KHOA HOC CONG NGH CAC THONG S6 CONG NGHE CUA QUA TRINH DICH HOA VA SUONG HOA PYRODEXTRIN BE SAN XUAT MALTODEXTRIN KHANG TIEU HOA TU TINH BOT GAO Pham Thi Binh’, Bui Kim Thay’, Nguyén Duy Lam? TOM TAT Me dich cia nghien cir nham xac dinh cic théng sé cong nghé pha hop cho qua trinh dich héa va dudng, hoa pyrodextrin dé san xuat maltodextrin khang tiéu hoa tir tinh bot gao. Cae thong s6 cong nghé cia qua trinh dich hoa bang thuy phan enzim da xac dinh duge, bao gém: néng dé co chat 33-40%, nong 46 enzim a amylase 0.4% (v/w chat kho), pH 5,8, nhiét do 95 - 97°C, thoi gian thiy phan 60 ph. Ché do cong nghé cia, «qui trinh duimg hoa la: sir dung co chat ndi tiép tr cong doan dich h6a vai néng 40 38-40% chat kho, enzim amyloglucosidase néng d6 0.2%, pH 4,5, nhiét do 60°C, thor gian thay phan 300 phut. Cac chi tiéu chat long, iia sin phaim thiy phan sau dich hoa ~ duong hoa: Duong lugng dextrose 54 57, néng do chat kho hoa tan 29-31%, ham lugng thanh phan khang ti¢u hoa (IDF) 64-67%, ham luong chat xo thye pham (TDF) 61 - 64%, protein < 0,6%, lipid < 0,04%, d6 mau 65 - 70. Mot so d6 quy trinh cong nghe thiy phan pyrodextrin da duge, dé xuat va kiém dinh @ quy mé pilot (8 kg/meé). Ket qua cho thay quy mo pilot khi ap dung cae thong sé cong nghé da dé xuait e6 chat luong én dinh gita cée Han thiy phan, dong thoi dat 90 - san pham thiy phan 6 quy m6 nhé phong thi nghiém 0,4 kg/me. 15% chait luong so voi Tir khoa: Dich hea, dieing hoa, maltodextrin khing tiéu hoa, pyrodextrin, tinh bot gao, 1. BAT VAN BE Ché bién gao thanh tinh bot khang tiéu hoa (KTH) c6 rat nhiéu loi ich cho site khée va cho cong nghiép ché bién thuc pham. Cé loi cho stic khée vi khi an, tinh bot khang tiéu héa khong bi thiy phan boi enzim amylase nen khong bi hap thu qua ruot non, giam dang ké cung cap nang long cho co thé, khong lam tang duimg huyét (Bai e¢ al, 2014). Tinh bot KTH lai la mot chat xo tan ¢6 loi ich stie khoe cho tat ca moi ngudi vi co nhimg tinh chat vuot roi s0 voi nhimg chat xo hién cé (Anderson, 2009), Mat kha, chat xo nay bén axit, bén nhiét, khong bi bién d6i Khi lam phu gia trong ché bien thue pham, khong Tim thay déi cau tric, miti vi etia thue phaim khi phdi ché va khong cén phai thay d6i cong thie ché bién (Yangilar, 2013). Tinh bot KTH duoc phan loai thanh 5 nhom, trong dé dextrin va maltodextrin khang tieu hoa thude nhom IV li dang tinh bot thiy phan khong hoan toan (Nunes, 2016). Qua trmh san xuat maltodextrin KTH 6 nhiéu cong doan tuong ty nhu trong sin xuat maltodextrin loai thong thuong, tl 1a thay phan enzim, khirmau, khir khoang va cudi cing Trig Dai hoc Nong Lim Bie Giang *Vign Co dign Nong nghigp va Cong ngh¢ sau thu hogeh la sy phun (Binder & McClain, 2010). Su khae biét chi yéu cong doan dau tien, dé la qué trinh nhiet phan (xtrly niet kho) 6 nhiet do cao voi xtte tae axit dé tgo pyrodextrin (Laurentin, 2003). ‘rong qua trinh thiy phan, sit dung pho bién nat la enzim «amylase va amylo-glucosidase, trong 6 wamyl thanh ¢ giuip cét mach amylose va amylopectin don vi ngan hon goi la qua trinh dich hoa, con enzim amyloglucosidase s@ bién tat ca cée phan tr thanh duimg D-glucose trong qua trinh goi la duong hoa. Qua trinh dich hoa - duong hoa thye cchait a mot qua trinh thue hien lién tue va la khoi du cia qua tinh xtr ly vat ligu long tir bot pyrodextrin, Vé ly thuyét, co thé thay phan déng thoi bang ca myloglucosidase (AMG). Tuy nhién, da co bang chimg cho ring sur thiy phan dong thoi hur vay chi ¢6 loi khi ap dung cho tinh bot thuong, con doi v6i tinh b6t da xtrly nhiét nhu pyrodextrin xay ra str canh tranh (antagonistic) gia 2 enzim (Zhang et al, 2013). Trong thuc xuit maltodextrin KTH, ede cong ty lon nude ngoai chi sir dung rieng ré hai enzim noi tren (Park e al, 2017) Mat khae, do kha nang thiy phan eiia AMG thap hon nhiéu so voi wamylase, nén thoi gian duimg héa thuong kéo dai 12 - 48 gig. Gidm duoc thoi gian duong hoa thue su rated y nghia thu tién amylase va té san NONG NGHIEP VA PHAT TRIEN NONG THON - KY 1 - THANG 12/2020 77KHOA HOC CONG NGHE Mue dich ciia nghien eiu nay nham xae lap che do cong nghé thiy phan enzim cho qua trinh dich hoa va duong hoa pyrodextrin duge tong hop tr tinh bot gao, dé c6 thé tao duoc dich thiy phan ¢6 thanh phan, dae tinh phit hop cho cic cong doan tinh che va thu nhan san pham maltodextrin khang tie hoa Ligp theo. 2, VAT LIEU VA PHUONG PHAP 2.1. Vat lieu Tinh bot gao te gidng IR50404 do Cong ty TNHH Ché bién thye pham Hoa Phat (Hoe Mon, TP. HCM) cung cap. Tinh bt ¢6 do am 13%, protein 6.3%, lipid 0.8%. Tir tinh bot nay tinh ché tai phong thi nghiem dé cé tinh bot sach co do am 12%, carbohydrate 83,9%, protein 1,03%, lipid 0,128. Say dé c6 mau do aim 5%. Enzim e-amylase (EC 3.2.1.1.) la Termamyl SC (Novozymes A/S, Dan Mach). Day la enzim u- amylase chiu nhiét c6 hoat do 2860 IU/mL. doe kiém dinh tai Vién Kiém nghiém An toan ve sinh thue pham Quée gia, Enzym amyloglycosidase (EC 3.2.1.3) la AMG 300 L (Novozymes, Dan Mach) co hoat do 518 U/mL duge phan tich kiém dinh tai Vien Kiem nghi¢m An oan vé sinh thue phim Quoe gia ngay 16/10/2019. Cae bo KIT gém co: Kit MegaCale TM: Maltose/Suctose/D-glucose (K-MASUG) dé xae dinh 3 loai dudng maltose, sucrose va glucose; Kit K- GLUC dé xae dinh duong D-glicose(GOPOD Format): Kitk-TDFRA00A/K-TDFR200A 04/17 Ae xac dinh ham Tung chait xo the phim tng s6 TDF. Cie bo kit nay déu do Novozymes (Dan Mach) cung cao. 2.2. Phuong php bé tri thi nghiém 22.1. Chudin bj bot pyrodextrin Pyrodextrin duoc chuain bj tir tinh bot gao theo phuong phip da duge néu trong mot sé sing ché My (Binder & MeClain, 2010; Park ef af, 2017) voi mot s6 cai tién, Theo do, tinh bot gao da tinh ché co do dm 45% doe phun va ti voi axit HCI nong do 1,5 - 240% dé 6 pH 24. BO am tinh bot khi wi 8 - 10 gicr khoang 12 - 15%, Tinh bot axit hoa nay sau do duge siy dé giam do Am vé 4.5% nhu ban dtu, roi xr Iy nhiét kho & 160 - 170°C cho toi khi d6 trang tinh bot dat 62 - 65%, Bot pyrodextrin duoc lam ngudi nhanh roi ray dé Toai bd bot von trude khi dong g0i bao quan kin, 78 Mic dinh cac thong $6 ctia qua trinh dich hoa pyrodextrin Dé xae dinh néng a9 co chat thich hop cho dich hoa, chuan bj 4 mau bot pyrodextrin, moi mau 100 g. Bo sung nude eat 6 cic ty Te bot va nude Khie nhaw dé duge cae dich ling c6 nong d6 20%, 25%, 40%, Dun Ten 60-70°C va khuay dé hoa tan hoa Bien chinh pH 5,8 bang IN NaOH. Cho vao cde (v/s) e-amylase chju nhiet (Termamyl SC) tinh theo khéi luong pyrodextrin. Nang nhiét 49 ede mau len 95 - 97°C va duy tri nbiet do trong thoi gian thiy phan 60 phiit, Tiép do dang IN HCI dé dieu chinh ve pH 3 va duy ti 6 nhigt do 97°C trong 10 phuit dé bait hoat enzim «-amylase. Xae dinh néng do enzim va thoi gian thity phan thich hop cho qua trinh dich hoa bang cach bé ti thi nghiém tuong ty nhu via néu. Dé xae dinh nong 6 enzim, cing lap 5 cong thite dich pyrodextrin co nong d@ co chat nhu nhau la 33%, nhumg c6 nong do enzim e-amylase khac nhau la 0,1; 0,2; 0,3; 0,4; 0,5% tinh theo long dextrin kho. Khi xae dinh thoi gian thiy phan thich hop, 5 céng thite pyrodextrin co cung nong d6 co chat (33%), néng do enzim (0.4%), nhumg khae nhau vé thoi gian thay phan la 20, 40, 60, 90, 120 phuit. Trong 3 thi nghiém déu chi phin ich DE (dextrose equivalent) dé dank gia mie do thiiy phan pyrodextrin, Méi thi nghiém duoe lap lai 3 lan. Nae dinh cde thong s6 cia qua trinh dying hoa pyrodextrin Xac dinh néng 46 enzim thich hop cho duong hoa bang cach chudn bi 6 mau bot pyrodextrin va tign hanh dich hoa, Sau khi bat hoat enzim c-amylas (AA), tien hanh dong hoa bang amyloglucosidase (AMG) voi cae néng do enzim (ty le E/S) kha nhau: 0,05%, 0.1%, 0.15%, 0,208, 0,25 3%. Tién hanh dudmg héa theo ché do: nong dd co chat 33%, pH 4,5, nhiet do 60°C, thoi gian 300 ph. Bang cach tuong tw dé xc dinh pH thiy phan thich hop cho duvng hoa, theo 46 5 mau duge dung hoa voi moi truong thiy phan co pH khac nhau 4-6. Tién hanh duong hoa theo ché do: néng do eo chat 335%, mhigt do 60C, néng 46 enzim 0.2%, thor gian 300 ph. Xae dink nbigt dO va thoi gian thay phan thich hop voi khoang nhiét d6 trong giai 50 - 70°C va giai thoi gian 60 - 360 phut, Chi so DE duov xac dinh trong tat cca cae thi nghiem va mdi thi nghiém duge lap Tai 3 Jan. enzym, NONG NGHIEP VA PHAT TRIEN NONG THON - KY 1 - THANG 12/2020KHOA HOC CONG NGHE ee Trong eae thi nghiém neu 6 muc 2.22 va 2.2.3, bude mhay trong cae dai do cae thong sé khao sit hur néng 46 co chat, nong do enzim, pH, nhigt 6, thoi gian duoc dat ra dua trén co so cée nghién cunt cua cae tae gid khde sir dung enzimeamylase va amyloglucosidase (Blazek & Gilbert, 2010), khuyén nghi ctia nha sin xudt enzim, cang nhw duge thir nghiém tham do so b9. 2.24. Tini nghiem dich hoa - duing héa 6 quy m6 pilot Can 8 kg pyrodextrin hoa tan vao 16 lit nude khir ion, Khuaiy cho tan réi loc qua ray c6 Indi inox kich thuoe 1d ray 0,297 mm, Rot dich vao néi nau dich thé tich 30 lit. Diéu chinh pH, néng do enzim «amylase, nhigt do, thoi gian thay phan theo két qua. thu duce tir cde thi nghiem néu 6 myc 22.2. Sau Khi két thie dich hoa, tién hanh duong hoa theo ché do vé pH, nong do enzim amyloglucosidase, nbiét 4, thoi gian thy phan dya vao ket qua thu duge tir cae thi nghiem muc 2.2.3. Dé két thie thiy phan, diéu chinh pH 4,5 va nang nhiét én 121°C trong 5 phit. Thi nghiem lap lai 3 lan 2.3, Phuong phap phan tich 23.1. Phuong phap xéc dink ham huong thank phin khang tieu hoa (DE) Ham luong IDF duge do bing phuong phap eta Englyst & Hudson (1996) voi mot s6 cai tién phir hop. Theo do, 1 gam mau pyrodextrin duge can chinh xc, 50 ml dung dich dem phosphat 0,08M (pH 6,0) duge them vio, tiép theo a them 0,1 ml enzim a amylase chit nbiét (Termamyl 1201, Novo, Laboratories, Inc, USA) va phan img 6 95'C trong 30 phtit, Lim ngudi dén nhigt d6 phong roi chinh pH dung dich t6i pH 7,5 = 0,1 bang dung dich 0,275 M NaOH (ding khodng 10 mL), Bé sung 0,5 mL dung dich protease va dé phan ting & 60°C trong 30 phut Hon hop phan img duo lam nguoi va dieu chinh pH 4,5, Lam ngudi dung dich va diéu chinh dén a6 pit 4,5 + 0,2 bang 0,325 M HCI (ding khong 10 mL) Bo sung 03 mL. enzim amyloglycosidase va dé phan tng 6 60°C trong 30 pluit, Lam néng dén 90°C trong 15 phuit dé két thie phan tmg. Hon hop thu duoe se duov Ipc va pha loang thanh 100 mL voi nude cat va ham Iuong glucose tao ra st duge xde dinh bang phuong phap pyranose-oxidase str dung kit KGLUC (GOPOD Format) (Novozymes, Dan Mach). Ham luong thanh phan khang tiéu hoa (8) duoc tinh theo cong thite: 100 Luong glucose tao thanh () x 09. 23.2. Phuong phiip xc dink ham luong chat xo dinh chrong tong 86 (TDF) Ham luong TDF cua pyrodextrin hay tinh bot duge xic dinh theo phuong phap AOAC 2001.03 (AOAC, 2005) voi mot sé cai tién & cong doan xe dinh duémg bang HPLC. Theo dd, kit KMASUG (Novozymes, Ban Mach) duoe sit dung dé xae dinh tng duéng DPI va DP2 (3 loai duéng maltose, sucrose vi glucose). 23.3. Phuong phap xée dink duong luong dextrose (DE) Xae dinh DE theo Tiéu chun quée gia TCVN 103762014 vé sin pham thay phan tir tinh bot - Xac dinh kha nang khir va duong luong dextrose - Phuong phap chun do hang s6 Lane va Eynon. Phuong phép xdc dinh do trang bot va dé miu dung dich pyrodextrin Do true tip do tring cia tinh bot hay pyrodextrin bang thiet bi do do tring Ket C-300 (Kett Electric Laboratory) co khodng do tir 0 t6i 100 voi 0 biéu thi toi nhat, 100 biéu thi trang nhat. So hién thi trén man hinh tong img voi 46 tring cia tinh bot voi don vi ®. Dé do mau dich long true tien phai chuan bj dung dich pyrodextrin co 10% chat kho, tite la ¢6 46 Brix 10%, Sau a6 loc qua gidy loc trude ri do mat dd quang OD 6 bude song 420 nm va 720 nm, Ding cuvet thach anh day 1m. Hieu sé hai OD (gia tri tuyét d6i) nhan voi 10 duoc coi la do miu cia dich (Maeda, Shimada & Katta, 2015). 2.4, Phuong phap xit ly s6 lieu $6 ligu duge xt ly theo phan mém Microsoft Excel 2016, Minitab phién ban 2016, S6 lieu do IDF duge tinh ton theo phan mém cua kit Mega-Cale™ (Dan Mach). 38. KET QUA VA THAO LUAN, 3.1, Xae dinh ché 49 cong nghe thiyy phan enzim dé dich héa pyrodextrin B11. Xtc dinh nong db co chit va nong dé enzin thich hop dé dich hoa Cie néng do co chat pyrodextrin durgc khao sat la 25%, 338%, 40% va 50%, Ket qué duong long dextrose (DE) dé danh gia mue do thiy phan pyrodextrin duge thé hién trong hinh 1, Nhan thay rang DE gkim khi ndng d6 co chat tang. Voi ndng do co chat cao 50%, DE chi dat 15,6. Day la két qua khong mong doi vi yeu cau sin pham cudi cing la NONG NGHIEP VA PHAT TRIEN NONG THON - KY 1 - THANG 12/2020 19KHOA HOC CONG NGHE maltodextrin khang ticu héa phai e6 DE cang gan gi tr] 20% cang t6t (Bai & Shi, 2016). O nong do co chat cho két qua DE = 21,5 nén cung khong phit hop. a 20 7 a Buong long dextrose oer eT) 50 Nang a8 co chat. %4 Hinh 1. Sy thay d6i duong lugng dextrose phu thude néng 9 co chat pyrodextrin Ket qua néu tren hinh 2 cho thay khi tang nong, do enzim «amylase thi DE cing tang theo, nhung tir nong do 04% thi DE co xu hudmg bao hoa va bat du gidm din tir ning 46 0.5%. Nong do enzim w-amylase 0.1% cho DE thap nhat voi gia tri 12,2 va néng do enzim 04% cho ket qua DE cao nhat dat gia tri 2033 Khoang ning do enzim 0,1 - 0,3% cho DE < 18 la do luong enzim chua di dé c6 thé xiie tae thay phan trigt dé dung dich nong do co chat 33% trong thoi gian 60 phit, trong khi su dung nong do (1.5% va 0,6% la khong can thiét, Day la néng 9 enzim cao gap hai lan khi so sinh voi dé xuat duoe trinh bay trong nghien ctu cia Okuma & Matsuda (2003), Mot so wong long dextrose oph 20 4060 Thar gian thuy onan, ah Hinh 3. Su thay déi duong long dextrose theo thai gian thiy phan Ket qua phan tich DE va ham hrang chat kho (a0 Brix) 6 ede thoi gian thay phan khae nhau duoe neu tren hinh 3 va hinh 4, Tai hinh 3 cho thay DE tang khi tang thoi gian thiiy phan va dat wia tri toi da 0 nhat la 33 - 40%. Khoang néng do nay la phi hop voi ket qua nghien ctu cia Bai & Shi (2016) hay cba Okuma & Matsuda (2003) di voi tinh bot ngo va cua Woo & Moon (2000) doi voi tinh bot Ikhoai tay, 7 aos LY aos = 9 z 158 3 = eM dae 5 = | | 3 | 5 3 8 j | o1n 020 930 N40 0.50 o.¥0 Nong dé enzim, % Hinh 2. Sy thay d6i duong lugng dextrose phu thudc néng d6 enzim tie gia khde cang ya chon néng 46 enzim amylase 0.2h dé thay phan pyrodextrin hay tinh bot (Woo & Moon, 2000; Blazek & Gilbert, 2010). Su khac biet vé ket qua co thé la do qua trinh dich héa tién hanh tren dot tugmg nguyen leu tinh bot khae mhau, cung loat enzim nhung co nguon géc, hoat do khae nhau. Tir ket qua va nhimg lap Iwan trén ¢6 thé két Iwan 0% la nong do enzim «amylase (Termamyl SC, Novozymes AVS, Dan Mach, hoat 9 2860 IU/mL) thich hop nat ccho qua trinh dich hoa pyrodextrin c6 ndng do co-chat 33-40% trong khoaing ther gian 60 phi. 3.1.2 Nae dinh thoi gian thiy phan thich hop dé dich hoa 4 oph 20 4 6u ow That alan thoy Bhan, ph Hinh 4. Su thay 46i ham long chat kho hoa tan (’Bx) theo thoi gian thay phan tai thoi diém 60 - 90 ph, Nhung khi tiép tue keo dai thoi gian dén 120 ph, DE van khong tang them, ma. co phan gidm di, Khong thoi gian tir 20 - 40 ph dau cho két qua DE < 16, Day la gia tri DE kha thap nen 0 80 NONG NGHIEP VA PHAT TRIEN NONG THON - KY 1 - THANG 12/2020KHOA HOC CONG NGHE chua dap img yéu cau cia san phim maltodextrin Khang tiéu hoa can tao ra. Ben canh dé, trong Khoang thoi gian thiy phan 90 - 120 ph dit cho két qua DE phit hop nhung can thoi gian thiiy phan dai o nhiet dO cao co thé lam tang bién mau dich thiy phan. Tir hinh 4 thay rang qua trinh dich hoa 6-0 - 40 ph dau cé do Brix tang nhanh, dat mite cao nhat & that diém 60 ph (7,58), nhumg sau do hau nhw Khong thay déi dang ké, Ket hop ket qua ¢ hinh 3 va hinh 4, that gian thiiy phan thich hop nén chon 1a 60 uong long dextrose ph. Bay cing la két qua phit hop vai dé xuat céia sing ché US 0275253 Al (Maeda et al, 2015). Tuy nhién, ket qua thoi gian nay la ngan hon so voi két qua cua Okuma & Matsuda (2003). 3.2. Nghién ctu ché 46 cong nghe thiy phan enzim dé duong héa pyrodextrin |. Xtic dink néng dé enzim va pH thich hop dé duong hoa pyrodextrin yong luong dextrose DOS OL O45 02 025 03 Nang d@ enzim, % Hinh 5. Sy thay déi DE cia sin phim duong héa phy thude néng 46 enzim AMG Bo ti 5 cong thie voi néng do amyloglycosidase (AMG) 0,05%, 0,1%, 0,15%, 0, 0.25% va 0.3% (tinh theo chat khé pyrodextrin) dé xac dinh néng do enzim can thiét. Ket qua xéc dinh DE néu trén hinh 5 cho thay DE tang dan theo chiéu tang cia nong do enzim AMG, dat gid tri cue dai nong do enzim 0.2% sau d6 gidm dan 6 cae nong do 0,25 - 0,38. Voi nong do enzim AMG 0.2% cho ket qua DE {a 57.4, gia tri nay rat phir hop wéi yéu cau cla san pham khang tiét hoa mong doi. Ket qua nay ta hoan ton phit hop véi mot s6 cong bé trube day etia ngvai Okuma & Matsuda, 2003; Binder & ‘MeClain, 2010). Nhung khi so sanh voi ket qua nghién cir cia Woo & Moon (2000) thi thay cae tac gia nay chi dimg néng 46 enzim AMG 0,05% 6 diéu kien pH va nong do co chat tuong tu. Ly do ¢6 thé la do ho da kéo dai thoi gian thiy phan t6i 48 gia. Tir cae nhan xét trén, c6 thé két luan rang néng do enzim AMG can cho phan img dudng hoa la 0.2% enzim Hinh 6 trinh bay sur phu thuge edia tri so DE vao pH moi truimg thiy phan. Tit hinh thay rang DE co gid tri cao nhat trong khoang pH 4,0 - 4,5 tuong ting voi DE Cae diéu kien mo truong pH 5,0- 6,0 la khong phir hop vi enzim bj ue lin lugt la 54,9 va 4 45 5 58 6 pH mdi trun Hinh 6. Su thay d6i DE cia san phim duéng héa phu thudc pH thiy phan ché lam giim t6c 49 phan img, nén DE gidm dan xudng chi con 39,8, Binder & McClain (2010) cang dé xuat pH 4,5 cho thiy phan dudng hoa pyrodextrin. Nhu vay, c6 thé khang dinh ring pH 4,5 la thich hop cho phan img duomg hoa pyrodextrin dé sin xuat maltodextrin khang ti@u hoa tir tinh bot gao. ic dink nbiét do va thoi gian thiy phan thich hop dé dong hoa pyrodextrin Hinh 7 néu ket qua xe dinh DE phy thude vao mhiét d6 thiiy phan & 5 cong thite nhiet do. (50°C, 55°C, 60°C, 65°C, 70°C). Danh gia s6 lieu ket qua thay rang hi nhiet do ciia phan ting thiy phan tang dan tir50- 70°C thi DE cing tang din r6i dat bao hoa 6 60°C, sau dé lai giém dan, O nhiet do 60°C thu duge DE cao nhat 1a 568. Qua trinh duimg héa 6 nhigt d cao hon, tir 65- 70°C nhumg ket qua DE thap co thé do nhiét d6 cao lam ue ché enzim AMG. Tham chiéu voi ket qua khic cho thay sing ché US. 9353392 B2 cang dé xuat 60"C la nbiét dd duong hoa toi uu cho pyrodextrin (Maeda ef al, 2015). Khao sat anh huong cia thoi gian thay phan toi chi sé DE trong khoang tir 120 - 360 ph c6 cac 6 lieu ket qua néu tren hinh 8. Nhan thay rang duong luong dextrose DE tang dan theo thoi gian va dat cue NONG NGHIEP VA PHAT TRIEN NONG THON - KY 1 - THANG 12/2020 81KHOA HOC CONG NGHE — dai DE = 57,9 6 300 ph rdi bao hoa sau do. Vi vay, 300 ph hay 5 h duge chon la thoi gian thich hop dé duimg hoa pyrodextrin cing voi thoi gian dich hoa 1 h da neéu & mue 3.1.3. Thoi gian duong hoa pyrodextrin theo cae két qua cong bé cua nude ngoai rit khac nhau, thing la dai hon 5 h. Woo & Moon (2000) s dung néng do enzim AMG 0,05% nén chi dat hiew qua duong hoa sau 48 gio. Maeda et al (2015) giam thoi gian duong hoa con 9 gid khi dong hoa voi nong dé enzim 0,1%%, Hau hét eae sing ché 6 My déu Khuyén nghi duong hoa trong 24 gio voi nong do enzim 0.1% (Binder & McClain, 2010; Park ef al, Bos i 3 ws Bos 5 3 a0 . runet d6.°¢ Hinh 7, Sy thay d6i DE cia san phém dug hoa phu thudc nhiét d6 thiiy phan 3.3. Quy trinh cong nghé va kiém dinh quy trinh thiy phan pyrodextrin quy mé pilot Hin 9. So 46 quy trinh hoa tron, dich héa, durog héa pyrodextrin dé sin xuat maltodextrin tirtinh bot gao Tireae két qua xae dinh thong so cong nghe thu duoe 6 cae muc neu (ren, mot So dé quy trinh cong. nghé hoa tron - dich hoa - duomg hoa pyrodextrin doe dé xuat new tren inh 9. Nguyen ligu la bot 2017). Su khae biét vé thoi gian dong héa trong san xuat maltodextrin khang tiéu héa c6 thé do nhieu ly do, chang han do khae nhau vé co chat, ngudn go va hoat do enzim, yeu cau vé DE va ham long thanh phan khang tiéu héa eta sin phim, Trong nghien cciiu nay, két qua thoi gian duimg hoa ngin (5 gio) la do sir dung néng 46 enzim cao (0.2%) va co thé do cae thong s6 thiy phan da duoe tiém can t6i a. Thoi agian chi 5 gid nay rat c6 loi cho thuc té sin xuat vi da nil ngain 161 1/5 1/2 So vor thoi gian cia cae cong bd nude ngoai. uong hang dextrose an 188 “Thor gian thuy phn ohut Hinh 8. Sy thay déi tri sé DE cia sin phim duong héa phy thude vio théi gian thiy phan pyrodextr ckim bao chat lug, dac biét la ve ham wong thanh phan khang tien hoa IDF va do twang bot. Ham luong IDF > 65% va do tang > 60% uoe coi la chi tigu chit lng phai dat cia nguyen lieu bot pyrodextrin, Néu do trang < G0! sé gap nhiéu kho khan va t6n kem cho céc cong oan tinh che. Quy trinh c6 5 cong doan chinh: 1- Hoa tron bot pyrodextrin; 2- Dich hoa: 3- Duong hoa: 4-Bat hoat erizim vat loc loai tap chat tho; 5- Kiém tra chat lung dich thay phan. 240300360 Kiem dinh quy trink duye thue hien 3 lan twong Ling voi 3 mé thay phan bang thidt bi ndu dich kiéu noi Jen men chiu ap luc. Noi co thé tich 30-lit thieh hop cho thay phan 8 kg bot pyrodextrin/me, diéw khién te dong duoe niet do, te do khuay va thos ian, Ket qua xéc dinh eae thong s6 chat long cia dich thay phan tir 3 me duoc neu trong bang 1. S6 lieu cho thay sin pham co mute én dink cao ve ehat Jung vi sir khae bidt wit 8 mé sin xuat khong ding ke. Tuy nhién, khi so sanh cae thong so chat Iuung xitta quy m6 pilot va quy mo phong thi nghiém (0.4 kg/m) thi xuat hign sir khae nhan o mot so thong. so nhu DE, IDF, TDF, do Brix. Do léch ve ti so eu aa 82 NONG NGHIEP VA PHAT TRIEN NONG THON - KY 1 - THANG 12/2020KHOA HOC CONG NGHE cic chi tiéu nay 5 - 10% la chap nhan duge khi thir nghiém G quy mo lon. Nguyén nhan ctia su chénh lech cae thong so san pham gita hai quy mo chua duge khao sat, nhumg nhin chung 6 quy mo lon thi tc do va thoi gian cap nhiet hay lam mat Ia lon hon nhicu so véi quy mo abo. Tuong tu, thoi gian dé diéu chin pH va bat hoat cung khae nhau, Bang 1, Cac thong sé chat lugng ciia 3 mé san phdm dich héa - duémg hoa ! Quy mo pilot | Quy | Thong $6 do kg/mé mo ahd Me | Me | Me | phong I a1] 2] 3 | ™_ Buonghong | cag been | an dextrose DE. | 588 | 539 563) 57,9 Nong do chat - 2 98 | 3 3 Ikho hoa tan ¢s)_| 287 | 298 | 906) 318 Thanh phan khang tieu héa 613) 689 IDF (9) _ Chat xo thure jphimtingsé | 61,7 | 635 | 608) 653 LTDE (6) | Bo mau (69.3 | 66,7 | 65.2) 588 f 7 | Ham long 0,62 | 0,57 | 044) 0,62 protein (%) Ham hong chat | 0,05 | 0,05 [ho 09 | 0,05 | 0.03 | 04 4. MET LOAN Da xe dinh duge cae thong s6 ctia ché 46 thiy phan dé dich héa pyrodextrin: Nong do co chat pyrodextrin 33 - 40%, enzim wamylase (Termamyt SC, hoat d6 2860 IU/ml) néng do 04% tinh theo hai luong chat kho, pH 5,8 - 60, mhiet 46 95 - 97°C, thoi gian thuiy phan 60 ph Da xae dinh duoc cae thong 86 eta ché do thiy phan dé duong hoa pyrodextrin: Cong doan duong hoa néi tiép cong doan dich hoa, co chat e6 nong do, 33-40% 6 cong doan dich hoa diroe sit dung tnre tiép cho cong doan duimg hoa, enzym amyloglucosidase (Novozyme, hoat dé 518 U/mL) nong do 0,2%, pH 4.0 ~4.5, nhiét do 60°C, thai gian duomg hoa 300 phat. Da kiém dinh cac thong s6 thiy phan dé dich hoa va duong hoa 6 quy mo pilot 8 kg/me, thu duoc ket qua 6n dinh vé chat lung sin pham trong cae Tan tién hanh thay phan doc lap va dat duge 4) - 95% chat Iuong so voi két qua 6 quy mo thiy phan nho phong thi nghiém. Tur do da dé xudt mot quy trinh, cong nghé cho cum cong doan hea tron - dich hoa - dung hoa pyrodextrin dé san xuat_maltodextrin Khang tieu héa tir tinh bot gao. TAL LIEU THAM KHAO 1. Anderson J. W., Baird P., Davis RH. Jr, Ferreri Knudtson M., Koraym A., et al. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67, 188-205, 2, Association of Official Analytical Chemists — AOAC (2005). AOAC Official method 2001.08 Dietary fiber in foods containing resistant maltodextrin, In Official Methods of Analysis of the Association of Official Analytical Chemists. 14 ed, AOAC: Washington, DC 3. Bai Y. & Shi Y. C. 2016). Chemical structures, in pyrodextrin determined by nuclearmagnetic resonance spectroscopy. Carbohydrate Polymers, 151, 426-433, 4. Binder T., McClain J. (2010). Method of producing resistant starch and products formed therefrom, US Patent No. 7,744,944 B2. 5. Blazek J., Gilbert E. P. (2010). Effect of enzymatic hydrolysis on nativestarch granule structure, Biomacromolecules, 11, 3275-3289. 6, Englyst H. N. & Hudson G. J. (1996). The classification and-—smeasurement. of dictarycarbohydrates. Food Chemistry, 57, 15-21. 7. Laurentin A., Cardenas M., Ruales J., Pérez E., Tovar J. (2003). Preparation of indigestible pyrodextrins from different starch sources. J. Agric. Food Chem, 51, 5510-5515, 8 Maeda Y., Shimada K, Kata Y. (2015). Method for producing indigestible dextrin, US Patent No.: US 2015/0275253 Al. 9. Nunes F. M., Lopes BE. S., Moreira A. S., Simoes J., Coimbra M. A., Domingues R. M. (2016) Formation of type 4 resistant starch and maltodextrins from amylose andamylopectin upon dry heating: A model study. Carbohydrate Polymers, 141, 2 2. 10, Okuma K. & Matsuda I. (2003). Production of indigestible dextrin from pyrodextrin, J. Appl. Glyosci., 50(8), 389-304. 11. Park J. W, Park S. W, Chong Jin Park C. J (2017). Method for preparing digestion-resistant Maltodextrin. U.S, Patent 2017/0335020 AL NONG NGHIEP VA PHAT TRIEN NONG THON - KY 1 - THANG 12/2020 83KHOA HOC CONG NGHI —— Oo eena—e eee — 12. Woo D. H., Moon T. W. (2000). Methods for preparing indigestible dextrin with high indigestible faction. Korean J. Food Sci Technol, 32(3), 610-617. 13. Yangilar F. (2013). The application of dietary fibre in food industry: Structural features, effects on health and definition, obtaining and analysis of dictary fibre: A review. Journal of Food and Nutrition Research, 1), 1323, 14. Zhang B. J., Li X. X,, Liu J., Xie F. W., Chen L, (2013). Supramolecular structure of A- and B-type granules of wheat starch. Food Hydrocolloids, 31, 68- 78. TECHNOLOGICAL PARAMETERS OF THE LIQUEFACTION AND SACCHARIFICATION FOR, PRODUCING RESISTANT MALTODEXTRIN FROM RICE STARCH. Pham Thi Binh, Bui Kim Thuy, Nguyen Duy Lam ‘Summary ‘The aim of the study was to determine the appropriate technological parameters for the liquefaction and saccharification of pyrocextrin for the production of resistant maltodextrin from tice starch. liquefaction have been determined, including: substrate technological parameters of the enzym The concentration 33 - 40%, concentration of wamylase 0.4% (v/w dry matter), pH 5.8, temperature 95 - 97°C, hydrolysis duration 60 minutes, The technological mode of the saccharification is: using the serial substrate from the liquefaction stage with the concentration af 33 jon of 0.2%, the pH 4.5 and the temperature of 60°C 300 minutes, The quality criteria of the hydrolysis product after liquefaction and Dextrose equivalent 54 - 57, concentration of soluble dry mater 29 - 31%, content of indigestible fra. 87%, content of total dietary fiber (TDF) 61 - 64°, protein <0.6%, lipid < 0.04%, level of color 65 - 70, amyloglucosidase at the concer (IDE) 64 40% of the dry matter, the enzyme duration ‘harification are: A flow chard of pyrodextrin hydrolysis technology was proposed and tested at a pilot scale (8 kg/batch) The results show that the pilot scale when applying the proposed technological parameters is of stable ually between different batches and also achieving 90 - 95% quality compared to the product hy small laboratory scale, lyzed at Keywords: Liquefaction, pyrodextrin, resistant maltodextrin, rice starch, saccharification, Nguéi phan bien: PGS-TS. Ton That Minh Ngay nhan bai: 17/8/2020 Ngay thong qua phan bign: 18/9/2020 Ngay duyét dang: 25/9/2020 84 NONG NGHIEP VA PHAT TRIEN NONG THON - KY 1 - THANG 12/2020