The complex cellular structure of plant-based purees has a great impact on their rheological properties, as affected by particle-related factors such as their shape, size and concentration. The aim of this study was to unravel the impact of particles characteristics on viscoelastic properties of fractions from a red lentil puree containing high contents of starch and protein. Four particle fractions were separated from the puree: cell fragments (CF), single cells (SC), cell clusters (CC), and a mix of all particles (MP). Their composition, structural properties, stability upon dilution and dynamic rheological properties after reconstitution at three pulp contents were investigated. CF was mostly made of aggregated cell fragments containing extracellular starch, SC was characterized by dispersed parenchyma cells filled with intracellular starch, and CC of cell clusters containing some intracellular starch. The viscoelastic properties seemed driven by starch location, as SC and CC had higher power law constant values (K') and flow stress (), with lower yield strain () than CF: extracellular starch could form a continuous entangled network, entrapping particles and decreasing the gel strength. CF was also the most stable to dilution, which emphasized the role of extracellular starch on networks cohesion. K' and were higher in CC than in SC, probably because of the roughness of cell clusters assessed by their low solidity values, as opposed with single cells of smoother surface. Such work on pulse puree particle networks helped to understand the mechanisms involved in a complex structured food system rich in starch and protein.

中文翻译：

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颗粒网络特征对红扁豆泥组分动态流变特性的影响

植物原浆的复杂细胞结构对其流变特性有很大影响，受到形状、大小和浓度等颗粒相关因素的影响。本研究的目的是揭示颗粒特征对含有高淀粉和蛋白质含量的红扁豆泥的组分的粘弹性的影响。从果泥中分离出四种颗粒部分：细胞碎片 (CF)、单细胞 (SC)、细胞簇 (CC) 和所有颗粒的混合物 (MP)。研究了它们的组成、结构特性、稀释稳定性以及在三种纸浆含量下重构后的动态流变特性。CF主要由含有胞外淀粉的细胞碎片聚集而成，SC的特点是薄壁细胞分散，充满胞内淀粉，CC则为含有少量胞内淀粉的细胞团。粘弹性特性似乎是由淀粉位置驱动的，因为 SC 和 CC 具有比 CF 更高的幂律常数值 (K') 和流动应力 ()，且屈服应变 () 更低：细胞外淀粉可以形成连续的缠结网络，捕获颗粒并降低凝胶强度。CF 对稀释也是最稳定的，这强调了细胞外淀粉对网络凝聚力的作用。CC 中的 K' 和 比 SC 中更高，可能是因为细胞簇的粗糙度是通过其低硬度值评估的，而不是表面更光滑的单细胞。对豆类原浆颗粒网络的此类研究有助于了解富含淀粉和蛋白质的复杂结构食品系统所涉及的机制。