Mechanisms of self-assembly in nanostructured edible oils

这项新研究计划的长期目标是对分子和超分子结构之间的关系以及自组装低分子量有机凝胶（即使油凝胶的化合物）的宏观性质进行定量和定性的了解。自组装的低分子量有机凝胶正在成为脂肪晶体网络结构脂质食品、化妆品和药品的更可行的替代品。为了预测哪些化合物可以用作有机凝胶，我们必须首先了解自组装的基本机制。在该项目的第一阶段（2009-2014），将研究溶剂极性对模型有机凝胶（12HSA）结晶动力学和纤维形态的影响，系统修饰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考虑因素。从长远来看，该计划的结果旨在减少含有结构性脂质的食物中的反式脂肪和饱和脂肪。从这个项目中获得的基本知识将过渡到纳米结构控制输送系统的制药，化妆品和石油领域。这项研究直接使加拿大消费者以及食品和制药行业受益。对纳米技术领域中使用的有机凝胶，自组装和先进仪器的广泛基础知识将为HQP在学术界，政府或工业领域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.