn xut surimi:
nh ngha: surimi l mt hng thy sn bn thnh phm. c sn xut t tht c,
qua qu trnh ra sch, nghin nh, n khng c mu, mi v c trng.
Thnh phn ha hc:
Nc :
75%
Protein:
16%
Lipid :
0.2%
Nng lng:
80calo/100g
Khng cha cholesterol

Mc ch s dng ph gia:
Bo v cu trc protein c trong qu trnh tr ng.
Bo qun cu trc khi em ra s dng sau ny.
Ph gia s dng v vai tr:
Tinh bt la m hoc tinh bt sn: ng to gel vi protein c sn trong tht c
lm cu trc bn hn di tc dng ca lc c hc v gim kh nng bin dng
khi khng cp ng. Hm lng s dng khong 3 6%
Lng trng trng: tng bn cu trc, lm b mt surimi mn hn v trng hn.
Polyphosphate: gip tng kh nng gi nc ca cu trc gel. Hm lng s
dng khong 0.2 0,3%

Protein u nnh (isolated): gp phn to cu trc gel v hi ha thnh phn

dinh dng trong surimi.
3.2 Jambon
Quy trnh cng ngh:

Ph gia cu trc s dng v vai tr:

Caseinat natri: dng keo, c tc dng lm bn vi protein. N bao vy quanh cc
tm hot ng ca protein, c kh nng gi m tt (1kg Caseinat gi c 7kg
m v 1kg nc).
Carrageenan: c trong hng to hay to , c kh nng gi nc tt (1kg
Carrageenan gi c 25kg nc).
Protein u nnh: c trong u nnh, c kh nng gi m v nc.
Polyphosphate: L cht gi nc trong sn phm, tng s lin kt gia nc v
tht, nh cht ny m trong qu trnh bo qun khng c s r nc t trong tht

ra bn ngoi, c nh vy mi km hm c s pht trin ca vi sinh vt. Trong

qu trnh nho trn Jambon, nu c b sung polyphosphat th gia cc khi
Jambon c hnh thnh mt cht bn giu protein t c, nh m dng v lt
Jambon cht ch hn do s ng t protein xy ra hon ton.
3.3 Tht hp:
Quy trnh cng ngh
Tht heo ng lnh

Bi kh
R ng
Ghp np
Ct nh
Tit trng
Nguyn liu ph

Xay
Bo n
Nhi

Hp

Ct lt

Dn nhn

Sn phm

Vo hp

Ph gia s dng v vai tr

Tinh bt: Tinh bt b sung vo hn hp nh tng nhm mc ch:
- H gi thnh sn phm
- Hp thu mt lng nc
- Tinh bt c kh nng to gel do s to thnh v sp xp li cc phn t tinh
bt to thnh cu trc mng 3 chiu do cc lin kt hydro gia cc mch
polyglucoside hay gin tip qua cu phn t nc. Tinh bt cng c kh
nng ng to gel vi protein nh vo lin kt hydro v lc Van Der Waals.
Trong trng hp ny c protein v tinh bt u sp xp li phn t to
gel.

Tuy nhin vic s dng tinh bt vo sn phm l c gii hn, nu qu nhiu chng
s to mi cho sn phm, lm gim cht lng.
Mui polyphosphate:
Vai tr ch yu ca cc mui polyphosphate khi p l lm gia tng kh nng lin
kt ca nc vi protein ca m c, v do lm gia tng nng sut ca sn phm sau
cng, tng cht lng ca sn phm.
3.4 Gi la:
Quy trnh cng ngh:

Tht

Can

Can

Cat nho tht

Cat nho m

Phu gia, phu lieu

Xay tho

Xay nhuyen

Bao PE

Nhoi vao bao

La chuoi

Goi la chuoi

Hap

Lam nguoi

La chuoi, nhan

Hoan thien
san pham

Bao quan lanh ong

Gio lua

Ph gia s ng:
Polyphosphate (TARI K7): L hn hp diphosphate, triphosphate, v
polyphosphate c pH = 8 9
Mc ch s dng:
Kh nng trch ly protein rt cao
Tng kh nng gi nc tt
ng nht khi nh tng, khi m

 Ci thin cu trc mm mi ca sn phm

Ngn cn s tch lp ca protein-m-nc
Gim s hao ht trng lng
Lm chm s i thiu
n nh mu sc v hng v ca sn phm
Liu lng s dng: khong 0,30,5% khi lng sn phm (0,20,3 khi
sn phm tnh trn lng P2O5)
Tinh bt:
Tinh bt c tc dng ht m nn khi hm lng nh lin kt cc phn t nc,
to do, c, dai, dnh, to gel. Bt c tc dng nh mt cht m thay th
mt phn tht, lm gim gi thnh sn phm. Nhng khng c s dng nhiu bt v nh
hng n cht lng v gi tr dinh dng ca sn phm. Tinh bt s dng phi kh,
trng, sch, khng m mc v khng ln tp cht.
Trong sn xut gi la, c th s dng tinh bt bp bin tnh hay tinh bt m bin
tnh, tinh bt s lin kt vi gel protein lm cho sn phm c n hi c trng.
Protein u nnh:
L sn phm c hm lng protein cao (65 69%), trong protein u nnh, globulin
chim 85 95%, ngoi ra cn mt lng nh albumin, prolamin v glutelin.
Protein u nnh c tnh nng ci thin cu trc hay to cu trc trong cc dng sn
phm khc nhau (dng gel, nh tng...), c kh nng gi nc, lin kt cc thanh phn
cht bo, protein nhanh chng nn c a vo trc tip trong qu trnh to nh tng.
Vic s dng protein cn to s cn bng gia ngun protein ng vt v protein thc vt,
cng nh h gi thnh cho sn phm gi la th vic b sung protein u nnh l thch
hp v n c gi thnh r v c cc tnh nng cng ngh khc.
Caseinat:
Casein khng ha tan, khng ng vn bi nhit , chng c kh nng kt ni thp
hn so vi mui ca n l Natri caseinat. Natri caseinat c sn xut t casein sa bng
cch ha tan cht ny vo trong xt hoc mui natri. y l mt loi protein ha tan c
s dng trong ch bin tht bi kh nng lin kt tuyt ho ca n: n c tnh i nc v c
kh nng to nh rt tt. Ngoi ra, chng cn c li im l khng ng vn di tc dng
ca nhit v khng tt nhit cao.
Vai tr ca Natri caseinat:
Bao bc quanh cc phn t phn tn trong mi trng nh tng thng l
cht bo bng mt lp v keo lm cho chng tch bit vi mi trng v
tch ln nhau bi lc y mang in tch m m chng mang.
Lm mi trng tr nn nht hn, cn tr s tch lp ca cc ht bo.
Kh nng to gel ca natri caseinat lm cho sn phm gia tng tnh sn chc.
Tuy nhin vic s dng qu c th cho ra mt kt cu qu chc nh cao
su. Chng c s dng dng bt kh, dng dung dch lng hoc nh
tng m.
Cc casein thc phm c qun l theo quy nh chung ca cng ng chung chu
u ngy 25/7/1983: hm lng protein ti thiu phi t l 88%. Ngi ta tm thy trn th
trng cc loi Natri caseinat nhng nht khc nhau t mc thp nht (20 40
centipoies) n mc cao nht (15000 centipoies). Cc caseinate c nht cao cho tnh n
nh tt hn do chng lm st pha nc lm ngn cn s dch chuyn cc ht m. Tuy

nhin, iu ny khng c thi qu v n cn tr qu trnh to gel, kt qu tt nht c

c nht khong 7000 - 15000 centipoies.
Gelatin:
Gelatin c cng thc C102H151O39N31, khng mu hoc vng nht, trong sut, gin,
khng mi, v, dng vy hoc bt, ha tan trong nc nng, trong glycerol, khng ha tan
trong dung mi hu c. Gelatin hp th nc v trng n 5 10 ln khi lng ca n
tr thnh dng gel trong dung dch nc c nhit t 30 35oC, tng cng kh nng
kt ni.