Tap chi Khoa hgc Tru&ng Dai hoc Cdn Tha Phdn B: Ndng nghiip. Thuy san vd Cdng nghe Sinh hgc. 26 (2013i. 89-95
Tap chl Khoa hpc TrUcJng Oai hpc Can Thd website: sj.ctu.edu.vn
Sir DUNG EMZYME a-I,4-GLUCAN GLUCOHYDROLASE TRONG CHE BEEN NU*6C UONG TlT KHOAI LAN G Duong Thi Phugng Lien'
' Khoa Ndng nghiip vd Sinh hgc Ifng dung Trudng Dgi hgc Cdn Tha ndng tin chung:
Ngaynhdn: 18/12/2012 Ngdy chdp nhdn: 20/06/2013
Title-
Using a-l,4-glucan glucohydrolase INTO sweet Potato beverage Production Tir khda:
Khoai lang, thiiy phdn tinh bgt, gid tri PU. gud trinh thanh trimg. enzyme amylase Keywords:
Sweet potato, starch hydrolysis. PU value, pasteurization, amylase enzyme
ABSTRACT
Sweet potato tuber -was used to pr(x:ess the juice beverage. In order to do that the effect of the starch hydrolysis by a-1.4-glucan glucohydrolase was evaluated by hydrolytic efficiency. Brix degree, reducing sugar and the starch content. Ihe results showed that the optimum condition for starch hydrolysis was at 60'Cfor 60 minutes. To enhance the quality ofthe product, the extracts from orange, pineapple, mangoes, ambarella, ginger, honey were added to the beverage. In addition, the pasteurization regime of final product was also investigated. The results showed that the addition of ginger extract gave the highest acceptability of both panelists and consumers. To ensure the safety of product, the PU value was calculated The product should be pasteurized at 9(fCfor 8 minutes.
T O M TAT
Khoai lang bi dugc chi biin thdnh mrdc udng bd simg hucmg tir dich qud. Nhiing yeu td dnh hudng din chdt lugng sdn phdm da dugc khdo sdt. Chting bao gdm nhiit do vd thai gian thuy phdn tinh bgt khoai lang bdng enzyme a-1.4-glucan glucohydrolase. logi huong dich qud bd sung cimg vdi nhiet do vd thdi gian thanh trimg sdn phdm. Hieu qud cua qud trinh thuy phdn tinh bgt dugc ddnh gid thdng qua hiiu sudt thdv phdn, do Brix, hdm lirgng dudng ihir vd hdm lirgng tinh bgt sau thuy phdn. Hieu qua qud trinh thuy phdn tinh bdt khoai lang tdi uu tirong ung vdi nhiet do 6(fC trong thdi gian 60 phut. Di sdn phdm cd gid tri cdm quan tdt mgt sd huong trich tir cam. gimg, khdm. cdc, xodi vd mat ong duac bd sung vdo san phdm. Sdn phdm bd sung huang trich tir gimg dugc hgi ddng cdm quan cOng nhu ngudi lieu dimg chdp nhgn.
De ddm bdo tinh an todn cho sdn phdm gid tri PU duac tinh todn. Sdn phdm cd the dugc thanh trimg d 9(fC trong 8 phut.
1 DAT VAN SE
Khoai lang do {Ipomoea batatas L.) Ia ca>
luang thuc quan trgng dung thu 7 tren the gidi (FAO. 1997). Han 95% cay Udng khoai lang dugc san xuit d cac nudc dang phat uien. 0 cac nudc nay khoai lang dung hang thu 5 Uong cac cay luong thuc quan ugng (CIP. 2006),
Theo Scott et al. (2000) han hai t> ngudi d chau .4. chau Phi va chau My La tinh k> vgng khoai lang la ngudn thuc pham. thuc 3n chan nudi \ a thu nhap den nam 2020.
Theo cdng bd cua cac cdng uinh nghien cuu ve khoai lang ham lugng vitamin va khoang chat uong khoai lang cd the so sanh
Tgp chi Kboa Iigc Tru&ng Dgi hgc Cdn Tha Pban B: Ndng ngltiep. Thuy san vd Cong nghi Sinh hgc 26 12013): 89-95 vdi cac loai trai cay. Theo Woolfe (1992),
khoai lang giau chit xo, khoang chit, vitamin va chat chdng oxy hda nhu acid phenolic, anthocyanin. tocopherol va p-carotene. Khoai lang dd la mdt ngudn giau vitamin nhu:
vitamin A, C, Be, riboflavin, acid pantothelic va acid folic. Ben canh do, cac chat khoang cung dugc tira thiy trong nguyen lieu nay nhu kali va dong, (Hou el al., 2001). Gidng khoai lang dd phat tri^n trong khu vuc Andean da dugc bao cdo la cd chat chdng oxy hda hoat dpng cao va ham lugng hgp chat phenol cao hem gidng "blueberry", mgt loai uai co ham lugng chit chdng oxy hda cao (Cevallos- Casals va Cisneros-Zevallos, 2003).
Su gi6ng nhau giua trai cay va khoai lang cung cap ca sd cho mdt gia thuyet rang khoai lang cd the dugc che bien thanh cac sdn pham truyen thdng lam tu cac loai trai cay nhu do u6ng. Theo Yoshimoto (2001), Islam va Jalaluddin (2004), khoai lang dugc su dung cho dd uong, bdt, nudc udng cd cdn va chat mau tu nhien.
Tieu thu do udng khdng ga da trd thanh van de ngay cang quan trgng. Nhu cau ddi vdi cac loai do udng chu y^u dua vao gia tri dinh dudng, huang vj va mau sac (McLellan, 1990).
Coggins et al. (2003) bao cao rang nudc ep khoai lang cd the dugc tieu thu nhu nudc giai khat hodc ket hgp vdi cac loai nudc khac de tao thanh mdt loat cac nudc trai cay pha. Viec su dung khoai lang de che bien nudc giai khat se la mdt lua chgn kha thi cho thi trudng nudc giai khat. Muc tieu cua phan nghien cuu nay la che bien mot loai thdc uong ttr khoai lang.
2 PHU'ONG PHAP NGHIEN ClTU 2.1 Chuan bi nguyen lieu
Khoai lang dd (Ipomoea batatas L.) loai cu cd khdi lugng khoang 100-500 g, dugc cung cap tu sieu thj Metro Hung Lgi,
2.2 Phuong phap thi nghiem
2.2 I Qui trinh che bien nuac udng lit khoai lang
Khoai lang sau khi rua sach dugc ggt vd cit
nhd va ngam trong dung dich NaHSOs (1,5%) trong 30 phiit (Wireko-Manu et al., 2010). Sau khi rua sach khoai lang dugc nghien vdi nudc.
Hon hgp dugc thuy phan bing enzyme a-1,4- glucan glucohydrolase EC 3.2.1.3 (pH 4,6).
Dich sau thuy phan dugc lgc va bd sung 0,7%
hucmg tir dich qua (Wireko-Manu et al., 2010). Sau klii chuin hda d^n pH: 4,2; 13°Brix (Wireko-Manu et al., 2010), hon hgp dugc rot chai, ddng n i p va thanh triing san pham.
2.2.2 Bo tri thi nghiem
Thi nghiem 1: Xac dinh nhiet do va thdi gian thich hgp cho qua Uinh thuy phan tinh b6t khoai lang bing enzyme a-l,4-glucan glucohydrolase
Nhan td khao sal la nhiet do thuy phan ("C), vdi cac muc 55, 60 va 65 va thdi gian thuy phan (phiit) vdi cac muc 30, 60 va 90 (Wireko-Manu et at, 2010).
Chi tieu theo ddi: dp Brix, ham lugng dudng khu, ham lugng tinh bdt sau thuy phan (%) va hieu suat thuy phan (%).
Thi nghiem 2; Khao sat anh hudng cua loai huang bd sung den chat lugng san pham
Nhan td khao sat la loai huang bo sung, bao gdm: dich trich tu cam, lu khdm, tir xoai, tit cdc chin, tu gung va mat ong ctmg vdi mSu doi chung khong bo sung hucmg.
Chl ti6u xac dinh: Chat lugng cam quan san phim. Hdi ddng chuyen mdn danh gia theo phuang phap xep thii tu cac chi lieu chat lugng chinh cua san pham. Ngudi tieu dung danh gia Iheo thang diem ua thfch (hedonic).
Thi nghiem 3: Khao sat anh hudng ciia che do thanh triing den chit lugng sdn phim
Nhan td khdo sdt gdm nhiet do thanh triing (85, 90 va 95'*C) va thdi gian giu nhiet (phut):
0. 4 va 8.
Chi tieu danh gia: gia tri thanh triing PU.
2.2.3 Phuang phdp phdn tich
Phuang phdp xdc dmh cac chi lieu hda ly va cam quan dugc trinh bay trong Bang 1.
Tgp chi Khoa hpc Truang Dgi hoc Cin Tha Phdn B: Ndng nghiep. Thin- s d Cdng nghe Sinh hgc 26(2013): 89-95 Bang 1: Phuimg phap phan tich cac chi tieu chat lirgng san pham
Ten chi tieu Ham lirgng tinh bpt va dudna khd
Do Brix pH
Phirtmg phap phan tkh
Phuong phap Lane-Eynon (TCN 514:2002) Khue xa ke
pHke
Danh gia cam quan
Xac dinh gia tri thanh trimg PU
- Hdi ddng cam quan 10 ngtrdi danh gia theo phuang phap xep thu tu cac chi tieu: mau \'ang sang, miii qua bd sung, miii hoa hgp, \ i hoa hgp, trang tiiai trong suot va chat lugng chung (Larmond E., 1970).
-100 ngudi tieu dung chim diem theo sd thich bang thang diem hedonic (Larmond E..1970).
Xac dinh he so van de giam 10 lan mat sd nhiet \'a t\- le mat so vi thi bieu dien thdi gian theo cong thiic PU =
Vdi Tref la nhiet dp • T la nhiet do xir ly (°C).
tdc tieu diet \i sinh \'at (k) va thdi gian xu Iv nhiet (D) thong qua do thj bieu dien gida thdi gian gift sinh \ at (N/No). Gia tri z dugc xac dinh dua vao do chet nhiet (D theo nhiet dp). Gia tri PU dugc tinh
c T-Tref
•- JlO -- dt
0
Tham chieu" tuong ung \'di qua trinh \Lr ly nhiet va (Carla Weemaes, 1997).
2 3 FhtfODg phap phan ticb so lieu Xu ly thdng ke sd lieu bang chuang trinh STATGRAPHICS Centurion X \ I . l \a R 2.15.1. dd thi dugc xay dung bang chucmg Uinh Microsoft Excel 2007.
3 KET QL.A \ .\ THAO LU.4N 3.1 Anb hudng cua nhiet do va thdi gian
den qua trinh thuy phan tinh hot khoai lang bang enz>'me a-l,4-glucan glucohydrolase
Hai nhan td cd anh hudng rat l<m den qua trinh thu\ phan bang enz>me la nhiet dd va thdi gian thiiy phan. Hieu qua ciia qua Uinh thiiy phan dugc danh gia thdng qua do Brix.
ham lugng dudng khu, tinh bdt sau thuy phan
\ a hieu suat thu\ phan tinh bdt. Su thay ddi cdc gia ui nay theo nhiet do va thdi gian thiiy phan dugc the hien tren do thi Hinh 1. 2.
3 va 4.
Su thay ddi do Brix va ham lugng tinh bdt sau thu\ phan tuan theo phuang uinh hdi qui bac hai vdi hai bien la nhiet do (.x) va thdi gian thuy phan (\) vdi phucmg trinh hdi qui tucmg ung:
Tinh hot C'o) 72,5607 - 2.2068x - 0.13946y + 0.01716x- 0.000312\' -K).OOI5'03xy(R- = 0.9)
Do Brix (%) -33.222 + 1.353x + 0.01872% - 0,01107x- - 0.000213v- + 0,0002833 xy(R- = 0.91)
Phuong trinh hdi qui bieu diln su thay ddi dudng khu va hieu suat thuy phan theo nhiet do va thdi gian thuy phan cd he sd xac dinh R"
khdng cao (0.84 va 0.87). nen su thay ddi cdc gia tri nay theo nhiet do va thdi gian thuy phan khdng dugc bieu diln dudi dang dd thi khdng gian 3 chieu ma dugc bieu dien dudi dang dd thi mat phang nhu Hinh 3 va 4,
Dd thi tu Hinh 1 cho tha\' ham iugng tinh bdt sau thiix phan giam cd y nghia khi thuy phan d nhiet do 60 va 65°C so vdi thuy phan d nhiet do 55°C, vi vdi nhiet dp cao hem dO^C enzjme a-l,4-glucan glucohydrolase cd the bi giam hoat tinh (\\' Aehle, 2004). Do do, do Brix va ham lugng dudng khu cung tang tuong ung theo qui luat nay (Hinh 2 va 3). Thdi gian thiiy phan tu 60 den 90 phut lam giam dang ke ham lugng tinh hot. lam tang dp Brix va ham lugng dudng khu so vdi thdi gian thu\' phan 30 phut. Tu\ nhien. khi thiiy phan d nhiet do cao (65 "C) cung nhu vdi thdi gian qua dai {90 phut) deu khdng Iam thay ddi dang ke dang ke cac thanh phan nay so vdi thu\ phan d 60 °C trong thdi gian 60 phiit. Ket qua tu hinh 4 ciing cho thay hieu suat thu> phan toi uu tuong ung
Tgp chi Khoa hoc Tnr&ng Dgi hgc Cdn Tha Phdn B: Ndng ngliiip. Thuy san vd Cong nghi Sinh hoc. 26 (2013). 89-95 vdi nhiet do dOT trong thdi gian tu 60 din 90
phut. K a qua tren cho thiy chl do thiiy phan tinh bpt khoai lang thich hgp nhit la nhiet do thuy phan 60''C trong thdi gian 60 phut.
Hinh 1: Si^ thay doi ham lirgng tinh b^t theo nhiet dd v^ thdi gian thiiy phan
Hinh 2: Su* tfaay doi do Brix theo nhift do va thdi gian thuy phau
T i f i i i u i b ^ pJuK<ri<">
Hinh 3: Sy thay doi ham luvng duong khii- theo nhift dp va thai gian thiiy phan
r
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Hinh 4: Su thay doi bi|u suit thiiy phan theo nhiet d$ va thoi giao tfaiiy phan 3.2 Anh hudng ciia loai huong dich qua bo
sung den den chat lugng cam quan va kha nang chap nh^n ciia ngudi tieu dung
Kit qua ddnh gia chat lugng cam quan sdn pham cua hdi ddng dugc xur ly theo phuang phap phan tich thanh phan chinh. Ket qud su tucmg thich giira cac mlu va cac dac tinh cam quan chu yeu ciia san pham theo hai thanh phan chinh F1 va F2 duac trinh bay Uen dd thi Hinh 5.
Ket qua tu dd thi d Hinh 5 cho thay cdc dac tinh cdm quan dugc dua ra danh gia the hien chat lugng tdt cua sdn pham vdi muc y nghTa tuang duong nhau (cung tga do tren fruc thanh phan chinh thu 1). Theo do thi nay cac san pham cd the dugc chia thanh 3 nhdm: nhdm I la san pham vdi huang tu gtmg, co vi Ui cao ban ve cdc chi tieu chat lugng; nhdm 2 gdm san pham vdi huang lu dich qua khdm, cdc.
xodi va mat ong, cac mau nay cd vi Ui tuong duang nhau ve cdc chi lieu chit lugng; nhom cdn lai la san pham ddi chiing va san pham bo sung huang dich qua cam cd vi tri thip nhit v6 cac chi tieu chat lugng.
Kel hgp vdi ket qua danh gia thi hieu tii 100 ngudi tieu dung, xay dung ban dd sd thich cho cac san pham va dugc trinh bay trong Hinh 6. Ket qua Uen ban do cho thiy san phim ddi chiing va san pham bd sung huang dich qua tu cam thudc vung cd ty le ua thich thip nhat (0 - 20%). san pham bd sung hucmg tu
Tap chi Khoa boi Tntang Dgi hoc Cdn Tha Phdn B- Ndng nghiep. Tlmy san vd Cdng nghe Smh hgc: 26 i20l3i 89-95
gimg cd vi tri trong nhdm dugc ua thich cao Wireko-Manu va cdng su nam 2010 khi so nhat (80 - 100%), san phdm vdi cdc huang cdn sanh chat lugng cdm quan cua nudc khoai lang lai thugc vimg ua thich tir 20 - 80%. Kit qud tim bd sung huang tu gimg va tir chanh.
nay hoan toan phii hgp vdi nghien cuu cua _ _ ^
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Hinh 6: Ban do sd thich ciia san pham 3.3 Anh hirdng cua che d$ thanh trung den
chat Iugng san pham
D I qua trinh thanh trimg dugc dam bao an toan cho viec bao quan, phan nghien cuu che do thanh triing lap Irung tinh todn gid uj thanh
triing PU. De xac dinh gia tri PU, xac lap do thi bieu hien thdi gian lieu diet vi sinh vat vdi N la mat sd vi sinh d cac thdi gian gid nhiet va No la mat sd vi sinh luc khdng giu nhiet dugc the hien d Hinh 7.
Tgp chi Khoa hgc Tnr&ng Dgi hoc Cdn Tha Phdn B: Ndng nghiep. Thuy san va Cdng nghe Smh bgc: 26 f2013i 89-95 N h i e t d o t h a n b t r i i n g , oC
«S5 1 9 0 A.SS
y=-OJ)12x'0000 R= = 0.999
Thoi gi^in giu nhiet (.phiit) , Hinfa 7: Dirdng ch4t nhift ciia vi sinh vSt
Tu dd thi Hinh 7, tim dugc he s6 van tdc trimg. Vdi cac tri so D va nhiet dg thanh trimg.
tieu diet vi sinh vat k va thdi gian tieu diet thap phan D tuong ung vdi mdi nhiet do thanh
ve dudng bieu dien thdi gian chet nhiet de co dugc tri so z (Hmh 8). ^ ^ ^
SS.0 90,0 92.0 N h i e t d o t h n o h t r u n g ( o C )
H i n h 8: M o i q u a n h e logODr) va nhiet d p t h a n h t r i i n g Ket qua tu dd thj hinh 8 xac dinh dugc gid
tri z = 9. Vdi gid tri z tinh gid tri thanh Uung PU tucmg ung vdi cac che do thanh trung va dugc the hien d Bang 2.
B a n g 2: G i i tri t h a n b t r u n g PU theo cac c h e d o t h a n h triing
Thcri gian giir Dhift (phut)
0 -1 8
Nhiet do thaoh truDS CC) 85
0.51 1.10 1.56
90 95 2.45 18.90 4.70 24.24 6.44 30.58 Che do thanh triing dugc chgn tren co sd cd gid ui PU > PUo. Gia Ui nay phu thudc vao gia tri pH va bao tu \ i sinh vat muc tieu. San phim nudc uong khoai lang dugc chuan hoa vdi pH
4,2, do dd, vi sinh vat muc tieu la vi khuan butyric vd gia tri thanh trimg PUo la 5 (Caria Weemaes, 1997). Nhu vay, vdi ket qua d Bang 2, san pham cd the dugc thanh trimg vdi nhiet do 90 "C trong 8 phut. Vdi chl do nay gia trj thanh uimg PU la 6,44. San pham thanh triing theo che do nay sau 2 tuin bao qudn kit qua cho thay khdng cd vi khuan hiiu khi cung nhu coliforms.
4 K E T LUAN
Qua trinh thiiy phan khoai lang bing enzyme a-1.4-glucan glucohydrolase (EC 3.2.1.3) l6i uu dugc xac dinh vdi nhiet do 6 0 T trong 60 phut. San pham dugc tieu chuin hda
Tgp chi Khoa bgc Tnr&ng Dgi hgc Cdn Tha Phdn B Ndng nghiip. Thuy son vd Cdng nghi Sinh hoc: 26 (2013) • 89-95 (pH = 4,2; 13% Brix) va bd sung huang uich
tu gimg cd chat lugng cdm quan cao va dugc da so ngudi tieu dtmg ua thich. San phim dugc bao quan an toan khi dugc thanh triing d nhiet do 90**C trong thdi gian 8 phut.
TAI LIEU THAM KHAO 1. AOAC (1990), Association of Official
Analytical Chemists (1990)-Official Metiiods of Analysis ofthe Association of Official Analytical Chemists. 15th ed., Arlington, VA.
2. Carla Weemaes (1997). In-pack themial processing of foods. Laboratoiy of food technology, Leuven University, Belgium.
3. Cevallos-Casals B A, Cisneros-Zevallos LA (2003). Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple com and red-fleshed sweet potato. J. Agric.
Food Chem. 51: 3313-3319.
4. Coggins PC, Kelly RA, Wilboum JA (2003).
Juice yield of sweet potato culls. Session I04C, Fmit and Vegetable Products:
Vegetables (Processed). 2003 IFT Annual Meeting - Chicago. USA.
5. Hou WC, Chen YC, Chen HJ (2001).
Antioxidant activities of trypsin inhibitor, a 33 KDa root storage protein of sweet pwtato (Ipomoea batatas (L.) Lam cv. Tainong 57). J.
Agric. Food Chem. 2001 Jun; 49(6): 2978 - 8I,2001.PMID:13860
6. Islam MS, Jalaluddin M (2004). Sweet potato—a potential nuuitionally rich mullifiinctional food crop for Arkansas. J.
Arkansas Agric. Rural Dev. 4 : 3 - 7 .
7. Kolusheva T, Marinova A. (2007) A study of the optimal conditions for starch hydrolysis through thermosable a-amylase. Joumal ofthe University of Chemical Technology and Metallurgy, 4 2 , 1 , 9 3 - 9 6
8. Larmond E. (1970). Methods for sensory evaluation of food. Canada Department of Agriculture
9. Scott GJ, Best R, Rosegrant M, Bokanga M (2000). Root and tuber crops in the global food system. A vision statement to the year 2020.
10. Tieu chuan nganh; TCN 514:2002 ve ngu coc - Xac dinh ham lugng dudng tong so va tinh b6t bang phuang phap Lane-Eynon. Bp Nong nghiep va Phat trien Nong thon.
11. Woolfe J (1993). Sweet potato: An untapped food resource. Cambridge: Cambridge Universi^ Press. 643.
12. Wireko-Manu F. D., Ellis W. O. and Oduro L (2010) Production of a non-alcoholic beverage from sweet potato (Ipomoea batatas L.) African Joumal of Food Science Vol. 4(4), trang 180-183
13. Wolfgang Aehle. 2004. Enzyme in industry.
WICEY VCH. Veriag GmbH & Co. KGaA Weinheim.
14. Yoshimoto M (2001). New trends of processing and use of sweet potato in Japan.
Fanning Jpn. 35: 22 - 28
