In this work the physicochemical and functional properties of mesquite gum (MG) and nopal mucilage (NM) mixtures (75-25, 50-50, 25-75) were evaluated and compared with those of the individual biopolymers. MG-NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75-25 MG-NM showing the most negative value (-14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid-like viscoelastic behavior where the loss modulus predominated over the storage modulus (G″>G'). Differential Scanning Calorimetry revealed that MG, NM, and MG-NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6 °C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG-NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG-NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations. PRACTICAL APPLICATION Mesquite gum (MG) and nopal mucilage (NM) are promising raw materials with excellent functional properties whose use has been largely neglected by the food industry. This work demonstrates MG-NM mixtures acquired additional functional properties regarding the individual biopolymers, making these mixtures multifunctional ingredients for the food industry.

中文翻译：

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探索豆科植物胶-胭脂树胶混合物的潜力：物理化学和功能特性

在这项工作中，对牧豆树胶 (MG) 和胭脂树胶 (NM) 混合物（75-25、50-50、25-75）的物理化学和功能特性进行了评估，并与单个生物聚合物的特性进行了比较。MG-NM 混合物比 MG 和 NM 显示出更多的负 zeta 电位 (ZP) 值，其中 75-25 MG-NM 显示出最大的负值（-14.92 mV，pH = 7.0），表明这种生物聚合物混合物具有在水性分散体中具有最高的静电稳定性。单个树胶及其混合物的水性分散体 (30% w/w) 的粘度曲线和应变幅度扫描表明，它们都表现出剪切稀化行为，其中 NM 的粘度高于 MG，并且都表现出类似流体的粘弹性行为，其中损失模量高于储能模量（G″>G′）。差示扫描量热法显示，MG、NM 和 MG-NM 混合物具有热稳定性，分解峰在 303.1 至 319.6 °C 范围内。从功能特性来看，MG（98.4±0.7%）的乳化能力优于NM（51.9±2.0%），而NM（43.0±1.4%）的起泡能力优于MG。MG-NM 混合物获得了关于单个生物聚合物的附加功能特性（乳化和发泡）。因此，MG-NM 混合物作为食品配方中的乳化剂和发泡剂的应用是有趣的替代品。实际应用 豆科植物胶 (MG) 和胭脂树胶 (NM) 是很有前途的原料，具有优异的功能特性，其用途在很大程度上被食品工业所忽视。