Abstract The effects of different plant seed mucilage (PSM) extracts, namely chia seed (CSM) and flaxseed (FSM), on the kinetics of δ-glucono-lactone induced acidification and gelation phenomena of whey proteins (5% w/w WPI) were investigated. The rheological and microstructural properties of mixed whey protein-PSM (0.05–0.75% w/w) cold-set gels produced at 30 or 37 °C were studied by means of oscillatory rheology and confocal microscopy. On exceeding 0.125% of PSM, a significant reduction of the gelation time due to the formation of loosely entangled whey protein soluble aggregates was observed. The impact of PSM on the gelation rates was closely related to the PSM type and concentration. CSM addition induced a gradual reduction of maximal gelation rate over the entire concentration range tested. On the other hand, FSM conferred a steep impedance of the gelation when exceeded 0.375%, which was associated with the occurrence of segregative phase separation. Fitting the elastic modulus – gelation time data to a model adapted to the Flory-Stockmayer theory, it was demonstrated that the presence of PSM inhibits the whey protein crosslinking capacity under both tested acidification regimes, leading to the formation of shorter protein crosslinks and therefore, to lower gel stiffness. However, the formation rate of elastically active chain networks was found to be increasing for CSM and FSM contents up to 0.5 and 0.25% respectively, suggesting a synergistic acid gel structuring effect of PSM under these conditions.

中文翻译：

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与奇异子 (Salvia hispanica L.) 或亚麻籽 (Linum usitatissimum L.) 粘液共结构的乳清蛋白酸凝胶的流变学和结构表征

摘要 不同植物种子粘液 (PSM) 提取物，即奇亚籽 (CSM) 和亚麻籽 (FSM) 对 δ-葡萄糖酸内酯诱导的乳清蛋白 (5% w/w WPI) 酸化和胶凝现象的动力学的影响被调查。通过振荡流变学和共聚焦显微镜研究了在 30 或 37 °C 下生产的混合乳清蛋白-PSM（0.05-0.75% w/w）冷固化凝胶的流变学和微观结构特性。在超过 0.125% 的 PSM 时，观察到由于形成松散缠结的乳清蛋白可溶性聚集体，凝胶时间显着减少。PSM 对凝胶化率的影响与 PSM 的类型和浓度密切相关。在整个测试浓度范围内，CSM 添加导致最大胶凝速率逐渐降低。另一方面，当超过 0.375% 时，FSM 赋予凝胶陡峭的阻抗，这与分离相分离的发生有关。将弹性模量 - 凝胶时间数据拟合到适合 Flory-Stockmayer 理论的模型，证明 PSM 的存在抑制了两种测试酸化方案下的乳清蛋白交联能力，导致形成更短的蛋白质交联，因此，以降低凝胶刚度。然而，发现弹性活性链网络的形成率在 CSM 和 FSM 含量分别达到 0.5% 和 0.25% 时增加，表明在这些条件下 PSM 具有协同的酸凝胶结构效应。将弹性模量 - 凝胶时间数据拟合到适合 Flory-Stockmayer 理论的模型，证明 PSM 的存在抑制了两种测试酸化方案下的乳清蛋白交联能力，导致形成更短的蛋白质交联，因此，以降低凝胶刚度。然而，发现弹性活性链网络的形成率在 CSM 和 FSM 含量分别达到 0.5% 和 0.25% 时增加，表明在这些条件下 PSM 具有协同的酸凝胶结构效应。将弹性模量 - 凝胶时间数据拟合到适合 Flory-Stockmayer 理论的模型，证明 PSM 的存在抑制了两种测试酸化方案下的乳清蛋白交联能力，导致形成更短的蛋白质交联，因此，以降低凝胶刚度。然而，发现弹性活性链网络的形成率在 CSM 和 FSM 含量分别达到 0.5% 和 0.25% 时增加，表明在这些条件下 PSM 具有协同的酸凝胶结构效应。