In this study, the effect of chia mucilage (CM) and protein concentrate (CPC) contents on the physicochemical, thermal, mechanical, and optical characteristics of developed films was evaluated. Films were prepared dissolving CM:CPC mixtures (1% w/v) in seven ratios (0:1, 1:4, 1:2, 1:1, 2:1, 4:1, 1:0). Microstructure of treatments with higher CM revealed the formation of polysaccharide granules. A semicrystalline behavior was manifested in 1:0, which decreased as CPC content in the formulations increased. Contact angle values obtained for 1:1 and 2:1 were the highest (61.24° and 62.44°), evidencing less affinity to water than other films. TGA analysis suggest that films showed thermal stability at less than 225 °C. Melting temperatures above 85 °C were found for all films in the evaluated range (50 °C to 200 °C) of DSC analysis. Higher CM concentrations in films increased the force required to break them (13.5 MPa) and their elongation capacity (5.20%). As the CM ratio in formulations was increased, the color difference was lower (ΔE = 27.45), water vapor permeability was higher (10.9 × 10-11 g/m·s·Pa), but transparency was statistically the same for all treatments (6.62 to 7.26). After analyzing all films properties, 2:1 formulation corresponding to 25:75% w/v mixtures of CM:CPC would be the best option for use in food packaging.

中文翻译：

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chia (Salvia hispanica L.) 粘液蛋白浓缩物可生物降解薄膜的物理化学、热、机械、光学和屏障特性

在这项研究中，评估了奇亚籽胶 (CM) 和浓缩蛋白 (CPC) 含量对显影薄膜的物理化学、热、机械和光学特性的影响。以七种比例（0:1、1:4、1:2、1:1、2:1、4:1、1:0）溶解CM:CPC混合物（1% w/v）制备薄膜。具有较高 CM 处理的微观结构揭示了多糖颗粒的形成。半结晶行为表现为 1:0，随着配方中 CPC 含量的增加而降低。1:1 和 2:1 获得的接触角值最高（61.24° 和 62.44°），表明其对水的亲和力低于其他薄膜。TGA 分析表明，薄膜在低于 225 °C 时表现出热稳定性。在 DSC 分析的评估范围（50°C 至 200°C）中发现所有薄膜的熔化温度都高于 85°C。薄膜中较高的 CM 浓度增加了破坏它们所需的力 (13.5 MPa) 和它们的伸长能力 (5.20%)。随着配方中CM比例的增加，色差变小（ΔE = 27.45），水蒸气渗透率更高（10.9 × 10-11 g/m·s·Pa），但所有处理的透明度在统计上相同（ 6.62 至 7.26）。在分析了所有薄膜特性后，对应于 25:75% w/v CM:CPC 混合物的 2:1 配方将是用于食品包装的最佳选择。