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Luận văn thạc sĩ Công nghệ thực phẩm: Nghiên cứu sản xuất bột gạo lức cho người bị bệnh tiểu đường

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Thông tin cơ bản

Tiêu đề Nghiên cứu sản xuất bột gạo lức cho người bị bệnh tiểu đường
Tác giả Đỗ Thị Hiền
Người hướng dẫn TS. Lại Thị Phú
Trường học Đại Học Quốc Gia TP. Hồ Chí Minh
Chuyên ngành Công nghệ Thực phẩm và đồ uống
Thể loại Luận văn thạc sĩ
Năm xuất bản 2012
Thành phố TP. Hồ Chí Minh
Định dạng
Số trang 119
Dung lượng 1,53 MB

Cấu trúc

  • 1.1. ĈһWYҩQÿӅ (14)
    • 2.1.2.1. Carbohydrate (21)
    • 2.1.2.2. Protein (22)
    • 2.1.2.3. Vitamin (25)
    • 2.1.2.4. Khoáng (26)
    • 2.1.2.5. Lipid (27)
    • 2.2.2. Các bѭӟF thӵc KLӋQ quá trình Qҭ\ mҫm 1JX\ӉQ 7ҩQ VLӋQ 1992) (31)
  • 2.6. ĈѭӡQJ,VRPDOW (49)
    • 4.3.1. ҦQKKѭӣQJFӫDWKӡLJLDQKҩSÿӃQKjPOѭӧQJDFLGDPLQ (0)
    • 4.3.2. ҦQKKѭӣQJFӫDWKӡLJLDQKҩSÿӃQKjPOѭӧQJYLWDPLQ (82)
      • 4.3.2.1. Vitamin B6 (83)
      • 4.3.2.2. Vitamin B1 (83)
    • 4.3.3. ҦQKKѭӣQJFӫDWKӡLJLDQKҩSÿӃQKjPOѭӧQJÿѭӡQJNKӱ (85)
  • 5.2. ĈӅQJKӏ (94)
  • 1.1 ĈӏQKOѭӧQJSURWHLQWKHRSKѭѫQJSKiS/RZU\ (98)
  • 1.2 PhѭѫQJSKiSÿӏQKOѭӧQJÿѭӡQJNKӱEҵQJ'16 (0)
  • 1.3 ĈӏQKOѭӧQJOLSLGWәQJWKHRSKѭѫQJSKiS6R[KOHW (101)
  • 1.4 ĈӏQKOѭӧQJYLWDPLQ%% (103)
  • 2.2. Máy ly tâm (108)
  • ҧng 2.8. Thành phҫQ acid béo cӫa lipid Wӯ JҥR (%) (27)

Nội dung

Gҥo lӭc so vӟi gҥo xát trҳng có Oѭӧng protein nhiӅXKѫQ30%, vitamin B1 gҩp 4 lҫn, chҩt béo gҩSÿӃn 5 lҫn, vitamin B5 acid pantotenic gҩp 4 lҫn, acid linoleic chӍ có trong sӳa mҽ chiӃm 30%

ĈһWYҩQÿӅ

Carbohydrate

&DUERK\GUDWHFӫDJҥRFKӫ\ӃXOjWLQKEӝWFQJYӟLPӝWOѭӧQJQKӓSHQWRVDQ KHPLFHOOXORVHYjÿѭӡQJ7LQKEӝWFKLӃPNKRҧQJ - OѭӧQJFiF FKҩWUҳQ 7LQK EӝW JӗP Fy KDL WKjQK SKҫQ Oj DP\ORVH Yj DP\ORSHFWLQ 7X\ QKLrQ JҥR GҿR FKӭD tW KRһF NK{QJ FKӭD DP\ORVH 7URQJ FiF ORҥL JҥR WKѭӡQJ OѭӧQJ DP\ORVH FKLӃP - WәQJ OѭӧQJWLQKEӝW:LOOLDPVHWDO Juliano et al., 1964; Beachell và Stansel, 1963) Các ORҥLJҥRLQGLFDQyLFKXQJOjFKӭDQKLӅXDP\ORVHKѫQMDSRQLFD

Trong JҥR[iWOjNKRҧQJ- YӟLWӹOӋDUDELQRVH[\ORVHWӯÿӃQ-XOLDQRHW al., 1964; Bevenue và Williams, 1956) Còn trong gҥR OӭF WKu KjP OѭӧQJ FKLWRVDQ GDR ÿӝQJWӯ- 2,5% (David và Kohler, 1970) ĈѭӡQJFKLӃPNKRҧQJ- WURQJJҥRWUҳQJYjNKRҧQJ- WURQJJҥROӭFĈѭӡQJWӵGRFKӫ\ӃXOjVDFFKDURVHFQJYӟLPӝWOѭӧQJQKӓJOXFRVHYj fructose (Williams và Bevenue, 1953).

Protein

+jPOѭӧQJSURWHLQWK{1[GDRÿӝQJWӯ- WURQJJҥRWUҳQJYjWӯ 6,7 - WURQJJҥROӭFFiPWKѭѫQJPҥLFKӭD- 19,2% (FAO, 1957; Juliano et al., 1964; Limcango-Lopez et al., 1962; Houston et al., 1969)

+jPOѭӧQJSURWHLQFKӏXҧQKKѭӣQJOӟQEӣLJLӕQJYjÿLӅXNLӋQP{LWUѭӡQJ0F&DOO HWDOEӣLPDYө&DJDPSDQJHWDOYjSKkQÿҥP-XOLDQR et al.,1964;

Kik và Hall, 1961-XOLDQRYjFiFFӝQJVӵFKRWKҩ\FyVӵNKiFELӋWNKRҧQJ WURQJKjPOѭӧQJSURWHLQFӫDFQJPӝWORҥLJҥRWUӗQJӣFiFPDYөNKiFQKDX &KӍFy PӝWOѭӧQJQKӓSURWHLQWDQWURQJQѭӟFDOEXPLQWDQWURQJQѭӟFPXӕL (globulin) và WDQWURQJUѭӧXSURODPLQKҫXKӃWSURWHLQWURQJJҥROjORҥLWDQWURQJ NLӅP JOXWHOLQFzQJӑLOjRU\]HQLQ'DYLGYj.RKOHU

%ҧQJ7KjQKSKҫQDFLGDPLQFӫDJҥROӭFJJ1

Thành phҫQ ÿѭӧF xác ÿӏQK bӣL

%ҧQJ7KjQKSKҫQDFLGDPLQFӫDJҥROӭFVRYӟLWKjQK SKҫQDFLGDPLQ

Acid amin Thành phҫQ chuҭQ (g/16g N) GҥR OӭF (g/16g N)

%ҧQJ 7KjQKSKҫQDFLGDPLQFӫDFiFORҥLSURWHLQWURQJJҥROӭFJJ

Acid amin Albumin Globulin Prolamin Glutelin

+jPOѭӧQJQLWѫDFLGDPLQWӵGRFKLӃPNKRҧQJWURQJWәQJOѭӧQJQLWѫSURWHLQ WK{1yFKLӃPQKLӅXQKҩWOjӣWURQJSK{LVDXÿyOjÿӃQFiPYjFXӕLFQJOjӣWURQJQӝL QKNJ7DNDQRYj1R]X

&yEҵQJFKӭQJFKRWKҩ\OjKjPOѭӧQJSURWHLQYjDFLGDPLQWӵGRWұSWUXQJQKLӅXӣOӟSQJRjLFӫDKҥWJҥRÿm[iWWUҳQJYjJLҧPGҫQYӅSKtDWURQJKҥW&NJQJ

QKұQWKҩ\UҵQJWӹOӋDOEXPLQYjJOREXOLQWURQJSURWHLQFDRQKҩWOjӣFiFOӟSQJRjLFӫDKҥWJҥRÿm[iWWUҳQJYjJLҧPGҫQYӅSKtDWURQJKҥWWURQJNKLWӹOӋJOXWHOLQWKuQJѭӧFOҥL

Vitamin

*ҥRYjFiFVҧQSKҭPWӯJҥRFKӍFKӭDtWKRһFNK{QJFyYLWDPLQ$DFLGDVFRUELF YLWDPLQ':DWWYj0HUULOO-XOLDQR7KjQKSKҫQYLWDPLQFKӫ \ӃXWURQJ JҥRFiFYLWDPLQQKyP%YjKLӋQGLӋQWURQJJҥROӭF QKLӅXKѫQ WURQJJҥRWUҳQJ.KRҧQJ WKLDPLQWURQJKҥWJҥROjӣFiFOӟSYӓFiPWURQJSK{LYjFKӍWURQJQӝL QKNJ0DQIXOHWDO

%ҧQJ+jPOѭӧQJ YLWDPLQWURQJJҥROӭFPJJ

Thành phҫQ GҥR OӭF GҥR xát WUҳng Cám JҥR Phôi

Biotin 0,012 0,005 0,06 0,058 a (Watt và Merril) [35] Các sӕ liӋu còn lҥL (Kik) [18] b (Williams et al.) [38]

Khoáng

0ӝWEiRFiR1RUPDQGHWDOFKRWKҩ\WәQJKjPOѭӧQJWURFNJQJQKѭKjPOѭӧQJ FӫDWӯQJFKҩWNKRiQJӣFiFOӟSQJRjLFQJFӫDKҥWJҥRÿm[iWWUҳQJFDRKѫQQKLӅXVR YӟLӣSKtDWURQJKҥW

%ҧQJ+jPOѭӧQJNKRiQJFӫDJҥRPJJ

Lipid

LiSLGWұSWUXQJFKӫ\ӃXWURQJFiPYjSK{L&iPWKѭѫQJPҥLFKӭD- 23,5% lipid 0F&DOOHWDO/XJD\Yj-XOLDQR*ҥR[iWWUҳQJFKӍFKӭD- 0,7% lipid

&zQJҥROӭF FKӭDNKRҧQJ- 2,5% lipid (David và Kohler, 1970).

%ҧng 2.8 Thành phҫQ acid béo cӫa lipid Wӯ JҥR (%)

Behenic 0,5 - 0,6 - 0,5 - 1,0 - - ĈӝәQÿӏQKFӫDOLSLGWӯJҥROjGRFiFFKҩWFKӕQJR[\KyDPjFKӫ\ӃXOj WRFRSKHURO7URQJPӝWQJKLrQFӭX+HUWLQJYj'UXU\FKRWKҩ\GҫXFiPJҥRWK{

FKӭDWәQJOѭӧQJWRFRSKHUROWURQJÿyOjĮ-WRFRSKHURO7URQJJҥRFNJQJ có FKӭDPӝWORҥLWRFRSKHUROOҥÿyOjȘ-WRFRSKHURO1JKLrQFӭX[DKѫQFKRWKҩ\FyVӵKLӋQGLӋQFӫDWRFROÿmÿѭӧFPHWK\OKyDYjORҥLWRFRWULHQROOLrQTXDQYjWӯÿy[iF ÿӏQK ÿѭӧF Ș-WRFRSKHURO FӫD OLSLG JҥR Oj -dimethyl tocotrienol (David và Kohler, 1970)

&iFFKҩWNK{QJ[jSKzQJKyDWURQJOLSLGJҥRFKLӃPNKRҧQJ- 5,7% (Mc Call et al, WURQJÿyFiFVWHUROFKLӃPWURQJWәQJVӕQj\3K\WRVWHUROVWLPDJVWHUROYj GLK\GURVLWRVWHUROÿӅXFyPһW'DYLGYj.RKOHU

Mӝt cup gҥo lӭc nҩu chín cung cҩp khoҧng 230 calories, 3,5 gram chҩW[ѫ gram chҩWÿҥm, 50 gram carbohydrate và các chҩt sinh tӕ Vitamin B 6, Thiamin B 1, Riboflavin B 2, Niacin B 3, Folacin, Vitamin E, cùng các chҩt khoáng khác

*$%$OjPӝWDPLQR DFLGNK{QJWKDPJLDWәQJKӧSSURWHLQÿѭӧFWҥRWKjQKFKӫ

\ӃXWӯTXiWUuQKĮ-decarboxyl hóa L-DFLGJOXWDPLFGѭӟLVӵ[~FWiFFӫD enzym glutamate decarboxylase.

*ҫQÿk\QJj\FjQJFyQKLӅXVӵTXDQWkPÿӃQYLӋFVӱGөQJ*$%$QKѭOjPӝW WKjQKSKҫQFyKRҥWWtQKVLQKKӑFWURQJWKӵFYұW0ӝWYjLEҵQJFKӭQJFKRWKҩ\GӏFK WUtFKWӯWKӵFYұWFKӭDKjPOѭӧQJFDR*$%$UҩWKLӋXTXҧWURQJYLӋFÿLӅXFKӍQKKX\ӃW iS2PRULHWDO1DNDJDZDYj2QRWDYjSKөFKӗLFiFWULӋXFKӭQJFyOLrQ TXDQÿӃQUѭӧX (Nakagawa và Onota, 1996; Oh và Cha, 2001)

Ngày nay, tuy cuӝc sӕQJNKiKѫQQKѭQJPӝt sӕ QJѭӡi vүn mҳc chӭng bӋnh này và viӋFăQJҥo lӭc muӕi mè" trӣ WKjQKWUjROѭXFKӳa bӋQKĂQJҥo lӭc WKѭӡng xuyên giúp FѫWKӇ dҿo dai, gân cӕt cӭng cáp, hoҥWEiWÿӥ ÿDXQKӭF[ѭѫQJNKӟp Ӣ nhӳQJQJѭӡi bӏ thӯa cân (béo phì), nӃu dùng gҥo lӭc lâu dài sӁ giҧPFkQYjFNJQJJLiQWLӃSWUiQKÿѭӧc bӋnh tiӇXÿѭӡQJWêS,,7KHRFiFFKX\rQJLDGLQKGѭӥng, gҥo lӭc muӕi vӯng có tác dөng phòng ngӯa, chӳa bӋQK XQJ WKѭ Yj Pӝt sӕ bӋQK NKiF Oj Fy Fѫ Vӣ Gҥo lӭc có nhiӅu vitamin, chҩW[ѫKѫQVRYӟi gҥo xát trҳng Mè có thành phҫn chӫ yӃu là chҩt béo NK{QJQRYjOѭӧng lӟn Ca Tuy nhiên nӃu chӍ ăQJҥo lӭc vӟi muӕi mè thì chӃ ÿӝ ăQ sӁ thiӃu mӝt sӕ chҩWGLQKGѭӥng cҫn thiӃWFKRFѫWKӇ QKѭFKҩWÿҥPÿһc biӋt là lyzin là acid amin rҩt cҫn cho sӵ WăQJWUѭӣng cӫa trҿ nhӓ), vitamin B12 cҫn cho sӵ tҥo thành tӃ

EjRPiXYjNK{QJÿҧm bҧo nhu cҫu vitamin (beta-caroten, vitamin C) và khoáng chҩt ( sҳt , kӁm)

&ѫPOӭc ÿұXÿӓ: TӕWFKRQJѭӡi yӃu thұn, tiӇXÿѭӡng, bӋQKFѫTXDQVLQKGөc, bӏ thú vұt hoһFF{QWUQJÿӝc cҳn chích

Trà gҥo lӭcÿѭӧc sӱ dөQJQKѭPӝt thӭc uӕQJWKD\FKRQѭӟc cӫQJÿѭӧc sӱ dөng rҩt phә biӃn

ChҩWGLQKGѭӥng trong mҫm gҥo lӭc: GiiRVѭWLӃQVƭ+LURVKL.D\DKDUDJLiRVѭ khoa sinh hӑc và kӻ thuұt sinh hӑc tҥi viӋQÿҥi hӑc Shinshu University ӣ 1DJDQRÿm viӃt "Các enzyme ngͯ trong h̩t g̩o ͧ tr̩ng thái n̫y m̯Pÿ˱ͫc kích thích ho̩Wÿ͡ng và cung c̭p t͙LÿDFiFFK̭WGLQKG˱ͩng " Theo giiRVѭ Kayahara "M̯m g̩o lͱc chͱa nhi͉u ch̭W[˯YLWDPLQYjFK̭WNKRiQJK˯QOjJ̩o lͱc FK˱DQJkPQ˱ͣc" Gҥo lӭc ÿm QJkP Qѭӟc chӭa gҩp ba lҫn chҩt lysine, mӝt loҥi amino acid cҫn thiӃt cho sӵ WăQJ WUѭӣng và bҧo trì các mô tӃ EjR FѫWKӇ FRQ QJѭӡi, và chӭD Pѭӡi lҫn nhiӅXKѫQFKҩt gamma-aminobutyric acid, mӝt chҩt acid tӕt bҧo vӋ bӝ phұn thұn (kidneys) Chҩt dҫu trong vӓ bӑc ngoài cӫa gҥo lӭc có tác dөng giҧm cholesterol trong máu, mӝt yӃu tӕ quan trӑng gây nên bӋnh tim mҥch, tiӇXÿѭӡQJĈyOjNӃt quҧ nghiên cӭu cӫa nhóm ông tҥi Hӝi nghӏ Hóa hӑc Quӕc tӃ "The 2000 International Chemical Congress of Pacific Basin Societies" ӣ Hawaii vào cuӕLQăPYӯa qua

7URQJ QKӳQJ QăP JҫQ ÿk\ FjQJ O~F FRQ QJѭӡL FjQJ KLӇX U} KѫQ YӅ WiF GөQJ FӫD PҫPKҥWÿӃQVӭFNKӓH YjEӋQKWұWFӫDFRQQJѭӡL9ӅPһW\KӑFYjGLQKGѭӥQJPҫP KҥWFyPӝWOӏFKVӱNKiGjLWURQJFKXӛLWKӵFSKҭPFӫDFRQQJѭӡL3ULFH9XD 1HEXFKDGQH]]DUFӫD%DE\ORQ-7&1FKӍăQPҫPQJNJFӕFWURQJEҧ\QăPYj WX\rQEӕUҵQJVӵViQJVXӕWYjPLQKPүQFӫDPuQKÿѭӧFNK{LSKөFWURQJWKӡLJLDQQj\

JL~S{QJFDLWUӏWLӃSYѭѫQJTXӕF9jRQKӳQJQăPFiFWKӫ\WKӫPҳFEӋQKVFRUEXW GRWKLӃXYLWDPLQ&YjSKҧLFKӏXWKѭѫQJYRQJQһQJWURQJVXӕWFKX\ӃQÿLKDLÿӃQEDQăP7ӯQăP- WKX\ӅQWUѭӣQJ-DPHV&RRNFKRFiFWKӫ\WKӫăQÿұXFKDQK YjFiFORҥLPҫPKҥWJLjXYLWDPLQ&FӝQJWKrPFiFORҥLUDXTXҧWѭѫLNKiF7ӯÿyYLӋF ăQPҫPKҥWÿѭӧFWLQOjVӁJLҧLTX\ӃWÿѭӧFFiFYҩQÿӅFӫDEӋQKVFRUEXWYjGRÿyFNJQJ JLҧLTX\ӃWÿѭӧFWuQKWUҥQJWKѭѫQJYRQJQKLӅXQKҩWFӫDFiFWKӫ\WKӫ6HLEROG

4XiWUuQKQҭ\PҫP[ҧ\UDWURQJKҥWQJNJFӕFNKLPjÿӝҭPFӫDOӟSDOHXURQNtFKWKtFK FiFWӃEjRWLӃWUDFiFHQ]\PWKӫ\SKkQQKѭDP\ODVHSURWHDVHSK\WDVHYj ribonuclease (EXJHQH +ҥW O~D NKL FKtQ Yj ÿm Vҩ\ NK{ Fy KjP ҭP WUXQJ EuQK NKRҧQJ 13 - ӢÿLӅXNLӋQQj\QyFyKRҥWWtQKWUDRÿәLFKҩWUҩWWKҩS7X\QKLrQNKL EӏҭPFK~QJVӁEҳWÿҫXQҭ\PҫP %DORҥLP{VӕQJOjSK{LYҧ\QKӓYjOӟSDOHXURQ ÿyQJYDLWUzTXDQ WUӑQJWURQJVXӕWTXiWUuQKQҭ\PҫP7URQJTXiWUuQKQj\KҥWK~W QѭӟFQKDQKFiFHQ]\PÿѭӧFKRҥWKyDWӕFÿӝK{KҩSWăQJQKDQKEҳWÿҫXVӱGөQJ các FKҩWGӵWUӳYj[XҩWKLӋQUӉ PҫP4XiWUuQKQj\ÿѭӧFJӑLOjVӵQҭ\PҫP.LQJ 6ZLIWYj2ả%ULHQ2)

&iFKRҥWÿӝQJGLӉQUDWURQJVXӕWTXiWUuQKQҭ\PҫPFyWKӇFKLDOjPED JLDLÿRҥQK~WҭPSKDODJYjQҭ\PҫP*LDLÿRҥQÿҫXWLrQOjVӵGLFKX\ӇQFӫDQѭӟF [X\rQTXDKҥW6ӵKҩSWKXQѭӟFFӫDKҥWNKiQKDQKYuKҥWÿDQJNK{FiFP{ÿҥWÿӃQ- 5ҭPWURQJPӝWÿӃQKDLQJj\7LӃSWKHRKҥWWLӃQWӟLSKDVHODJO~FÿyKҥWWUѭѫQJQӣ YjWUӣQrQQһQJKѫQYjTXiWUuQKWUDRÿәLFKҩWEҳWÿҫXKRҥWÿӝQJ1ӃXQKѭWҩWFҧFiF ÿLӅX NLӋQ P{L WUѭӡQJ WKtFK KӧS WKu KҥW VӁ EѭӟF YjR JLDL ÿRҥQ Qҭ\ PҫP (Simon, 7URQJVXӕWTXiWUuQKQҭ\PҫPSK{LOҩ\FiFFKҩWGLQKGѭӥQJWURQJQӝL QKNJWK{QJTXDOӟSELӇXP{ÿӇSKiWWULӇQ9LӋFWLӃS[~FYӟLҭPOjPKRҥWKyDFiFHQ]\P NKӣL [ѭӟQJ TXi WUuQK Qҭ\ PҫP 7LQK EӝW ӣ QKӳQJ YQJ OkQ FұQ FӫD SK{L ÿѭӧF WKӫ\ phân thành các ÿѭӡQJÿѫQJLҧQEӣLFiFHQ]\PWKӫ\SKkQWLQKEӝWYjÿѭӡQJÿѭӧFVӱGөQJÿӇQX{LGѭӥQJSK{L1JRjLKRҥWWtQKFӫDFiFHQ]\PQj\KRUPRQFNJQJWiF ÿӝQJÿӃQTXiWUuQKQҭ\PҫPEҵQJFiFKҧQKKѭӣQJÿӃQVӵWҥRWKjQK Į-amylase trong QӝLQKNJ3RVQHUYj Hibbs, 7URQJVXӕWTXiWUuQKQҭ\PҫPYҧ\QKӓFyFKӭFQăQJQKѭOjPӝWFѫTXDQWLrXKyDYjKҩSWKXÿӇFKX\ӇQWKӭFăQWӯQӝLQKNJ ÿӃQSK{LÿDQJSKiWWULӇQ (MacMaster et al., 1971)

7LӃS xúc ҭP Di FKX\ӇQ nѭӟF vào trong KҥW

Sinh ra các enzym (Į-amylase, protease)

Huy ÿӝQJ các FKҩW Gӵ WUӳ (protein và tinh EӝW

Hình 2.3: Chuӛi các hoҥW ÿӝng trong mҫP hҥW (Mares, 1989)

Các bѭӟF thӵc KLӋQ quá trình Qҭ\ mҫm 1JX\ӉQ 7ҩQ VLӋQ 1992)

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2.2.3 &iF\ӃXWӕҧQKKѭӣQJÿӃQTXiWUuQKQҭ\PҫP D.KҧQăQJVӕQJFӫDKҥW

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2.2.4 1KӳQJELӃQÿәL[ҧ\UDWURQJKҥWNKLQҭ\PҫP a) Quá trình sinh lý

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Hình 4.9: 6ӵWKD\ÿәLYLWDPLQ%WKHRWKӡLJLDQKҩS

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Hình 4.10: 6ӵWKD\ÿәLYLWDPLQ%WKHRWKӡLJLDQKҩS

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Hình 4.11: 6ӵWKD\ÿәLFӫDÿѭӡQJNKӱWKHRWKӡLJLDQ KҩS

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9 7ӹOӋJҥRQѭӟFOj1:1 thì 30/30 sinh viên QKұQÿӏQKFѫPFKtQNK{QJÿӅXKҥW FѫPUҩWFӭQJYjFzQKѫLVѭӧQJÿyOjGRNKҧQăQJK~WQѭӟFWUѭѫQJQӣFӫDKҥW FKѭDÿӫ9uYұ\VӵKӗKyDWLQKEӝWFKѭDWULӋWÿӇGүQÿӃQFѫPFzQVӕQJ Khó NKăQFKRTXiWUuQKFҩSÿ{QJYjVҩ\VDXQj\

9 7ӹOӋJҥRQѭӟFOj1:1,5 thì 25/VLQKYLrQQKұQÿӏQKFѫm chín FKѭDÿӅX KҥW FѫPÿmPӅPKѫQQKѭQJYүQFzQFӭQJ YjFzQKѫLVѭӧQJGRNKҧQăQJK~WQѭӟF WUѭѫQJQӣFӫDKҥWFKѭDÿӫ9uYұ\VӵKӗKyDWLQKEӝWFKѭDWULӋWÿӇGүQÿӃQFѫP FKѭDÿѭӧFPӅP

9 7ӹ OӋ JҥR QѭӟF Oà 1:2 thì 28 VLQK YLrQ QKұQ ÿӏQK FѫP FKtQ ÿӅX KҥW FѫP PӅPPjXVҳFFNJQJUҩWÿҽS

9 7ӹOӋJҥRQѭӟFOjWKuVLQKYLrQQKұQÿӏQKFѫPQKmRYjKҥWFѫPQiW

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Hình 4.13: 6ӵWKD\ÿәLvitamin B1 theo nhiӋWÿӝVҩ\

Hình 4.14: 6ӵWKD\ÿәLYLWDPLQ%WKHRQKLӋWÿӝVҩ\

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9 7ӹOӋÿѭӡQJ IsomaltEӝWJҥROj1:1 thì 27QJѭӡLÿiQKJLisҧQSKҭPYӏKѫL QJӑW và không FKӑQPүXQj\

9 7ӹOӋÿѭӡQJ Isomalt : EӝWJҥROj: WKuQJѭӡLÿiQKJLisҧQSKҭPYӏ QJӑW YӯDYjKӑFKӑQPүXQj\

9 7ӹOӋÿѭӡQJ IsomaltEӝWJҥROj3 WKuQJѭӡLÿiQKJLiVҧQSKҭPYӏQJӑW ÿұP YjKӑNK{QJFKӑQVҧQSKҭPQj\

9 7ӹOӋÿѭӡQJ IsomaltEӝWJҥROj4: WKuQJѭӡLÿiQKJLiVҧQSKҭPYӏQJӑW JҳW YjKӑNK{QJFKӑQVҧQSKҭPQj\

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7ӯ NӃW TXҧ WUrQ EѭӟF ÿҫX Fy WKӇ NKҧQJ ÿӏQK Oj VҧQ SKҭP Qj\ Fy WKӇ Vӱ GөQJ ÿѭӧFFKRQJѭӡLEӏWLӇXÿѭӡQJ7X\QKLrQÿӇFyVӭFWKX\ӃWSKөFKѫQWKuFҫQNLӇPÿӏQK

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4.7 .ӃWTXҧSKkQWtFKFiFWKjQKSKҫQFӫDVҧQSKҭP 6ҧQSKҭPEӝWJҥROӭF%ӝWJҥRFyPjXQkXQKҥW[ӕSPӏQFyNKҧQăQJK~WQѭӟFJҩS

OҫQ&iFFKӍWLrXNLӇPWUDFөWKӇQKѭVDX ĈӝҭP5,2%

Acid amin: 39,21 mgN Vitamin B1: 11,23 àg/g

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1 Adair C R 1972 Production and utilization of rice In: Houston D F., Ed Rice chemistry and technology St Paul, MN, USA, Am Assoc Cereal Chem., p.15

2 Beachel H M and Stansel J W 1963 Selecting rice for specific cooking characteristics in a breeding program ,QWảO5LFH&RPQ1HZOHW6S,VVXHS-40

3 Cagampang G B., Cruz L J., Espiritu S G., Santiago R G and Juliano B O

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Rice-Beyond the Color Reviving a Lost Health Food ± A Review American-

7 Feng Yang 2000 Nutritional evaluation of germinated wheat and its use in a nutritional bar A thesis in food science and technology, Edmonton, Alberra

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9 Herting David C and Drury Emma-Jane E 1963 Vitamin E Content of Vegetable Oils and Fats J Nutr., 81: 335-342

10 Hicran Koc 2007 Infrared chemical imaging of germinated wheat: Early nondestructive detection and microspectroscopic imaging of kernel thin cross sections in situ A thesis in grain science and industry, Kansas State University

11 Jacobsen J V and Chandler P M 1987 Gibberellin acid and abscisic acid in germinating cereals In: Davies P J., Ed Plant hormones and their role in plant growth and development Dordrecht: Martinus Nijhoff, p 164-193

12 Jianfen Liang, Bei-Zhong Han, Robert M J Nout and Robert J Hamer

2009 Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions Food Chemistry, 115: 789-794

13 John R Whitaker, Alphons G J Voragen and Dominic W S Wong 2003

Handbook of enzymology United States of America

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Quality, Studies on Physicochemical Properties of Rice J Agric Food Chem., 12

15 Juliano B O 1993 Rice in human nutrition Rome

16 Kayahara Hiroshi and Tsukahara Kikuichi 2000 Flavor, Health and Nutritional Quality of Pre-germinated Brown Rice In: International Chemical Congress of Pacific Basin Societies in Hawaii, December

17 Kazuo Okamoto and Takashi Akazawa 1979 Enzymic Mechanisms of Starch

Breakdown in Germinating Rice Seeds, 7 Amylase formation in the epithelium

18 Kik M C 1952 Nutritive value of rice diets and its by-products Ark Agr Exp

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20 King R W 1989 Physiology of sprouting resistance In: Derera N F., Ed

Preharvest Field Sprouting in Cereals CRC Press, Inc: Baco Raton, Florida, p 28- 55

21 Kirk J R 1981 Influence of water activity on stability of vitamins in dehydrated foods In: Rockland L B and Stewart G F., Ed Water Activity:

Influences on Food Quality Academic Press, New York, p 631

22 MacMasters M M, Hinton J J C and Bradbury D 1971 Microscopic structure and composition of the wheat kernel In: Pomeraz Y., Ed Wheat chemistry and technology American association of chemists, Inc: Minnesota, 7: 51- 114

23 Manful J T., Swetman A A., Coker R D and Drunis A 2007 Changes in the thiamine and riboflavin contents of rice during artisanal parboiling in Ghana

24 Mares D J 1989 Preharvest sprouting damage and sprouting tolerance: assay method and instrumentation In: Derera N F., Ed Preharvest field sprouting in cereals CRC Press, Inc: Baco Raton, Florida, p 129-170

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30 Soponronnarit S., Nathakaranakule A., Jirajindalert A and Taechapairoj C 2006

Parboiling brown rice using superheated steam fluidization technique Journal of Food Engineering, 75: 423-432

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35 Watt Bernice K and Merrill Annabel L 1963 Composition of foods: raw, processed, prepared U S Department of Agriculture, Agriculture Handbook

36 Williams K T and Bevenue A 1953 A note in the sugar in rice Cereal Chem., 30:

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40 Wu W T and Williams Virginia R 1962 Gaschromatographic studies of rice lipids Proceedings Rice Technical Working Group, Houston, Texas, p 21-23

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1.6 3KѭѫQJSKiS[iFÿӏQKFKҩW[ѫWәQJ +yDFKҩWYjWKXӕFWKӱ

- $[LWVXQIXULFGXQJGӏFK - 1DWULKLGUR[LWGXQJGӏFK - $[LWFORKLGULFGXQJGӏFK%

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WKӍQKWKRҧQJOҳFÿӇEӝWJҥRNK{QJEiPYjRWKjQKFӕFĈXQV{LWURQJSK~W1ӃX FҫQFyWKӇWKrPPӝWtWFKҩWNKӱEӑW7URQJTXiWUuQKÿXQEәVXQJQѭӟFYjRSKҫQ ED\KѫL/ҩ\FӕF UD WKrPYjR POQѭӟFOҥQKYj OӑFQKDQK TXD YҧLOӑFUӱD FһQ EҵQJQѭӟFV{LFKRÿӃQNKLGӏFKUӱDNK{QJFzQD[LWWKӱEҵQJJLҩ\TXǤ

&KRFһQYjR FӕFWKrPPOGXQJGӏFK1DWULK\GUR[LW1D2+ÿһWFӕFOrQEӃS YjÿXQV{LWURQJSK~W7KӍQKWKRҧQJOҳFFһQÿӇNK{QJEiPYjRWKjQKFӕF3KҫQ QѭӟFED\KѫLÿѭӧFEәVXQJEҵQJQѭӟFVҥFK

/ӑFYjFKRFһQYjRFӕFÿXQUӱDFһQGtQKOҥLӣFӕFEҵQJQѭӟFQyQJÿӇ Oҩ\KӃW FһQ5ӱDFһQEҵQJQѭӟFQyQJVDXÿyEҵQJGXQJGӏFKD[LWFORK\ULF+&OYjFXӕL FQJEҵQJQѭӟFQyQJFKRÿӃQNKLNK{QJFzQD[LWWKӱEҵQJJLҩ\TXǤ

&XӕL FQJ UӱD FһQ EҵQJ FӗQ UӗL EҵQJ GLHW\O ĈѭD YjR Pi\ ÿӇ ORҥL Eӓ FiF YӋW dung môi

&KRFһQYjRWӫVҩ\Vҩ\ӣQKLӋWÿӝ o &OjPQJXӝLUӗLFkQOһSOҥLFiFWKDRWiF Qj\ FKR ÿӃQ NKL FKrQK OӋFK NKӕL OѭӧQJ JLӳD OҫQ FkQ OLrQ WLӃS NK{QJ YѭӧW TXi JJKLNӃWTXҧFXӕLFQJFKtQK[iFÿӃQJ

&KR FһQ VDX NKL Vҩ\ YjR Oz QXQJ Fy QKLӋW ÿӝ o C, nung ÿӃQ NKӕL OѭӧQJ NK{QJÿәLOjPQJXӝLUӗLÿHPFkQ

+jPOѭӧQJFKҩW[ѫ;WtQKEҵQJFKҩWNK{[iFÿӏQKWKHRF{QJWKӭF

7URQJÿy m 1: KӕLOѭӧQJFһQVDXNKLVҩ\J m 2 KӕLOѭӧQJFһQVDXNKLQXQJJ m 0 : KӕLOѭӧQJPүXJ

Thành phҫQ acid béo cӫa lipid Wӯ JҥR (%)

Behenic 0,5 - 0,6 - 0,5 - 1,0 - - ĈӝәQÿӏQKFӫDOLSLGWӯJҥROjGRFiFFKҩWFKӕQJR[\KyDPjFKӫ\ӃXOj WRFRSKHURO7URQJPӝWQJKLrQFӭX+HUWLQJYj'UXU\FKRWKҩ\GҫXFiPJҥRWK{

FKӭDWәQJOѭӧQJWRFRSKHUROWURQJÿyOjĮ-WRFRSKHURO7URQJJҥRFNJQJ có FKӭDPӝWORҥLWRFRSKHUROOҥÿyOjȘ-WRFRSKHURO1JKLrQFӭX[DKѫQFKRWKҩ\FyVӵKLӋQGLӋQFӫDWRFROÿmÿѭӧFPHWK\OKyDYjORҥLWRFRWULHQROOLrQTXDQYjWӯÿy[iF ÿӏQK ÿѭӧF Ș-WRFRSKHURO FӫD OLSLG JҥR Oj -dimethyl tocotrienol (David và Kohler, 1970)

&iFFKҩWNK{QJ[jSKzQJKyDWURQJOLSLGJҥRFKLӃPNKRҧQJ- 5,7% (Mc Call et al, WURQJÿyFiFVWHUROFKLӃPWURQJWәQJVӕQj\3K\WRVWHUROVWLPDJVWHUROYj GLK\GURVLWRVWHUROÿӅXFyPһW'DYLGYj.RKOHU

Mӝt cup gҥo lӭc nҩu chín cung cҩp khoҧng 230 calories, 3,5 gram chҩW[ѫ gram chҩWÿҥm, 50 gram carbohydrate và các chҩt sinh tӕ Vitamin B 6, Thiamin B 1, Riboflavin B 2, Niacin B 3, Folacin, Vitamin E, cùng các chҩt khoáng khác

*$%$OjPӝWDPLQR DFLGNK{QJWKDPJLDWәQJKӧSSURWHLQÿѭӧFWҥRWKjQKFKӫ

\ӃXWӯTXiWUuQKĮ-decarboxyl hóa L-DFLGJOXWDPLFGѭӟLVӵ[~FWiFFӫD enzym glutamate decarboxylase.

*ҫQÿk\QJj\FjQJFyQKLӅXVӵTXDQWkPÿӃQYLӋFVӱGөQJ*$%$QKѭOjPӝW WKjQKSKҫQFyKRҥWWtQKVLQKKӑFWURQJWKӵFYұW0ӝWYjLEҵQJFKӭQJFKRWKҩ\GӏFK WUtFKWӯWKӵFYұWFKӭDKjPOѭӧQJFDR*$%$UҩWKLӋXTXҧWURQJYLӋFÿLӅXFKӍQKKX\ӃW iS2PRULHWDO1DNDJDZDYj2QRWDYjSKөFKӗLFiFWULӋXFKӭQJFyOLrQ TXDQÿӃQUѭӧX (Nakagawa và Onota, 1996; Oh và Cha, 2001)

Ngày nay, tuy cuӝc sӕQJNKiKѫQQKѭQJPӝt sӕ QJѭӡi vүn mҳc chӭng bӋnh này và viӋFăQJҥo lӭc muӕi mè" trӣ WKjQKWUjROѭXFKӳa bӋQKĂQJҥo lӭc WKѭӡng xuyên giúp FѫWKӇ dҿo dai, gân cӕt cӭng cáp, hoҥWEiWÿӥ ÿDXQKӭF[ѭѫQJNKӟp Ӣ nhӳQJQJѭӡi bӏ thӯa cân (béo phì), nӃu dùng gҥo lӭc lâu dài sӁ giҧPFkQYjFNJQJJLiQWLӃSWUiQKÿѭӧc bӋnh tiӇXÿѭӡQJWêS,,7KHRFiFFKX\rQJLDGLQKGѭӥng, gҥo lӭc muӕi vӯng có tác dөng phòng ngӯa, chӳa bӋQK XQJ WKѭ Yj Pӝt sӕ bӋQK NKiF Oj Fy Fѫ Vӣ Gҥo lӭc có nhiӅu vitamin, chҩW[ѫKѫQVRYӟi gҥo xát trҳng Mè có thành phҫn chӫ yӃu là chҩt béo NK{QJQRYjOѭӧng lӟn Ca Tuy nhiên nӃu chӍ ăQJҥo lӭc vӟi muӕi mè thì chӃ ÿӝ ăQ sӁ thiӃu mӝt sӕ chҩWGLQKGѭӥng cҫn thiӃWFKRFѫWKӇ QKѭFKҩWÿҥPÿһc biӋt là lyzin là acid amin rҩt cҫn cho sӵ WăQJWUѭӣng cӫa trҿ nhӓ), vitamin B12 cҫn cho sӵ tҥo thành tӃ

EjRPiXYjNK{QJÿҧm bҧo nhu cҫu vitamin (beta-caroten, vitamin C) và khoáng chҩt ( sҳt , kӁm)

&ѫPOӭc ÿұXÿӓ: TӕWFKRQJѭӡi yӃu thұn, tiӇXÿѭӡng, bӋQKFѫTXDQVLQKGөc, bӏ thú vұt hoһFF{QWUQJÿӝc cҳn chích

Trà gҥo lӭcÿѭӧc sӱ dөQJQKѭPӝt thӭc uӕQJWKD\FKRQѭӟc cӫQJÿѭӧc sӱ dөng rҩt phә biӃn

ChҩWGLQKGѭӥng trong mҫm gҥo lӭc: GiiRVѭWLӃQVƭ+LURVKL.D\DKDUDJLiRVѭ khoa sinh hӑc và kӻ thuұt sinh hӑc tҥi viӋQÿҥi hӑc Shinshu University ӣ 1DJDQRÿm viӃt "Các enzyme ngͯ trong h̩t g̩o ͧ tr̩ng thái n̫y m̯Pÿ˱ͫc kích thích ho̩Wÿ͡ng và cung c̭p t͙LÿDFiFFK̭WGLQKG˱ͩng " Theo giiRVѭ Kayahara "M̯m g̩o lͱc chͱa nhi͉u ch̭W[˯YLWDPLQYjFK̭WNKRiQJK˯QOjJ̩o lͱc FK˱DQJkPQ˱ͣc" Gҥo lӭc ÿm QJkP Qѭӟc chӭa gҩp ba lҫn chҩt lysine, mӝt loҥi amino acid cҫn thiӃt cho sӵ WăQJ WUѭӣng và bҧo trì các mô tӃ EjR FѫWKӇ FRQ QJѭӡi, và chӭD Pѭӡi lҫn nhiӅXKѫQFKҩt gamma-aminobutyric acid, mӝt chҩt acid tӕt bҧo vӋ bӝ phұn thұn (kidneys) Chҩt dҫu trong vӓ bӑc ngoài cӫa gҥo lӭc có tác dөng giҧm cholesterol trong máu, mӝt yӃu tӕ quan trӑng gây nên bӋnh tim mҥch, tiӇXÿѭӡQJĈyOjNӃt quҧ nghiên cӭu cӫa nhóm ông tҥi Hӝi nghӏ Hóa hӑc Quӕc tӃ "The 2000 International Chemical Congress of Pacific Basin Societies" ӣ Hawaii vào cuӕLQăPYӯa qua

7URQJ QKӳQJ QăP JҫQ ÿk\ FjQJ O~F FRQ QJѭӡL FjQJ KLӇX U} KѫQ YӅ WiF GөQJ FӫD PҫPKҥWÿӃQVӭFNKӓH YjEӋQKWұWFӫDFRQQJѭӡL9ӅPһW\KӑFYjGLQKGѭӥQJPҫP KҥWFyPӝWOӏFKVӱNKiGjLWURQJFKXӛLWKӵFSKҭPFӫDFRQQJѭӡL3ULFH9XD 1HEXFKDGQH]]DUFӫD%DE\ORQ-7&1FKӍăQPҫPQJNJFӕFWURQJEҧ\QăPYj WX\rQEӕUҵQJVӵViQJVXӕWYjPLQKPүQFӫDPuQKÿѭӧFNK{LSKөFWURQJWKӡLJLDQQj\

JL~S{QJFDLWUӏWLӃSYѭѫQJTXӕF9jRQKӳQJQăPFiFWKӫ\WKӫPҳFEӋQKVFRUEXW GRWKLӃXYLWDPLQ&YjSKҧLFKӏXWKѭѫQJYRQJQһQJWURQJVXӕWFKX\ӃQÿLKDLÿӃQEDQăP7ӯQăP- WKX\ӅQWUѭӣQJ-DPHV&RRNFKRFiFWKӫ\WKӫăQÿұXFKDQK YjFiFORҥLPҫPKҥWJLjXYLWDPLQ&FӝQJWKrPFiFORҥLUDXTXҧWѭѫLNKiF7ӯÿyYLӋF ăQPҫPKҥWÿѭӧFWLQOjVӁJLҧLTX\ӃWÿѭӧFFiFYҩQÿӅFӫDEӋQKVFRUEXWYjGRÿyFNJQJ JLҧLTX\ӃWÿѭӧFWuQKWUҥQJWKѭѫQJYRQJQKLӅXQKҩWFӫDFiFWKӫ\WKӫ6HLEROG

4XiWUuQKQҭ\PҫP[ҧ\UDWURQJKҥWQJNJFӕFNKLPjÿӝҭPFӫDOӟSDOHXURQNtFKWKtFK FiFWӃEjRWLӃWUDFiFHQ]\PWKӫ\SKkQQKѭDP\ODVHSURWHDVHSK\WDVHYj ribonuclease (EXJHQH +ҥW O~D NKL FKtQ Yj ÿm Vҩ\ NK{ Fy KjP ҭP WUXQJ EuQK NKRҧQJ 13 - ӢÿLӅXNLӋQQj\QyFyKRҥWWtQKWUDRÿәLFKҩWUҩWWKҩS7X\QKLrQNKL EӏҭPFK~QJVӁEҳWÿҫXQҭ\PҫP %DORҥLP{VӕQJOjSK{LYҧ\QKӓYjOӟSDOHXURQ ÿyQJYDLWUzTXDQ WUӑQJWURQJVXӕWTXiWUuQKQҭ\PҫP7URQJTXiWUuQKQj\KҥWK~W QѭӟFQKDQKFiFHQ]\PÿѭӧFKRҥWKyDWӕFÿӝK{KҩSWăQJQKDQKEҳWÿҫXVӱGөQJ các FKҩWGӵWUӳYj[XҩWKLӋQUӉ PҫP4XiWUuQKQj\ÿѭӧFJӑLOjVӵQҭ\PҫP.LQJ 6ZLIWYj2ả%ULHQ2)

&iFKRҥWÿӝQJGLӉQUDWURQJVXӕWTXiWUuQKQҭ\PҫPFyWKӇFKLDOjPED JLDLÿRҥQK~WҭPSKDODJYjQҭ\PҫP*LDLÿRҥQÿҫXWLrQOjVӵGLFKX\ӇQFӫDQѭӟF [X\rQTXDKҥW6ӵKҩSWKXQѭӟFFӫDKҥWNKiQKDQKYuKҥWÿDQJNK{FiFP{ÿҥWÿӃQ- 5ҭPWURQJPӝWÿӃQKDLQJj\7LӃSWKHRKҥWWLӃQWӟLSKDVHODJO~FÿyKҥWWUѭѫQJQӣ YjWUӣQrQQһQJKѫQYjTXiWUuQKWUDRÿәLFKҩWEҳWÿҫXKRҥWÿӝQJ1ӃXQKѭWҩWFҧFiF ÿLӅX NLӋQ P{L WUѭӡQJ WKtFK KӧS WKu KҥW VӁ EѭӟF YjR JLDL ÿRҥQ Qҭ\ PҫP (Simon, 7URQJVXӕWTXiWUuQKQҭ\PҫPSK{LOҩ\FiFFKҩWGLQKGѭӥQJWURQJQӝL QKNJWK{QJTXDOӟSELӇXP{ÿӇSKiWWULӇQ9LӋFWLӃS[~FYӟLҭPOjPKRҥWKyDFiFHQ]\P NKӣL [ѭӟQJ TXi WUuQK Qҭ\ PҫP 7LQK EӝW ӣ QKӳQJ YQJ OkQ FұQ FӫD SK{L ÿѭӧF WKӫ\ phân thành các ÿѭӡQJÿѫQJLҧQEӣLFiFHQ]\PWKӫ\SKkQWLQKEӝWYjÿѭӡQJÿѭӧFVӱGөQJÿӇQX{LGѭӥQJSK{L1JRjLKRҥWWtQKFӫDFiFHQ]\PQj\KRUPRQFNJQJWiF ÿӝQJÿӃQTXiWUuQKQҭ\PҫPEҵQJFiFKҧQKKѭӣQJÿӃQVӵWҥRWKjQK Į-amylase trong QӝLQKNJ3RVQHUYj Hibbs, 7URQJVXӕWTXiWUuQKQҭ\PҫPYҧ\QKӓFyFKӭFQăQJQKѭOjPӝWFѫTXDQWLrXKyDYjKҩSWKXÿӇFKX\ӇQWKӭFăQWӯQӝLQKNJ ÿӃQSK{LÿDQJSKiWWULӇQ (MacMaster et al., 1971)

7LӃS xúc ҭP Di FKX\ӇQ nѭӟF vào trong KҥW

Sinh ra các enzym (Į-amylase, protease)

Huy ÿӝQJ các FKҩW Gӵ WUӳ (protein và tinh EӝW

Hình 2.3: Chuӛi các hoҥW ÿӝng trong mҫP hҥW (Mares, 1989)

2.2.2 Các bѭӟF thӵc KLӋQ quá trình Qҭ\ mҫm 1JX\ӉQ 7ҩQ VLӋQ 1992)

0өFÿtFKFKtQKOjWҥRÿӝҭPWKtFKKӧSFKRKҥWQҭ\PҫP7URQJKҥWNK{FKӍFyVҹQ PӝWOѭӧQJQѭӟFQKҩWÿӏQKFKӫ\ӃXӣGҥQJQѭӟFOLrQNӃWQrQWDFҫQFXQJFҩSWKrPQѭӟF FKRKҥW/ѭӧQJQѭӟFQj\VӁKzDWDQQKӳQJFKҩWGӵWUӳÿӇFK~QJFKX\ӇQWӯWUҥQJWKiL

\rQQJKƭVDQJWUҥQJWKiLKRҥWÿӝQJQX{LPҫPSKiWWULӇQ1ѭӟFWKҭPWKҩXYjRKҥWTXD OӟSYӓFiPYjSK{LYjRQӝLQKNJӢSK{LÿӝK~WQѭӟF[ҧ\UD PҥQKQKҩW7ӕFÿӝK~W QѭӟFFӫDKҥWSKөWKXӝFYjRFҩXWҥRFiFӕQJPDRGүQWKjQKSKҫQKyDKӑFYjFiFFKҩW NHRKiRQѭӟFFyWURQJKҥW7ӕFÿӝQj\PҥQKQKҩWӣWKӡLJLDQÿҫXGRiSVXҩWWKҭPWKҩX JLӳDFiFWӃEjRUҩWOӟQYjNKҧQăQJWUѭѫQJQӣFӫDFiFFKҩWNHRKiRQѭӟFO~FQj\UҩW PҥQK&jQJYӅVDXNKҧQăQJQj\FjQJJLҧP'RÿyÿӇÿҧPEҧRÿѭӧFFiFWtQKFKҩWFy OӧLFӫDKҥWWKHR\rXFҫXPRQJPXӕQFҫQÿLӅXNKLӇQTXiWUuQKQJkPWKtFKKӧS

&iF\͇XW͙̫QKK˱ͧQJÿ͇QFK͇ÿ͡ ngâm

- 1KLӋWÿӝQѭӟFQJkP1JѭӡLWDWKѭӡQJFKLDUDFiFFKӃÿӝQJkPQKѭVDX

1JkPOҥQKQKLӋWÿӝ 0 C 1JkPEuQKWKѭӡQJQKLӋWÿӝ - 20 0 C 1JkPҩPQKLӋWÿӝ- 30 0 C

1JkPQyQJQKLӋWÿӝ! 0 C 7K{QJ WKѭӡQJ QJѭӡL WD QJkP EuQK WKѭӡQJ KD\ QJkP ҩP ӣ QKLӋW ÿӝ WKҩS KѫQ 10 0 C PҫPSKiWWULӇQ\ӃXFzQӣQKLӋWÿӝTXiFDRPҫPEӏFKӃW

- 7KӡLJLDQQJkP'REҧQWKkQKҥWNK{QJWӵÿLӅXFKӍQKÿѭӧFOѭӧQJQѭӟFFҫQWKLӃWQrQ WDFҫQNKӕQJFKӃWKӡLJLDQQJkPWӕLѭXQӃXQJkPFKѭDÿӫҭPFҫQWKLӃWFiFFKҩWGӵ WUӳtWKzDWDQPҫPVӁWKLӃXGLQKGѭӥQJQrQSKiWWULӇQNpPKRҥWWtQKFӫD HQ]\PVӁ\ӃX1JѭӧFOҥLQӃXQJkPTXiOkXQѭӟFVӁSKiKӫ\FҩXWU~FKҥW

- 6ӵWK{QJNKt.KLQJkPKҥWK{KҩSFѭӡQJÿӝK{KҩSWKD\ÿәLWKHRQKLӋWÿӝYjÿӝҭP KҥWGRÿyOѭӧQJ2FҫQWKLӃWYj&2WKRiWUDVӁWKD\ÿәLWKHRWKӡLJLDQQJkP7ӹOӋ QѭӟFKҥWNKRҧQJOҫQWURQJWKӡLJLDQQJkPFҫQWLӃQKjQKWK{QJNKtEҵQJFiFKWKD\ ÿәLQѭӟFWKѭӡQJ[X\rQÿӇFXQJFҩSR[\FKRKҥW - &iF\ӃXWӕNKiF

tFKWKѭӟFKҥWKҥW OӟQK~WQѭӟF FKұP KѫQKҥW Ep GRÿyWDFҫQFKӑQ KҥWFyNtFK WKѭӟFWѭѫQJÿӕLÿӗQJÿӅXÿӇWUiQKVӵNK{QJÿӗQJÿӅXFӫDNKӕLKҥW

1ѭӟF GQJ QJkP KҥW FNJQJ ҧQK KѭӣQJ ÿӃQ TXi WUuQK QJkP SKҧL GQJ QѭӟF VҥFK NK{QJFKӭDWҥSFKҩWKӳXFѫYjYLVLQKYұW

7KӡLJLDQӫKҥWQҭ\PҫPJӗPJLDLÿRҥQ - *LDLÿRҥQQJj\KҥWEҳWÿҫXQҭ\PҫP[XҩWKLӋQUӇPҫP

- *LDL ÿRҥQ QJj\ PҫP Yj UӇ PҫP SKiW WULӇQ PҥQK ÿӗQJ WKӡL QKLӋW ÿӝ WăQJ QKDQKK{KҩSPҥQK

- *LDLÿRҥQTXiWUuQKQҭ\PҫPSKiWWULӇQFKұPGҫQQKLӋWÿӝWăQJFKұP

2.2.3 &iF\ӃXWӕҧQKKѭӣQJÿӃQTXiWUuQKQҭ\PҫP D.KҧQăQJVӕQJFӫDKҥW

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