谷朊粉对菠萝果粉水分吸附特性的影响  

Effects of Wheat Gluten on Moisture Sorption Isotherms Properties of Pineapple Powder

作　　者：刘飞 王文凤 刘洋洋[1] 邹颖 彭芍丹[1] 周伟[1] 李积华[1,3] LIU Fei;WANG Wenfeng;LIU Yangyang;ZOU Ying;PENG Shaodan;ZHOU Wei;LI Jihua(Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Zhanjiang,Guangdong 524001,China;College of Tropical Crop,Yunnan Agricultural University,Pu’er,Yunnan 665000,China;Chinese Academy of Tropical Agricultural Sciences,Haikou,Hainan 571101,China)

机构地区：[1]中国热带农业科学院农产品加工研究所/农业农村部热带作物产品加工重点实验室,广东湛江524001 [2]云南农业大学热带作物学院,云南普洱665000 [3]中国热带农业科学院,海南海口571101

出　　处：《热带作物学报》2025年第3期716-724,共9页Chinese Journal of Tropical Crops

基　　金：海南省自然科学基金项目(No.321QN0928,No.321MS0797);中央级公益性科研院所基本科研业务费专项(No.1630122024019)

摘　　要：为探究谷朊粉(wheat gluten,WG)抑制菠萝果粉吸湿行为的作用机制,给菠萝果粉的加工及贮藏提供理论指导,采用静态称量法绘制4种不同WG添加量(0、10%、20%、30%)菠萝果粉的水分吸附等温线。选用7个经典数学模型对吸附实验数据进行非线性拟合,以决定系数(R2)和均方根误差(RMSE)为评价指标,筛选出拟合度最高的模型并确定其数学表达式,进而推算菠萝果粉的安全贮藏水分。通过水与物料的结合能分析,绘制出样品平衡水分含量(equilibrium moisture content,X_(eq))与结合能的关系图,从热力学角度阐述WG对菠萝果粉水分吸附特性的影响。结果表明,在25℃室温条件下的水分吸附过程中,样品X_(eq)会随着水分活度(a_(w))的升高而升高,而且WG添加量越高的样品,其升高幅度越小。在0.753的a_(w)下,4种样品的X_(eq)分别为0.2068、0.1921、0.1763、0.1530g/g。菠萝果粉的水分吸附等温线属于Ⅲ型等温线,Peleg模型对其拟合效果最好,其次分别是GAB、Henderson、Mod-BET、Oswin模型,而Halsey、Smith模型的拟合效果较差。Peleg模型对所有样品拟合的R2均在0.995以上,RMSE为0.0112~0.0137。模型拟合验证结果表明,Peleg模型预测值与实测值有较高的线性关系,能较准确地反映菠萝果粉的X_(eq)。根据食品安全贮藏水分理论,利用上述拟合模型表达式推算出4种样品的相对安全水分分别为0.1421、0.1308、0.1168、0.1017g/g,绝对安全水分分别为0.0803、0.0721、0.0615、0.0501 g/g。此外,结合能分析结果表明,水与物料的结合能随着X_(eq)的升高而下降,同时WG的添加可有效降低结合能,从而降低物料对水分子的吸附能力。当X_(eq)为0.20g/g时,WG添加量每增加10%,物料与水的结合能平均下降0.0396 kJ/mol。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 compari-son 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(a_(w)),and higher the amount of WG would lead to smaller increase.At an a_(w) 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 bestfitting 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 mo

关 键 词：菠萝果粉 谷朊粉 水分吸附等温线 模型拟合 结合能 

分 类 号：S432.1[农业科学—植物病理学]