Đồ án tốt nghiệp - Physicochemical and Functional Properties of Native and Hydrolyzed Karaya GADF

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT

PHYSICOCHEMICAL AND FUNCTIONAL
PROPERTIES OF NATIVE AND HYDROLYZED
KARAYA GUMS AS DIETARY FIBERS

NGUYEN TONG MINH THU

20116159

NGUYEN NGOC THUY TIEN

19116031

Major: FOOD TECHNOLOGY
Supervisor: NGUYEN VINH TIEN, Assoc. Prof. Dr.

Ho Chi Minh City, January 2025
i

THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness


Ho Chi Minh City, January 13th, 2025

GRADUATION PROJECT ASSIGNMENT
Student name: Nguyễn Tống Minh Thư

Student ID: 20116159

Student name: Nguyễn Ngọc Thủy Tiên

Student ID: 19116031

Major: Food Technology

Class: 20116CLA

Supervisor: Nguyễn Vinh Tiến, Assoc. Prof

Phone number:

Date of assignment: 25/08/2024

Date of submission: 13/01/2025

1. Project title: Physicochemical and functional properties of native and hydrolyzed karaya gums
as dietary fibers.
2. Initial materials provided by supervisor: potassium hydrogen phosphate (KH2PO4), potassium
chloride (KCl), magnesium chloride hexahydrate (MgCl2.6H2O), ammonium carbonate
((NH4)2CO3), calcium chloride dihydrate (CaCl2.2H2O), pepsin, sodium hydroxide (NaOH), 3,5dinitrosalicylic acid (DNS), potassium sodium tartrate (KNaC4H4O6.4H2O), D-Glucose, sodium
acetate (CH3COONa), acetic acid (CH3COOH), sodium tetrahydro borate (NaBH4),acetic acid,
sodium acetate, glycine.
3. Content of the project:
- Modification of karaya gum by bicarbonate hydrolysis.
- Research on the properties of karaya gum before and after being hydrolyzed such as FTIR
Spectrum, solubility and swelling ability, moisture adsorption, emulsion stabilization, relative
viscosity and the amount of ash.
- Investigating the effect of KG samples before and after hydrolysis on the digestion of potato
starch and whey protein isolate
4. Final product: Hydrolyzed karaya gum powders
CHAIR OF THE PROGRAM

SUPERVISOR

(Sign with full name)

(Sign with full name)

iii

DISCLAIMER
This research project PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF
NATIVE AND HYDROLYZED KARAYA GUMS AS DIETARY FIBERS was carried
out under the guidance and supervision of the main lecturer, Assoc. Prof. Dr. Nguyen Vinh
Tien.
We confirm that, with the exception of situations in which scholarly works written by other
authors are directly acknowledged and referenced, all of the information and sources
presented in relation to this thesis are our own. Furthermore, we that all references
that ap
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lue
10.26

0.06

11.62

0.04

12.14

0.06

12.76

0.07

13.37

0.02

14.97

0.02

40H-

2

125

5.21

100H- 2

360

15

0.3%

3

130

5.41

0.3%

3

359

14.95

40H-

1

135

5.62

100H- 1

365

15.21

0.5%

2

133

5.54

0.5%

2

365

15.21

3

136

5.66

3

366

15.25

40H-

1

148

6.16

100H- 1

377

15.71

0.7%

2

148

6.16

0.7%

2

375

15.62

3

145

6.04

3

376

15.66

40H-

1

157

6.54

100H- 1

389

16.21

0.9%

2

155

6.45

0.9%

2

389

16.21

3

156

6.5

3

390

16.25

60H-

1

204

8.5

Starch 1

56

2.33

0.3%

2

205

8.54

1

2

55

2.29

3

203

8.45

3

57

2.37

60H-

1

211

8.79

Starch 1

58

2.41

0.5%

2

210

8.75

2

2

56

2.33

3

211

8.79

3

58

2.41

60H-

1

226

9.41

0.7%

2

225

9.37

3

254

10.58

5.61

6.12

6.5

8.5

8.7

9.8

0.06

0.07

0.04

0.04

0.02

15.22

0.02

15.67

0.04

16.22

0.02

2.33

0.04

2.39

0.04

0.6

Appendix 22: Viscosity of combination of KG and WPI after SIF phase
Sam-

Rep Time

ple

(s)

Dis-

24

Visco-

Mean SD

sity

value

tilled

Sample

1

38

1.58

0.3%

2

35

1.45

3

38

1.58

NKG-

1

40

1.66

0.5%

2

40

1.66

3

42

1.75

1.54

1.69

0.07

0.04

Visco-

(s)

sity

60H-

1

59

2.45

0.9%

2

59

2.45

3

60

2.50

80H-

1

60

2.5

0.3%

2

63

2.62

3

62

2.5833

80H-

1

65

2.70

0.5%

2

64

2.66

3

62

2.58

water
NKG-

Rep Time

98

Mean SD
value
2.47

0.02

2.56

0.06

2.65

0.06

NKG-

1

45

1.87

0.7%

2

43

1.79

3

45

1.87

NKG-

1

47

1.95

0.9%

2

47

1.95

3

46

1.91

40H-

1

42

1.75

0.3%

2

43

1.79

3

40

1.66

40H-

1

45

1.87

0.5%

2

45

1.87

3

48

2.00

40H-

1

53

2.203

0.7%

2

50

3

52

40H-

1

57

2.16
2.37

0.9%

2

55

2.29

3

56

2.33

60H-

1

44

1.83

0.3%

2

44

1.83

3

46

1.84

1.94

1.73

1.91

2.15

0.04

0.02

0.06

0.07

0.06

2.08
2.33

1.86

0.04

0.04

80H-

1

67

2.79

0.7%

2

68

2.83

3

70

2.91

80H-

1

69

2.87

0.9%

2

68

2.83

3

69

2.87

100H-

1

77

3.20

0.3%

2

75

3.12

3

76

3.16

100H-

1

81

3.37

0.5%

2

80

3.33

3

83

3.45

100H-

1

87

3.625

0.7%

2

85

3.54

3

89

3.70

100H-

1

91

3.79

0.9%

2

90

3.75

3

93

3.87

Starch

1

36

1.5

1

2

35

1.45

1.91

60H-

1

55

2.29

0.5%

2

55

2.29

3

57

2.37

60H-

1

57

2.37

0.7%

2

58

2.41

3

56

2.33

3
2.31

2.3

0.04

36

1

37

1.54

2

2

37

1.54

3

38

1.58

99

0.06

2.86

0.02

3.16

0.04

3.38

0.06

3.62

0.08

3.80

0.06

1.48

0.02

1.55

0.02

1.50

Starch

0.04

2.84