Mechanisms of self-assembly in nanostructured edible oils

这一新研究计划的长期目标是定量和定性地了解分子和超分子结构之间的关系，以及自组装低分子有机凝胶剂(即凝胶油的化合物)的宏观性质。自组装的低分子有机凝胶剂正在成为脂肪晶体网络的一种更可行的替代方案，用于构建脂肪食品、化妆品和药品的结构。为了预测哪些化合物可能被用作有机凝胶，我们必须首先了解自组装的基本机制。在该计划的第一阶段(2009-2014)，将研究溶剂极性对模型有机凝胶剂(12HSA)结晶动力学和纤维形态的影响，系统地修改修饰脂肪酸中二级官能团的位置和性质，以探索有机凝胶化所需的分子因素。这项计划的结果旨在长期减少含有结构性脂肪的食品中的反式和饱和脂肪。从这项计划中获得的基本知识将转化为纳米结构控制输送系统的制药、化妆品和石油领域。这项研究直接惠及加拿大消费者以及食品和制药行业。在纳米技术领域使用的有机凝胶、自组装和先进仪器的广泛基础知识将为HQP在学术界、政府或行业的职业生涯做好准备。

The long-term objective of this new research program is to develop a quantitative and qualitative understanding of the relationship between molecular and supramolecular structures and the macroscopic properties of self-assembled low molecular weight organogelators (i.e., compounds which gel oil). Self-assembled low molecular weight organogelators are becoming a more feasible alternative to fat crystal networks to structure lipid food products, cosmetics and pharmaceuticals. In order to predict which compounds may be utilized as organogels, we must first understand the basic mechanisms of self assembly. Within the first phase of this program (2009-2014) the effects of solvent polarity on the crystallization kinetics and fibre morphology of a model organogelator (12HSA) will be examined, systematic modification the position and nature of the secondary functional group within modified fatty acids will be used to probe the molecular considerations required for organogelation. Outcomes from this program are aimed in the long term to reduce trans and saturated fats in foods containing structured lipids. Fundamental knowledge gained from this program will be transitioned into the pharmaceutical, cosmetic and petroleum areas for nano-structured controlled delivery systems. This research directly benefits Canadian consumers along with food and pharmaceutical industries. Extensive fundamental knowledge of organogels, self assembly and advanced instruments used in the field of nano-technology will prepare HQP for careers in academia, government or industry.