MNG PROTEIN N C: C TNH V CI THIN TNH CHT CA MNG

Thawien Wittaya1
[1]

Prince of Songkla University, Department of Material Product Technology,, Thailand

(http://www.intechopen.com/books/structure-and-function-of-food-engineering/proteinbased-edible-films-characteristics-and-improvement-of-properties#SEC3)

1. GII THIU
Cc loi mng protein n c rt quan trng v c ch trong nhng nm gn
y v chng em li nhng li ch, bao gm c vic chng c s dng nh nhng bao
b cho vt n c, hn mng tng hp. Ngoi ra, cc loi mng protein n c c th s
dng cho bao b thc phm c bit l cc sn phm hin nay khng ng gi c,
chng hn nh u, cc loi ht v ht iu. Ngoi ra, cc loi mng protein n c ng
dng trong nhiu loi thc phm khng c nhiu lp khng ng nht. Chng c th c
cu to ngn chn gim thiu s thot nc ca cc thnh phn v tht thot cc cht
ha tan trong sn phm v d nh bnh pizza, bnh nng v ko. Hn na, cc loi mng
c th n c lm t protein c th hot ng nh mt cht mang khng khun v cht
chng oxi ha. Mt ng dng tng t chng cng c s dng b mt ca thc phm
kim sot tc khuch tn ca cc cht bo qun t b mt vo bn trong ca thc
phm. ng dng khc ca cc loi mng c th n c lm t protein l c s dng
trong nhiu lp vt liu ng gi thc phm cng vi mng khng n c. Trong trng
hp ny cc loi mng c th n c lm t protein s l cc lp bn trong tip xc trc
tip vi nguyn liu thc phm. Qua cc chc nng lin quan n c hc v s ngn cn,
cc loi mng protein n c c th thay th mng polymer tng hp.
Trong trng thi t nhin, protein tn ti mt trong hai dng l protein dng si v
protein dng cu. Loi th nht khng tan trong nc v cung cp cc nguyn liu cu
trc chnh ca m ng vt. Protein hnh cu tan trong dung dch nc hoc dung dch
axit, baz hoc mui v hot ng rng ri c th sng. Cc protein dng si hon ton
m rng v lin kt cht ch vi nhau trong cu trc song song, thng thng qua lin kt
hydro, to thnh si. Cc protein hnh cu gp thnh nhng cu trc hnh cu phc tp
vi nhau bi mt s kt hp ca hydro, ion, k nc v cng ha tr (disulfide). Cc tnh

cht ha hc v vt l ca protein ph thuc vo s lng tng i cc thnh phn acid

amin v v tr ca n dc theo chui polymer protein. V cc protein dng si, collagen
c ch nht trong vic sn xut cc mng n c. Mt s protein hnh cu, trong
c gluten la m, zein ng, protein u nnh, whey protein v protein u xanh, c
nghin cu tnh cht mng ca chng.
Cc loi mng c th n lm bng protein thng c to thnh t cc dung dch
hoc cc cht phn tn ca protein khi bay hi dung mi hoc cht mang. Dung mi hoc
cht mang thng b hn ch vi nc, ethanol hoc hn hp nc v ethanol.
Thng thng, protein b bin tnh bi nhit, axit, baz, v cc dung mi to thnh cc
cu trc m rng hn hnh thnh mng. Sau khi m rng, cc chui protein c th kt
hp thng qua lin kt hydro, ion, k nc v cng ha tr. S tng tc chui-n-chui
sn xut mng gn kt b nh hng bi mc m rng chui v tnh cht, trnh t cc
amino acid. S phn b ng u ca cc nhm phn cc, k nc, v thiol dc theo
chui polymer tng kh nng tng tc tng ng. S xc tc ca polymer tng tc
chui-n-chui kt qu trong cc mng mnh m hn nhng t linh hot v chng
thm, cho kh, hi nc v cc cht lng. Polyme c cha cc nhm c th kt hp thng
qua hydro hoc lin kt ion trong cc mng kt qu l ngn cn oxy tuyt vi nhng d b
m. Nh vy, cc mng protein c d kin s l mng ngn cn oxy tt ti m tng
i thp.
Polyme c mt u th ca cc nhm k nc l ro cn oxy thp nhng nhng
ro cn m rt tt. Tuy nhin, thc t l cc protein khng hon ton k nc v cha
ch yu hydrophillic amino acid lm hn ch tnh cht ro cn m ca chng. Vic to ra
cc loi mng c th n c lm t Protein vi tnh thm hi nc thp i hi vic b
sung cc thnh phn k nc. iu ny tng t vi tnh hnh vi cc polyme tng hp.
y polyme ngn cn oxy- m nhy cm phi l ng polymer vi mt polymer k
hoc kp gia cc lp polymer k nc hn ch kh nng a nc. Nhng ci tin ca
Cc loi mng Protein n c c nghin cu tm kim cc ng dng ph hp.
Chng ny cung cp thng tin chi tit ca mng protein n c v tnh cht ca chng,
vic sn xut ca mng protein n c, cc phng php c s dng cho s hnh
thnh ca mng protein n c, ci thin tnh cht ca mng protein n c v cc ng
dng tim nng ca chng.
2. CC LOI MNG PROTEIN N C
2.1. Mng collagen
Collagen l protein cu trc chnh ca cc m lin kt nh xng, n, gn sn, v
dy chng. N chim khong mt phn ba tng s protein trong c th ng vt c v.

Collagen c nhiu loi khc nhau. Mi loi c trnh t axit amin ring , nhng tt c u
cha mt lng ng k cc cu trc xon ba. Do c tnh sinh hc v li ch ca n,
collagen tup I c s dng rng ri nh l mt vt liu sinh hc.
N c s dng trong mt lot cc hnh thi vt cht nh bt bin, mng v v
mng (Sisken et al., 1993). Collagen c nhng c im nh mt vt liu sinh hc khc
bit vi nhng polymer tng hp. Collagen c s dng sn xut mng protein n c
thng mi thnh cng nht. Vic s dng mng collagen c mt s li th: n tng
thch sinh hc v khng c hi cho hu ht cc m; n c ti liu v kt cu, vt l,
ha hc, v cc c tnh min dch; n c th c ch bin bng nhiu hnh thc; v n
l d chit xut v tinh ch vi s lng ln. Vic sn xut ca mng collagen t da ng
vt c th c thc hin bng cch s dng mt qu trnh kh hoc t vi mt s im
tng ng. Chng bao gm: (a) x l kim loi b lng v tch collagen t
carbohydrate v protein khc; (b) s trng n axit v ng nht to thnh khong
4.5% gel m (phng php t) hoc ~ 10% bt gel m (qu trnh kh); (c) n thnh
mt ng; v (d) trung ha ng p n, ra ng mui, x l ng bng cht lm do v cc
mi lin kt cho v lm kh n m 12-14% (theo th t ph thuc vo vic cc qu
trnh t hay kh c s dng) (Hood, 1988).
2.2. Mng gelatin
Gelatin l duy nht trong s hydrocolloid vi nhit nng chy gn vi nhit c
th, v qu trnh chuyn i gia dng gel v dung dch din ra thun nghch, iu c
bit quan trng trong cc ng dng sn phm n c v dc phm. V c bn, gelatin
thu c bng cch kim sot qu trnh thy phn t x khng ha tan protein, collagen,
c tm thy rng ri trong t nhin nh cc thnh phn chnh ca da, xng v m lin
kt. Gelatin bao gm mt chui duy nht ca cc axit amin. Cc c trng ca gelatin l
hm lng cc axit amin glycine, proline v hydroxyproline. khong 40oC, dung dch
gelatin trng thi keo lng v hnh thnh kt cu gel chu nhit thun nghch khi c
c lm mt dn. Trong qu trnh c li, cc chui tri qua mt qu trnh chuyn i
trt t ri lon v hnh dng v c xu hng phc hi cu trc collage xon ba (RossMurphy, 1992).
Gelatin c s dng ng gi thc phm c m thp hoc cc thnh phn
thc phm pha du v dc phm. ng gi c tc dng bo v chng li oxy v nh
sng, cng nh xc nh s lng thnh phn hoc liu lng thuc. Ngoi ra, mng
gelatin c to thnh nh l lp ph trn cc loi tht gim s xm nhp oxy,
m v tht thot du (Gennadios et al., 1994). Ngoi ra, gelatin c th to thnh mng r

rng v chc chn v c s dng ng gi v cc ch phm vi nang v cc vin nang

trong sn xut thc phm v dc phm.
Mng gelatin c th c hnh thnh t 20-30% gelatin, 10-30% cht lm do (glycerin
hoc sorbitol) v 40-70% nc (Guilbert, 1986). Tuy nhin, mng gelatin cng nh vi
hu ht cc mng protein, khng chng thm hi nc, iu ny l hn ch trong ng
dng ca n. Tuy nhin, thay i mng li polymer thng qua cc mi lin kt cho ca
cc chui polymer c th c p dng ci thin cc chc nng ca mng protein.
2.3. Protein zein t ng
Zein l protein quan trng nht trong ng. N l mt protein prolamin v do ha
tan trong 70-80% ethanol (Dickey & Parris, 2002). Zein l mt loi vt liu tng i k
nc v nhit. Bn cht k nc ca zein l do trong thnh phn ca n cha nhiu cc
axit amin khng phn cc (Shukla & Cheryan, 2001). V mt k thut, cc mng c
lm t mt loi protein ha tan trong ru nh zein, c c tnh chng thm kh tng i
cao so vi cc protein khc.
Zein l mng hon ho v tnh cht v c th c s dng ch to cc mng
phn hy sinh hc. Mng zein c hnh thnh thng qua s pht trin ca ca tng tc
k nc v gim cu ni disulfide gia cc chui zein (Guilbert, 1986). S hnh thnh ca
mng zein ng c cho l lin quan n s pht trin ca tng tc k nc v hn ch
cu ni disulfide gia cc chui zein trong cht nn mng (Gennadios et al., 1994). Mng
ny gin v do i hi vic b sung cc cht lm do tng tnh linh hot. Mng zein
c kh nng chng thm nc tng i tt so vi nhng mng n c khc (Guilbert,
1986).
V zein cng c kh nng lm gim m v gim sn chc v lm chm s
thay i mu sc (gim oxy v carbon dioxide) trong tri cy ti. Ngoi ra, zein cng c
th tham gia vo cc lp ph nha bao b thng thng. Mc d, zein khng ha tan trong
nc c pH trung tnh, n c thm thu hi nc cao so vi cc polyme tng hp
in hnh. Tuy nhin, cc c tnh chng thm kh, hi nc c th c ci thin bng
cch thm axit bo hoc bng cch s dng mt thuc th lin kt ngang. Tuy nhin, khi
cht lin kt cho c s dng, cc tnh n c ca nhng mng sn phm cn thit
c xem xt.
2.4. Mng gluten la m
Gluten la m l mt protein khng ha tan ca bt m trong bao gm mt hn
hp ca cc phn t polypeptide v l protein hnh cu. S c kt v n hi ca
gluten to tnh ton vn cho bt m v to iu kin hnh thnh mng. Gluten la m bao

gm hai nhm chnh ca cc protein khng ha tan: gliadins, bao gm protein trng lng
phn t thp; v glutenins cha protein trng lng phn t cao. Gliadins l cc protein
monomeric duy nht trong cc cu ni disulfide hnh thnh bn trong chui protein
hoc khng trong khi glutenins to polyme phn t lng cao c duy tr bi lin kt
disulfide lin chui. Mng t glutenins chc chn hn v c c tnh chng thm tt hn
so vi nhng mng t gliadins hoc gluten. Mng gliadin th hin tnh cht quang hc tt
hn nhng kh nng chu nc li km hn. Cc tnh cht ca nhng mng ny i khi
lm cho chng nhy cm vi phng php x l nhit, c th dn n thay i tnh cht
ca mng. Ngoi ra, gliadin ha tan trong ethanol 70%; glutenin khng hon tan
(Gennadios & Weller, 1990). Mc d khng ha tan trong nc t nhin, gluten la m
ha tan trong dung dch nc ca pH cao hay thp cng ion thp (Krull & Inglett,
1971). Mng gluten la m c th phn hy sinh hc hon ton sau 36 ngy trong qu
trnh ln men hiu kh v trong vng 50 ngy trong t t nng nghip m khng sinh
cc sn phm c hi (Domenek et al., 2004).
V mt k thut, mng gluten la m c th c hnh thnh bng cch lm kh
bng dung dch ethanol. S phn ct lin kt disulfide gc trong vic lm nng dung dch
to mng. S hnh thnh ca lin kt disulfide mi trong qu trnh lm kh mng sau
c cho l quan trng i vi s hnh thnh ca cu trc mng gluten la m, cng vi
lin kt hydro v lin kt k nc (Gennadios & Weller, 1990). Vic b sung cc cht lm
do nh glycerin trong mng gluten l cn thit ci thin tnh linh hot ca mng
gluten la m. Tuy nhin, tng tnh linh hot mng bng cch tng hm do c th lm
gim cc c tnh chng thm nc, n hi ca mng thnh phm. Ngoi ra, tinh
khit ca gluten la m cng nh hng n s hnh thnh ca mng v tnh cht c hc;
gluten tinh khit hn trong mng th mng cng chc chn hn v r rng hn. Mng
gluten la m l mng ngn oxy hiu qu, nhng ngn hi nc km. Tnh chng thm
hi nc km ca mng gluten la m l do bn cht a nc ca protein v cht lm do
hydrophilic thm vo tng tnh linh hot cho mng. Cc tnh cht ca mng gluten la
m c th c ci thin bng cch s dng mt tc nhn lin kt ngang nh
glutaraldehyde, hoc x l nhit.
2.5. Mng protein u nnh
Protein u nnh t ht u nnh c s dng nh l mt thnh phn trong hu
ht mi sn phm thc phm c sn cho ngi tiu dng, v n c cha cht dinh dng
cao v c tnh chc nng tuyt vi. Hm lng protein ca u nnh (38-44%) cao hn
nhiu so vi hm lng protein trong ht ng cc (8-15%). Cc protein u nnh ln c
trng lng phn t khc nhau, 200-600 kDa. Hu ht cc protein u nnh (90%) l

globulin, c th c phn on thnh 2S, 7S, 11s v 15s theo h s lng ca chng. 7S
v 11s l phn chnh, l khong 37% v 31% tng s protein chit c v c kh nng
cho phn ng trng hp (Cho & Rhee, 2004). Protein u nnh bao gm c chui phn
cc v khng phn cc. C nhng tng tc ni v ngoi phn t mnh, nh lin kt
hydro, cc tng tc lng cc, in tch v k nc. Cc tng tc phn cc v in tch
mnh gia chui mch bn ca cc phn t protein u nnh hn ch lun chuyn phn
on v tnh di ng phn t, lm tng cng, im hiu sut v bn ko ca mng
protein u nnh (Zhang et al., 2001).
Protein u nnh rt phong ph, khng tn km, phn hy sinh hc v gi tr dinh
dng cao, n cho thy tim nng c pht trin nh l mng n c v phn hy sinh
hc. S hnh thnh ca mng t protein u nnh c m t nh l mt qu trnh hai
bc: (a) dung dch to mng c lm nng, ph v cc cu trc protein, lin kt gc
disulfide b tch ra v cc nhm sulfhydryl v nhm k nc l ra ngoi; (b) s hnh
thnh ca lin kt disulfide, k nc v hydrogen mi. Cc protein gp lin kt thng qua
tng tc gia cc phn t, chng hn nh lin kt disulfide v cc tng tc k nc,
dn n s hnh thnh ca mt mng li xy ra trong qu trnh lm kh.
V mt k thut, mng protein n c c th hnh thnh lin kt ti cc v tr khc
nhau v hnh thnh mt s lin kt. Tuy nhin, mng protein u nnh cn c c tnh
ngn cn kh m thp do tnh a nc ca n v do s lng ng k cc cht lm do a
nc c s dng trong qu trnh sn xut mng. Mt phng php c s dng rng
ri tng cng cc tnh ngn cn hi nc ca mng l vic p dng cc hp cht k
nc nh cht bo vo cc dung dch mng ban u. Ngoi ra, cch khc ci thin cc
tnh cht ca mng protein u nnh l sa i cc protein thng qua mng li lin kt
cho ca cc chui protein. S hin din ca cc nhm chc nng phn ng trong chui
bn axit amin ca protein lm cho lin kt qu trnh ngang c th nh ha cht, enzyme
hay x l vt l.
2.6. Mng casein
Protein sa c th c phn thnh hai loi: casein v whey protein. Casein bao gm
ba thnh phn chnh, Casein s, Casein v Casein cng nhau to thnh cc mixen keo
trong sa, cha mt s lng ln cc phn t casein v c n nh bng mt cu
calcium phosphate (Kinsella, 1984). Cc phn t casein c mt cu trc th cp t c
xc nh, thay cho mt cu trc xon ngu nhin m. Casein, trong bao gm 80%
protein sa, kt ta khi sa tch kem c axit ha n im ng in casein khong 4.6
(Dalgleish, 1989).

S axit ha c kh nng ha tan cc phosphate canxi, do gii phng cc phn t casein

ring l, chng kt hp to thnh axit ha tan casein. Cc casein axit c th c
chuyn i sang cc mui ca casein ha tan bng cch trung ha bi cht kim. Mng
protein n c da trn cc mui ca casein khc nhau c th thu c bng cch ha
tan trong nc theo sau phng php c v sy kh.
Cc mui ca mng casein c lm t dung dch nc khng qua x l nhit do
tnh cht cun xon ngu nhin ca chng. Tng tc trong dung dch to mng c th
bao gm k nc, ion, v lin kt hydro (Avena-Bustillos & Krochta, 1993). Mng
caseinate trong sut v linh hot, nhng c c tnh ngn cn s thot nc km. iu
kin th nghim so snh, mng caseinate ngn cn nc tng t nh mng gluten la m
v mng protein u nnh nhng ngn cn m km hn so vi mng zein ng. Casein
c nghin cu hnh thnh mng c lp v lp ph trn cc sn phm thc phm.
Mng nhiu lp casein bo v tri cy v cc loi rau kh hp th m v oxy ha. H
caseinate - lipid thnh cng trong vic gim mt nc t c rt gt v v zucchini
(Avena-Bustillos et al., 1993).
2.7. Mng protein u xanh
u xanh c quan tm nh mt thnh phn tim nng ca mng biopolymeric v
hm lng protein cao. Cc ht ging ca u xanh cha khong 25-30% protein. Cc
protein t u xanh cha nhiu protein c trng lng phn t (MW) ln gia 24 v 55
kDa vi mt s c t hn 24 kDa. Tuy nhin, c mt lng nh protein gia 14,2 v
24 kDa. Cc thnh phn acid amin ca u xanh chng t l chng rt giu cc axit amin
thit yu nh leucine, isoleucine, lysine, phenylalanine v cng rt giu axit amino axit
nh axit glutamic v acid aspartic. Tuy nhin, axit amin c cha lu hunh, nh
methionine v cysteine cng c pht hin trong protein u xanh (2,75 v 3,62%)
(Keereekasetsuk et al., 2009).
Bourtoom (2008) chun b v phn tch nhng mng protein t u xanh. Kt qu
cho rng cc tnh cht c hc ( bn ko v gin di ti im gy) ca cc mng
protein u xanh cao v c tnh ngn cn s hi nc tt. im ny tt hn so vi cc
ngun protein khc nh mng casein, mng protein u nnh, mng gluten la m, mng
protein u phng v mng protein c tan trong nc. Tuy nhin, nhng mng protein u
xanh vn cho thy c tnh cn kh v hi nc thp hn ng k so vi mt s loi
polyme tng hp (polyethylene mt cao, polyvinyl chloride, cellulose acetate v
polyester).
S ngn cn ca cc mng protein u xanh hn ch s thm hi nc thp do cc
hydrophilicity vn c ca protein. Vic thm hi nc thng qua mng protein n c

cng c h tr bi mt cht lm do a nc, u tin hp ph ca phn t nc. Tuy

nhin, cc tnh cht ca mng protein u xanh c th c ci thin bng cch thm cc
nguyn liu k nc v cng s dng ha cht v enzyme lin kt cho.

3. MNG N C TO THNH T PROTEIN

Mng protein c th c hnh thnh bi hai phng php khc nhau: phng php
to mng b mt v phng php kt ta.
3.1. Phng php to mng b mt
Mng thu c bng cch lm nng ko di ca dung dch to mng v mng theo
nh k c thu hoch t b mt, ro nc v sy kh. Vic s dng phng php
ny c m t qu trnh gm hai bc lin quan n s bin tnh nhit ca protein tip
theo l s mt nc b mt ca n. Di tc dng ca nhit lm thay i cu trc ba chiu
ca protein v cc nhm chc nng hin hu; chng hn nh CO v NH ca lin kt
peptid, cc nhm amin mch bn, cc nhm cht k nc, tham gia vo cc ni phn t
lin kt hydro v tng tc tnh in (Wang v Damodaran, 1991). Trong qu trnh sy,
cc protein dui thng tin li gn nhau v tr thnh lin kt thng qua tng tc gia cc
phn t (disulfua v tng tc k nc). iu ny dn n s hnh thnh mt mng li
protein by cc thnh phn ca mng, v d nh cc cht lm tng do (Gennadios
v Weller, 1991). Mng c to thnh xy ra trong iu kin bin tnh, iu ny c gi
nh rng cc protein trong mng vn cn trng thi bin tnh hon ton.
Tuy nhin, cc protein bin tnh c th tri qua mt phn un np li, do mt s
cu trc th cp quay tr li trong qu trnh to mng. C th hiu rng mc gp np
nh vy nh hng n s lng cc nhm chc nng c sn cho tng tc gia cc phn
t; do hnh thnh v n nh ca mng li protein (Subirade v cng s 1998). Wu v
Bates (1973) nghin cu mng t sa u phng. H bo co rng trong thi gian gia
nhit sa u phng, phn t protein c trng lng cao c chia thnh cc phn t c
trng lng thp hn. Di tc dng ca nhit, u tin cc conarachin c tch ra sau
arachin to thnh cc tiu n v nh ca cm phc hp khng ha tan b mt.
Hn na, cc lc ca mt phn gii c th khi s hnh thnh mng li protein bng
cch by cc git du v nc thot ra khi b mt to iu kin thun li cho qu
trnh ny (Farnum v cng s 1976).
3.2. Phng php kt ta

Mng thu c bng phng php ny thng c thc hin bng cch c v lm
kh mng trn mt b mt khng dnh. V mt k thut, qu trnh c bao gm lm kh
lp dung dch hoc lp trng thi gel vi dy ca mng c kim sot. K thut
ny rt hu ch khi lm theo mt s quy trnh cng nghip hnh thnh mng tinh bt
bin tnh nh l trng hp ca khun c hoa vn. phng php ny, c dng cho
cc mng bc thc phm cng nh cc ng dng phi thc phm; trng thi gel thng
c s dng t cc dung dch nng ln mt b mt trong lc lm lnh. Jaynes v Chou
(1975) s dng phng php ny sn xut mng protein-lipid u nnh. H tin
hnh tch protein pH=6,6; c trn trn cho c m Teflon v lm kh 1000C.
Mng c lm t phng php kt ta th ng u hn so vi phng php to
mng b mt. dy mng c th c kim sot bi s lng tng cht rn trong lp
dung dch khng ging nh trng hp phng php to mng b mt s dng.
Trong nhng nm gn y, hu ht cc nh nghin cu s dng k thut kt ta sn
xut nhng mng n c. Tuy nhin, c nguyn liu v nhit c c th thay i ty
theo trng thi hay loi b mt. Cc k thut kt ta c s dng lm mng protein
t gluten la m, zein ca ng, casein, whey protein, protein u nnh v c c protein
go.
4. CC YU T NH HNG N MNG PROTEIN
4.1. Loi nguyn liu ban u
Trong dung dch dng to mng nguyn liu c phn loi. Theo c tnh ha
tan ca n, chng c phn thnh hai loi: nhm a nc v nhm k nc. Nhm a
nc nh protein u nnh, whey protein, protein c ha tan trong nc v protein u
xanh tan trong nc. Nhm k nc nh zein ca ng, sp l khng tan trong nc nhng
chng tan trong cht lng khng phn cc nh ru. S khc bit v c tnh ha tan ca
cc nguyn liu nh hng n nng lng cn thit thu c mng protein kh v s
dng n trn cc loi thc phm. Carbohydrate trong cc cht nh alginate, carrageenan,
pectin, tinh bt, cellulose v cc dn xut cellulose cung cp mt mng li vng chc.
Bn cnh , nhng mng ny c tnh cht chn nc km v n c bn cht a nc
(Kester v Fennema, 1986). Protein c tnh cht chn kh tt nhng c tnh chng thm
hi nc km. Tuy nhin, mt s mng protein nh mng zein t ng th hin kh nng
chng nc tt hn so vi cc mng protein khc bi v zein c cha lng ln cc axit
amin mch bn k nc. Mng lipid c lm t nguyn liu k nc nh sp, axit bo,
cho thy kh nng cn hi nc rt tt nhng v mt tnh cht c hc th rt km.

4.2. Polymer ha hc
Cc cu trc phn t thng thng c th khuch tn hn cu trc lp th bt
thng; trong khi cc phn t phn nhnh biu hin mt cng lin kt cht ch ln
hn cc phn t khng phn nhnh. Mt phn nh phn t c trng lng thp hn cho
thy mt s lin kt ln hn v s thay i ln trong lin kt khi nhit thay i. Trong
polymer cao phn cc nh protein v cellulose, t kt dnh bng cch khuch tn l khng
ng k do kh nng linh hot nh v th t c nh ca cc i phn t. iu ny c
gy ra bi cc lc ni phn t ca chui polymer. Cellulose c b khung vi mt vng
chui cu trc khng linh ng trong khi protein c khuynh hng to thnh cu trc
chui xon c (Banker, 1966).
Kinsella V Phillips (1989) tm tt cc c im phn t mong mun cho s hnh
thnh cc mng protein: 1) phn t ha tan cao thc y s khuch tn nhanh chng; 2)
cc phn t ln hn cho php tng tc vi b mt phn gii, kt qu l mng tr nn
vng chc hn; 3) cc phn t amphipathic (va c tnh a nc va c tnh k nc) to
nn s phn b khng cn xng ca cc gc khng phn cc v c tch in ci thin
s tng tc b mt; 4) cc vng linh hot (do) to iu kin thun li cho ng thi pha
v s dui ra mt phn gii; 5) phn tn ca cc nhm nh hng n tnh tng tc
protein-protein trong cc mng v lc y gia bt kh xung quanh; 6) gc phn cc cung
cp cc gc hydrate ha hoc tch in tch ring cc bt kh qua mt bn, lin kt v
gi nc; 7) vic duy tr cu trc c th tng s chng cho ln nhau v s tng tc tng
on trong mng; 8) vng tng tc c th nh hng n s kt ta ca cc phn on
chc nng khc nhau, to iu kin cho cc phn ng ph trong khng kh v pha dung
dch.
4.3. pH
pH ng mt vai tr quan trng trong cc mng protein c lm t nguyn liu
protein ha tan trong nc, chng hn nh tch chit protein u nnh; whey protein,
nhng kh nng ha tan ca cc protein ph thuc vo im ng in ca chng (pI).
Trong qu trnh phn ly ca cc cht i phn t, cc lc lin kt cht ch gia cc phn
t cht tan b trung ha bi cc phn t dung mi (Banker, 1966). Chc nng ca cc
polymer lin quan n tnh cht ha tan; iu nh hng n c tnh ca mng. Cc
nhm ph trch y ln nhau v to ra mt chui polymer tri di khi cc nhm chc
nng ca polymer tuyn tnh b ion ha trong thi gian ha tan. S tng tc gia cc
phn t polymer v cc phn t ca dung mi tng mnh cng vi s tch in ngy cng

tng trn chui. Kh nng ha tan protein ti a thu c ti pH im ng in ca n

(pI). Tuy nhin, sn xut mt mng n c ti pH khc nghit, thuc tnh cm quan
cng phi c xem xt cng vi cc tnh cht mng khc. Gennadios v cng s (1993)
nghin cu nh hng ca pH trn mng khi tch chit protein t u nnh; cho thy rng
axit cao (pH<1 ) hoc trong iu kin kim ( pH> 12) u c ch s hnh thnh ca mng
protein u nnh. Kinsella v Phillip (1989) bo co rng mng hnh thnh gn im ng
in ca protein c m c v vng chc hn.

4.4. Nhit lm kh
Mng protein n c thng thu c bng phng php c. K thut ny lin
quan n vic lm kh ca dung dch keo phc tp gm protein, dung mi v thng
thng trc cht lm do c rt vo khun c thch hp. nh hng ca nhit
sy ph thuc vo cc c tnh khc nhau ca nguyn liu, chng hn nh s xut hin
ca mt khi gel t trc hoc s ng li do nhit xy ra trong qu trnh sy. Hn na,
mt hin tng khc c th xy ra nh s chuyn i t dng c sang dng trong sut
hoc tch pha (khng tng thch nhit ng lc hc) hoc kt tinh. S tng tc gia cc
cht ha l ca polymer sinh hc v iu kin lm kh l rt quan trng (Devani v cng
s 2009).
Cc lc tng tc trong cc cu trc protein b nh hng bi nhit . Nhit l
mt yu t lm bin tnh vng chc cho protein v thm ch c s n nh nhit; cu to
ca protein ph thuc vo cc thnh phn acid amin. Trong thi gian lm kh, khi nc
c loi b dn, cu trc ca protein s thay i. Ngoi ra, mc dui thng ca mch
protein quyt nh loi v t l ng ha tr (lin kt S-S ) hoc khng ng ha tr (tng
tc k nc, ion v lin kt hydro); tng tc c th c thit lp gia cc chui protein.
c bit, cc mch c th tng tc mnh v d dng hn, c bit l thng qua lin kt
disulfua khi cc protein b bin tnh (Mauri v Anon, 2006). Cui cng l s lin kt cht
ch ca mng li sau s hnh thnh cc lin kt chc nng. Mng thu c vi cc
tnh cht c xc nh.
Ngoi ra, cc tng tc a nc tng ln, lin kt hydro v tng tc tnh in gim
i khi nhit tng. iu ny l kt qu s h tr ca cht kt dnh gia cc mng

polymer v cht nn (Banker, 1966). Nhit cao (70-100 0C) nh hng n s to thnh
cc cu trc khng linh ng trong dung dch protein v protein bin tnh (Chefel v cng
s 1986). Nhit qu nng hoc t l bc hi dung mi qu mc trong qu trnh sn
xut c th lm mng khng lin kt cht ch (Guilbert v cng s 1986). Cc protein ha
tan trong nc nh protein u nnh, whey protein cn mt nhit cao hn v thi gian
di hn to thnh mng so vi nhng mng protein ha tan trong ru nh mng zein
t ng hoc gluten la m. Nhit sy cao hn da trn mng tan trong nc c th hn
ch s dng ca mng. Tuy nhin, m tng i thp cng c th c s dng to
thnh mng nhit thp.

4.5. Nng ca dung dch to mng

Mng protein to nn t nhng cu trc phc tp. Tng tc protein-protein trong
tp hp c th c tnh cht khc nhau (chng hn nh lc tnh in hay k nc, ) t
dn n hnh thnh cc loi lin kt khc nhau. iu ny c th nh hng n s di
chuyn ca cc protein v kh nng ca n to thnh mng. Nng cc cht trong
dung dch to mng nh hng n tnh t dnh ca cc polymer cao phn t v t l ca
chng to thnh mng ch phm. Bn cnh , nng protein trong lp dung dch cng
c th nh hng n s hnh thnh ca mng protein. nng protein thp hn c t
s tng tc gia protein-protein, trong khi nng protein cao hn th chng t
khuch tn. nng ti u, vi nht trung gian c th thu c lin kt bn vng
gia cc phn t cao nht. Tuy nhin, nng ti u ca mi mng protein i hi khc
nhau. Vic sn xut mng t whey protein i hi nng protein tng i cao (> 8%)
hnh thnh cu ni S-S trong trong mng protein (Sothornvit v Krochta, 2001). Trong
khi , nhng mng c sn xut t protein c vi nng 1,5-2% cho thy mng vng
chc hn cc nng khc.
4.6. m tng i
Nc tng tc vi mng protein c xem l mt vn hng u gii thch s
thay i thuc tnh vt l gy ra bi s hin din ca m. S hp th nc bng cc vt
liu kh thng lin quan n s lin kt ca cc phn t nc vi cc nhm a nc c
th, chng hn nh carboxylic, amino, d lng hydroxy v cc nhm peptid. m

tng i cao, nhiu phn t hp ph nc lm trng phng v thay i hnh dng trong
cu trc phn t. V c bn, cc thuc tnh ca mng protein khc nhau trong thi gian
lu tr, c bit nu ta so vi nhng mng tng hp khc, iu ny c th l do nguyn
liu ban u khng n nh. Nhng nguyn nhn ny c th nh hng n tnh cht ca
mng nh l mt kt qu ca s thay i c tnh. Do , qu trnh oxy ha ca cc nhm
sulfhydryl protein c th gy ra s suy thoi ca cc chui polymer (Micard v cng s
2000). Nhng thay i v vt l bao gm s sp xp li chui polymer v c th l do s
di chuyn ca cc thnh phn phn t trng lng thp c s dng trong xy dng
mng, chng hn nh cht lm do (Anker v cng s 2001). S di chuyn ca cc cht
ph gia c th xem l nguyn nhn quan trng nht ca s bt n nh vt l ca mng
protein.
Cc mi quan h gia m tng i cn bng v hm lng nc trong mng
c nh gi bng cch o ng ng nhit hp ph nc. Ngoi ra, s hiu bit v
tnh cht hp ph nc l cn thit iu chnh cc ng dng mng. S nh hng ca
m tng i v tnh c hc v tnh thm ca mng protein c gii thch bi s
gim nhit gy nn mt hin tng do do nc to ra trn mng protein.
Cuq v cng s (1996) xc nh nh hng ca m tng i ln c tnh c hc
v kh nng cn hi nc ca mng protein t si c. nh hng s ha do ca nc c
lin quan n nhng thay i nhanh chng ca tnh cht chc nng mng; kt qu c
gii thch bng cch ph v lin kt hydro-polymer. Gim tng i mnh ti lc ph v,
c mm do v tnh cht cn hi nc; s gia tng bin dng ti im b gy c
quan st khi m tng i tng ln. Pochat-Bohatier cng s (2006) nghin cu nh
hng ca m tng i trn carbon dioxide n kh nng thm ca cc mng gluten
la m. H bo co rng s gia tng ca tnh thm kh c thy m tng i
96%. iu ny c cho l do s trng phng cc chui polymer vi nc, cho php
tng tc ha hc din ra gia cc axit amin v cht kh. Hm lng nc tng ln trong
mng l kt qu ca vic thc y mi quan h gia cht kh v b khung protein, dn n
gi tr hp ph vt tri ti m tng i cao.
4.7. Cht b sung vo mng
Cc vt liu khc nhau c th c a vo mng protein gy nh hng n cc
tnh cht c hc, bo qun, cm quan, hoc dinh dng. Cht lm do l cht ph gia
cha mt lp cht quan trng c khi lng phn t hp cht khng bay hi thp c s
dng rng ri trong cc ngnh cng nghip polymer. Vai tr chnh ca cc cht l ci
thin tnh linh hot v kh nng gia cng ca polyme bng cch h thp nhit xung

chuyn sang giai on th hai, thay i nhit trong sut (Tg). Cc hi ng ca IUPAC
(The International Union Of Pure and Applied Chemistry) nh ngha cht lm do nh
sau ''l mt cht hoc vt liu c kt hp trong mt nguyn liu (thng l nha hoc
cht n hi) tng tnh linh hot ca n, kh nng gia cng hoc kh nng trng
phng ''
Nhng cht ny lm gim sc p ca s bin dng, cng, mt , nht v in
tch tnh in ca polymer. ng thi chng lm tng tnh linh hot chui polymer, kh
nng chng t gy v hng s in mi. Mt s tnh cht khc cng b nh hng nh
mc kt tinh, quang hc, dn in, biu hin s chy v kh nng chng li phn
hy sinh hc (Vieira v cng s 2011). Tnh tng thch gia polymer v cht do l mt
phn hiu qu ca s ha do; cc thng s khc nhau c th thy tnh nng ny bao gm
tnh phn cc, lin kt hydro, hng s in mi v cc thng s tan (Choi v cng s
2004). Ngoi ra, mt yu t tc ng l s solvat ha nh cht lm do vi cc thng s
tan ca cc polymer; yu cu t nng lng hn kt hp hoc solvat ha cc
polymer. Nhit ca phn ng tng hp hoc s gel ha c lin quan n sc bn vng
ca solvat ha cht lm do v kch thc phn t ca n (Rahman v Brazel, 2004).
Ni chung, hai loi cht lm do c th phn bit c. S ha do bn trong l mt
kt qu ca vic iu chnh cu trc ha hc ca polymer; s ha do bn ngoi thu c
bng cch thm mt tc nhn lm bin i cu trc v nng lng trong vic sp xp
mng ba chiu ca cc polymer (Banker, 1966). Trong thc t vic b sung mt cht lm
do cho mng protein sn xut mng m t c kh nng ph v mng; tr nn linh hot
hn v bn vng hn. Vic gim lin kt gia cc ni phn t ca chui polymer; do
s lin kt chung, to iu kin cc mng c ko di v lm gim s thay i nhit
trong sut ca n. iu ny c th hin bng mt trong cc thuc tnh gim ro cn i
vi cc loi kh, hi, mng cht tan (Banker, 1966).
Cc cht ho do thng c s dng nht trong cc mng protein l mono-, di-,
v oligosaccharides (thng xi-r glucose hoc glucose, fructose trong mt ong), polyols
(ch yu glycerol v cc dn xut ca n, polyethylen glycol, v sorbitol), lipid v cc
dn xut ca lipid (axit bo, monoglycerides v este ca chng, acetoglycerides,
phospholipid v cc cht nh ho khc). Kch thc phn t, cu hnh v tng s cc
nhm chc nng ca cht lm do, cng nh kh nng tng thch ca n vi cc
polymer, c th nh hng n s tng tc gia cc cht lm do v cc polymer (Yang
v Paulson, 2000).
Jangchub v Chinnan (1999) bo co rng glycerin c tm thy trong cc cht lm
do kt hp vi protein u phng m c khi so snh vi sorbitol, propylene glycol,
polyethylene propylene glycol hoc polyethylene glycol. iu cho thy c tnh cht c

hc rt km, dn n kim tra tnh thm khng thnh cng. S tp trung ca glycerin m
c chim 0,67-1,67% ca protein khng nh hng n tnh thm hi nc v tnh thm
kh oxy, nhng nh hng n bn ko v gin di phn trm thuc tnh. Glycerin
vi mc ln hn 0,67% ca protein l cn thit c c mt mng protein.
Vanin v cng s (2005) tin hnh nghin cu nh hng ca nhiu chng loi v
hm lng ca cc cht ho do, cc tnh cht ca mng gelatin. Bn polyol (glycerolGly, propylene glycol-PPG, di-DTG v ethylene glycol-ETG) c th nghim cc
nng khc nhau. Kt qu cho thy loi cht lm do v hm lng ca n c nh
hng ng k n cc tnh cht ca mng dn. nh hng ca s ha do cao hn v
tnh cht nhit c tm thy DTG, tip theo l PPG, GLY v ETG, ch yu vi hm
lng cht do thp. Lin quan n tnh cht c hc, GLY cho thy s ha do nh hng
ln hn v hiu qu hn, nhng nh hng s ha do ca DTG lm bin dng m
thng cng l ng k. Cc khng c hc c lin quan n nhit chuyn trong sut ca
mng. iu l khng th quan st nh hng ca s ha do v tnh thm hi nc.
Tuy nhin, DTG cho thy hiu qu ca s ha do hn, tip theo l Gly v ETG, trong
khi mt tc dng ngc c quan st vi s b sung ca PPG.
Andreuccetti v cng s (2009) xc nh tc dng ca cc cht lm do k nc c
ngun gc t axit citric (tributyl citrat, acetyl tributyl citrat, triethyl citrate, acetyl triethyl
citrate) trn cc tnh cht chc nng ca mng gelatin. H pht hin ra rng vic b sung
cc dn xut ester citrate trong cng thc mng gelatin da trn cc chng minh tnh kh
thi, to ra vt liu c tnh cht linh hot. Vic b sung ngy cng tng cc cht lm do k
nc lm gim ng k bn ko. Nhng biu hin tng t nh m t s chun
b cc mng vi cht do a nc. V tnh thm hi nc, n c xc nh rng vic
s dng cc cht ho do k nc gim nh ging nh khi quan st mng gelatin kt hp
vi glycerol v sorbitol
5. CI THIN MNG PROTEIN
5.1. Hiu chnh mng protein bng phng php ha hc
Protein c ha hn l mng vt liu sinh hc vi nhng tnh cht cn kh. Tuy
nhin, nhng hn ch chnh ca mng protein tng t nh cc polyme khc l chng
thiu bn vng c hc v tnh cn hi nc km v bn cht a nc ca n. Mt
phng php rt hiu qu ci thin kh nng chng nc, s lin kt, cng, bn
c hc v cc tnh cht cn nc ca cc lin kt ngang trong mng. lm c iu
ny cc nhm chc nng khc nhau ca protein c th c s dng. Mng li protein
c kh nng tng tc vi mt lot cc hp cht hot ng. iu ny c thc hin
thng qua cc nhm chc nng tc ng ln cc nhm ph phn ng vi chng. N c

tim nng sa i thng qua lin kt ngang ha hc, vt l hay enzyme tng cng cc
tnh nng ca mng.
Phng php x l ha hc vi axit, cc cht kim hoc lin kt ngang c s
dng rng ri ci thin tnh cht mng. V mt l thuyt, s tng tc protein xy ra
nhiu hn vic x l ha hc sau mch cu trc m rng v t thm nc; bn ko
ln hn, nn c thu ly. Tuy nhin, theo Brandenburg v cng s (1993) tm thy
rng x l bng kim trn protein u nnh khng nh hng n tnh thm hi nc,
thm oxy v bn ko nhng x l kim ci thin c b ngoi ca mng (n trong
hn, ng u hn v t bt kh) ko di ti im t gy. Ha cht c s dng cho lin
kt ngang ca protein bao gm cc aldehyde nh glutaraldehyde, glyoxal hoc
formaldehyde, v nhng lin kt ngang t nhin khc. Bi v cc lin kt ngang c
s dng trong mng protein; formaldehyde l lin kt ngang n gin nht; c phn ng
c hiu rng nht. Ngoi cc nhm amin ca lysine, n phn ng vi cc mch bn ca
cysteine, tyrosine, histidine, tryptophan, v arginine. Mc d formaldehyde cha mt
nhm chc nng duy nht, nhng n c th phn ng vi c nhm chc nng khc v do
hnh thnh lin kt ngang. Glutaraldehyde c trng hn formaldehyde; n c th phn
ng vi lysine, cysteine, histidine v tyrosine (Tae, 1983). Lin kt ngang protein bng
glyoxal gm cc nhm mch bn lysine v arginine (Marquie, 2001) pH kim.
V c bn, qu trnh phn ng gia formaldehyde v protein bao gm hai bc:
bc u tin tng ng vi s hnh thnh ca cc hp cht methylol; th hai tng ng
vi s hnh thnh ca cc cu methylene l cc lin kt ngang gia cc mch protein.
Cc s phn ng c th hin theo hnh 1 nh sau:

Hnh 1. Mch lin kt ngang gia formaldehyde v nhm -amino ca protein

(Ngun: GUEGUEN v cng s (1998)
Hernandez-Munoz v cng s (2004) nghin cu nh hng ca lin kt ngang bng
cch s dng aldehydes vo mng giu glutenin. H bo co rng cc tnh cht thm hi
nc ca mng giu glutenin gim khong 30% khi cc lin kt ngang nh formaldehyde,
glutaraldehyde v glyoxal c kt hp. Cc gi tr bn ko cao nht thu c khi s
dng formaldehyde, tip theo l glutaraldehyde v glyoxal. Ngoi ra, s thay i nhit
trong sut ca mng lin kt ngang chuyn sang gi tr cao hn khi lin kt ngang c
s dng. V formaldehyde cho thy nhiu hiu qu hn so vi glutaraldehyde v gossypol
trong lin kt ngang. Cc tnh cht tt hn ca cc mng protein c x l bng
formaldehyde c th l do s mt tnh c hiu ca hp cht ny lin quan n cc nhm
mch bn amino acid khc nhau. Ngoi cc amin ra th formaldehyde phn ng vi nhm
sulfhydryl, phenolic, imidazolyl, indolyl v guanidin. Hn na, mt s nh nghin cu
bo co rng s hnh thnh ca cc cu methylene xy ra gia lysine v tyrosine khi x l
bng formaldehyde (Hernandez-Munoz v cng s 2004). Tuy nhin, mc d phn ng
mnh vi aldehyde, nhng cng c mt bt li ln chnh l c tnh ca chng. iu
ny phi c a vo mc khi tng hp cc vt liu phn hy sinh hc. Tt c cc
aldehyde c s dng phi c lin kt ngang trong mng li protein; s tn ti ca
aldehyde trong mi trng vo cui thi gian ca vt liu cn c xem xt. Do c tnh
ca cc aldehyd, nhiu nh nghin cu c gng s dng lin kt ngang t nhin
ci thin cht mng protein. Theo ORLIAC v cng s (2002) xc nh cc tc ng ca
t nhin lin kt ngang (tannin v acid gallic) trn tnh cht ca mng c c bng
nhit c sn xut t protein ca hoa hng dng. Kt qu cho thy rng s kt hp
ca tannin v acid gallic trong cc mng c tnh cht c hc cao hn so vi cc mng i
chng, nhng thp hn so vi nhng mng thu c t andehit. y c l l v chng
hot ng tng tc yu hn lin kt cng ha tr trong trng hp ca aldehyd. Hn na,
bin ng cc k thp nhit x l ngn nga vic loi b cc tannin t do v axit
gallic. Sau , Cao v cng s (2007) ci thin cc tnh cht c hc ca mng gelatin
bng cch s dng axit ferulic acid tannic. Kt qu cho thy cc axit ferulic v acid tannic
hot ng nh lin kt ngang t nhin v c tc dng ln lin kt ngang trn mng
gelatin. bn c hc ti a ca mng gelatin c th thu c khi gi tr pH ca dung
dch to mng ca axit ferulic bng 7 hoc khi gi tr pH = 9 ca axit tannic. Ngoi ra, cc
tnh cht ca mng gelatin c x l bng axit tannic c th tr nn tt hn sau khi c

lu tr hn 90 ngy, trong khi thi gian lu tr t nh hng n mng acid ferulic hiu
chnh. L do c th l do axit tannic c lin kt ngang vi gelatin trong sut thi gian sy
v lu tr.
5.2. Hiu chnh mng protein bng phng php enzyme
c tnh mng protein c tnh chng kh, hi hu c v du tt hn so vi nhng
mng tng hp. Tuy nhin, cc c tnh c hc yu v tnh thm nc cao ca mng
protein lm gii hn ng dng ca n trong vt liu ng gi. Nhiu nghin cu c
thc hin ci thin hiu qu cc mng protein. K thut ci thin cc chc nng ca
mng protein l hiu chnh mng polymer thng qua cc lin kt ngang ca n. Mt k
thut hiu qu ci thin cc c tnh cn kh v tnh vng chc c hc ca mng
protein l k thut lin kt ngang bng phng php enzyme. Mt s enzyme c s
dng cho cc protein lin kt ngang bao gm transglutaminase (TGase; EC.2.3.2.13),
lipoxygenase, lysyl oxidase, polyphenol oxidase v peroxidase. Tuy nhin,
transglutaminase l mt loi enzyme c th xc tc cho phn ng lin kt ngang ng ha
tr gia cc protein to thnh polyme c phn t lng cao (MW).
De Jong v Koppelman (2002) bo co rng transglutaminase xc tc cc phn ng
gia cc nhm acyltransfer -cacboxamit ca gc glutamine (acyl donor) v nhm amino ca gc lysine (acyl acceptor), kt qu l s to thnh - ( -glutaminyl) lysine v
cc protein lin kt ngang trong phn t. Cc phn ng xc tc ca glutamyl transferase
c th hin trong hnh 2 (Yee v cng s 1994). Phn ng trng hp khi s dng
transglutaminase c nghin cu vi cc ngun protein khc nhau bao gm casein,
protein u nnh v gelatin, ni phn ng khc nhau trong vng chc ca gel u ph
thuc vo iu kin phn ng v cc ngun protein khc nhau (Sakamoto v cng s
1994). Tng cng lc gel ca protein trong qu trnh hot ng ca transglutaminase ph
thuc vo th t v cng m theo enzyme to ra cc lin kt ngang v mc m
cc lin kt cng ha tr mi ny c th cn tr cc lin kt ngang t nhin xut hin
trong qu trnh hnh thnh v bo ton xon bc ba khi to gel (Babin v Dickinson 2001).
Larre v cng s (2000) bo co rng transglutaminase l c hiu qu khi lin kt cng
ha tr trong mng thu c t gluten c kh nh amide. Vic thit lp cc lin kt
cng ha tr to ra s hnh thnh cc polyme c trng lng phn t cao l nguyn nhn
chnh lm cho mng khng tan cao hn; b mt a nc cng c gim. Tnh cht c
hc ca chng cho thy rng vic b sung thm cc lin kt cng ha tr ca
transglutaminase lm tng tnh hon thin ca mng.

Hnh 2. Cc

phn ng
xc tc ca glutamyltransferases (Yee v cng s 1994)

Ni chung, cc mi lin kt ngang ca transglutaminase ci thin sc bn ko ca

mng protein, trong khi n lm gim gin ti im gy v kh nng ha tan. Trong mt
s trng hp, chng hn nh vi protein u nnh v mng gluten kh amide khi x l
transglutaminase tnh k nc ca b mt mng tng ln ng k (Tang v cng s 2005).
Tuy nhin, c rt nhiu vn lin quan n k thut lin kt ngang ny, vn
phi c nghin cu trc khi cc thng mi ha p dng cho cc mng. V d, iu
ny khng chc chn rng khi lin kt ngang bng enzyme c th ci thin tnh cht ca
mng c c t nhiu protein thc phm khc nhau. Hn na, i vi mt s protein c
cc thng s ch bin ti u c c hiu qu tt nht trong vic ci thin. S ci thin
cc thuc tnh ca mng protein bng cch s dng enzyme thng thng ph thuc vo
cc loi protein cht nn v mt s thng s ch bin, chng hn nh s lng enzyme
yu cu. V vy, n c d kin rng s ci thin cc thuc tnh ca mng protein bng
cch x l enzyme cng b nh hng bi nng enzyme v lm ng t hoc tp hp
li lm gim tnh cht c hc ca mng protein.
Jiang v cng s (2007) bo co rng tnh cht ca mng protein u nnh c bit
l bn ko v tnh k nc c th c thay i bi transglutaminase. Tuy nhin, h
ch ra rng vic thay i cc thuc tnh ca cc mng protein u nnh bi
transglutaminase l n mt mc no ; ph thuc vo nhiu thng s ch bin.
Chng bao gm cc nng enzyme, iu kin ca dung dch to mng v nhit
khng kh lm kh. S nh hng ca cc thng s x l c th gii thch cho s tng
hp ca mng protein u nnh gy ra bi transglutaminase. V vy, vic ci thin bn
ko ca mng protein u nnh t transglutaminase c th t c bng cch c ch
hoc tr hon s xut hin ca cc tp hp.
5.3. Hiu chnh mng protein bng phng php chiu x

Mc d protein c bit n c kh nng to mng tt; cc mng protein c tnh

cht ro cn kh tt. Do , mt nhu cu cn thit l tm kim cht mi v quy trnh mi
c c sn phm tt hn. Lin kt ngang c tm thy thng qua s dng chiu
x l mt phng php hiu qu ci thin tnh chng thm v tnh cht c hc ca
mng protein. Ni chung, chiu x nh hng n protein bng cch gy ra nhng thay
i v hnh dng, qu trnh oxy ha cc axit amin, lm t lin kt cng ha tr v s hnh
thnh ca cc gc khng c protein (Cheftel v cng s 1985). Protein c th chuyn i
phn t c trng lng cao hn thng qua vic to ra cc phn ng lin kt ngang,
tng tc k nc, lc tnh in, v s hnh thnh lin kt disulfua (Davies v Delsignore,
1987). V d, cc gc hydroxyl v superoxide anion c to ra bi chiu x ca dung
dch to mng lm thay i cc thuc tnh phn t ca protein. iu ny c th dn n
nhng thay i ca cc mng protein bi lin kt ngang ng ha tr c to thnh trong
dung dch protein sau khi chiu x (Garrison, 1987). S to thnh tp hp cc phn t c
trng lng cao l khng ng k phm vi liu lng chiu x thp, nhng tng ng k
vi liu lng cao hn. Phng php chiu x lm mng protein c ci thin, chng
hn nh chiu x gamma c s dng rng ri thay i protein. Ouattara v cng
s (2002) s dng chiu x gamma to lin kt ngang ci thin kh nng thm hi
nc v s n nh ha hc ca mng protein sa. Kt qu cho thy chiu x gamma vi
mc ngha (p <0,05) lm gim tnh thm hi nc v tng sc khng vi sinh vt v
enzyme phn hy sinh hc. S gia tng nng ca phn t protein trng lng cao trong
dung dch to mng c quan st. H ch ra rng hai gi thuyt c th gii thch v
nh hng ca chiu x gamma: (i) S tham gia ca nhiu phn t tng tc vi nhau;
trong khi cc protein c s dng c tnh cht ha l khc nhau. (ii) S hnh thnh lin
kt cng ha tr hoc lin kt ngang trong ni phn t ca dung dch to mng.
Ciesla v cng s (2004) cng kho st nh hng ca chiu x gamma trn cc
tnh cht vt l ca protein sa. H pht hin ra rng nht ca mng protein c
chiu x tng ln so vi nhng mng i chng. iu ny l do chiu x gamma lm pht
trin cu trc "si nguyn cht" ca gel protein. Vic to ra cc si gel c c tnh tt hn
sau khi c chiu x km theo vi vic sp xp li cc lin kt ngang- . Do , s dng
chiu x gamma ci thin hnh dng t chc tt hn cc mng protein sa khng c
chiu x. Ngoi ra, s hin din hnh dng protein trong gel tt hn sn xut nhiu
mng "tinh th". c tnh nhng mng ny c ci thin tnh cht chng thm, sc bn
c hc v cng cao hn so vi nhng dung dch to mng khng c chiu x.
Lee v cng s (2005) bo co rng phng php x l bng chiu x gamma trong
dung dch to mng gluten gy ra ri lon trong cu trc ca cc phn t protein. N

thay i bn ko, ko di ti im gy v tnh thm hi nc. H quan st thy rng

tng bn ko ca mng gluten th lin kt ngang xut hin nh kt qu ca vic x l
chiu x gamma. S gia tng bn ko c l l do s gia tng ca cc tp hp chui
polypeptide trong iu kin th nghim ca nghin cu ny. C th gi nh rng s hnh
thnh cc phn t protein c trng lng cao, tng hp t chui polypeptide bng phng
php chiu x gamma; c th chu trch nhim cho vic gim tnh thm hi nc bng
cch gim tc khuch tn qua mng.
Soliman v cng s (2009) nghin cu nh hng ca bc x gamma trn cc
tnh cht c hc v tnh cn nc ca mng protein t ng. Nghin cu ny cho thy rng
khi x l chiu x gamma c kh nng thay i cc c tnh ca mng zein, c bit l
tnh cn nc. Thng qua vic hnh thnh cc protein c trng lng phn t cao t cc
ht protein phn tch v polypeptide ring r, cc mch ny c th c to ra bng cch
chiu x gamma. Cc lin kt c hnh thnh c th lm gim s hp th phn t nc
vo trong mng.

5.4. Hiu chnh mng protein bng phng php kt hp cc vt liu k nc

Ni chung mng protein c tnh cht c hc tt. Tuy nhin, bn cht a nc ca
mng protein lm cho chng c tnh cn m km hiu qu. Ngc li, nhng mng
lipid c tnh cht cn m tt, nhng chng thng m c, t linh hot, khng n nh
(chng c xu hng b i) v hng v ging nh sp. Hiu sut ci thin mng thu c
nh mt h thng a thnh phn, m cc protein hnh thnh mt mng li lin tc
v gn kt; cc cht bo cung cp cc c tnh chng m. Lipid c th hnh thnh mt lp
trn mng li hydrocolloid (mng kp) hoc c th c phn tn vo mng li (mng
nh tng ha). Trong thc t mng nh tng ha nhn c s quan tm nhiu hn
mng kp. Ukai cng s (1976) xut m hnh microvoid v cho rng vic di
chuyn ca cht kh v hi xy ra thng qua microvoids. Chng c hnh thnh gia cc
ht nh ca vt liu k nc v mng li hydrocolloid trong qu trnh sy nh tng.
Krochta v cng s (1990) xut mt m hnh thay th "m hnh mao dn".
Thuc tnh ny c chuyn i thng qua mng li polymer cao. iu ny c th xy
ra bi v cc protein thng kh tng thch vi m v cc kh. Vic b sung cc cht
bo mng protein c th xen vo chui polymer v tng tc vi nhau hoc th hin
tnh linh hot ca mng. Bi v chng thiu tnh ton vn cu trc gn kt vi nhau c th
nh hng n tnh cht c hc ca mng protein. Prez-Gago v Krochta (2000) bo co
rng loi v hm lng ca cht bo rt quan trng trong vic kim sot tnh thm hi
nc ca mng nh tng protein, nhng cng c mt tc ng tiu cc nh hng n

tnh cht c hc ca chng. Do , cc thnh phn ca mng protein cn c la chn

mt cch cn thn v ph hp vi cc ng dng ca mng protein. Mng protein nn c
kh nng chng li cc thao tc trong ng dng ca n, duy tr tnh hon thin v c c
tnh chng thm.
McHugh v Krochta (1994) sn xut c mng whey protein v mng nh tng
cht bo. H thy rng kh nng thm hi nc ca mng c gim thng qua s kt
hp ca cht bo. Mng axit bo v nh tng sp ong biu hin tnh thm hi nc rt
thp. Gontard v cng s (1994) cng bo co rng mng nh tng sp ong l hiu qu
nht; ci thin tnh cn m ca mng t gluten la m. Kt hp protein gluten la m
vi diacetyl tartaric monoglycerides ester gim tnh thm hi nc, tng cng bn
ko v duy tr s trong sut. Anker v cng s (2002) sn xut whey protein ghp
tch cc mng lipid (mng do v mng nh tng ha) ci thin tnh cn hi nc.
Cc lp mng whey protein c cht bo gim tnh thm hi nc gp 70 ln so vi cc
mng whey protein thng thng.
Mng nh tng ha c tnh thm hi nc bng mt na gi tr ca cc mng tch
t whey protein. V tnh cht c hc, kt qu cho thy rng lipid c chc nng nh mt
cht lm do bng cch tng cng cc thuc tnh t gy ca mng nh tng ha.
Bertan v cng s (2005) a Brazilian elemi (du nha k nc cao) vo mng
gelatin s dng hn hp ca axit palmitic v stearic. H nh gi cc c tnh l ha ca
mng, tt c u cha cht lm do triacetin. i vi mng c b sung thm axit, hn
hp pha trn v du trm (cc loi nha thm bt k ly t thc vt) cho thy c tnh cn
hi nc tt hn so vi cc mng gelatin, triacetin. Tuy nhin, vi vic b sung cht bo
vo lm cho kh nng c hc ca mng gim; m c v cc cht ha tan li tng ln.
5.5. Hiu chnh mng protein bng phng php kt hp polymer nhn to
Mng protein n c cho thy tnh cn oxy rt tt ti m tng i trung bnh
cng nh c tnh c hc kh tt. Tuy nhin, tnh chng thm hi nc km do tnh cht
a nc ca chng (Avena-Bustillos v Krochta,1993). Nhiu nh nghin cu tp
trung vo vic ci thin cc tnh cht mng protein, c bit l c tnh cn kh v hi
nc. Tuy nhin, d nhng tnh cht ca mng protein c ci tin nh tnh cht vt l,
nhit, c hc vn khng tha mn yu cu v nhng kh khn trong nhiu ng dng thc
t. Mng tng hp cha cc lp vt liu mng khc nhau c th l cn thit. V vy, c
mt s quan tm ngy cng tng trong s pht trin ca mng protein cho cc nguyn liu
ng gi. Cc mng phi c c tnh ph hp cho cc ng dng; c th tiu hy c sau
khi s dng mt cch chp nhn c v mt kinh t v sinh thi.

Mng cn oxy trong nguyn liu ng gi thc phm thng bao gm cc polymer
nhn to tn km bao gm polyethylene c t trng thp (LDPE) v polypropylen (PP).
y l nhng loi mng thng c s dng trong hnh thc ng p n hoc mng p
mng; cht ph bn ngoi. iu quan trng l chn cc mng li polymer thch hp nh
tnh cht c hc v tnh chng thm c th c ci thin n mc tuyt vi bng cch
to thnh cc mng nha kt hp trn cc mng protein thng thng. c c cc d
liu c bn v cc cu trc phc hp th cn nghin cu su hn l iu cn thit. Nhng
iu nn tp trung vo vic ti u ha cng thc lp ph s dng chun b cho
mng polymer sinh hc trng nha; nh gi cc tnh cht vt l ca chng.
Hong v Krochta (2006) bo co rng nhng cht bao ph mm v trong sut c
tnh cn oxy da trn whey protein c th to thnh mng nha thng thng nh
polyethylene v polypropylene. Kt qu l mng whey protein c ph lp nha vi
glycerol nh mt cht lm do c tnh cn oxy rt tt khi m tng i nm trong
khon thp n trung bnh; chng c so snh vi tnh cn oxy ca mng tng hp.
Nhng mng trng ny cng c cht lng hnh dng, bm dnh gia lp ph v cht
nn kh tt. Bi v iu ny, tc gi ngh rng lp ph whey protein c th l mt
polyme sinh hc c tnh chng thm oxy mi. Nhng tim nng rt ln thay th mt
phn mng polymer tng hp tn km trong cu trc bao b nhn to khc nhau.
Lee v cng s (2008) m t nhng c tnh ca mng protein c trng
polypropylene nh mt cu trc tng hp mi cho cc ng dng trong bao b thc phm.
Cu trc tng hp ca mng trng polypropylene vi ba loi protein (tch t protein u
nnh: SPI, whey protein: WPI, zein ca ng: CZ) c th thu c bng phng php c
n gin. B mt sng bng cao c thy trn cc mng c trng bng WPI v CZ.
Protein c tc dng ng ch ln mu sc ca nhng mng c trng. Mng trng WPI
cng cho thy s trong sut hn v bn ko cao so vi mng c trng khc. Nhng
kt qu ny cho thy rng WPI trng mt cht lm do ph hp th hnh dng bn ngoi
v tnh c hc rt tuyt vi v c tim nng ln cho ng dng trong cc h thng bao b
thc phm.
Tahmincioglu v cng s (2010) xc nh tnh chng thm hi nc v kh oxy ca
mng zein t ng c trng polypropylene. H pht hin ra rng s ci thin ng k v
tnh chng thm hi nc v oxy ca mng khng trng polypropylene thu c vi
lp ph zein t ng. Tnh thm hi nc trong nhng mng c trng gim ng k khi
tng nng zein-ng. Cc ng dng ca lp trng zein-ng trn mng polypropylene
cho thy tnh thm oxy gim ba ln. Tnh chng thm hi nc v oxy cao thu c t
mng c trng vi cng thc trng bao gm hm lng zein ca ng cao hn.

6. CC NG DNG CA MNG PROTEIN N C

Mng n c lm bng protein c s dng thay th bao b m khng nh
hng xu n mi trng. Tuy nhin, iu khng c ngha n hon ton thay th bao
b tng hp hoc hn ch s mt nc, hng thm v s bin i cc thnh phn cht
bo c trong thc phm m bao b truyn thng khng th lm c. Mng n lm bng
protein c th c s dng cho cc sn phm thc phm a nng gim thiu mt
m, hn ch s hp th oxy, hn ch s bin i lipid, ci thin s tc ng c hc, cung
cp bo v vt l, hoc s dng thay th vt liu bao b thng mi (Kester v Fennema,
1986).
Mng protein c c tnh cn kh kh tt so vi nhng mng c to thnh t lipid
v polysaccharides. Khi chng khng m t, thm kh oxy ca protein u nnh thp
hn so vi bao b polyethylene c t trng b, methylcellulose, tinh bt v pectin tng
ng 500, 260, 540 v 670 ln (Cuq v cng s 1998). Ngoi ra, cc tnh cht c hc ca
mng n t protein cng tt hn so mng to thnh t polysaccharide v cht bo. iu
ny l bi v cc protein c cu trc c o vi nhiu tnh nng, c bit l c th lin
kt gia cc phn t c in th cao. Mng protein n c c th phn no thay th mt
s vt liu ng gi tng hp thng thng c s dng ngn nga v bo v thc
phm. Nhng mng protein ny khng nn c s dng mt mnh, v s nhim bn
trong qu trnh ch bin thc phm c th xy ra, nhng s c s dng bao bc thc
phm bn trong mt bao b tng hp th cp cho lu tr v phn phi thc phm. Nhng
bao b ny cng c th c s dng trong nh nh bc thc n tha trong t lnh, hn
hp tri cy bc v hoc nh l ti bnh sandwich cho ba tra. Bi v nhng bao b ny
c th phn hy c v thm ch c th n c; chng khng c hi cho mi trng.
c tnh ny cng c th lm gim chi ph x l cht thi (Mc Hugh v cng s 1996).
Mt s nh nghin cu nghin cu cc ng dng ca mng n t protein s dng
trong thc phm v mt nhn xt xut sc trong s ny c a ra bi Gennadios v
cng s (1994). H xem xt mt s ng dng ca mng protein chng hn nh zein t
ng ht v sn phm tri cy, mng casein nh tng trn tri cy, v cc mng whey
protein v sn phm tri cy. Tuy nhin, cc ng dng ca mng n c t protein c
ha tan trong nc ra surimi khng c cp trong nh gi ca h. Mt trong
nhng ng dng tim nng ca cc mng protein l lm gim qu trnh oxy ha lipid do
c tnh chng thm rt tt ca mng. Stuchell v Krochta (1995) tin hnh tch whey
protein v monoglyceride acetylated duy tr cht lng c hi ng lnh v tm thy
mt s tr hon trong vic bt u qu trnh oxy ha lipid v gim t l thot m.

Herald v cng s (1996) s dng zein ng vi mt cht chng oxy ha v cht nh

ha duy tr cht lng ca g ty c nu chn. H pht hin ra rng khi nhng n
trong zein ng kt qu l v mt nh gi cm quan sn phm rt kh. Tuy nhin, zein
ng kt hp mt cht chng oxy ha v cht nh ha gim hexanol sau 3 ngy khi so snh
vi nhng mng PVDC. SCHOU v cng s (2005) s dng nhng mng natri caseinate
gi bnh m. H pht hin ra rng cc mu bnh m c bao bc vi mt hoc hai lp
mng natri caseinate c gi tr thp hn trong cc mu th nghim khng bao bc mng.
Nhng mng ny ngn nga s ng cng ca bnh m ging nh nhng mng
polyvinyl clorua sau khi lu tr 3h. Sau 6h lu tr, mng natri caseinate l khng hiu
qu nh mng tng hp nhng vn lm gim s ng cng bnh m tng i so vi cc
mu khng c bao gi.
7. KT LUN
Cc mng protein n c c nhng u im nh s dng chng lm bao b nguyn
liu n c hn nhng mng tng hp. Ngoi ra, nhng mng ny c kh nng hn ch
hp th kh rt tt so vi nhng mng t cht bo v polysaccharides. Cc tnh cht c
hc ca mng protein cng tt hn so vi cc mng polysaccharide v cht bo v protein
c cu trc c o. V mt k thut, cc tnh cht ca mng protein ph thuc vo loi
protein, ha hc polymer, iu kin ch bin v cc cht ph gia c s dng. Tuy
nhin, mng n t protein vn cho thy kh nng chng thm hi nc cn km v bn
c hc khng cao khi so snh vi cc polyme tng hp v iu ny hn ch ng dng ca
chng trong bao b thc phm. Tnh cht ca mng c th c ci thin bng phng
php ha hc, enzyme, bng cch kt hp chng vi vt liu k nc hoc mt s loi
polymer tng hp hoc s dng phng php vt l. Kt qu cc tnh cht ca mng ph
thuc vo cc iu kin v phng php hiu chnh. Cc thay i ha hc v enzyme c
hiu qu trong vic tng tnh cht c hc; tnh chng thm nc. Tuy nhin, thay i cc
hp cht ha hc c bit l aldehyde, s gy ra c tnh. y l mt vn cn c
quan tm trong vic p dng cc bin i ha hc.
Mng protein c kt hp vi cc vt liu k nc v polymer tng hp c th to
ra cc chc nng tt hn so vi nhng mng c sn xut ch vi protein, c bit l lin
quan n tnh cht c hc v tnh chng thm. Chiu x l mt phng php hiu qu
c tm thy ci thin tnh chng thm v tnh cht c hc ca mng protein. Mng
protein cho thy tnh chng thm kh kh n tng; do cc mng protein s l mt vt
liu ng gi thc phm thch hp ngn nga s pht trin ca vi sinh vt hiu kh v
qu trnh oxy ha lipid trong cc thc phm giu lipid.