*2.2. Gum Characterization*

The moisture contents of CSG, FSG, and RSG were determined by drying the sample at 105 ◦C for 5 h in a conventional oven (Memmert UF-110, Schwabach, Germany) [20]. The ash contents were determined by burning of the organic material of the sample at 550 ◦C in a muffle furnace (WiseTherm-Daihan FH-03, Seoul, Korea) for 6 h [21]. The protein contents were determined by the Kjeldahl method using the Behr Kjeldahl unit (Unit-S5, Ahlen, Germany) with the conversion factor of 6.25 [22]. The fat contents were analyzed by Soxhlet extraction using hexane as a solvent [23].

The monosaccharide (glucose, galactose, mannose, and xylose) compositions of CSG, FSG, and RSG were determined using an HPLC tool (Agilent 1260 Infinity) equipped with Rezex ROA-Organic Acid H+ (New Column, 300 × 7.8 mm). A 250-mg gum sample was heated with 2 M of H2SO4 for 2 h at 120 ◦C. Then, the hydrolyzed mixture was cooled, the pH of the solution was adjusted to 7 using 5 M of NaOH and the final volume was adjusted to 10 mL with distilled water. Then, it was filtered through a 0.45-μm syringe filter and injected into the column [24].

ATR-FTIR (attenuated total reflection-Fourier transform infrared) spectroscopy (Bruker Tensor 27, Borken, Germany) equipped with a KBr beam diffuser and DLaTGS detector was used to characterize CSG, FSG, and RSG. ATR-FTIR spectra of CSG, FSG, and RSG with wavenumbers ranging from 400 to 4000 cm<sup>−</sup><sup>1</sup> were acquired with 16 scans per spectrum and 2 cm<sup>−</sup><sup>1</sup> resolutions. Deconvolution was applied to all spectra by interpretation of changes in the overlapped amide I band (1600–1700 cm<sup>−</sup>1) using Origin 2020b software to determine changes in the secondary structure of hydrolysates [25].

### *2.3. Preparation of Gum Solutions*

Gum solutions were prepared at concentrations of 1.0–2.0% using flaxseed and chia seed gums, and 1.0–5.0% for rocket seed gum. First of all, natural gums dissolve in water at a certain concentration and were expected to mix in a magnetic stirrer for 12 h to fully hydrate. Each measurement was repeated three times.
