部分脂溶性食品功能因子易结晶析出，在传递体系中载量偏低。油脂凝胶化可以抑制晶体形成和生长，有助于提高功能因子溶解度。本项目研究构建基于油凝胶的传递体系，探索油凝胶结构调控功能因子（β-胡萝卜素）溶解度、稳定性和释放的作用机制。主要研究：1）分析油脂凝胶动力学和热力学，探究凝胶剂分子间、凝胶剂-油脂作用力平衡，阐明溶胶-凝胶转换机制，实现油凝胶结构可控调节；2）探究不同结构油凝胶中β-胡萝卜素溶解、结晶和β-胡萝卜素-凝胶剂相互作用，揭示油凝胶结构影响β-胡萝卜素溶解度的规律；3）制备油凝胶乳液，系统梳理乳液理化性质的影响因素，探究乳液中油脂凝胶规律，阐明油凝胶结构与β-胡萝卜素乳液稳定性的内在联系；4）监测消化过程油凝胶乳液结构变化，结合脂肪消化速率与消化产物、功能因子释放的分析，揭示油凝胶结构调控β-胡萝卜素释放机制。本项目旨在为开发高功能因子载量、高生物效价的健康食品提供理论依据。

Some lipophilic functional ingredients are liable to crystallization and precipitation, which lows their loadings in delivery systems. Oleogelation has been reported to inhibit the formation and growth of crystals, which may help to improve the solubility of functional ingredients in oils. The current study aims to develop oleogel-based delivery systems, and explore the roles of the structures of oleogels in modulating the solubility, stability and release behavior of functional ingredients. We plan to: 1) investigate the kinetics and thermodynamics of oleogelation, the equilibrium between gelator-gelator and gelator-oil interactions, and the sol-gel transition mechanism, and to modulate the structures of oleogels; 2) investigate the solubilization and crystallization kinetics of β-carotene, and the interaction between β-carotene and gelator in oleogels of different structures, and to elucidate the roles of oleogel structures on the solubility of β-carotene; 3) investigate the formation and characterization of oleogel-in-water emulsions, and the mechanism of oleogelation in emulsions, and to understand the links between structures of oleogels and the stability of β-carotene emulsions; 4) investigate the dynamic changes in the structures of oleogel emulsions, lipolysis rates, digestive products, and β-carotene release, and to determine the roles of oleogel structures in modulating β-carotene release. The knowledge obtained in this study would be useful for the design of healthy food with high loading of functional ingredients and high bio-activity.