Tiểu Luận ứng dụng của enzyme trong sản xuất bia

MỤC LỤC
Lời cảm ơn[SUB]········································································································································································ [/SUB]2
Đánh giá của giáo viên [SUB]············································································································································ [/SUB]2
Muc lục [SUB]·············································································································································································· [/SUB]4
Lời nói đầu[SUB]········································································································································································ [/SUB]8
Phần 1: Tổng quan về bia và enzym[SUB]··············································································································· [/SUB]9
1.1: Tổng quan về bia [SUB]·············································································································································· [/SUB]9
1.1.1: Khái niệm [SUB]·························································································································································· [/SUB]9
1.1.2: Lịch sử phát triển bia [SUB]································································································································· [/SUB]9
1.1.3: Các loại bia [SUB]······················································································································································· [/SUB]13
1.2: Tồng quan về enzym [SUB]······································································································································ [/SUB]13
1.2.1: Khái niệm về enzym [SUB]·································································································································· [/SUB]13
1.2.2: Lịch sử phát triển enzym [SUB]························································································································ [/SUB]14
1.2.3: Bản chất [SUB]······························································································································································ [/SUB]17
1.2.4: Cấu tạo hóa học [SUB]············································································································································· [/SUB]17
1.2.4.1: Enzym chia thành 2 nhóm[SUB]·················································································································· [/SUB]17
1.2.4.2: Trung tâm hoạt động của enzym [SUB]··································································································· [/SUB]18
1.2.4.3: Hệ đa enzyme và enzym bất hoạt [SUB]································································································· [/SUB]19
1.2.5: Cơ chế xúc tác [SUB]················································································································································ [/SUB]19
1.2.6: Tính đặc hiệu [SUB]·················································································································································· [/SUB]20
1.2.6.1: Đăc trưng phản ứng [SUB]································································································································ 20[/SUB]
1.2.6.2: Đặc hiệu cơ chất[SUB] ······································································································································· [/SUB]20
1.2.7: Các yếu tố ảnh hưởng [SUB]································································································································ [/SUB]21
1.2.7.1: Nhiệt độ [SUB]·························································································································································· [/SUB]21
1.2.7.2: pH[SUB]········································································································································································· [/SUB]21
1.2.7.3: Các chất hóa học [SUB]······································································································································ [/SUB]22
1.2.7.4: Các chất kìm hãm[SUB]······································································································································ [/SUB]22
1.2.7.5: Nồng độ enzym cơ chất[SUB]························································································································ [/SUB]22
1.2.7.6: Các yếu tố khác[SUB] ········································································································································ [/SUB]23
Phần 2: Nội dung [SUB]························································································································································· [/SUB]24
2.1.1: Đặc điểm và tính chất của Protease vi sinh vật[SUB]········································································ [/SUB]25
2.1.2: Cấu trúc trung tâm hoạt động của protease[SUB]················································································· [/SUB]26
2.1.3: Nguồn thu nhận protease [SUB]························································································································ [/SUB]27
2.2: Phương pháp thu nhận từ vi sinh vật [SUB]································································································· [/SUB]27
2.3: Quy trình thu nhận enzym protease từ chuẩn nấm mốc Asp.oryzae [SUB]···························· [/SUB]31
2.3.1: Sơ đồ quy trình thu nhận[SUB]·························································································································· [/SUB]31
2.3.2: Thuyết minh quy trình[SUB] ······························································································································ [/SUB]32
2.3.2.1: Lí do chọn chuẩn nấm mốc Asp.oryzase[SUB]·················································································· [/SUB]32
2.3.2.2: Kỹ thuật nuôi cấy [SUB]···································································································································· [/SUB]33
2.3.2.3: Thu nhận sản phẩm[SUB]································································································································ [/SUB]33
2.4: Nguyên liệu sản xuất bia [SUB]··························································································································· [/SUB]35
2.4.1: Malt đại mạch [SUB]·············································································································································· [/SUB]35
2.4.1.1: Vai trò của malt trong sản xuất bia [SUB]···························································································· [/SUB]35
2.4.1.2: Thành phần hóa học của malt [SUB]········································································································ [/SUB]36
2.4.1.3: Các hợp chất chứa nito [SUB]······················································································································· [/SUB]41
2.4.1.4: Các hợp chất không chứa nito [SUB]······································································································· [/SUB]43
2.4.1.5: Chất béo và lipid [SUB]······································································································································ [/SUB]44
2.4.1.6: Enzym [SUB]······························································································································································ [/SUB]45
2.4.2: Hoa houblon [SUB]···················································································································································· [/SUB]47
2.4.2.1: Vai trò [SUB]····························································································································································· [/SUB]47
2.4.2.2: Thành phần hóa học [SUB]······························································································································ [/SUB]48
2.4.3: Men bia [SUB]······························································································································································· [/SUB]49
2.4.3.1: Vai trò [SUB]······························································································································································ [/SUB]49
2.4.3.2: Lựa chọn chuẩn nấu trong sản xuất bia [SUB]··················································································· [/SUB]49
2.4.5: Nước [SUB]····································································································································································· [/SUB]50
2.4.5.1: Vai trò [SUB]······························································································································································ [/SUB]50
2.4.5.2: Nước sử dụng trong nhà máy sản xuất bia [SUB]············································································ [/SUB]50
2.4.5.3: Yêu cầu chất lượng của nước trong sản xuất bia [SUB]······························································· [/SUB]51
2.4.6: Nguyên liệu thay thế đại mạch [SUB]··········································································································· [/SUB]53
2.4.6.1: Giới thiệu[SUB] ······················································································································································· [/SUB]53
2.4.6.2: Vai trò nguyên liệu thay thế [SUB]············································································································· [/SUB]54
2.4.6.3: Đặc tính nguyên liệu thay thế [SUB]········································································································· [/SUB]54
2.4.6.4: Yêu cầu chất lượng [SUB]································································································································ [/SUB]54
2.4.7: Sơ đồ sản xuất bia[SUB] ······································································································································· [/SUB]56
Phần 3: kết luận [SUB]··························································································································································· [/SUB]57

DANH SÁCH CÁC HÌNH
Hình 1: Một số loại bia sử dụng rộng rãi ở Việt Nam[SUB]········································································· [/SUB]13
Hình 2: Cấu trúc không gian enzyme protease [SUB]····················································································· [/SUB]25
Hình 3: Cấu trúc tinh thể của tripsin[SUB] ············································································································· [/SUB]25
Hình 4: Đại mạch hai hàng [SUB]··································································································································· [/SUB]36
Hình 5: Hoa houblon [SUB]················································································································································ [/SUB]47
Hình 6: Nấm men bia [SUB]··············································································································································· [/SUB]49
Hình 7: Nước [SUB]·································································································································································· [/SUB]50
Hình 8: Nguyên liệu thay thế [SUB]························································································································ [/SUB]53
LỜI NÓI ĐẦU
Bia là một loại đồ uống giải khát hiện rất được ưa chuộng ở nước ta cũng như trên thế giới. Bia có màu sắc, hương vị đặc trưng, dễ dàng phân biệt với các loại đồ uống khác. Được sản xuất từ các nguyên liệu chính là malt đại mạch, hoa hublon . bia đem lại giá trị dinh dưỡng, một lít bia cung cấp 400 – 450kcal, bia có khả năng kích thích tiêu hoá, giúp cơ thể khoẻ mạnh khi dùng với liều lượng thích hợp và đặc biệt còn có tác dụng làm giảm nhanh cơn khát của người uống nhờ đặc tính bão hoà CO[SUB]2[/SUB].
Theo nghiên cứu của các nhà khoa học, bia ra đời từ khoảng 7000 năm trước Công nguyên, bắt nguồn từ các bộ lạc cư trú ven bờ sông Lưỡng Hà, sau đó được truyền sang các châu lục khác thông qua quá trình trao đổi, buôn bán giữa các bộ lạc. Trong quá trình tìm kiếm nguyên liệu phụ để tăng chất lượng cho bia, người ta nhận thấy hoa houblon mang lại cho bia hương vị rất đặc biệt và nhiều đặc tính quý giá. Hiện nay, hoa hublon vẫn là nguyên liệu không thể thay thế trong sản xuất bia. Đến thế kỷ XIX Louis Pasteur xuất bản cuốn sách về bia đã tạo ra ngành công nghiệp sản xuất bia dưới ánh sáng khoa học, cùng với sự phát triển của các ngành khoa học khác quy trình công nghệ sản xuất bia đang ngày càng trở nên hoàn thiện. Chính vì vậy, bia đã trở thành loại đồ uống được ưa chuộng nhất hiện nay, được sản xuất và tiêu thụ ngày nhiều trên phạm vi toàn thế giới.
Ở Việt Nam, bia xuất hiện chưa lâu lắm (chỉ khoảng 100 năm), ngành công nghiệp sản xuất bia vẫn còn rất nhiều tiềm năng phát triển. Trong những năm gần đây, nhu cầu sử dụng bia ở nước ta ngày càng tăng. Rất nhiều nhà máy cũng như cơ sở sản xuất bia được thành lập trên khắp cả nước nhưng vẫn chưa đáp ứng hết được nhu cầu thị trường cả về chất lượng cũng như số lượng. Hơn nữa bia là một ngành công nghiệp có nhiều đóng góp to lớn cho ngành kinh tế quốc dân vì nó là ngành sản xuất đem lại lợi nhuận cao, khả năng thu hồi vốn nhanh, và là nguồn thu quan trọng cho ngân sách quốc gia.