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The study was aimed to explore the mechanism of inhibiting the hygroscopic behavior of wheat gluten (WG) on pineapple powder, and provide theoretical guidance for the processing and storage of pineapple powder. The moisture sorption isotherms of four WG added amounts (0, 10%, 20% and 30%) of pineapple powder were determined by the gravimetric method. Seven classical mathematical models were used to fit the sorption experimental data. By comparison of the determination coefficients (R2) and the root mean square errors (RMSE) of the estimate, the model with the highest fitting degree was ascertained and its mathematical expression was determined. Then the safe storage moisture of pineapple powder was calculated. By the analysis of binding energy between water and materials, the relationship of equilibrium moisture content versus binding energy was plotted, and the effect of WG on moisture sorption isotherms properties of pineapple powder was explained from a thermodynamic perspective. In the process of moisture sorption at room temperature (25 ℃), the equilibrium moisture content increased with the increase of water activity (aw), and higher the amount of WG would lead to smaller increase. At an aw of 0.753, the equilibrium moisture content of the four samples was 0.2068, 0.1921, 0.1763 and 0.1530 g/g, respectively. The moisture sorption isotherm of pineapple powder belongs to type III isotherm, the Peleg model had the best fitting effect, followed by GAB, Henderson, Mod-BET and Oswin model, the fitting effect of Halsey and Smith model were poor. The R2 fitted by Peleg model for all samples were above 0.995, and the RMSE between 0.0112-0.0137. The model fitting verification results showed that the predicted value of Peleg model had a high linear relationship with the experimental value, which could reflect the equilibrium moisture content of pineapple powder more accurately. According to the theory of food safety storage moisture, the relative safe moisture content of the four samples was 0.1421, 0.1308, 0.1168 and 0.1017 g/g, and the absolute safe moisture content was 0.0803, 0.0721, 0.0615 and 0.0501 g/g, respectively, by the above fitting model expression. In addition, the results of binding energy analysis showed that the binding energy of water and materials decreased with the increase of equilibrium moisture content, and the addition of WG could effectively reduce the binding energy, thus reducing the adsorption capacity of materials to water molecules. Under the equilibrium moisture content of 0.20 g/g, the binding energy of the material and water decreased by 0.0396 kJ/mol on average for every 10% increase of WG addition.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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