Sản xuất protein isolate từ đậu nành Soy Protein Isolate PDF

Sn xut protein isolate t u nnh GVHD: PGS.
TS L Vn Vit Mn
1
I. GII THIU NGUYN LIU
I.1 Tng quan v cy u nnh
u nnh, hay cn gi l u tng (tn khoa hc: Glycine soja Siebold et Zucc
hoc Glycine max (L.) Merrill, hay Soya hispida Maxim), c ngun gc t phng ng,
c thun ha u tin Trung Quc vo khong nm 644 trc CN.
Gii : Plantae
Ngnh :Magnoliophyta
Lp : Magnoliopsida
B : Fabales
H : Fabaceae
Phn h : Faboideae
Ging : Glycine
Loi : max
Tn th hai : Glycine max
iu kin cy u nnh pht trin tt:
o pH t trng: 6,0 6,5
o Nhit : 25 30
0
C
o Lng ma: 500 -700mm
o Thi k trng : cui ma ng, u ma h
Tnh cht vt l ca ht u nnh:
o Hnh dng: t trn ti thon di v dt
o Mu sc: vng, xanh, nu hoc en
o Kch tht : 18-20g/100 ht
Cu trc ht u nnh:
Ht u nnh gm hai phn: v ht v phi. V bao bc bn ngoi bo v phi
bn trong. V ht dy hay mng ty theo ging, v ch chim khong 8 % khi lng
ht, phn phi bn trong cha hai t dip, cha m v du nn chim 90 % trng lng
ht. ( Huy Bch v cng s, 2004)
Hnh 1.1 : Cy u nnh
Sn xut protein isolate t u nnh GVHD: PGS.TS L Vn Vit Mn
2
I.1.1 Lch s pht trin u nnh
Nm 2838 trc cng nguyn, hong Trung Quc Sheng Nung vit Materia
Medica. Trong ti liu ny, cy u nnh c ghi ch l c gi tr v kh nng lm
thuc. u nnh c trng u tin Bc Trung Quc, t y truyn sang Nht, Hn
Quc v Nam . u nnh c bit n nh l mt th thuc cc ti liu t Trung
Quc, Ai Cp v Mesopotamia nhng nm 1500 trc cng nguyn hay sm hn.
thi y, nhng hp cht ln mc, ln men t u nnh c s dng nh l nhng
cht khng sinh tr vt thng v gim sng.
Nm 1712, u nnh c gii thiu vo Chu u bi Englebert Kaempfer, nh
thc vt hc ngi c c hc Nht. Mt nh thc vt hc ngi Thy in Carl
von Linne hon tt nghin cu u nnh v t tn cho n l Glycine max bi nhng
nt sn r. Khng may l t v kh hu khng thch hp Chu u lm cho s th
nghim sn xut u nnh b ngng.
Cy u nnh n M nhng nm 1800. Thi u nnh c s dng nh mt
ballast (vt nng gi cho tu thuyn thng bng khi khng c hng) cho nhng thuyn
c hnh trnh xa t Trung Quc v c d hng nhng ch cho hng ha trong chuyn
i k tip. V t m, mt vi nng dn trng ht u nnh. Cy u nnh u tin
trng M l cy u ln ln Pennsylvania.
Nm 1829, nhng nng dn M trng u nnh theo v v n nm 1898 B
Nng Nghip M em v mt s ging khc t Chu .
Nm 1904, George Washington Carver khm ph ra rng u nnh giu
protein v du. Ngi tin phong v u nnh William. J .Morse tri qua hai nm
Trung Quc v thu c 10 000 ging u nnh khc phc v cho mc ch nghin
cu M.
Nm 1920, tin s John Harvey Kellogg ra s thay th u nnh vo ba n
v sa u nnh cho ngi tiu dng. Tuy nhin nng dn M khng nm bt thi c
cho ti khi nhng cnh ng u nnh Trung Quc b tn ph trong th chin th II v
cuc ni chin Trung Quc nm 1940.
Ngy nay u nnh tr nn ph bin v c trng rt nhiu nc trn th
gii.
Cy u nnh c 4 loi l : hai l mm, hai l n, l c ba l cht v l gc. Nt
sn l phn v r phnh ra v trong c vi khun Rhizobium japonicum sinh sng. Vi
khun ny hnh gy, sng trong t, c kh nng i vo r v c nh m t kh tri.
Mt cy u c khong vi trm nt sn phn b trn cc r su 1m. Vi khun
thng xuyn xm nhp vo r, phn gia nh r v lng ht nh nht, to thnh mt
chui nhim l mt ng c l h. Mi vi khun c bao bc mt mng to thnh ti,
nu vi khun i vo cht nguyn sinh ca t bo r m khng c bc mt mng th n
s to thnh nt sn khng c tc dng. trong ti, vi khun nhn nhanh cho ti khi mt
vi vi khun hoc dng vi khun c hnh thnh. Nt sn c tp tnh sinh trng hu
3
hn v bm vo r, phn gia nt sn l t bo nhu m y ti Bacteroids. Ti Bacteroids
chim 80% th tch t bo, cn li 20% l nguyn sinh cht v cc thnh phn khc. Phn
gia ca Bacteroids l nhng t bo khng b nhim vi khun v phn chia mnh to
thnh ng dn (ni trao i gia t bo ch v Bacteroids c nh m. Nt sn c th
tng trng n 60 ngy th bt u gim tui th t gia v tin dn ra ngoi, cui cng
b thi. m c c nh Bacteroids. Enzyme nitrogenase nm Bacteroids cha t
2-5% tng s m ca nt sn, n c 2 ngn : ngn 1 cha Mo-Fe-protein gi l
dinitrogenase v ngn 2 l Fe-protein gi l dinitrogenase reductase. Trong qu trnh c
nh m sinh ra H
2
. Leghaemoglobin c trong nguyn sinh bao quanh Bacteroids v
v ca Bacteroids, c vai tr a oxy vo m nt sn. Sn phm u tin ca c nh
m l NH
3
do vi khun Brady Rhizobium japonicum tit ra hu ht. NH
3
sau chuyn
ha vo glutamin v glutamate cylosol t bo ch, cc nh khoa hc cng cho rng
NH
3
oxi ha thnh NO
3
-
trong Bacteroids.
u nnh thuc nhm vn chuyn ureide, allatoin v allansoic acid l dng m
chnh c chuyn ha t nt sn vo cy. Ureide thy phn thnh ur v glyoxylate
di s xc tc ca allantoinase v allantoicase cho thy trong qu trnh chuyn ha ca
allantoase di xc tc ca allantoicase. Allantoicase c hnh thnh c hnh thnh
di xc tc ca ureidoglycolase, n chuyn thnh glyoxylate v hai phn t ur tip
theo li c chuyn ha do men urease thnh amin acid. Urease c mt trong cc b
phn ca cy. Hot tnh urease b c ch do thiu nit nhng Ni kch thch hot tnh ca
urease, khi thiu Ni d u trng iu kin c nit, NO
3
-
hay NH
4
th hin tng b c
do ur c th xy ra, do ur l sn phm ca qu trnh chuyn ha nit trong iu kin
c nh hay khng c nh m.
Cy u nnh cho nhiu hoa nhng t l hoa khng thnh qu chim 20-80%.
u nnh c hoa dng cnh bm c trng, ng i nm cnh khng bng nhau. Trng
hoa gm cnh hoa c pha sau, hai cnh bn v hai cnh tha pha trc tip xc nhau
nhng khng dnh vo nhau. B nh gm 10 nh chia lm hai nhm, nhm 1 gm 9 nh
v cung dnh vi nhau thnh mt khi, nhm 2 ch c mt nhy hoa, nhy hoa c mt
l non. Vi nhy cong v pha nh.
Ht u nnh cng nh ht ca nhiu loi h u khc l khng c ni nh m
ch c mt lp v bao quanh mt phi ln. Hnh dng ht c hnh cu, dt, di v oval.
ht trng thnh, u ca rn l l non, l ny c bao ph bi mt lp mng. u
kia ca rn l rnh nh.
V u nnh c 3 lp : biu b, h b v lp nhu m bn trong. Do v ca lp t
bo m u c lp cutin che ph nn s trao i kh khng xy ra, s trao i kh gia
phi v mi trng qua rn ht. Nhng mnh ca ni nh b p cht vo v ht. Lp
ngoi ni nh gi l lp aleuron gm nhng t bo hnh lp phng nh cha y m.
Ht u nnh c nhiu mu sc khc nhau : vng, xanh, nu, en, c th mt
mu, hai mu hay nhiu mu. Mt cy c th c ti 400 qu u nnh. Mt qu cha t
4
1-5 ht (cc ging thng t 2-3 ht), qu hi cong c chiu di t 2-7 cm. Mu sc ca
qu ph thuc vo sc t caroten, xanthophyll, antocyanin.

I.1.2 u nnh Vit Nam
Trc Cch mng thng 8/1945, din tch u nnh cn nh. Sau khi t nc thng
nht th din tch u nnh tng. C nc c 6 vng sn xut u nnh : vng ng
Nam B c din tch ln nht (26,2% din tch u nnh c nc)
o Min ni Bc B (24,7%)
o ng bng sng Hng (17,5%)
o ng bng sng Cu Long (12,4%)
o ng bng ven bin min Trung
o Ty Nguyn.
Trong 10 nm tr li y, c hng lot ging u nnh c nhp t nc ngoi,
thch nghi tt trong iu kin Vit Nam. Mt s c chon t cc t hp lai hu tnh v
s dng t bin. C th phn chia thnh cc nhm ging chnh nh sau
Bng 1.1 : Mt s ging u nnh Vit Nam

Ging
Thi gian
sinh
trng
(ngy)

c im

Khi lng
(100 ht )

Nng sut
(t/ha)

V
XUN
VX92 90-95
Hoa trng, ht vng
sang
14-16g 18-22
TL57 100-110 Hoa trng, ht vng 15-16 15-20
N42 90-95
Hoa tm, ht trn, vng
sang
13-14 14-16
AK06 93-95 Hoa tm, ht vng sng 16-18 25-30
T2000 100-110 Hoa tm, nhiu t 14-15 30-40

V
H
M103 85 Hoa tm, ht vng sng 18-20 17-20
DT84 80-85 Hoa tm, ht vng sng 18-22 15-30
T93 80-82
Hoa tm, chn c mu
vng
13-14 15-30
T12 71
Hoa trng, l hnh tim
nhn
17-19 17-20

V
THU
NG
VX93 85-90
Hoa trng, qu nu, ht
vng
15-16 16-20
AK05 90-95
Hoa trng, cy cao 40-
45cm
13-15 16-23
DT95 90-97 Ht vng, rn nu en 15-16 15-30
5
D96-02 95-110 Hoa tm, ht vng nht 15-18 15-18
T21 95-100 Hoa tm, ht vng 20-22 20-28

TNH
PHA
NAM
MTD176 80-85 * * 12-15
HL25 80 * 12-14 11-15
VDN1 80-85 * 15-16 18-20
HL-2 80 * 12-14 18-20

I.2 Thnh phn ha hc ht u nnh
I.2.1 Thnh phn ha hc
o 8% nc
o 5% cht v c
o 15-25% glucose
o 15-20% cht bo
o 35-45% cht m vi cc loi amino acid cn thit (isoleucin, lysin,
methionin, pheny lalanin, tryptophan, valin)
o Nhiu sinh t, khang cht, Ca, Fe, Mg, P, K, Na, S
o Cc vitamin A, B
1
, B
2
, D, E, F, cc enzyme, sp, nha, cellulose

Bng 1.2: Thnh phn ho hc ca ht u nnh
Thnh phn
T l khi
lng
T l phn trm (%)
Protein
Nx6.25
Lipid Cacbohydrate Tro
L mm 90 43 23 43 5
V 8 9 1 86 4.3
Tr di l
mm
2 41 11 43 4.4
Nguyn ht 100 40 20 35 4.9

Bng 1.3: Thnh phn hydratcacbon trong u nnh
Cellulose
Hemicellulose
Stachyose
4.0%
15.4%
3.8%
Raffinose
Saccharose
Cc loi ng khc
1.1%
5.0%
5.1%

Bng 1.4: Thnh phn amino acid c trong protein u nnh
Amino acid
Hm lng aa
(g/100 g protein)
Isoleucine 4.54
6
Leucine
Lysine
Methionine
Cystine
Phenylalanine
Tyrosine
Threonine
Tryptophan
Valine
7.78
6.38
1.26
1.33
4.94
3.14
3.86
1.28
4.80

Bng 1.5: Thnh phn acid bo trong u nnh
Acid bo K hiu % khi lng
Lauric
Myristic
Palmitic
Stearic
Oleic
Linoleic
Linolenic
12:0
14:0
16:0
18:0
18:1
18:2
18:3
4.5
4.5
11.6
2.5
21.1
52.4
7.1

Bng 1.6: Hm lng cc cht khong trong u nnh
Canxi
Photpho
Mangan
0.16 0.47%
0.41 0.82%
0.22 0.24%
Km
St
37mg/kg
90 150g/kg

Bng 1.7: Hm lng cc vitamin trong u nnh
Thiamin
Riboflavin
Niacin
Pyridocin
Biotin
Acid tantothenic
11 17.5mg/kg
3.4 3.6
21.4 23
7.1 12.0
0.8
13 21.5
Inoxton
Acid folic
Vitamin A
Vitamin E
Vitamin K
1.9
2300
0.18 2.43
1.4
1.9

I.2.1 Protein u nnh
Protein bao gm :
o Protein d tr (globulin) c th b thy phn trong thi gian ht ny mm lm
7
cht dinh dng cho phi sinh trng.
o Protein cu trc (protein chc nng) nh ezyme v cht kim hm enzyme th
thng c nh v trong phn cn li ca t bo.
Trong ht cn c mt lng nh cc hp cht nh oestrogen, goitrogen, fitat, saponin,
sterolCc hp cht ny v mt s oligosaccharide khng c li.
Bng phng php siu ly tm, ngi ta tch c bn on 2,7,11,15. Cc
globulin 7S v 11S chim trn 70% tng lng protein ca ht. Phng php ny c
pht trin nhng nm 1970.
Protein u nnh c phn ra :
o Globulin 2S (gm cht kim hm trypsin, cytochrome c) chim 35% trng lng
protein ca ht.
o Globulin 11S (glycinin) c cu to nn t 12 tiu phn (subunits) tng i a
bo : 6 tiu phn c tnh acid A v 6 tiu phn c tnh kim B. Trong phn t c
t 42-46 nguyn t lu hunh di dng cc cu disulfua ni cc di n v hay
trong ni b mt tiu phn. Glycinin d dng b phn ly thnh cc di n v
ca mnh khi gia nhit ti 80
0
C lc ion thp.
o Globulin 7S l conglycinin thng chim 35% trng lng protein ca ht, l
mt glucoprotein. Phn t cu to nn t 3 tiu phn c tnh acid : ,

v . Cc
tiu phn ,

c thnh phn acid amin rt ging nhau, thiu cystein v cystine.
Di n v khng cha cystein v methionine. Trong on 7S cn c cc
hemaglutinin (lectin) m phn t ca chng c th to thnh phc bn vi cc
hp cht glucid, n cn c cc cht kim hm protease nh antitrypsin Kunitz
Ngoi phng php trn, ngi ta cn s dng phng php Sodium Dodecyl Sulfate
Polyacrylamide Gel Electrophoresis (SDS-PAGE), thuc nhum CBB G250 tch
c cc globulin 7S v 11S mt s cy u M v Nht.
Khi un nng dung dch conglycinin long, pH = 7-8, lc ion yu, n 100
0
C th
cc phn t ca chng s phn ly thnh cc tiu phn khng c hin tng tp hp phn
t.
pH = 7-7,6 v lc ion 0,2-0,4 th cc phn t cng phn ly thnh cc di n v
nhng sau tp hp li.
Khi un dung dch protein u nnh 1% n 95
0
C, pH = 7, khng c cc cht kh v
cc lc ion khc nhau th qu trnh tp hp s thun li khi lc ion tng t 0 n 2. Tc
tp hp s tng trong pH = 4-6 nhng s gn bng 0 nu pH acid hoc kim.
Dung dch protein u nnh m c c un nng pH gn trung tnh s to gel.
Khi lc ion yu th trng thi ny s xy ra t 70
0
C, thi im m conglycinin gin
mch. cng ca gel s gim cng vi nng NaCl, cc gel protein thng khng
chu c s thanh trng. pH = 5,5 hay thm ion Ca
2+
lm ng t protein thnh
nhng khi. C glycinin v conglycinin u b bin tnh khi tip xc vi hn hp nc
ethanol c hm lng ru trn 20% theo th tch. Ru cng k nc th s gin
8
mch protein cng nhanh v cng ca gel cng ln.

I.3 Thnh phn dinh dng ht u nnh
Thnh phn dinh dng ca sa u thnh c nhiu im tng t vi sa b.
o Sa u nnh c lng protein cao gn bng sa b, nhng t canxi hn sa b.
Sa u nnh c u im l khng c lactose, c th thay th sa b cho nhng
ngi b d b au bng do lactose. Sa u nnh cng cha t cht bo bo ha
hn sa b, c th c li cho tim mch hn.
o u nnh c t l protit v lipit vt xa lng cht dinh dng c trong tht,
nhiu nht vn l protein. Ngi ta thy rng protein ng vt va kh hp thu,
va li nhng hp cht cn xu cho c th, lm suy thoi nhanh v gy ra
nhiu chng bnh nan y, ngc li protein u nnh c li cho c th, khng
li nhng hp cht gy bnh, li c c tnh c bit v kh nng kt hp vi cc
prorein t ng cc, mt mc no , b sung cho nhau to ra nhiu loi
dng cht tng ng vi ngun gc t ng vt nh protein trong trng, c v
nhiu loi khc. V th m khi protein u nnh dng thay th protein ng vt
lm gim nhng khim khuyt m protein ng vt gy ra, ng thi nh t nh kt
hp, cung cp cho c th nhiu hp cht phong ph p ng qu trnh trao i
cht trong c th.
o Cht bo khng bo ho chim 60% so vi bo ho l 15%, trong c 2 loi
axit linolenic v linolic nh hng tt ln h tun hon v phng c ung th.
o Cht x ca u nnh gm hai loi: x khng tan phn v bao (cellulose,
lignin) v x tan phn u (pectin, gum).
o Nhiu hp cht khc c trong u nnh c tnh dc l cao, c cc nh khoa
hc ln lt khm ph v h khng nh chng c kh nng ngn chn hu
hiu bnh tim mch, lm tng kh nng chu ng cc hot ng c bp, gim
khi lng m, gi cho c th thon th v kho mnh.
o Trong ht u nnh rt giu vitamin A, E, K cng vi khong cht potassium st,
km v pht pho b sung m bo cho c th c y dng cht.

I.4 Ch tiu cht lng
Thng thng, cht lng ca m c nh gi da vo thnh phn acid amin
thit yu. C tt c 20 loi acid amin, nhng trong ch c 8 loi l thit yu m c th
khng t tng hp c, phi ly t ngun thc phm n vo. Loi m no c s phn
b thnh phn 8 acid amin thit yu ging vi m ca c th th c xem l m c
cht lng tt.
Ngi ta dng cc ch s BV (Biochemical Value) hoc NPU (Net Protein
Utilisation) o lng cht lng ca m. Cc ch s ny cng cao c ngha l m n
vo c kh nng c gi li c th cng nhiu tng hp thnh m c th. So vi cc
9
ngun m thc vt khc, m u nnh c ch s BV cao hn c. Nhng so vi m ca
cc ngun ng vt nh: trng, tht, c, sa th m u nnh c ch s BV thp hn.
l do m u nnh thiu ht thnh phn methionin.
BV ca protein isolate l 74.
NPU ca protein u nnh l 61.

I.5 Cc sn phm thc phm t u nnh:
Do u nnh c cha nhiu thnh phn dinh dng, gip ch cho con ngi trong
vic b sung lng protein v lipid cn thit cho c th, nn c ng dng rt nhiu
trong cc lnh vc khc nhau: y dc, nng nghip, chn nui, cng nghip
Tuy nhin kh nng ng dng ca u nnh c s dng nhiu nht l trong
thc phm. Thc phm ch bin t u nnh c th chia lm 2 nhm ln:
Nhm thc phm khng ln men:
Sn phm sa u nnh.
C ph sa u nnh.
u ph.
Cc loi bnh nng.
Bt dinh dng cho tr em.
Cc sn phm gi tht, lp xng.
Nc tng ho gii.
Cc cht chit t protein u nnh.
Nhm thc phm c ln men:
Chao
Nc tng ln men.
Tng.
Miso.
Tempeh.
m tng.

I.6 Tng quan v sn phm Protein Isolate:
I.6.1 nh ngha : ca Association of American Feed Control Officials, Inc. (AAFCO)
th SPI c sn xut t bt u nnh tch v, tch bo v loi ht nhng phn khng
phi l protein v cha t nht l 90% protein trn hm lng cht kh.

Hnh 1.2: Soy protein isolate dng bt

10
Protein u nnh l mt sn phm c ch bin bng cch trch ly protein t u
nnh vi hm lng protein cao (>90%), cung cp cho cc nh my ch bin cc sn
phm tht.
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 thnh
phn cht bo, protein...nhanh chng nn c a vo trc tip trong qu trnh to nh
tng.
Protein isolate l protein u nnh c hm lng protein cao nht, c lm t
qu trnh trch ly ht u nnh, loi b hu ht cht bo v carbohydrate. Kt qu thu
c l sn phm cha trn 90% protein. V vy protein isolate c mi v trung tnh so
vi cc sn phm protein u nnh khc. Protein isolate t u nnh c s dng phn
ln trong cng nghip thc phm.
I.6.2 ng dng trong cng nghip ca protein islolate
Protein isolate c s dng trong cng nghip thc phm vi mc ch dinh
dng (tng hm lng protein trong sn phm), cm quan (ngon ming hn, hp khu
v hn) v nhng l do chc nng (cn thit cho s chuyn thnh th sa, s hp th
nc, cht bo, cht kt dnh)
Protein isolate c s dng trong cng nghip sn xut cc sn phm sau:
o Snacks
o Thc n nhanh t ng cc
o Thc phm nng
o Kem, sn phm b sa.
o Cng ngh sn xut tht c

11
II. QUY TRNH CNG NGH
II.1 Quy trnh I

12
II. 1.1 Lm sch
II.1.1.1 Mc ch: tch loi tp cht v c, hu c, c bit l cc tp cht kim loi nh
hng n qu trnh vn hnh thit b, ng thi loi b mt s vi sinh vt, cn trng gy
hng ht.
II.1.1.2 Cc bin i :
o Vt l : loi tp cht rn khi nguyn liu.
o Sinh hc: loi b c mt s vi sinh vt c ln trong tp cht trong nguyn liu.
II.1.1.3 Thc hin: u tin u nnh c qua thit b sng rung tch cc tp cht c
hc ln nh , si, sau qua thit b tch t. Cui cng u nnh c lm sch
trn ry, c thi kh tch tp cht nh, bi.

II.1.2 Nghin, tch v
II.1.2.1 Mc ch: lm v ht u nnh v d dng tch ra khi ht. V chim
khong 7-8% th tch ht u.
II.1.2.2 Bin i
o Vt l: gim kch thc ca ht u nnh thnh nhng ht nh, tng nhit
nguyn liu do ma st trong qu trnh nghin.
o Ha hc: phn hu mt s cht mn cm vi nhit nh vitB
1
, vitC v nhit
tng c th thc y phn ng oxy ha acid bo t do c trong u nnh.
o Sinh hc: loi mt s vi sinh vt c trong v u nnh, mt s vi sinh vt b tiu
dit.
II.1.2.3 Thc hin: u nnh sau khi lm sch (c th qua sy kh) c nghin n
kch thc thch hp cho qu trnh tch v. Sau khi nghin, di tc dng ca dng kh,
v nh c tch ra. Qu trnh nghin s b phi c thc hin cn thn, trnh lm v
vn ht, gy kh khn cho qu trnh tch v.

II.1.3 Cn to bnh (fraking)
II.1.3.1 Mc ch: ph v cu trc t bo, chun b cho qu trnh trch ly cht bo ra
khi u nnh.
II.1.3.2 Bin i
o Vt l: gim kch thc ca u nnh thnh nhng ht nh, tng nhit do ma
st trong qu trnh cn.
o Ha hc: ph v cu trc t bo.
II.1.3.3 Thc hin: u nnh c a vo thit b cn trc to flakes. B dy ca flakes
i khi thit b l khong 0.25 - 0.35 mm.

II.1.4 Trch ly lipid bng hexan
II.1.4.1 Mc ch: tch khong 99-99.5% du trong u nnh.
II.1.4.2 Bin i
13
o Ha l: cht bo c trch ly vo dung mi benzen.

II.1.4.3 Thit b
o Nguyn l hot ng: u nnh sau khi cn c nhng ngp trong lng dung
mi (s dng dung mi hexane lu chuyn ngc chiu). Dch trch bao gm
dung mi v du bo thu c ngn u tin ca thit b c bm sang ngn
tip theo bn tri. Theo nguyn tc nh th u nnh c hm lng bo thp
nht ngn cui cng c tip xc vi dung mi hexane va vo thit b v
qu trnh trch ly du c thc hin trit hn. Sn phm u nnh sau tch
bo c gi l Marc (phn xc), c hm lng bo 0.2 1%.

Hnh 2.1: Thit b trch ly cht bo

o trnh bin tnh protein th qu trnh c thc hin 50
0
C, mt gii php
tng hiu sut trch ly l s dng hexan b sung acid acetic 5% v th tch, lc
qu trnh c th thc hin c nhit phng v hiu sut lc khi s dng
kt hp hexan v acid acetic nhit phng c hiu sut trch ly cao hn c
thc hin 60
0
C m khng c s c mt ca acid acetic ( Trch t Journal of
the American Oil Chemists' Society, 04/04/1983 ).

II.1.5 Tch hexan
II.1.5.1 Mc ch: tch hexan khi b u nnh sau khi tch bo.
II.1.5.2 Bin i
o Ha l: hexan c tch khi b u nnh ti nhit si ca hexan.
II.1.5.3 Thit b
o Nguyn l hot ng: B u nnh sau khi tch bo c a vo thit b flash
desolventizer. H thng flash desolventizer bao gm ng tch dung mi, qut
14
thi hon lu, b phn gia nhit cho hi. Cc b phn ny c sp xp sao cho
hi hexane c gia nhit di p sut ln trng thi qu nhit v tun hon lin
tc. Flakes sau khi ra khi thit b trch ly c nhp lin tc vo h thng, v di
chuyn di tc dng ca lung hi qu nhit (157-166
o
C) chuyn ng cng
chiu vi vn tc rt cao. Dng hi a nhit flakes ln khong 77-88
o
C
trong vng 3 giy, trong khi nhit bay hi ca hexane l 65
o
C. Bi v
flakes i vo thit b flash desolventizer vi hm m thp, trong khong thi
gian ngn nn hin tng protein b bin tnh rt t xy ra. Khi flakes di chuyn
qua ng di ti bung bc, mt lng ln dung mi c tch ra. Flakes sau khi
tch dung mi c thu hi thng qua cyclone, v i thng ti thit b kh mi
nhm loi b du tch ca dung mi.

Hnh 2.2: H thng tch hexan

II.1.6 Ho tan protein bng dung dch NaOH:
II.1.6.1 Mc ch
o Khai thc: ha tan protein trong u nnh tch bo.dung dch.
II.1.6.2 Bin i:
o Vt l: s thay i v th tch, khi lng tng.
o Ha hc: phn ln protein trong b u nnh s ho tan vo dung dch NaOH,
tuy nhin nu pH cao c th xy ra s racemic ha, cc acid amin cha lu
hunh nh cystein, cystin b ph hng, Arg b phn hy mt phn thnh ornitin
v ure, pH cao cng c th thc y phn ng maillard xy ra.
o Sinh hc: mt s vi sinh vt c th b c ch trong mi trng kim.
o Ho sinh: mt s enzym b v hot.
II.1.6.3 Thc hin: cho u nnh tch bo vo bn hnh tr, trong bn c lp cnh
khoy, motor c lp pha trn v thit b c that ra t ca y.
15
II.1.6.4 Thng s cng ngh
o pH: 7.7-9
o Thi gian: 45 pht 60 pht
o Nhit :55
0
C 60
0
C

Hnh 2.3: th biu din s thay i ca dch chit nitrogen, ch s khc x v pH
theo thi gian

II.1.7 Ly tm
II.1.7.1 Mc ch:
o Khai thc: loi b b lc ra khi dch sau khi nghin, thu nhn dch chit, lm
sch, nng cao cht lng dch chit.
II.1.7.2 Bin i:
o Vt l: s thay i v th tch, khi lng gim.
o Ha hc: c tn tht mt t protein, vitamin, cht mu theo b lc.
o Ha l: thay i trng thi t dung dch dng huyn ph sang lng.
o Sinh hc: mt s vi sinh vt b loi b theo b lc.
II.1.7.3 Thit b lc ly tm
o Cu to:

16

o Nguyn tc hot ng: loi my ly tm ny dng tch pha rn v pha lng ra
khi dung dch huyn ph st. Dch huyn ph c bm vo ng nhp liu u
bung lc. Trc vt xon quay to ra lc ly tm lm cho cc ht rn chuyn ng
ra khi tm bung lc v va vo thnh thit b. Nhng ht rn ny s c trc vt
y v ng tho b. Phn lng cn li tip tc qua mng lc theo ng tho sn
phm ra ngoi.
o Yu t nh hng n qu trnh ly tm l tnh cht b.

II.1.8 Kt ta protein:
II.1.8.1 Mc ch:
o Khai thc: thu nhn lng protein ho tan trong dung dch.
II.1.8.2 Cc bin i trong qu trnh kt ta protein
o Ha l: thay i trng thi t dung dch, hnh thnh khi kt ta.
o Sinh hc: mt s vi sinh vt b c ch do pH thp.
II.1.8.3 Thc hin: dung dch thu c sau qu trnh ly tm s c bm vo bn kt
ta. Bn kt ta l bn hnh tr, lm bng thp khng r, c kh nng chng n mn cao,
trong bn c h thng cnh khoy c ni vi motor nh bn.. Nhp liu vo ca
nh v kt ta c tho ra khi thit b ca y. Phn protein ho tan s c kt ta
bng cch chnh pH ca dung dch v 4.5 l pH ng in ca protein globulin. iu
chnh pH dng dung dch HCl m c.

II.1.9 Ly tm
II.1.9.1 Mc ch: nhm mc ch loi phn dch c cha cc hp cht ho tan nh
polysaccharide thu c phn protein kt ta.
II.1.9.2 Cc bin i trong qu trnh ly tm
o Vt l: protein qua qu trnh kt ta v tch dch c kt thnh khi cht hn, t
trng khi protein tng.
1. ng cp dch
2. ng tho dch
3. ng tho b
4. Mng lc
5. B
6. Trc vt xon
Hnh 2.4: Thit b lc ly tm
17
o Ho hc: tinh khit ca sn phm tng do cc phn ho tan theo dch ra
ngoi.
o Ha l: sau qu trnh ly tm ta thu c 2 phn, l phn nc dch v phn
protein.
o Sinh hc: mt s vi sinh vt b loi ra theo dch. Trong nc dch c cha ng
v cc hp cht dinh dng khc l mi trng thun li cho vi sinh vt pht
trin.
II.1.9.3 Thit b ly tm: tng t thit b ly tm quy trnh mt phn II.1.7.3

II.1.10 Ra ta
II.1.10.1 Mc ch: qu trnh ra ta nhm mc ch loi b cn, mt phn dung dch
HCl v cc cht ha tan (whey solubles) cn st li trong khi kt ta.
II.1.10.2 Bin i
Vt l: c s tng ln v khi lng v th tch.
Ho hc: c s tn hao cht kh vo trong nc ra ta.
II.1.10.3 Thc hin: : kt ta thu c sau qu trnh ly tm s c cho vo bn ra ta.
Bn ra ta l bn hnh tr, lm bng thp khng r, trong bn c h thng cnh khuy
c ni vi motor nh bn. Nhp liu vo ca nh v dch ra c tho ra khi
thit b ca y. Phn protein ho tan trong bn s c c trung ha bng dung
dch NaOH giai on k tip.

II.1.11 Trung ha bng dung dch NaOH
II.1.11.1 Mc ch: trung ha ht acid cn d trong sau qu trnh ra.
II.1.11.2 Bin i
o Vt l: lm tng th tch.
o Ha hc: chuyn t pH acid v pH trung tnh.
II.1.11.3 Thc hin: cho t t dung dch NaOH 1N vo bn cho n khi pH bng 7 th
dng li.

II.1.12 Sy phun
II.1.12.1 Mc ch
o Ch bin: to ra sn phm l SPI dng bt mn.
o Bo qun: sau sy sn phm c hm m thp (< 5%), trong thi gian ngn nhng
tc nhn sy nhit cao, nn vi sinh vt kh pht trin, do bo qun sn
phm c lu.
II.1.12.2 Cc bin i
o Vt l: c s gim v khi lng do nc bay hi.
o Ho hc: hm m gim nhanh chng. C th xy ra s phn hu cc cht mn
cm vi nhit nh mi, hng. Nhit cao cng c th gy bin tnh mt s
18
protein nhng do thi gian sy ngn nn s bin i ny l khng ng k.
o Ha l : s bay hi nc v cc cht d bay hi di tc ng ca nhit cao.
C s chuyn pha: dung dch protein sau qu trnh sy phun s c dng bt.
o Ho sinh: mt s enzym c th b v hot hoc gim hot tnh bi nhit nn s
lm gim cc phn ng do enzym xc tc.
o Sinh hc: mt s vi sinh vt b tiu dit hoc c ch. Tuy nhin, do thi gian lu
trong bung sy l rt ngn nn cc bin i v ho sinh v sinh hc l khng ln
lm.
II.1.12.3 Thit b sy phun
o Qu trnh sy phun gm 3 giai on chnh
Phun sng: y l giai on phn tn dng nhp liu thnh nhng git
sung nh li ti.
Trn mu v tc nhn sy: khi xy ra qu trnh bc hi nc trong
mu.
Thu hi sn phm.

o Cu to thit b:
Qut.
B lc kh.
Calorifere.
Thp sy phun.
Bm.
Vi phun.
Bng ti.
Cyclon thu hi sn phm.

o Nguyn tc hot ng: nguyn liu t bn cha s c bm v phun sng
vo thp sy. Trong khi , khng kh c qut ht qua b lc kh vo calorifere
ri vo thp sy. Bt protein c lm kh rt nhanh thnh cc ht mn c kch
thc khong 150nm. Cc ht ln, nng hn ri xung y thp v theo bng ti
ra ngoi. Cc ht mn b cun theo dng kh v c tch ra ti mt cyclon khc.

19

Hnh 2.5: Gin thit b sy phun

Hnh 2.6: Thit b sy phun

II.1.12.4 Cc thng s nh hng n qu trnh sy phun
o Bn cht vt liu sy: nng cht kh, thnh phn ha hc, cc lin kt ha hc.
o Nhit tc nhn sy.
o Kch thc, s lng v qu o chuyn ng ca cc ht nguyn liu trong
bung sy.
o Nhit khng kh vo: 170 200
0
C.
o Nhit khng kh ra: 90 100
0
C.
o Thi gian lu ca cc ht trong bung sy: 5s.
o m vt liu sau khi sy:3 4%.
o ng knh ht : 95% < 150 m.

20
II.2 Quy trnh II

21
GII THIU MEMBRANE
o nh ngha membrane
Membrane l loi mng c bit c th phn ring mt cch chn lc cc cu t
c kch thc khc nhau, t nhng hp cht cao phn t nh tinh bt, protein cho n
cc cht c kch thc phn t thp nh cc ion ha tr mt.
Membrane ng vai tr vt ngn phn ring cc cu t, p sut l ng lc
duy nht trong k thut phn ring bng membrane. Do s phn ring c thc hin
mc phn t hoc ion nn i tng ca qu trnh thng khng phi l h huyn ph
m l nhng dung dch cha cc cu t ha tan c phn t lng khc nhau. Kt qu ca
qu trnh phn ring s cho ta hai dng sn phm:
Dng sn phm qua membrane c gi l permeate
Dng sn phm khng qua membrane c gi l retentate.

o Cc k thut membrane

Hnh 2.7: Kch thc mao qun v p sut ng vi cc k thut membrane

K thut vi lc MF (Microfiltration)
K thut vi lc c p dng loi cc cht khng tan trong dung dch nh
huyn ph, vi sinh vt. ng knh l mao qun ca membrane MF trung bnh vo
khong 200 nm. K thut vi lc c p sut lm vic thp nht trong cc k thut phn
ring bng membrane, thng dao dng trong khong 0.3 1 bar. y l k thut c
22
p dng kh ph bin trong ch bin thc phm nh tch vi sinh vt t sa, nc tri
cy...
K thut siu lc UF (Ultrafiltration)
K thut siu lc l qu trnh phn ring chn lc cc hp cht vi p sut
lm vic vo khong 1 10 bar. ng knh mao qun trung bnh t 2 n 50 nm. K
thut siu lc c p dng tch protein, cht nhum, v cc hp cht c khi lng
phn t ln hn 10.000 Dalton.
K thut lc nano NF (Nanofiltration)
Trong k thut lc nano, mao qun c ng knh trung bnh khong 2 nm.
p sut lm vic trong qu trnh lc nano cn phi cao, thng thng t 20 40 bar. K
thut ny c p dng trong qu trnh c c ng, cc dung dch cha mui ha tr
hai, cht mu hay cc hp cht c khi lng phn t ln hn 1.000 Dalton.
K thut thm thu ngc RO (Reverse Osmosis)
Thm thu ngc l qu trnh phn ring c s dng p sut y dung mi
t vng c nng cht tan cao qua mng membrane n vng c nng cht tan thp
bi vic p t mt p sut ln hn p sut thm thu. y l s ngc ca qu trnh
thm thu l s di chuyn t nhin ca dung mi t vng c nng cht tan thp qua
mng membrane n vng c nng cht tan cao khi khng c p sut p t vo.
Membrane y l mng bn thm, c ngha l n cho dung mi i qua nhng khng
cho dung dch i qua.
K thut ny s dng membrane c ng knh l mao qun nh hn 1nm,
nn c kh nng tch cc cu t c kch thc nh nh cc ion nh Na
+
, Cl
-
... ra khi
dung dch. V vy, p sut lm vic trong k thut ny phi ln (15 70 bar),
thng p sut thm thu trn b mt mng.

Gii thch quy trnh II
quy trnh II th qu trnh lc bng mng siu lc c thay th cho vic kt ta
bng HCl, sau sy phun, ta s thu c sn phm. phn II.2, ta s trnh by thm
bin i trong qu trnh siu lc.
II.2.1 Siu lc
II.2.1.1 Mc ch : khai thc.
II.2.1.2 Bin i
o Ha hc: protein bi gi li trn mng siu lc.
o Ha l : protein bi gi li trn mng siu lc to b rn v dung dch i qua mng
siu lc.
o Sinh hc: vi sinh vt b gi li trn mng siu lc.
II.1.2.3 Thit b
o Nguyn tc hot ng

23

Di tc dng ca p sut c to ra t bnh to p sut, nguyn liu c
chuyn n mng lc 1, y nhng tp cht ln c gi li, dung dch qua mng
lc 1 s n mng siu lc 2, qu trnh lc c thc hin p sut l 3 bar, b lc
c ly ra ngoi.
o Mao qun c ng knh trung bnh khong 2 nm.
o p sut thc hin qu trnh l 3 bar
o pH trung tnh.

1. filtration cell; 2. ultrafiltration membrane; 3. magnetic
stirrer; 4. pressure source; 5. selector; 6. reservoir.
Hnh 2.8: Gin thit b siu lc
Hnh 2.9: Thit b siu lc
24

Hnh 2.10: H thng thit b siu lc quy m cng nghip

25
III. u v nhc im ca qu trnh tch protein bng mng
siu lc v kt ta protein bng HCl (phng php truyn
thng)
III.1 Phng php truyn thng
o u im: r tin, vic dng HCl c th c ch vi sinh vt p sut thp.
o Nhc im
Thi gian di.
Hiu sut thu hi protein thp: do b tn tht trong qu trnh sn xut
(thng thng t l thu hi khong 60 70 % protein nguyn liu ban
u).
SPI thu c i khi rt ngho protein ha tan do lm gim tnh cht
chc nng do protein c th b bin tnh trong iu kin khc nghit (trch
ly vi cn hay kim, x l nhit, kt ta hay ly tm).
Vic iu chnh pH v mi trng kim c th lm gim cht lng
protein v c th xy ra cc phn ng khng mong mun nh: s racemic
ha cc acid amin, hnh thnh lysinoalamine bi phn ng ca lysine vi
dehydroalamine c to ra bi s thoi ha ca cysteine v serine, lm
gim kh nng hp thu ng thi lm mt mt s acid amin (Liener,
1994). Mt khc, x l acid, kim cn gy ra nguy c tng hm lng
mui trong sn phm. Ngoi ra, mt s protein khng ng t nh
albumin v mt s peorein tan trong acid b tn tht (khang 10% lng
protein trong dch trch ban u). S tn tht ny c th gy bt li n
gi tr dinh dng v tnh cht chc nng ca sn phm cui cng do
lm nh hng n lng protein tng v lng acid amin.
Hn na, SPI sn xut bng phng php truyn thng vn gia li mt
lng ln acid phytic. Do kh nng to phc ca phytate vi protein v
khong hnh thnh phc protein-khong hoc phc protein-khong-
phytate nn s c mt ca chng lm gim kh nng hp thu khong ca
con ngi cng nh lm gim gi tr sinh hc ca protein.
Mt th tch dng nc thi c to ra lm mt ng k protein v cc
thnh phn c gi tr khc. Ngoi ra y cn l ngun nhim ng lo
ngi nu khng c bin php x l thch hp (Lin v cng s, 1974).

III.2 Phng php siu lc
o u im
Siu lc c nghin cu v tha nhn l mt quy trnh n ha c c
soy protein, protein c thu nhn trong khi cc oligosaccharide v
khong c loi b trong dng permeate qua membrane.
Sn phm ca qu trnh siu lc ci thin c nhng tnh cht chc
26
nng hn so vi phng php truyn thng sn sut SPI v khng s dng
cc cht ha hc qu mc.
Khng to ra ph phm ging whey, ng thi cn tn dng c cc
protein v cc thnh phn c gi tr khc nh qu trnh thm thu ngc.
Hm lng tro thp hn so vi quy trnh truyn thng.
o Nhc im
Tc dng permeate s gim theo thi gian khi cc thnh phn ca
nguyn liu vo chng cht trong ng mao qun ca membrane cng nh
b mt ca membrane. Trong mt s trng hp, vic gim tc dng
c th rt quan trng lm cho qu trnh membrane khng ph hp vi s
phn lp protein.
Mt phng php c hiu qu tch cc ologosaccharide l kt hp UF
v diafiltration. Khi membrane 50kDa c s dng, hu nh ton b
protein ha tan c thu nhn.

27
IV. SN PHM SOY PROTEIN ISOLATE
IV.1 Lm cht ph gia xc xch
Khi thm cht ph gia SPI vo xc xch,
SPI c s dng do c kh nng va lin kt vi
nc va lin kt vi bo, lm bn h nh tng
ng thi s lm tng gi tr dinh dng, gi tr
cm quan ca sn phm. So vi xc xch khng
c SPI th hm lng m gim t 0.25% - 0.44%,
hm lng protein tng t 0.42 - 0.3%, cc thuc
tnh nh mu sc, cu trc v ng u ca sn
phm tng r do kh nng to gel ca SPI, c
bit vi t l SPI 1% th ngon t gi tr cao
nht v ngi tiu dng d chp nhn nht.

Hnh 4.1 : Xc xch s dng ph gia SPI
Hn na vic s dng SPI trong cc sn phm ny cho php chng ta gim t l
ca tht (t tin) khi ch bin, m khng lm gim lng protein hay cht lng sn
phm.

IV.2 Bt dinh dng cho tr em
SPIs: c cha t 90 n 95% protein, c ch
bin t bnh u nnh kh bo sau khi loi b tt c nhng
cht khng c gi tr dinh dng, v gi t hn by ln
loi u tin ni trn. Khong 19% cht amino acid
methionine b mt trong tin trnh ch bin ny. SPIs l
thnh phn chnh cho thc n tr em. Thng trong cc
sn phm ny th SPI c dng thay cho sa. y l sn
phm dng cho nhng tr em khng hp th c ng
lactose trong sa.

Hnh 4.2: Sn phm bt dinh dng

IV.3 Trong cc sn phm t ng cc
SPI i khi c s dng thay th hay kt hp vi bt u nnh trong thnh phn
ca hn hp thay th sa trong sn xut bnh. SPI cn c s dng do kh nng cng
c cu trc protein ca m si v c bit l bnh m.

28
Hnh 4.3: ng dng SPI trong ng cc

IV.4 Soy ice cream
SPIs mt thnh phn chnh cho cc thc phm bin ch nh cheese, soy ice
cream, va c tc dng tng gi tr dinh dng cho sn phm , va c tc dng lm bn
h gel.

IV.5 Cc ng dng khc
Mt phn SPI thu phn c tnh cht to bt v c th c s dng nh l tc
nhn to bt khi kt hp vi lng trng trng trong sn phm bnh ko v trng ming.
SPI cng l mt tc nhn lm tng hiu qu ca qu trnh sy phun puree tri cy.
Trong ng dng ny, n c th thay th maltodextrin, vi u im l tng hm lng
protein trong sn phm cui.

29
V. CH TIU CHT LNG SN PHM
(Ngun: Qingdao Dongxin I&E Trading Co., Ltd.)
V.1 Ch tiu cht lng chung cho SPI
Bng 5.1: Ch tiu cht lng chung cho SPI

Thnh phn Hm lng
Protein (%) 90
Cht bo (%) 1
m (%) 7
Cellulose (%) 0.5
Tro (%) 6
Hot tnh urease m tnh
As (mg/kg) < 0.5
Pb (mg/kg) < 1
Vi khun Pathogenic Khng pht hin
m khun lc tiu chun (U/g) < 30000
E coli (U/100g) < 120
Sn phm c tr khang mt nm nhit phng trong mi trng kh.

V.2 SPI cho Tht
Bng 5.2: Ch tiu cht lng SPI cho tht

Loi Ch s
B ngoi
Mu cream, dng bt hoc ht, khng vn
cc
Hng v
Hng u nnh t nhin, khng gy mi
kh chu
Protein th (tnh theo hm lng cht kh,
N*6.25)
90 %
m 7 %
Tro (da trn hm lng cht kh) 6.5 %
pH 6.5 7.5
NSI 90%
Cht bo 1 %
Pb 1 % mg/kg
As 0.5 % mg/kg
Aflatoxin B
1
5 g/kg
Tng khun lc 30000 cfu/g
30
E Coli (mpn/100g) m tnh
Samonella m tnh

V.3 SPI cho thc phm dinh dng
Bng 5.3: Nhng gii hn c trng (%)

Protein (N*6.25 da trn cht kh) 90
m 7
Cht bo 0.5
Tro 5.8
Fiber th 1
Mu sc cream
Mi trung tnh

Bng 5.4: Phn tch hm lng vi khun

m khun lc tiu chun 20000 per/g
E Coli m tnh
Nm men v nm mc 100 per/g
Salmonella (trong 25g) m tnh

31
VI. THNH TU CNG NGH
VI.1 Kt hp enzyme v siu lc
lm tng cht lng ca cc sn phm soy protein, ngi ta cng c th x l
hn hp bt u nnh tch bo-nc vi cc enzyme sau mi thc hin bc siu lc.

S dng enzyme Pectinase:
Ch phm enzyme pectinase c ln hot tnh phytase v nuclease, nn sn phm
thu c c hm lng acid phytic, acid nucleic gim. Tnh cht chc nng ca
sn phm c ci thin do kh nng ho tan protein tng khi so snh vi phng
php truyn thng tch protein bng kt ta acid.
Acid phytic l acid inositol hexaphosphoric nh hng rt ln n tnh cht chc
nng v gi tr dinh dng ca protein u nnh. Hm lng phytic trong u
nnh khong 1.0-1.47 % trn tng khi lng cht kh, chim 60% cc hp cht
phosphor trong u nnh.
Phytase l enzyme thu phn phytic acid thnh myo- inositol v photphate.
Enzyme ny c trong cy trng nh ht v u ang ny mm. Nhit ti u
cho enzyme ny hot ng l 45-50
o
C, pH ti u 5.0 - 5.7. Ezyme bn trong mi
trng 3.5-7.0.
Kt qu hm lng phytate l 1.6-1.7 mg/1 g protein, 0.3-0.4 g ribonucleic/1 kg
bt (truyn thng 21-22 mg/1g u nnh v 7-8 g ribonucleic/1 kg). Ngoi ra
nhng tnh cht chc nng cng cao hn phng php kt ta truyn thng.

S dng ezyme carbohydrase:
Ta c th dng mt hoc nhiu enzyme thu phn carbohydrate trong nguyn
liu, enzyme ny c th l enzyme amylase ( v ), arabinase, xylanase,
cellulose, mannanase, arabinofuranosidaseYu cu cc enzyme ny khng
cha hot tnh enzyme protease.

VI.2 X l soy protein bng sng m
Mc ch ca nghin cu ny l kim tra hiu qu ca vic x l bng sng
siu m ln nhng tnh cht vt l ca protein. i vi mc ch ny, SPI c x l vi
h thng my d sng siu m bc sng 20kHz v b sng siu m (40 v 500 kHz). H
thng mu c chun b vi SPI c nghin trong sut qu trnh x l bng sng
siu m vi my d 20kHz trong 15 pht. Vic x l vi sng siu m my d 20kHz
dn n nhng thay i quan trng trong tnh dn, vng b mt c hiu c gia tng
ng k m l nhng quan tm trong cu trc thc phm v nhng gi tr c gia tng
ca ch s hot ng nh tng. Khi lng ng knh, th tch ng knh trung
bnh b mt gim ng k i vi tt c cc mu v tt c cc phng php x l. Khng
c nhng ci thin trong nhng tnh cht to bt v nh ha ca h thng mu soy
protein sau khi x l bng b cha 500 kHz.
(Trch t Physical properties of ultrasound treated soy proteins; Journal of Food
Engineering Volume 93, Issue 4, August 2009, Pages 386-393)

32
VI.3 X l p sut cao i vi SPI
Protein isolate c ng dng rng ri trong cng nghip thc phm nh mt
ngun gia v quan trng v tnh dinh dng cao v chc nng ca n.Tuy nhin trong
mt s trng hp th nhng ng dng ca n b gii hn v s xung khc gia tnh ha
tan v nhng tnh cht khc ca n. t c nhng tnh cht mong mun th nhng
phng php vt l, ha hc, ha sinh c s dng cho protein u nnh.Gn y ng
dng ca p sut cao vo phn tnh nhng tnh cht ca protein thc phm ang tr thnh
mt lnh vc c quan tm.
X l p sut cao 200-600MPa dn n kt qu nh l s gim t t ca tnh
tan, s tng ln quan trng ca b mt khng a nc. SH t do trong SPI cng tng ln
quan trng sau x l p sut cao 200MPa, nhng gim u khi tng thm p sut. X
l p sut cao cng lm tng ng k ch s chuyn thnh th sa nhng lm gim u
ch s ca nh tng. S ha keo do nhit ca SPI cng gim khi x l p sut cao.
nh hng ca x l p sut cao ph thuc vo protein trong SPI ha tan c x l.
Kt qu cho thy c th s dng p sut cao phn tch nhng tnh cht ca protein u
nnh bng cch thay i p sut v protein tp trung.
(Trch t Effects of high-pressure treatment on some physicochemical and
functional properties of soy protein isolates; Xian-Sheng Wang, Chuan-He Tang, Bian-
Sheng Li, Xiao-Quan Yang, Ling Li, Ching-Yung Ma; Department of Food Science and
Technology, South China University of Technology and Food Science Lab, Department
of Botany, The University of Hong Kong; January 2007)

VI.4 S hnh thnh ca khi t ha tan c t SPI thng mi -
khng ha tan, bng bin php x l siu m v nhng tnh cht nh
hnh ca chng.
S hnh thnh ca dng khi ha tan c t SPI thng mi khng ha tan bng
bin php ng ha c kt hp v x l siu m c biu th c im. S ng c
c x l nhit ca khi kt t ha tan c nh dng vn ang c tm hiu. Vic
phn tch in di v c ch ra rng tnh to ta khng ha tan ban u ca SPI
thng mi, hu ht bao gm nhng tiu phn cn bn ca glycinin, c chuyn i
thnh khi t ha tan. Vic phn tch sc k loi b thnh phn kch thc cao (HPSEC)
xc nhn s hnh thnh khi t ha tan. C nhng tng tc cng ha tr v khng cng
ha tr, ngha l nhng tng tc k nc, cc lin kt hydro, lin kt disulfide u lin
quan n vic hnh thnh khi t ha tan. Vic hnh thnh khi t ha tan ci thin ng
k kh nng nh hnh tc dng nhit ca SPI thng mi.
(Trch t Formation of soluble aggregates from insoluble commercial soy protein
isolate by means of ultrasonic treatment and their gelling properties; Journal of Food
Engineering Volume 92, Issue 4, June 2009, Pages 432-437 )

33
VI.5 Sn xut v tnh cht ca cht thy phn casein c bao gi
trong cc vin vi capsule bng cch sy phun vi SPI.
Mc ch ca nghin cu ny l gi cht cht thy phn casein bng cch sy
phun vi soybean protein isolate (SPI) nh l nguyn liu bn ngoi lm long v
ng ca sn phm. Hai cch x l c chun b: c hai u vi 12g/ 100g rn v cha
c hai on i xng ca SPI: cht thy phn ( 70 : 30 v 80 : 20), gi l M1 v M2, theo
th t. Mu c nh gi vi nhng c tnh hnh thi hc, kch thc phn chia, tnh
ht m, tnh ha tan, tnh k nc, tnh nhit v mi ng vi mt panel cm gic
c hun luyn s dng mt cp kim tra so snh (mu khng bao gi vi capsule v
mu bao gi vi capsule). Mng vi capsule c mt bc tng lin tc, nhiu mt lm v
khng xp. X l M1 v M2 da ra nhng kch thc phn on trung bnh l 11.32 v
9.18 m, theo th t. Nguyn liu bao xung quanh v/hoc s bao vi capsule nng tnh
ht m ca cht thy phn bi v cht thy phn t do c tnh ht m l 53 g nc / 100g
cht rn v tng ng M1, M2 c 106.99 v 102.19 g nc / 100 g rn. Tuy nhin, tnh
ht m gim, s thiu vng nh trong cht thy phn c bao vi capsule v kt qu ca
vic kim tra gic quan panel xem xt nhng mu c vi bao t ng hn (p < 0.05)
khng c vi bao, ch ra rng sy phun vi SPI l mt phng php hiu qu i vi s
vi bao v lm suy gim v ng ca cht thy phn casein.
(Trch t Production and properties of casein hydrolysate microencapsulated by
spray drying with soybean protein isolate; LWT - Food Science and Technology Volume
42, Issue 5, June 2009, Pages 919-923)

IV.6 Nhng nh hng ca vic x l enzyme chuyn ha glutamin n
nhng tnh cht nhit ca protein isolate u nnh.
Nhng nh hng ca lin kt cng ha tr bi enzyme chuyn ha glutamin, c
bit t ngun vi khun ln nhng tnh cht chc nng ca protein thc phm hay sn
phm ca n c tp trung vo mt s nghin cu. Mt vi s ci thin trong nhng
tnh cht chc nng (bao gm kh nng hot ng b mt, kh nng gel ha v s n
nh nhit ) ca protein thc phm bi kiu lin kt c th tng nhng ng dng
tim nng trong cng nghip thc phm.
Nhng nh hng ca lin kt cng ha tr ca transglutaminase t vi khun
(MTGase) ln nhng tnh cht nhit ca SPI bao gm s bin tnh nhit v nhng chuyn
i c kho st bi nhng my qut o nhit lng truyn thng c sa i. X l
MTGase lm tng ln ng k nhit bin tnh nhit ca glycinin v beta conglycinin
trong SPI. X l MTGase cng ci thin kh nng ca SPI chng li nhng bin tnh
do urea gy ra. Phn tch DSC cho thy rng c hai s chuyn i nhit (Tg) trong
dng tn hiu ngc li ca SPI ( m khong 5%), tng ng t 45 n 180
0
C. Nhng
gi tr Tg ca SPI b gim bi x l MTGase ( 37
0
C trong hn 2h). Nhng ci thin
trong kh nng hydrat ha ca protein v s hnh thnh nhng hp cht cao phn t c
34
th tnh ton s thay i ca nhng tnh cht nhit ca protein u nnh gy bi lin kt
MTGase.
(Trch t Effects of transglutaminase treatment on the thermal properties of soy
protein isolates; Chuan-He Tang , Zhong Chen, Lin Li, Xiao-Quan Yan; Department of
Food Science and Technology, South China University of Technology; January 2006)

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