B CNG THNG

TRNG I HC CNG NGHIP THNH PH H CH MINH

VIN CNG NGH SINH HC & THC PHM

TIU LUN
PH GIA THC PHM
TI:
CARRAGEENAN

GV: L Vn Nht Hoi

Lp:HTP 10B
Nhm: 5

Thnh ph H Ch Minh, ngy 14 thng 8 nm 2016

B CNG THNG
TRNG I HC CNG NGHIP THNH PH H CH MINH
VIN CNG NGH SINH HC & THC PHM

Thnh vin nhm 5

Tn thnh vin

MSSV

Phm Vn An

14092071

Phm Thin n

14081011

H Vn Bo

14090591

Nguyn Th Tuyt Nhung

14071961

Ng Th Hoa

14083091

Nguyn Kiu Kim Hng

14096931

Phan Minh Chin

14051891

Thnh ph H Ch Minh, ngy 14 thng 8 nm 2016

I. Tng quan
1. Ngun gc
- Carrageenan l mt loi colloid nhm phycocolloid cng vi agar, alginat.
2

V mt ha hc Carrageenan l cc polysaccharid to bi cc chui lp li ca cc n v

galactose v 3,6 anhydrogalactose (3,6-AG), c dng sulfat ha v khng sulfat ha
c chit xut t loi to c ngun gc t Ireland, mc dc theo b bin
Anh,Php,TyBan Nha, Island.
Chit xut Carrageenan bng noc nng di iu kin kh kim, sau cho kt ta hay
c c.
Tn gi khc
- Irish moss gelose (t Chondrus spp.)
- Eucheuman (t Eucheuma spp.);
- Iridophycan (t Iridaea spp.);
- Hypnean (t Hypnea spp.);
- Furcellaran or Danish agar (t Furcellaria fastigiata);
- INS No. 407

2.
-

Cu to
Carrageenan c cng thc cu to n gin l: R=(OSO3)2Ca.
Carragenan l mt hn hp phc tp ca t nht 5 loi polymer.
Carrageenan l mt polysaccharide ca galactose-galactan. Ngoi mch
polysaccharide chnh cn c th c cc nhm sulfat c gn vo carragenan nhng
v tr v s lng khc nhau.v vy, carragenan khng phi ch l mt polycaccharide
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.
3

Cu to t cc gc D-galactose v 3,6 anhydro D-galactose lin kt nhau bng lin kt

-D(1-4) v -D(1-3)galactosid lun phin nhau.

Hnh 1.1. cu trc carragenan

-

Carrageenan tn ti trong ma trn ni bo v thnh t bo rong bin, l polysaccharide

phn t cao vi hm lng ester-sulfate t 15% - 40%. Chng bao gm cc n v c
bn l galactose v 3,6-anhydrogalactose (3,6 AG) vi cc lin kt -(1,3) and -(1,4)
glycosidic, c 2 n v ny u c th c sulfate ha hoc khng. S khc nhau v
c tnh gia kappa, iota v lambda carrageenan l s lng v v tr nhm ester
sulfate groups cng nh hm lng 3,6-AG. Hm lng ester sulfate cao ng ngha
vi nhit ha tan thp v chc gel thp. Kappa carrageenan c hm lng ester
sulfate khong 25% - 30% v hm lng 3,6-AG khong 28% - 35%. Iota
carrageenan c hm lng ester sulfate khong 28% - 30% v hm lng 3,6-AG
khong 25% - 30%. Lambda carrageenan c hm lng ester sulfate khong 32% 39% v khng c 3,6-AG [1] [68]. Kappa-Carrageenan: L mt loi polymer mch
ngn xen k gia D-galactose-4- sulphat (Gal S) v 3,6 Anhydro-D-galactose
(GalA). Cu trc phn t kappaCarrageenan l mt vng xon kp bc 3.
Kappa-Carrageenan: L mt loi polymer mch ngn xen k gia D-galactose4- sulphat (Gal S) v 3,6 Anhydro-D-galactose (GalA). Cu trc phn t
kappaCarrageenan l mt vng xon kp bc 3.

Hnh 1.2. Cu trc ca Kappa carrageenan

Iota-Carrageenan: Cng ging nh Kappa-Carrageenan nhng gc 3,6Anhydrogalactose li v tr cacbon th 2. Iota Carrageenan l Carrageenan
c nhm SO4 2- nhiu nht trong mch phn t, cu trc l vng xon kp bc
2. Gel Iota- Carrageenan c tnh n hi.

Hnh 1.3. Cu trc ca Iota carrageenan

Lamda-Carrageenan: Trong mch phn t, cc n v monomeric c xen k
vi nhau: n v D-galactose-2-sulphat (1,3) v D-galactose 2,6-disulphat

Hnh 1.4. Cu trc ca Lambda carrageenan

3. Phn loi:
- Gm 3 loi, s khc nhau v tnh cht gia cc loi l s lng v v tr ca cc
nhm ester vi sulfate c lp li trn cc phn t galactose.
5

Bng 4.1 Thnh phn ca carrageenan trong cc loi rong

Loi rong
Chondrus
Rong sn Alvarezii
Eucheuma denticulatum
Gigartina skottbergii
Sarcothalia crispata

Thnh phn
Kappa v lambda
Kappa
Iota
Kappa v t lambda
Kappa v lambda

3.1 Kappa carrageenan:

- Ch c mt nhm sulfat trn mi disaccharid.
- Dng kappa to nn si gel cng do cha ion kali, dng ny phn ng vi cc
protein sa. c sn xut ch yu t to Eucheuma cottonii.
- L mt loi polymer ca D-galactose -4-sulphat v 3,6-anhydro D-galactose. Gm
25% gc sulphat v 34% lin kt 3,6-anhydro D-galactose.

3.2 Ita carrageenan:

- C hai nhm sulfat trn mi disaccharid.
- To si gel mm do cc ion calci. Ch yu c ngun gc t Eucheuma spinosum.
- Ging cu trc -carrageenan ngoi tr 3,6-anhydro D-galactose b sulphate ha C
s 2. Gm 32% gc sulfat v 30% lin kt 3,6-anhydro D-galactose.

3.3 Lambda carrageenan:

- C ba nhm sulfat trn mi disaccharid.
- Khng to gel, do c hin din ca ion natri, c s dng nh cht lm c. Ngun
ch yu l t Gigartinatrng ti Nam M.
- C monomer hu ht l cc D-galactose-2-sulfat (lin kt 1,3) v D-galactose-2,6disulfat. Gm 35% gc sulfat v khng c lin kt 3,6-anhydro D-galactose.

Khi s dng trong thc phm, carrageenan l ph gia mang s hiu E407.
4. Tnh cht carrageenan:
Carrageenan l cc polysaccharid to bi cc chui lp li ca cc n v galactose v
3,6 anhydrogalactose (3,6-AG), c c loi c gc sulfite v khng c gc sulfite. Cc n v
ny tham gia cc lin kt -1,3 v -1,4 glycosid.
4.1 Tnh cht vt l:
- Mu hi vng, mu nu vng nht hay mu trng.
- Dng bt th, bt mn, gn nh khng mi.
tan:
- Khng tan trong ethanol, tan trong nc nhit khong 80 0C (nhng ch lambda
carrageenan ha tan trong nc lnh) to thnh mt dung dch st hay dung dch mu trng
c c tnh chy; phn tn d dng trong nc hn nu ban u c lm m vi cn,
glycerol hay dung dch bo ha glucose v sucrose trong nc.
- Carrageenan tan trong nc nhng tan ca n ph thuc vo dng, nhit , pH, nng
ion v cc cht tan khc.
7

- ha tan trong nc tng khi t l sulphate ha tng v khi lng cc gc anhydrogalactose gim.
- Nhm c cu ni 3,6-anhydro khng a nc
- Nhm khng c cu ni th d tan hn
Bng 3.1.1 ha tan ca carrageenan trong cc dung mi
Solubility

Kappa

Iota

Lambda

H2O 200C

khng

tan

tan

Sa 800C

Tan

tan

tan

Sa 200C

khng

khng

thickens

nht:
- nht ca dung dch ty thuc vo loi carrageenan, khi lng phn t, nhit , cc
ion c mt v hm lng carrageenan.
- Khi nhit v lc ion ca dung dch tng th nht ca dung dch gim. Cc
carrageenan to thnh dung dch c nht t 25-500 Mpa, ring -carrageenan c th to
dung dch c nht ti 2000 Mpa.
- Cng nh nhng polymer mch thng c mang in tch khc, nht t l thun vi hm
lng.
- Carrageenan c kh nng tng tc vi nhiu loi gum c bit l gum ht cy keo (locust
bean gum), trong ty thuc vo hm lng n s c tc dng lm tng nht, bn gel
v n hi ca gel, do, gia tng sc keo.
- hm lng cao carrageenan gia tng vng ca gum nhng hm lng thp, n lm
gim nht.
- Khi carrageenan c cho vo nhng dung dch ca gum ghatti, tragacanth, alginate v
pectin n s lm gim nht ca cc dung dch ny.
- n nh pH >= 7, phn hy pH = 5-7, phn hy nhanh pH <= 5.
- Mui kali ca K-carrageenan l keo tt nht, nhng keo ny d v v thin v h tr.
- S lin quan t l thun gia nht v trng lng phn t ca carrageenan c th m t
bng cng thc cn bng ca Mark-Houwink nh sau:
8

[] = K(Mw)
Trong d: : nht
Mw: trng lng phn t trung bnh
K v : hng s ph thuc vo dng ca carrageenan v dung mi ha tan.
4.2Tnh cht ha hc:
Tng tc vi protein:
Trong carrageenan t l sulphate kh cao nn lm cho polymer dng ion ny phn ng vi
cc phn t protein tch in dng c kh nng lm ng t protein khi pH ca dung dch
protein thp hn im ng in( protein tn ti ch yu dng ion +H3N-CH2-COOH).
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.

Hnh 3.2.1 Tng tc gia carrageenan v protein.

4.3Tnh ph bin ca carrageenan:
Th hin 4 c im:
- Tham gia nh mt cht to ng i vi mt s sn phm nh: kem, sa, b phomat.
- 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.
Nh c cc tnh cht vt l v ha hc m n c s dng rng ri lm cht ng
ha, n nh, to gel, to nht, to kt cuL mt trong nhng ph gia tt nht trong
cng nghip thc phm v cc ngnh cng nghip khc, danh mc cc ng dng ca
carrageenan l v cng ln.
II. Cng ngh sn xut Carrageenan
1. Nguyn liu sn xut
- Nguyn liu: Rong Sn
Rong sn c trng Vit Nam t nm 1993 tnh Ninh Thun l tnh th nghim u
tin. Ban u ch c khong 15 h trng rong sn n nay con s ln n 500 h vi
tng din tch l 6000 ha din tch mt nc. Khi tnh Ninh Thun thnh cng trong vic
trng rong sn mt s tnh khc cng hc hi lm theo nh M Ho, C N, m Khnh
Hi . Hng nm cung cp 300-400 tn Rong Sn kh cho th trng trong nc v xut
khu.
Hin nay khi m nhu cu v Rong Sn th trng trong nc v trn th gii cao. Nhu
cu thu mua Rong Sn ca cng ty rong bin Vit nam l 1500 tn /thng nhng thc t 3 tnh
Ninh Thun, Khnh Ho v Tuy Ho ch mi p ng 1500tn /nm v vy trung tm khuyn
ng cc tnh trn ang khuyn khch u t m rng din tch trng rong sn to cng n
vic lm v hng pht trin mi cho nghnh sn xut v ch bin rong sn
Hng pht trin: Nhng nm trc ngh trng Rong Sn vn cn hn ch do ngi dn
cha c nm bt k thut trng Rong Sn nn nng sut thp v vy trong thi gian ti phi
hng dn ph bin v tp hun k thut, kho st, quy hoch v xut cc gii php k
thut pht trin ngh trng Rong Sn.
Ngh trng Rong Sn v ang tng bc pht trin mang li hiu qu kinh t ng k
cho ngi trng. Rong Sn c xc nh l i tng to cng n vic lm, tng thu nhp
l mt trong nhng bin php hu hiu xo i gim ngho cho cc dn c vng ven bin.
n nay ngh trng Rong Sn thu ht v to cng n vic lm cho trn 4000 h dn vi
din tch trng la 400 ha din tch mt nc trong cc vng m bi, vng bi ngang ven
bin, ao, a nui tm v vy tn dng c cc din tch mt nc lu nay b trng, hot
ng km hiu qu. Hng nm ngi trng thu trn 300 tn Rong Sn kh cung cp cho th
trng trong nc xut khu.
2. Quy trnh sn xut
2.1 Quy trnh cng ngh sn xut Carrageenan
Hin nay, c kh nhiu quy trnh cng ngh sn xut carrageenan ca cc tc gi
10

khc nhau, cc quc gia khc nhau. Tuy nhin, nhn chung vic sn xut carrageenan u
phi tri qua cc cng on tng i ging nhau ca cc quy trnh. Do vy, quy trnh sn
xut Carrageenan c th c khi qut nh sau:

Tch tp cht c hc
Phng php
hohc
- Phng php ngmty
- Phng
php lnh
ng, tangi.
- Phng php hpph

Tch tpRong
chtSn
ha tan

X l

- Mi trng kimlong
- Mi trng acidlong.
- Mitrngncnng

- Phng
phplng
- Phng phplc
- Phng php
lytm

Nu chit

11

- Ncnng
- Acid,kim
- Cenllulosa
- Cc phng
phpkhc

Tch nc

Lm kh

2.2Gii thch mt s cng on trong quytrnh

2.2.1X l rong trc khi nu chit
1. X l trong mi trngkim.
* Mc ch x l trc khi nu chit:
Vic x l rong trc khi nu chit Carrageenan ng mt vai tr rt quan trng
trong qu trnh sn xut Carrageenan. Cng on x l rong s nh hng rt ln n hiu
sut v cht lng ca sn phm.
X l rong trc khi nu nhm loi b ti a cc tp cht: cht khong, cht mu,
protein, cenllulose, lipit khng c li cho sn phm.
Dng dung dch NaOH x l rong trc khi nu chit Carrageenan c mc ch
sau

12

Thu phn, bo mn mng cenllulose v ph v nhiu lp t bo sc t, kh sc t trong

rong.
- Mitrng kim kh c lipit v thu phn mt phn protein.
2- Dung dch NaOH cn c tc dng kh ion SO 4 ca Carrageenan t lm tng sc
ng ca Carrageenan, mui Na2SO4 ho tan trong nc nn chng c loi ra sau cng
onra.
ROSO 3 + 2NaOH ROH + Na2SO2 + OH
ROSO3H + NaOH ROH + Na2SO2 + H2O
Vic dng NaOH x l rong mang li nhiu u im. Tuy nhin mt s khong
2+
2+
cht nh: Ca , Mg li khng c tch ra trong mi trng kim. NaOH cng nh
hng ln n lin kt mch ca Carrageenan, do vy cn phi nghin cu ch x l
kim thch hp v hm lng, nhit , thi gian.
2. X l trong mi trngacid
Khi dng acid x l rong, mi trng trng ny c nhng tc dng sau:
- Thu phn, bo mn Cenllulose ca rong ng thi n cng lm yu lin kt mng t bo
cha Carrageenan, lm v lp ngoi b cha nhiu sc t, loi sc t ra khi cyrong.
- Acid c tc dng kh khong v cc tp chtkhc.
(ROSO2O)Ca + 2HCl CaCl2 + 2ROSO3H
(ROSO2O)Ca + H2SO4 CaSO4 + 2ROSO3H
Tuy nhin vic x dng acid cng cn c mt s im cn ch l cn xc nh
thi gian, nhit , nng acid cho ph hp vi tng loi rong m bo nng cao hiu
sut thu hi v cht lng ca Carrageenan.
Mi trng acid c nhng u im ring song cng cn nhng mt hn ch nh:
2trong mi trng acid th khng ty c trit SO4
Thng thng ngi ta hay kt hp x l kim v x l acid t c nhng
yu cu cao hn, khc phc c nhng hn ch ca tng mi trng.
3. X l trong mi trng nc nng.
Mi trng nc nng s c tc dng sau:
4. Lm trng n tbo.
- Tch bt mt lng nh cht mu, cht khong ho tan.
- Lm yu lin kt glucozit ca mng cenllulose v mng t bo cyrong.
5. Mt s phng php x l s bkhc
- X l bngformaldehyt:
Formaldehyt tng tc vi protein ph v phc cht Hydratcacbon c trong cy
rong gp phn nng cao cht lng ca rong, c nh cc cht hu c.
- X l bng enzymexenllulaza
Thi Lan va mi cng b mt phng php x l rong mi l dng ch phm
enzyme xenllulaza 3%, pH=4,2 thu phn bo mn mng cenllulose ca cy rong thay
cho vic dng kim v acid. y l phng php mi c nhiu trin vng ng dng vo
trong cng nghip.

0
Mt s nc x l rong nguyn liu bng cch ngm rong trong alcol 60 c pha
NaOH 5%. Phng php ny cng gp phn nng cao cht lng v hiu sut
Carrageenan thu c.
Qa trnh nu chit carrageenan.
- Nu chit carrageenan l khu quan trng v ch yu ca ton b quy trnh sn
xutcarrageenan
- Mc ch ca khu ny l phi t hiu sut thu hi cao v m bo cht lng
cacarrageenan.
- Qa trnh nu chit c nhiu yu t nh hng n hiu sut v cht lng ca
carrageenan nh:mi trng nu chit,thi gian,nhit ,lng nc,thit b
6. Mi trng nu chit Carrageenan
Mi trng nu chit c th l mi trng acid, kim hay trung tnh.
7. Nhit nu chit.
Carrageenan khng ho tan trong nc lnh do mun nng cao hiu sut thu hi
Carrageenan phi nu chit nhit ln hn nhit ho tan ca Carrageenan. Nu
chit Carrageenan trong mi trng trung tnh vi t l nc nu 50-60 ln khi lng
0
rong kh, nhit 90-95 C.
0
Khi nhit nu ln hn 95 C th thi gian nu chit s gim xung tuy nhin
mch polymer ca Carrageenan b ct mnh lm gim sc ng ca Carrageenan. Nhiu
tp cht do cenllulose b nhit phn lm gim cht lng caCarrageenan.
0
Khi nu chit nhit nh hn 90 C th thi gian nu chit s di, mch polymer
ca Carrageenan cng b thu phn, ct mch lm gim sc ng ca Carrageenan. Mt
khc mc ho tan ca Carrageenan gim, t lm gim hiu sut thu hi
Carrageenan.
V th qu trnh nu chit Carrageenan tt nht c thc hin trong khong nhit
0
l 90-95 C kt hp vi khuy o lin tc.
8. Thi gian nu chit
Thi gian nu chit ph thuc vo loi rong, phng php x l rong trc khi nu
chit, mi trng nu chit
Thi gian nu chit s gim c ng k khi tng nhit nu chit hay x l c
bit trc khi nu chit hoc nu trong mi trng acid.
Cc kt qu nghin cu cho thy rng, trong mi trng hp hm lng v chc
ca keo rong tng dn theo thi gian nu chit. Tuy vy vn c mt gii hn no m
sau cht lng v s lng thnh phm s gim xung hn. Ngi ta gi l giai
on gii chuyn hay ti hn v im gia l im ti hn. Nh vy khi ko di thi gian
nu n im ti hn cho php nng cao dn sc ng v hm lng Carrageenan thnh
phm.
9. T l ncnu.
M un thu p nh hng ln n t l thu hi Carrageenan v chc ca thch
Carrageenan.
Nu m un thu p qu cao s to dung dch keo c nng thp, chc ca

thch Carrageenan yu, kh thao tc cho cng on sau nh khi p tch nc. Th tch
cha ng thch ln, cng knh gy tn km cho thao tc tch nc, khi m un thu p
cao s lm cho hiu sut thu hi Carrageenan cao v to iu kin cho cng on lc c
d dng.
Nu m un thu p qu nh th thch to ra c chc cao, khc phc c cc
nhc im trn nhng li xut hin nhng nhc im sau:
Do nng dch keo cao, nht ln lm cn tr qa trnh lc, tc ho tan ca
Carrageenan t nguyn liu vo mi trng nu chit cng gim do nht cao, h s
khuych tn gim, chnh lch nng gia nguyn liu v dung dch gim.
Do vy trong thc t cn xc nh m un thu p hp l cho mi loi rong. M
un thu p hp l v t l nc nu cn thit t yu cu sau: sao cho sau khi nuchit
nng Carrageenan ca dung dch t t 1-1,5% v nng ny dch keo tho mn cc
yucu:
Dch thch lc ddng.
- Thch ngchc.
- Khng gy tr ngi cho thao tc ca cng on tip theo. Vic xc nh m un thu p
c xc nh theo cng thc sau:
A.D.R
N=
C.100
Trong :
N: Lng nc nu, lt.
A: Hm lng Carrageenan c trong nguyn liu, %
2
D: Sc ng ca Carrageenan, g/cm .
R: Khi lng rong kh ca mi ln nu, kg
C: H s ph thuc vo sc ng.
3. Thnh phn ho hc v gi tr dinh dng
3.1 Thnh phn ho hc
Thnh phn ho hc ca rong sn lun thay i ph thuc trng thi sinh l, thi gian sinh
trng iu kin sng (cng bc x, thnh phn ho hc ca mi trng).
Trong Rong Sn hm lng nc chim 77-91% cn li v phn trm cht kh. Trong cht
kh cha ch yu l gluxit, prtin, cht khong, lipip, sc t, enzim
Bng thnh phn ho hc ca Rong Sn

Tn thnh phn ho hc

% khI lng

Glucid

40-45 %

cht khong

20%

Prtin

5-22%

Thnh phn ho hc khc

35-13%

3.2 Nc
Hm lng nc chim 77-91% hm lng nc gim theo thi gian sinh trng giai
on tch lu cht dinh dng nc t 79 % .
3.3 Glucid.

monosaccarit v disacarit
- Galactoza trng thi kt hp vi acid gluxric to hp cht khng bn c th b chit sut
bi ancol cao (>90o)
- Mannoza trng thi kt hp vi acid gluric v natri to hp cht
mannozidoglyxeratnatri l disaccarid chim t l l 15%.
*Polysaccarid
Carrageenan l polysacarit c trong Rong Sn. N l mt hn hp phc tp ca t nht 5
loi polyme: Carrageenan cu to t cc gc D-galactoza v 3,6 anhydro D-galactoza. Cc
gc ny lin kt vi nhau bng lin kt 1,4 v 1,3 lun phin nhau .Cc gc D-galactoza
c sunfate ho vi t l cao. Cc loi carrageenan khc nhau v mc sulfate ho .

- 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-, lambra. Kappa- carrageenan l
mt loa polymer ca D- galactoza 4 sunfate v 3,6 anhydro D galactoza .
- Iota carrageenan cng c cu to tng t kappa carrageenan,ngoi tr 3,6 anhydro Dgalactoza b sulfate ho C s 2.
- Lambra-carrageenan c monomer hu ht l cc D-galactoza- 2-sulfate (lin kt 1,3) v Dgalactoza 2,6- disulfate (lin kt 1,4)
- Mu v nu carrageenan khi c x l bng kim s chuyn thnh kappa v iota carrageenan.
3.4 prtin
Hm lng prtin ca Rong Sn dao ng trong khong 5-22% (theo vin nghin cu Nha
Trang). Hm lng prtin ca Rong Sn giao ng vi bin kh ln ph thuc giai on
sinh trng, v tr a l, mi trng sng.
Theo nghin cu hm lng prtin tng dn theo thi gian sinh trng v t gi tr cc i
giai on sinh sn .
S thay i hm lng prtin theo thng trong nm :

Thng trong nm

1-2

3-4 5-6

Hm lng prtin

7,52 9,55 19,15

7-8

9-10

11-12

16,3

16,8

13,9

3.5 Lipit .
Hm lng lipit trong Rong Sn khng ng k nhng mt s nh nghin cu cho rng mi
tanh ca rong l do lipit gy ra.
3.6 Sc t .
Trong Rong Sn c cha mt s sc t nh sc t vng (xanfoful) sc t xanh lam
(phycoxfanyn), sc t dip lc t (chlorofil). Sc t ca rong sn km bn hn sc t ca cc

loi rong khc, v vy loi rong ny c th c ty mu bng phng php t nhin l phi
nng.
3.7Cht khong .
Hm lng cht khong trung bnh trong Rong Sn khong 20% trng lng kh thnh
phn ch yu ca cht khong trong rong sn l: Ca, K, S, v cc nguyn t khc nh: Mg, Al,
Ba, Sn, Fe, Si nng iod trong Rong Sn nh hn nhiu so vi rong nu.
Hm lng khong ph thuc vo iu kin sng, giai on sinh trng rong sng trong m
thng c hm lng khong thp hn rong trng trn bin v trong nc bin hm lng cc
cht khong nhiu hn nc trong m.
3.8Enzim.
Trong rong sn c th chit tch c enzim prtaza phn gii prtin. Da vo s hot
ng c prtaza trong cy Rong Sn trn nhiu c cht khc nhau ngi ta xp n vo nhm
enzim papain hay cathepxin (tazawa, Mw 1953).
Ngoi ra trong Rong Sn cn cha enzim thu phn glucid gm hai loi men oxydaza:
- Mt loi chuyn ho ng n thnh acid tng ng nh : Glucoza thnh gluconic.
- Loi 2 chuyn ho ng thnh zn.
3.9 Gi tr dinh dng ca rong sn.
Trong Rong Sn cha hm lng cht khong rt phong ph, thc t hoa hc chng minh
rng rong bin hp th t nc bin hn 90 loi cht khong vi hm lng mi thp v
canxi cao chnh v l m rong bin l thc phm c u tin hng u i vi nhng ngi
b cao huyt p.
Rong Sn c thnh phn ch yu l carrageenan chim 40%. carrageenan c trong thnh phn
ca cc loi rong khng cha agar nh chondris, gigartnastell (cng b vi rong sn) v
hypnea lng cht kh c trong Rong Sn cht ny c c tnh lin kt rt tt cc phn t
prtin ca ng thc vt c th dng Carrageenan vi mt hm lng thch hp lm ph gia
gi ch tng mc lin kt prtin ca tht.
4. C ch to gel

to
to

Hnh a. Cu trc gel kappa

Hnh b. C ch to gel ca kappa

Hnh c. C ch to gel ca carrgeenan

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.

Carrageenan c t lin kt ion hn nhng khi tng lc lin kt c th to gel n hi.

Carrageenan khng c kh nng to gel. Mui K+ca n tan trong nc.
Cc bc thc hin c ch to gel:
Bc 1:
H n nhit gii hn, trong phn t carrageenan c s chuyn cu hnh t dng cun
ngu nhin khng c trt t sang dng xon c trt t
Mi mt dng carrageenan c mt im nhit to gel ring khong 40-60 0C, ph
thuc vo :
Dng v cu trc cc carrageenan :
Nhit to gel ca Kappa thp hn ca Iota
Dng v nng ca mui thm vo :
Nng mui cng cao th nhit to gel v nhit nng chy cng cao

Hnh d. nh hng ca nng mui KCl ti nhit to gel v nng chy carrageenan

Hnh e. nh hng ca nng KCl ln cng ca gel Kappa ( 1.5% )

Bc 2:

 Gel ca cc polyme xon c th thc hin cc cp xon

TH 1: 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
TH 2: 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.

Hnh f. So snh cu trc gel ca Kappa v Iota

Bng 1. Cu trc gel ca cc loi carrageenan
Kappa

Iota

Lambda

Strongest gels

Vi Ion K+

Vi ion Ca2+

khng gel

Cu trc gel

Gin

Do, n hi

khng gel

ng cng - Khng
tan

pH > 5

n nh

n nh

n nh

Syneresis

Kh nng chu t
mn

Khng

khng

Tt

Tt

Cc cht ng to gel :
Kappa carrageenan Gel to thnh khi lm lnh vi s c mt ca nhng mui
Kali. Cc phn t c s chuyn i t cu trc cun sang cu trc xon v tip
theo l s t hp ca cc chui xon. Ion K+ lin kt cc chui xon. S c mt
ca cc mui lm gim lc y tnh in gia cc chui thc y s t hp.
Iota carrageenan Gel to thnh khi lm lnh vi s c mt ca mui. Cc phn t
c s chuyn i t cu trc cun sang cu trc xon v tip theo l s t hp ca
cc chui xon. S c mt ca cc mui lm gim lc y tnh in gia cc chui
thc y s t hp.
LMP Gel c to thnh khi c cc ion kim loi ha tr 2, ch yu l calci pH
thp. Cc phn t to lin kt cho thng qua cc ion. pH thp lm gim lc tng
tc tnh in gia cc phn t.
Gellan gum Gel to thnh khi lm lnh vi s c mt ca mui. Cc phn t c s
chuyn i t cu trc cun sang cu trc xon v tip theo l s t hp ca cc
chui xon. S c mt ca cc mui lm gim lc y tnh in gia cc chui
thc y s t hp. Cc ion c tc dng to lin kt cho gia cc chui. Low acyl
gellan gel thun nghch v nhit nng mui thp nhng khng thun nghch
v nhit nng mui cao hn(100mM) c bit khi c mt cc cation ha tr 2.
Xanthan gum v locust bean gum: Gel to thnh khi lm ngui cc hn hp. i
vi locust bean gum nhng vng thiu galactose s to to nn s t hp. Cc
chui Xanthan t hp sau khi chuyn cu trc cun-xon.
Hn hp Kappa carrageenan locust Bean gum to ra cu trc gel bn, do, n
hi vi syneresis thp khi lm ngui xung 50-600C.

 Cc gc mannose-free ca locust Bean gum c th kt hp vi cc chui xon kp

ca carrageenan to nn cc nh trng hp to gel.

Hnh g. Cc cht ng to gel

S kt hp ca Kappa v Iota :
Hnh h. tnh cht gel ca hn hp ca kappa v iota carrageenan

 Dung dch nng ca kappa v iota carrageenan s to gel khi c lm ngui

xung t 40-600C da vo s c mt ca cc cation. Gel carrageenan c tnh thun
nghch v nhit v c tnh tr nhit, c ngha l nhit gel v nhit nng chy
ca gel khc nhau. Gel n nh nhit phng nhng khi gia nhit cao hn nhit
gel t 5-120C th gel c th chy ra. Khi lm lnh s to gel li. Thnh phn ion
trong mt h thc phm rt quan trng n hiu qu s dng carrageenan. V d:
kappa-carrageenan chn ion K+ l mn nh vng to lien kt, to trng thi gel
chc gin. Iota carrageena chn Ca 2+ ni gia cc chui to cu trc gel mm v
n hi

5. Nhng bin i xy ra
n nh
Dung dch carrageenan hon ton n nh pH trung tnh hoc kim. pH thp v/hoc
nhit cao, n nh ca chng gim. S thy phn mch polymer carrageenan xy ra,
nht v kh nng gel ha ca chng b mt i. Tuy nhin, khi gel c hnh thnh,
thm ch pH (3,5 - 40), gel vn n nh. V vy ch bin dung dch carrageenan pH thp
v nhit cao trong thi gian di nn c trnh.

Tng tc vi protein
Mt trong nhng c tnh quan trng to nn s khc bit gia carrageenan vi cc
hydrocolloid khc l chng c kh nng tng tc vi protein sa. Phn ng cao gia
carrageenan vi sa ph thuc vo s tng tc gia nhm sulfate tch in m trong phn
t carrageenan vi micella casein tch in dng trong sa. Mt khc lin kt c hnh
thnh thng qua nhm sulfate ca carrageenan, nhm carboxylic ca amino acids trong
protein. S tung tc vi proteins ph thuc vo nhiu nhn t nh nng carrageenan,
kiu protein, nhit , pH v im ng in ca protein. c tnh gel ha trong nc ca

carrageenan cng l im mnh trong vic n nh v gel ha sn phm sa. S kt hp gia

Kappa-Carrageenan vi casein c biu din theo hnh sau:

Hnh 3.1. Carrageenan kt hp vi protein ca sa

Tng tc vi cc gum khc
Kappa carrageenan th hin kh nng tng tc mnh m vi gum locust beam trong h
thng gel nc, trn c s tng chc gel, ci thin kh nng gi nc, thay i trng thi
gel t gin (brittle) sang gel n hi (elastic), v gim ng c (syneresis). nht ca
hn hp cha iota carrageenan v tinh bt tng gp 10 ln so vi tinh bt nguyn thy. V
vy iota-type carrageenan hu ch trong vic thay th textural, cm v v c tnh ca qu
trnh ch bin cha tinh bt. S tng tc gia carrageenan v tinh bt c s dng
nghin cu c tnh nht ca pha lin tc cha ht tinh bt phn tn. Chui kappa
carrageenan th hin kh nng tng tc vi ht [31]. Mt s yu t nh hng ln s tng
tc gia carrageenan v tinh bt nh sau [63]:
+ phn cc, bi v chui iota v kappa khng c cng s nhm sulphat dn n s tch
in l khc nhau;
+ Kch thc, khi lng phn t l khng ging nhau
+ linh hot ca chui, v d nht ni ti cao dn n km linh hot ca chui.

6. ng dng
1. Sn phm tht
Carrageenan
c ng dng to lp mng cho sn phm ng lnh, lm gim
hao
ht
v
trng
lng v bay hi nc, trnh s mt nc ca tht gia cm khi bo
qun
ng, n nh ha h nh tng ca hn hp protein v cht bo
trong tht, chng s phn cch, tng s kt dnh ca tht
Trong bo qun ng hp cc sn phm tht, b sung vo surimi v
gi
ch..

2. Sn phm b sa
Socola, kem, trng nh sa, Pu inh, phomat, sa c
To cm gic mm, du ca sn phm.
L cht n nh, lu chy, kh nng chu nhit tt,
Vi phomat: gip sn phm d ct lt v lu chy, to sn phm c cu trc mn.
Carrageenan c kh nng lin kt vi protein ca sa, lm cho ht
nh
tng sa nc bn vng. Chnh v tnh cht ny m carrageenan
khng
th
thiu c trong cng nghip ch bin sa. Sa nng c cha
carrageenan
c
lm lnh s to gel, gi cho nh tng ca sa vi nc c bn
vng,
khng
b
phn lp. Tc nhn chnh trong qu trnh to gel l do lin kt gi
cc
ion
sulfat
vi cc ui mang in ca cc phn t protein v cc cation Ca 2+,
K+
c
mt
trong sa.
3. Dc phm
n nh dch nh ha dng cho ch phm thuc ha tan
Tng ng nht cho cht keo
C chc nng to mng bao trong thuc con nhng
4. M phm
C trong thnh phn ca kem dng da v sa ra mt
Hot ng nh mt cht t ng v lm cht nn cho m phm
Chng kt ta, to nh tng hay ht rn nh ng nht
To cu trc ng nht cho thuc nh rng
D ng dng, d ra sch bng nc.
5. Bia v nc qu
Bia
Nc qu tinh khit
ung ha tan, nc qu c c
Carrageenan trong bia c tc dng kt lng protein 1 cch hiu qu.
Tng cng sut ni un hoa, tng trong ca dch hm v bia
thnh phm, tng tui th ca sn phm.
Carrageenan ng vai tr l cht ph gia trong thc phm to
ng
t,
to tnh mm do, ng nht cho sn phm v cho im nng chy
thp.
Carrgeenan c dng trong cc mn n trong thc phm: cc mn
thch,
hnh
nhn, nc ung
6. Mt s ng dng khc

Trong sn xut bnh m, bnh bicquy, bnh bng lan

carrageenan
to
cho sn phm c cu trc mm xp.
Trong cng ngh sn xut chocolate:b sung Carrageenan vo

lm
tng
ng nht, c nht nh.
Trong sn xut ko:Lm tng chc, c, do cho sn
phm

7. Quy nh s dng
Quy nh s dng Nguyn liu c chit t cc loi Furcellaria, furcellaran,

cng c gi l agar an Mch, v c m ha ring vi s th t l E408

trong danh mc cc loi thc phm ca Lin minh Chu Au. Tuy nhin, mt
nghin cu sau ny v carrageenan v furcellaran nhn thy s ging nhau v
cu trc v chc nng ca c 2 loi nguyn liu ny nn ghp chng li thnh
E407. Tiu chun v tinh sch ca carrageenan t thc phm gn y c
ci thin bi Council Directive 98/86/ EC, trong sa li phm vi cho php ca
cc kim loai nng v nh r gii hn ca cc acid ha tan trong cc loi
carrageenan t thc phm. Cc nghin cu c hc xem xt cc mi lin quan
gia cc nguyn liu c khi lng phn t thp trong tt c cc loi carrageenan,
k c carrageenan t nhin, vi s thoi ha ca carrageenan trong sut qu trnh
ch bin v tiu ha. Quan im sau ny cho thy s c mt ca cc cation ph tr
ngn cn s thy phn ca carrageena trong d dy (Marrs, 1998), v gn y
tiu chun ca chu Au khng cn nh r bt k gii hn no cho cc nguyn liu
di
100kDa
(Anon.,
1998).
Mt nghin cu v carrageenan mt lot iu kin cho thy trong nhng quy
trnh thc phm bnh thng v cn bn khng lm tng t l ca cc cht c phn
t lng thp (Marrs, 1998). T l ca cc cht ny ch tng ng k khi
ch bin kt hp vi nh hng ca nhit cao v pH thp v thi gian ch bin
di. V d, gia nhit dung dch kappa carrageenan pH4 v 120oC khng lm tng
ng k cht c phn t lng nh nhng bn gel gim hn 25% khi gia nhit
dung dch ny 135 140oC trong 10 giy. Tht ra v cc cht c phn t lng
<100kDa c tnh nng to gel v to c thp v khng c gi tr trong ch bin
thc phm c to ra gim s thoi ha ca carrageenan.

TI LIU THAM KHO

SGK Ph gia thc phm
http://www.foodnk.com/phu-gia-tao-gel-tao-dac-carrageenan.html
http://doc.edu.vn/tai-lieu/tieu-luan-cau-tao-thanh-phan-hoa-hoc-va-ung-dungcua-rong-bien-trong-cac-chu-trinh-cong-nghe-che-bien-thuc-pham-52508/
http://tai-lieu.com/tai-lieu/de-tai-agar-va-carrageenan-7802/
https://vi.wikipedia.org/wiki/Carrageenan