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Abstract：
This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G\') and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05-0.2% FG addition, the coefficient of friction (μ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1-100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the μ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.
摘要：
本研究旨在研究将不同浓度的亚麻籽胶（FG）掺入酸诱导的大豆分离蛋白（SPI）凝胶中的效果。调查的重点是评估FG对纹理的影响，流变学,和所得SPI凝胶的摩擦学性能。结果表明，添加少量的FG（0.05％）到SPI凝胶体系增加了储能模量（G'）和增强凝胶化，同时改善了组织性能，包括硬度，粘度,弹性,和附着力。此外，这些凝胶表现出很强的持水能力，在各种食品中的理想特性。然而,当浓度增加到0.3%时，凝胶的WHC下降，硬度和粘结性也是如此。凝胶的粒径也随着浓度的增加而增加。摩擦学研究表明，在添加0.05-0.2%FG时，与纯SPI凝胶相比，复合凝胶的摩擦系数（μ）降低。在1-100mm/s的滑动速度范围内，摩擦系数随着浓度的增加而逐渐增大。当FG浓度为0.05%时,凝胶系统的μ是最低的。总之,低浓度的FG（0.05％）在提高SPI凝胶的性能中起着重要作用，包括增强纹理，流变学,和润滑性能。
