bai bao len men pectinase

7/31/2019 Bai Bao Len Men Pectinase

1/9

Mt s kt qu bc u trong vic s dng ch phm enzyme c cha pectinasetrong ln men ht cacao

Th.S Phan Thanh Bnh1 , PGS.TS Nguyn Th Hoi Trm2,KS. Trn Th Hong Anh1, TS. Nguyn Vn Thng1,

KS. H Vn Khm1

, KS.Trn Th Thm H1

, CN. Phm Vn Thao1

,Th.S Hn Vn Trung3, Th.S Th Loan4, Th.S Ch Thnh5.Abstract

Using pectinase in cocoa fermentationUsing pectinase to reduce the mucilage of fresh cocoa beans and TA, increasing pH incocoa beans is one of the ways of cocoa fermentation. Enzyme doses, days of fermentation,time of adding enzyme and number of turning during fermentation were done. Norms ofTemperature, mucilage volume reducing, color beans, pH, TA, cup testing was collectedand evaluated.The results show that:

Using 80ppm enzyme dose (ppm/fresh cocoa beans) is better: temperature increased fasterand higher (500C), brown beans 66.3%, purple beans 0.7%; pH =5.19, TA=1.26mgNaOH0.1N/g; cup testing was better.Added pectinase when fermentation starting is better than other: temperature increasedfaster and higher (48.90C), brown beans 69.3%, purple beans 2.7%; pH =5.2,TA=1.16mgNaOH 0.1N/g; cup testing was better.Fermentation with 2 turns is better than other: temperature increased faster and higher(46.60C), brown beans 65.0%, purple beans 3.0%; pH =5.15, TA=1.28mgNaOH 0.1N/g;cup testing was better.Fermentation during 6 days are better than other: temperature increased faster and higher

49.20

C), brown beans 73.0%, purple beans 1.7%; pH =5.27, TA=1.11mgNaOH 0.1N/g; cuptesting was better.1. t vn : Mt trong nhngcng on quan trng nht ca qu trnh s ch ht cacao cho sn phm t cht lng cao chnh lqu trnh ln men. Trong qu trnh ny ccht cho vi sinh vt v enzyme hot ng l ng trong lp cm nhy, tuy nhin ti lpcm nhy cn c cha mt lng cc cht khc nh nc, pectine, protein, cellulo trong pectine chnh l mt thnh phn c tc dng lin kt gia cc phn t li vi nhau to thnh th nhy (keo). Lng cm nhy ny c khi lng kh ln v ngn cn spht sinh pht trin ca cc vi sinh vt, hot ng ca cc enzyme c trong .

Mt kha cnh khc trong qu trnh ln men l khi c lng c cht ln th s to ra mtlng ln acid v t s cho sn phm c t l acid cao, pH thp (chua) nn sn phmt cht lng thp v khng c a chung khi pH di 5.

1 Vin KHKT NLN Ty Nguyn2 Vin CN Thc phm3 Trng Cao ng ngh TNDT Daklak4 Trng Cao ng Lng thc, Thc phm H ni5 Trng Cao ng Lng Thc, Thc phm Nng

1


2/9

Da trn nhng c s trn ni dung Nghin cu s dng ch phm enzyme pectinase bsung vo qu trnh ln men ht cacao c t ra nhm to ra c sn phm c chtlng cao, pH thp.2. Ni dung v phng php nghin cu

2.1 Ni dung: - Xc nh liu lng, thi im b sung ch phm enzyme pectinase- Xc nh s ln o, thi gian ln men khi b sung ch phm enzyme pectinase2.2 Phng php nghin cu:2.2.1 B tr th nghim: Cc th nghim c b tr 1 yu t 3 ln lp li, c i chngtrong tng th nghim trnh sai s do mi trng.TN1: Liu lng enzyme: cc cng thc 60ppm; 80ppm; 100ppm v i chngTN2: Thi im b sung enzyme: 0h, 24h, 48h v i chngTN3: S ln o: 1 ln o, 2 ln o, 3 ln o v i chng khng enzyme 2 ln o.TN4: Th nghim s ngy ln men: 4 ngy; 5 ngy; 6 ngy v i chng 6 ngy khng c

enzyme.2.2.2 Ch tiu v phng php theo di:- Tc gim ca hm lng cm nhy: % lng cm nhy/khi lng ht.- Nhit qu trnh ln men: o bng nhit k in t hin s Hana.- pH qu trnh ln men: o bng pH k bn Hana- TA (ml NaOH 0.1N/g) chun bng NaOH 0.1N pH 7- nh gi mu sc ht bng quan st sau khi cuttest, tnh gi tr %.- nh gi cht lng th nm theo phng php ca AusAid.

3. Kt qu cc th nghim

3.1 Kt qu th nghim xc nh liu lng (nng CT1: 60ppm; CT2: 80ppm;CT3: 100ppm so vi trng lng ht ti):

a/ S bin thin nhit Nhit l mt ch tiu xc nh mc ln men ca ht cacao. Kt qu biu 3.1 chothy: nhit ca khi c s dng enzymepectinase cao hn so vi i chng, tc tngnhit nhanh hn v c tnh n nh cao, iuny l do qu trnh phn hy pectin lm tng

nhanh mc thong kh v cc phn ng cs tham gia ca vi sinh vt hiu kh xy ranhanh hn lm nhit trong tng cao.Trong cc cng thc th CT2 cho tin trin tthn cc cng thc khc.

th 3.1: S bin thin nhit trong khi ht

2


3/9

b/ S bin thin hm lng cm nhyHm lng cm nhy gim mnh cccng thc c s dng enzyme so vi ichng, sau 72-84h th mc gim c

chm li v nm trong khong 7-9%, iuny l do tc dng ca enzyme ch vipectin nn cc c cht khc vn cn hindin trong qu trnh ln men lp cmnhy. Gia cc cng thc khng c skhc nhau r rt v tc gim hmlng cm nhy.

th 3.2: S bin thin ca hm lng cm nhy

c/ Kt qu nh gi mu sc bng phng php cuttestCht lng mu sc ca cc cngthc cho thy s khc bit so vii chng. T l ht nu cao hni chng, t l ht tm thp hn(iu ny s lm tng cht lnght cacao trong qu trnh bo qun).Trong cc cng thc th nghim,cng thc 2 (80ppm) cho kt qu

tt hn vi 66,3% ht nu v ch0,7% ht tm (ln men cha honton).

Biu 3.3: Kt qu nh gi mu sc ht cacaod/ Kt qu xc nh pH v TAKt qu xc dnh pH v TA chothy cc cng thc u c pH caohn (TA thp hn) so vi ichng. Gia cc cng thc khng

c s khc bit nhiu(chnh nhaukhong 0,04), mc d cng thc 2vn cho pH cao nht.

Biu 3.4: Kt qu xc nh pH v TA

3


4/9

e/ Kt qu nh gi th nmKt qu nh gi th nm cho thy skhc nhau gia mu i chng v cccng thc khng nhiu. Hng cacao

ca CT3 l tt nht, v chua cngthc 1 cao nht. CT 2 (80ppm) vn chokt qu trung bnh gia cc cng thcv c s hi ha, trong v chua cnh gi l thp nht (y l mc tiuca vic s dng enzyme pectinase).

Biu 3.5: Kt qu nh gi th nm cht lng ht cacao

3.2. Kt qu xc nh thi im s dng enzyme pectinasea/ Kt qu xc nh nhit

Kt qu nhit cho thy cc cngthc c tc tng nhit xut phtim nhanh hn v cao hn so vi ichng trong thi gian u ca qutrnh ln men. Gia cc cng thckhng c s khc bit nhiu. CT1 chokt qu tng nhit nhanh hn cccng thc khc.

th 3.6: Kt qu xc nh nhit trong qu trnh ln menb/ Kt qu xc nh hm lng cmnhy trong qu trnh ln men (thiim s dng E pectinase).Cc cng thc u cho hm lng cmnhy gim rt nhanh trong giai onu v sau 60- 72h th tc gimchm li. Tc gim ny ph hp vi

cc tc ng ca enzyme. CT1 cho tc gim nhanh hn cc cng thc khc giai on u, sau 60h cc cng thcl tng ng.

th 3.7: Bin thin hm lng cm nhy trong qu trnh ln men

4


5/9

c/ Kt qu xc nh mu sc htbng cuttestCc cng thc u cho s khc bitvi i chng, cng thc 2 (thi im

b sau 24h) cho t l ht nu cao(71,7%) v t l ht c mu tm thp(1,7%). Cng thc i chng cho tl ht tm cao 5,7%, y l loi htkh bin i tip tc mu sc trongqu trnh bo qun.

Biu 3.8: Kt qu xc nh mu sc ht bng cuttest

d/ Kt qu nh gi pH v TA

Cc cng thc cho pH cao hn (TAthp hn) so vi i chng, cngthc 1 cho pH cao nht pH=5,2 sovi cc cng thc khc, tuy nhins khc bit l khng nhiu. So vicacao ca Ghana th gi tr pH thphn nhiu (pH Ghana = 5,6-5,8)

Biu 3.9: Kt qu nh gi pH, TAe/ Kt qu th nmKt qu th nm cho thy cc cngthc so vi i chng th khng c skhc bit r rng, so snh vi Ghanathi c s khc bit ln. Trong cccng thc th CT1 cho kt qu kh

quan hn cc cng thc khc. Mc hi ha, chua, cht, ng cgim hn so vi cc cng thc khc,c bit hng cacao th hin rhn.

Biu 3.10: Kt qu nh gi th nm cc cng thc

5


6/9

3.3. Kt qu th nghim s ln o ca enzyme pectinasea/ Kt qu xc nh nhit Kt qu o nhit cho cho thy nhit

tng kh u cc cng thc, ichng c thp hn cc cng thcnhng cng t nhit trn 450C.Cng thc 2 cho nhit nhnh hncc cng thc khc t cao nht49,20C 120 h. Trong thi gian nynhit mi trng giao ng trongkhong 27,9-31,20C nn qu trnh lnmen cng din ra thun li hn.

th 3.11: Din bin nhit trong th nghim s ln o

b/ Kt qu xc nh s bin thin hm lng cm nhy

Hm lng cm nhy ca cc cng thc

gim nhanh hn so vi i chng, iuny ph hp vi tc ng ca enzymevo lp cm nhy trong khi ht lmcho qu trnh thot dch cm nhy nhanhhn. Sau 60-72h th hm lng cm nhyc tc gim chm li v i chng btkp vi tc gim ca cc cng thc.

th 3.12: S bin thin hm lngcm nhy trong qu trnh ln men

c/Kt qu xc nh mu sc ht

6


7/9

Mu sc ht kh cho thy mu tm cacc cng thc c ci thin hn sovi i chng, cng thc 2 th mu

nu c ci thin nhiu nht (65%)v mu nu tm cng thc 3 c gitr cao nht. tit kim cng v chiph chng ti chn s ln o l 2.

Biu 3.13: Kt qu xc nh mu sc ca ht kh

d/ Kt qu xc nh pH, TA

pH v TA ca cc cng thc khng caohn i chng, tr cng thc 2, schnh lch l khng ng k. Nh vypH v TA khng nhng ph thuc voqu trnh ln men m cn ph thucvo hm lng cm nhy, loi ging,v cc iu kin khc.

Biu 3.14: Kt qu nh gi pH v TA ca ht khe/ Kt qu xc nh cht lng th nm

Cht lng th nm cho thy cng thc 2c mc hi ha gia cc ch tiu hncc cng thc khc. Mc d v ng cngthc 1 cho gi tr thp hn, v chua cngthc i chng cho gi tr thp hn. Nhvy vi 2 ln o cho ta gi tr th nm

c mc hi ha cao hn cc cng thckhc.

Biu 3.15: Kt qu xc nh chtlng th nm

4/ Kt qu th nghim thi gian ln menenzyme pectinase

7


8/9

a/ Kt qu xc nh nhit Nhit trong qu trnh ln men din bin khng t yu cu, sau 48h nhit ch tkhong 400C, thm ch i chng cn ch t 37,80C. Qu trnh ln men chu nh hngca nhit mi trng (Ch giao ng trong khong 20-240C).

Biu 3.20: Nhit trong qu trnh ln men th nghim thi gian ln menb/ Kt qu xc nh s bin thin hmlng cm nhyKt qu xc nh hm lng cm nhy chothy qu trnh ln men c s dng enzymec tc thot cm nhy tt hn so vi ichng, cc cng thc khc nhau th khng

c s khc nhau. Thi gian ln men di chlm gim mt phn lng cm nhy nh, tnh hng ti cc kt qu v s hao htkhi lng ca ht.

Bng 3.21: Kt qu xc nh bin thin hm lng cm nhy

c/Kt qu xc nh mu sc htKt qu mu sc ht cho thy mu nu cao

ln theo thi gian ln men v mu tm thpdn theo thi gian ln men. Cc cng thcu cho mu tm thp hn nhiu so vi ichng (1,7% so vi 11,7%) y l loi htkh chuyn thnh mu mu trong qu trnhbo qun.

Biu 3.24: Kt qu nh gi mu

sc ht cacao

d/ Kt qu xc nh pH, TAKt qu cho thy pH tng theo s ngyln men, TA gim theo s ngy lnmen. Ln men c s dng enzyme 6

8


9/9

ngy vn cho pH cao v TA thp hn so vi cc cng thc khc v so vi i chng (5,09;1,25). Nh vy chng t trong qu trnh ln men ngoi sn sinh nhiu acid th cn c qutrnh chuyn ha khc v qu trnh bay hi ca cc acid c th bay hi.

Biu 3.25: Kt qu nh gi pH v TA

e/ Kt qu xc nh cht lng thnmKt qu biu 2.26 cho thy chtlng v hng v cng tt khi s ngyln men cng nhiu (trong thi gian 6ngy). V chua gim xung, v ng vcht cng c ci thin ng k.Hng tri cy th din bin ngc li,

iu ny c th do qu trnh phn hy xy ra khi ln men di ngy.

Biu 2.26: Kt qu xc nh cht lng th nm

Kt lun: Vi cc kt qu ca th nghim th vic s dng enzyme pectinase s lm tngcht lng trong mu sc, v chua (pH, TA) l 2 ch tiu c ci thin ng k. iuny gip cho sn phm cacao Vit Nam c v chua thp hn hin ti. T cc kt qu th

nghim cho thy chng ta c th s dng enzyme nh sau:- Nng 80ppm khi s dng ch phm enzyme pectinase (Ultrazyme AFPL)- Thi im x l l ngay t lc bt u ln men do c pH cao, kt qu th nm tt, ktqu mu sc ht khng km nhiu so vi cc cng thc khc- S ln o l 2 ln trong sut qu trnh ln men.- Thi gian ln men l 6 ngy khi ln men khng s dng thit b.

9

bai bao len men pectinase

Documents