Tối ưu hóa quá trình trích ly plysaccharide từ đậu bắp (abelmoschus esculentus)

BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH ĐỒ ÁN TỐT NGHIỆP NGÀNH CƠNG NGHỆ THỰC PHẨM TỐI ƯU HĨA Q TRÌNH TRÍCH LY POLYSACCHARIDE TỪ ĐẬU BẮP (ABELMOSCHUS ESCULENTUS) GVHD: PHẠM THỊ HOÀN SVTH:HUỲNH THỊ KIM EM NGUYỄN THỊ NGỌC HUYỀN SKL008526 Tp Hồ Chí Minh, tháng 08/2022 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM NGÀNH CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2022-18116172 TỐI ƯU HĨA Q TRÌNH TRÍCH LY POLYSACCHARIDE TỪ ĐẬU BẮP (ABELMOSCHUS ESCULENTUS) GVHD: Ts Phạm Thị Hoàn SVTH: Huỳnh Thị Kim Em 18116158 Nguyễn Thị Ngọc Huyền 18116172 THÀNH PHỐ HỒ CHÍ MINH – 08/2022 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM NGÀNH CƠNG NGHỆ THỰC PHẨM KHÓA LUẬN TỐT NGHIỆP MÃ SỐ: 2022-18116172 TỐI ƯU HĨA Q TRÌNH TRÍCH LY POLYSACCHARIDE TỪ ĐẬU BẮP (ABELMOSCHUS ESCULENTUS) GVHD: Ts Phạm Thị Hoàn SVTH: Huỳnh Thị Kim Em 18116158 Nguyễn Thị Ngọc Huyền 18116172 THÀNH PHỐ HỒ CHÍ MINH – 08/2022 i THÀNH PHỐ HỒ CHÍ ii MINH – 08/202 LỜI CẢM ƠN Đầu tiên, chúng tơi xin gửi lời cảm ơn đến tồn thể Q thầy Khoa Cơng nghệ Hóa học Thực phẩm đặc biệt Bộ môn Công nghệ Thực phẩm thuộc Trường Đại học Sư phạm Kỹ thuật Thành phố Hồ Chí Minh tận tình dạy tạo điều kiện để học tập, trưởng thành suốt thời gian qua Chúng xin chân thành cảm ơn cô Tiến sĩ Phạm Thị Hồn, người ln đồng hành chúng tơi suốt q trình thực khóa luận Cơ ln sẵn sàng tư vấn, hỗ trợ nhiệt tình hướng dẫn để chúng tơi hồn thành khóa luận cách tốt Tuy nhiên, với vốn kiến thức thao tác kỹ thuật cịn giới hạn, q trình thực báo cáo xảy sai sót Vì vậy, chúng tơi kính mong nhận góp ý từ Thầy Cơ để chúng tơi sửa đổi hoàn thiện vốn kiến thức Chúng tơi xin chân thành cảm ơn iii LỜI CAM ĐOAN Chúng tơi xin cam đoan tồn nội dung trình bày khóa luận tốt nghiệp riêng Chúng xin cam đoan nội dung tham khảo khóa luận trích dẫn xác theo quy định Tp HCM, Ngày tháng năm Ký tên iv v vi vii viii Lengsfeld, C., Faller, G., & Hensel, A (2007) Okra polysaccharides inhibit adhesion of Campylobacter jejuni to mucosa isolated from poultry in vitro but not in vivo Animal feed science and technology, 135(1-2), 113-125 Lengsfeld, C., Titgemeyer, F., Faller, G., & Hensel, A (2004) Glycosylated compounds from okra inhibit adhesion of Helicobacter pylori to human gastric mucosa Journal of Agricultural and Food Chemistry, 52(6), 1495-1503 Li, W., Cui, S W., & Kakuda, Y (2007) Extraction, fractionation, structural and physical characterization of wheat -d-glucans Carbohydrate Polymers, 63, 408–416 Liu, Z D., Wei, G H., Guo, Y C., & Kennedy, J F (2006) Image study of pectin extraction from orange skin assisted by microwave Carbohydrate Polymers, 64, 548–552 Liu, Z., Jiao, Y., Wang, Y., Zhou, C., & Zhang, Z (2008) Polysaccharides-based nanoparticles as drug delivery systems Advanced drug delivery reviews, 60(15), 1650-1662 Lưu Hồng Sơn, Tạ Thị Lượng, Vi Đại Lâm, Nguyễn Thị Tình, Đinh Thị Kim Hoa, Trịnh Thị Chung, Huỳnh Thị Thiệp (2020) Nghiên cứu trình trích ly polysaccharides từ nấm lim xanh (ganoderma lucidium) Tạp chí khoa học đại học tân trào, 2354 - 1431 p.20-25 Ma, F., Wang, D., Zhang, Y., Li, M., Qing, W., Tikkanen-Kaukanen, C., & Bell, A E (2018) Characterisation of the mucilage polysaccharides from Dioscorea opposita Thunb with enzymatic hydrolysis Food chemistry, 245, 13-21 Ma, L Y., Xu, R., Lin, H F., Xie, M Y., Nie, S P., & Yin, J Y (2021) Structural characterization and antioxidant activities of polysaccharides from okra (Abelmoschus esculentus (L.) 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Moench]: A review Journal of Agricultural and Food Chemistry, 68(48), 14091-14103 88 PHỤ LỤC Phụ lục 1: Giá trị aj (j=1→7) phương trình (3.2-3.5) phương trình 3.10, với ≤ Ti N no 𝛂 a1 a2 a3 a4 a5 a6 a7 13 1,141 0,2000 0,1000 0,125 0,25 0,1251 0,0187 0,1000 20 1,682 0,1663 0,0568 0,0732 0,125 0,0625 0,0069 0,0568 31 2,00 0,1428 0,0357 0,0417 0,0625 0,0312 0,0037 0,0357 5* 32 2,00 0,1591 0,0341 0,0417 0,0625 0,0312 0,0028 0,0341 52 10 2,378 0,0988 0,0191 0,0231 0,0312 0,0156 0,0015 0,0191 6* 53 2,378 0,1108 0,0187 0,0231 0,0312 0,0156 0,0012 0,0187 91 15 2,828 0,0725 0,0098 0,0125 0,0156 0,0078 0,0005 0,0098 7* 92 14 2,828 0,0703 0,0098 0,0125 0,0156 0,0078 0,0005 0,0098 163 21 3,363 0,0398 0,0052 0,0066 0,0078 0,0039 0,0002 0,0052 89 Phụ lục 2: KẾT QUẢ XỬ LÍ SỐ LIỆU QUY HOẠCH THỰC NGHIỆM ❖ Hiệu suất (Y1) 90 ❖ Hàm lượng carbohydrate (Y2) 91 Phụ lục 3: KẾT QUẢ XỬ LÝ PHÂN TÍCH PHƯƠNG SAI VÀ XÁC ĐỊNH Ý NGHĨA CỦA CÁC HỆ SỐ TRONG CÁC PHƯƠNG TRÌNH HỒI QUY ❖ Hàm hiệu suất (Y1) ❖ Hàm thể hàm lượng carbohydrate (Y2) ❖ Đánh giá ý nghĩa hệ số phương trình hồi quy: Hiệu suất thu hồi polysaccharide (Y1, %) – Yield hàm lượng carbohydrate (Y2, %) – Carbohydrate 92 93 S K L 0