Phng php tng hp carageenan Phng php chit tch carrageenan t mi loi rong cng khc nhau.

Nhng v nguyn tc, chit tch carrageenan bao gi cng tun theo cc bc chnh c bn sau: La chon v lm sch nguyn liu cho mi sn xut; Kh mu; Chit bng nc; C c; Kt ta vi ru hoc vi KCl; Sy; Xay nghin QUY TRNH SN XUT CARRAGEENAN T RONG SN

Bc u tin: Ra sch, ngm trong nc

Rong sn thu mua v ( dng kh ) c ra sch loi b cc tp cht, ct, bi cn bm, ln li rong trong qu trnh thu hoch v phi kh. Sau khi ra sch, ta tin hnh em ngm rong sn qua m nhit thng vi nhit thng vi t l nc/nguyn liu l 10:1. Sau ra sch li 1 ln na v tin hnh qu trnh x l kim. Bc 2: X l kim Sau khi rong sn ra sch ta tin hnh qu trnh x l bng NaOH 5%, nhit : 300C, thi gian khong 40 pht. Phng php x l kim c tc dng (Thu phn bo mn mng xenluloza v ph v nhiu lp t bo sc t, kh sc t trong rong; Mi trng kim kh c lipit v mt s protein tan trong kim.; Dng NaOH cn c tc dng kh ion SO4 Sau khi x l kim xong ta tin hnh ru trung tnh bng acid HCl trung ha ht lng NaOH cn d li trong qu trnh x l kim. Bc 3 Nu chit carrageenan Trong qu trnh nu chit phi m bo cc iu kin: Mi trng nu chit Mi trng nu chit kim long pH=8.5( mi trng cho sc ng ca Carrageenan cao nht). Nu trong mi trng kim long ph v mng t bo ca cy rong gii phng carrageenan ra dung dch ng thi s gp phn trung ho lng acid to thnh, do sc ng ca carrageenan tng. Nhit nu chit Nhit nu chit carrageenan ca rong sun khong 95 - 100oC p sut thng . tc ny th chit rt nhanh, nht dung dch thp, cho php dng cht to mi trng vi nng thp hn gim chi ph ph. Nu nhit ln hn 100oC, thi gian nu chit gim nhng Carrageenan Nu nhit nh hn 95oC, thi gian nu ko di Carrageenan cng b thu b thu phn cch mch sc ng gim. phn ct mch sc ng gim mt khc mc ho tan ca Carrageenan gim, hiu sut chit ly gim.

Thi gian nu chit Vic x l rong trc khi nu chit bng dung dch kim NaOH 5% nhit 95 100oC th thi gian nu chit 1 - 1.5 gi. T l nc nu Lng nc nu nh hng ln n t l thu hi v chc ca Carrageenan. Nu lng nc nu qu ln: To dung dch keo c nng thp, chc km khng thao tc c cc cng on sau nht l khu p. th tch cha thch ln,cng knh, gy tn km cho thao tc tch nc. nhg c u im l d lc hiu sut chit cao. Nu lng nc nu qu t: Thch chc khc phc c cc nhc im trn nhng li xut hin nhc im sau: Do nng dch keo cao, nht ln rt kh lc tc ho tan ca Carrageenan t nguyn liu km do nht cao h s khuych tn gim, chnh lch nng gia nguyn liu v dung dch gim. Thit b chit - Ni hai v -Thng inox c np t h thng dn hi nc hay cc ni inox, ni gang un la trc tip . - khuy o hn hp cn nu thng lp t h thng, cnh khuy hay bm i lu dung dch t pha y ni ln pha trn . Bc 4 Lc Thnh phn hn hp dch keo rong sau khi nu chit bao gm : - Carrageenan ho tan v l thnh phn chnh, l sn phm sau ny. - B rong (tp cht c hc ):c kch thc t nh n ln, nht c th l 4 mm. Nh nht th dng huyn ph l lng trong dung dch. Tp cht ho tan gm c khong, sc t, cc cht hu c ho tan nh: glucoza, axit amin , loi cc tp cht ra khi dung dch keo ta s dng bin php lc tch tp cht c hc , tch tp cht ho tan dng phng php lc hp th. Tch tp cht c hc C th s dng lng hoc lc tch tp cht c hc, vi bin php lng do nht ca keo ln lm km hm qu trnh lng xung ca cc ht. Do qu trnh lng ng phi tin hnh nhit khng di 900C. Thi gian lng ng di nh hng n cht lng ca carrageenan.

Tch tp cht ho tan

Sau khi tch b tp cht c hc, dch carrageenan cn cha cc tp cht cng ho tan nh sc t, cht v c, cht hu c ho tan. tinh ch lm sch dch keo rong, th dng phng php lc hp ph. Cht hp ph thng dng l than hot tnh. dch keo sau khi loc thc trn vi than hot tnh xp cao. ty mu trong iu kin lin tc khuy o nhit 95 - 980C. Tt nht un si hn hp 15 - 20 pht, ri lc tch tp cht bng my lc p c lp mng ngn lc bng xenlul. Lng than ph thuc vo tnh hp ph ca loi than v mu sc ca dch. Sau khi qu trnh lc xong ta c dch lc v ta b sung KCl vo cho php ta thu c sn phm vi hiu sut cao hn. Bc 5: Lnh ng tan gi Tch nc t dch keo Dung dch carrageenan l dch keo nht cha 95 - 99% l nc. Do trc khi lm kh phi c cng on tch nc cho carrageenan. tch nc cho carrageenan c th thc hin phng php lnh ng tan gi. Khi h nhit xung di 150Cnc lin kt trong carrageenan b ng bng cn carrageenan dng keo t. Khi tan gi nc ng bng chy ra cn carrageenan khng tan, kt qu nc tch ra khi carrageenan. Tan gi tch nc Trong qu trnh chy ng, mt phn hi nc tch khi khi thch nh s thng hoa hi nc iu kin nhit thp. lng noc cn li tch khi khi keo theo ng tan gi v bay hi. S dng tan gi trong nc ri sau ly tm tch ly carrgeenan. Sau khi tan gi trng lng ca carrageenan gim i khong 75%. Sau khi sn phm ng ri ta a ra ngoi x tch ly sn phm ( nu si sn phm xp c cha nhiu nc th dng cn tch phn nc cn li v cng loi b mt phn mu lm chom sn phm sng hn ). Bc 6: Phng php sy kh carrageenan Sy kh n m 20 - 22% l cng on cui cng Qu trnh lm kh carrageenan tin hnh trong iu kin nhit thp hay nhit cao, di p sut hay trong chn khng hoc bng cc tia bc x

Ch sy, phng php chun b gel trc khi sy kh sn phm quyt nh nhiu n mu sc hnh dng v cht lng ca cht to ng kh Thng s dng phng php sy kh nhit thp sy carrageenan. Lm kh t nhin Tri carrageenan trn cc gin phi vi dy 3mm em phi nng sau 2-3 ngy nng tt carrageenan kh hon ton. Kiu lm kh ny n gin nhng carrageenan d nhim tp do tip xc vi mi trng xung quanh. Lm kh bng qut thi khng kh Tc gi15-20m/s sy bng 5-6 gi cht lng kiu l kh ny cao nhng thi gian kh di. Sau cng phi sy li hay phi nng li mi t m 20-22%. Thi gian sy kh nhanh chng trong vng vi giy. Khng kh thot khi bung sy i qua my lc kh v tch khi ht carrageenan. Sau khi sy kh carrageenan c ng gi bng thit b ng gi.

 cng ngh sn xut maltodextrin t tinh bt sn bng phng php enzyme Quy trnh cng ngh Tinh bt

Thu phn

Enzyme Amilase

Ty mu

Lc

Sy

Thnh phm Bc 1: La chn nguyn liu Tinh bt sn l ngun nguyn liu di do v r tin, cht lng ph hp sn xut maltodextrin. Nguyn liu cha tinh bt cng tinh, hm lng cng t protein th cht lng dch thu phn cng tt, t b sm mu, tinh ch cng d dng. S dng tinh bt sn bin tnh bng ho cht c th ci thin nht v hin tng thoi ho ca dung dch sau thu phn. Bc 2: Qu trnh thu phn Trong thit b cha sa tinh bt sn bao gm 35% cht kh, pH = 6.3, hm lng Ca2+ l 40 ppm, 0,5kg ch phm enzyme Termamyl. Qu trnh h ho

Khi x l tinh bt sn nhit ln hn 100oC, tinh bt s trng n v h ho hon ton so vi nhit 70oC, c bit nhit cao lm dui cc cu trc xon kp ca amilopectin, cc phc amilose-lipid cng c gii phng gip ph v cu trc tinh th, to iu kin nc v enzyme c th xm nhp su v ct cc mch polyme di thnh nhng mch ngn hn mt cch ng u. Qu trnh dch ho Nc nng c nhit 30-40oC ho vi tinh bt sn trong ni nu theo t l nc/bt l 4/1-5/1 ri cho cnh khuy hot ng. Cho khong 80% lng ch phm enzyme cn dng vo khi nu (Ch phm Termamyl 120L ca hng Novo s dng vi lng 0.02-0.03% so vi khi lng bt) . iu chnh pH ph hp pH ca nguyn liu. Sau khi t gi tr DE theo yu cu, pH ca dch thu phn sn phm c a v gi tr acid. Qu trnh thu phn xy ra hon ho gip gim bt nhng thnh phn polysaccharide phn t lng ln nh cc dextrin mch di, tinh bt cha thu phn, gp phn ci thin ng k nht v tnh thoi ho ca dung dch sn phm. Cc enzyme amilase vi khun c hot tnh cao v kh nng bn nhit cao nn c s dng thay th cho phng php thu phn bng acid sn xut maltodextrin. Mt s enzyme to malto-oligosaccharide cng c s dng sn xut maltodextrin hay to cc oligosacharide dng trong thc phm, y hc v cng nghip dc. Bc 2: Ty mu Dch Maltodextrin c pha long n nng cht kh 20%. Sau ty mu bng than hot tnh (t l than 0.2-0.3% cht kh). Dung dch c pH=5.6, dung dch ny hi mang tnh acid yu, hn na pH ny, mt s aminoacid kt ta c tch ra ht. Tin hnh ty mu trong cc thit b c chn khng 690-700 mmHg, c cnh khuy, gia nhit gin tip n nhit 90-95oC trong khong thi gian 2-2.5 gi tnh c thi gian lc. Sau khi ty mu, tin hnh lc du bng my lc khung bn, hoc dng my li tm tch cc cht hp ph ra khi dch maltodextrin, nhit lc khong < 60o C

Bc 3: Lc Mc ch chun b lc, cc bn lc c bc li lc v lp xen k vi cc khung trn gi, c khp cht nh c cu thu lc. Bt u qu trnh, my c trng v lm nng bng nc nng. Dch thu phn c bm vo ng dn nh, t phn phi vo y cc khung. Nu qu y s lm cho khi b b nn cht dn n tr ngi lc. Nu t s to ra cc khong trng cho php nc ra b i tt khng qua b lc. Th tch my lc c th c thay i ph hp vi th tch khi thu phn bng thay i s lng khung bn s dng. Khi khi thu phn bm c vo cc khung th phi m ng thot kh v hi. Ngay khi my y, ng x kh c ng kn v mt th tch nh dch thu phn vn tip tc c bm vo my vi lu lng nh nhm trnh lm tng p sut qu cao. Khi tt c dch lc c bm vo my th m h thng valve thu hi nc lc, chy theo cc rnh dc cc a, qua cc valve ra ng dn dch. Nc lc c hi lu qua cc lp lc ti khi dng chy bt u, cc ht phn tn trong dch thu phn bn trong cc khung bt u c phn cp theo phng ngang. i vi lc khung bn cho php bt nghin mn nhng t l mn khng qu cao, nu khng bt mn s lp cc mao qun lc, lm tng tr lc lc v hiu sut lc chung. Qu trnh ra b c tin hnh khi nc lc b u c thu hi gn ht nhng trc khi lp b b kh. Nc lc i xuyn qua lp b mt ny sang mt khc. Tc ra b v p sut ra c thit lp t thc t qu trnh, cn c trn c tnh ca my, tnh thit b thu nhn b ri trng vi lc...Sau khi ra b hon tt, nc ra c tho kh. Cc khung bn c tho ri vo b.

Bc 4: Sy Khng kh i qua b lc v b gia nhit c a vo b phn phi khng kh trn nh thit b; kh nng c a vo bung sy u theo hnh xoy trn c. Nguyn liu dng lng t mng nguyn liu i qua b lc c bm ln b phun sng trn nh ca bung sy lm nguyn liu tr thnh dng ht sng cc nh, khi tip xc vi kh nng, lng nc c trong nguyn liu nhanh chng bay hi, nguyn liu dng lng c sy kh thnh thnh phm trong thi gian cc ngn. Thnh phm c phn y ca bung sy v b phn li gi xoy n ra ngoi, phn kh tha cn li c qut gi ht v y ra ngoi. Tnh phn tn, lu ng, ca sn phm rt tt. Sn xut xanthangum Quy trnh cng ngh sn xut xanthan gum
Glucose NH 4Cl Khoa g n

Nguye lie n u

Chu g VSV n

Chua bmo trg n i n Le men n Thanh trug n

Isopropanol

Nha gio g n n

Ke la g t n Tah-tinh che c Sa y Nghie n o g go n i

Xanthan Gum

Xanthan gum c sn xut thng qua qu trnh trao i cht ca vi khun Xanthomonas campetris vi s xc tc ca mt phc hp cc enzyme c bit. khi , xanthan gum c chit xut ra trn b mt thnh t bo. Trong t nhin, xanthomonas campetris c tm thy trn l ca cy thuc h Brassia, in hnh l cy ci bp. sau chng c phn lp trong canh trng thun khit lm ging cho qu trnh sn xut Xanthan gum. Qu trnh sn xut Xanthan gum l qu trnh ln men hiu kh v tin hnh theo phng php ln men chm. Khi chng vi khun c ln men trong mi trng thun khit c cha ng glucose, NH4Cl, khong v c sc kh lin tc. sau khi ln men, ngi ta tin hnh thanh trng dit ton b vi khun c trong dch ln men. Thu nhn Xanthan gum th trong dung dch bng cch cho kt ta vi isopropanol vi s c mt ca KCl. Sau ta thc hin qu trnh tch v tinh ch thu c ch phm xanthan gum tinh ri tin hnh cc qu trnh sy, nghin v ng gi thu c sn phm Xanthan gum c cht lng cao Lecithin Lecithin l cht to nh, cho php trn cht bo vi thc phm ho tan trong nc. Lecithin c to ra do s kt hp ca axit Oleic, Panmitic v cc axit bo khc, vi axit Glycero phosphoric v mt Base Nit hu c nh Cholin. Chng thng l khi mu nu hi vng, ging sp, ha tan trong ethanol. Nu l du u tng c chit xut vi Axeton, thnh dng ht mu hi vng. Ovlecithin (Lecithin trng) c s dng trong y hc, Lecithin u tng thng mi c s dng nh mt cht nh ho, cht khuch tn trong cng nghip thc phm v thc n gia sc, trong sn v trong cng nghip du m... Lecithin thng mi l dch chit bng dung mi ca du u tng bao gm: photphatit, triglyxerit v glycolipit.