基于结晶颗粒和分子组装构建非氢化低饱和油凝胶/泡沫、乳液凝胶/泡沫的界面组装机理研究

植物油或其乳液的超分子凝胶化是构造非氢化、零反式、低饱和脂肪酸固态脂肪以替代传统脂肪的新策略，若充入空气形成油泡沫或乳液泡沫可实现低热量、多相食品体系的构建。目前研究多采用体系环境发生变化时界面层易失稳的食品级聚合物（蛋白质、多糖等），而结晶颗粒和天然小分子具有快速扩散和组装的独特界面特性，将其用于富含不饱和脂肪酸多相凝胶体系的构建具有重要意义。本项目基于结晶颗粒、天然小分子及其相互作用，构建油凝胶/泡沫、乳液凝胶/泡沫体系，探索多相凝胶体系构建过程中的纳米、微观网络结构及相互作用力，阐明其超分子组装行为，明晰结晶颗粒、天然小分子及其协同在油-气与油-气-水界面的作用机制，揭示超分子聚集方式与多相凝胶体系结构及稳定性间的内在联系，建立基于结晶颗粒-天然小分子和植物油构建多相凝胶结构与物性的可预测、可调控技术体系，为非氢化、零反式、低饱和脂肪酸功能性脂肪产品的工业化定制提供理论基础。

A new strategy to produce solid fats containing non-hydrogenated, zero-trans and low-saturated fatty acids to substitute traditional fats is supramolecular gelation of vegetable oil or their emulsion. The construction of a low-calorie, multi-phase food system can be achieved by filling the air to form an oleofoam or emulsion foam. At present, most of the researches use food-grade polymers (proteins, polysaccharides, etc.), in which the interface layer is unstable when the system environment changes. The crystalline particle and natural small molecule has unique interfacial properties of rapid diffusion and assembly, and it is of great significance to use it for the construction of a multiphase gel system rich in unsaturated fatty acids. Based on crystalline particles, natural small molecules and their interactions, this project constructs oleogel/oleofoam, emulsion gel/foam system, explores the nano- and micro-network structure and interaction force in the construction process of multi-phase gel system, and clarifies its supramolecular assembly behavior. The research will clarify crystalline particles, natural small molecules and their synergistic interaction mechanism at interfaces of the oil-gas and oil-gas-water, revealing the intrinsic relationship between the supramolecular aggregation mode and the structure and stability of the multiphase gel system, and will establish a predictable and controllable technical system for constructing multiphase gel in structures and physical properties based on crystalline particles-natural small molecules and vegetable oils, providing a theoretical basis for the industrial customization of functional fat products with non-hydrogenated, zero-trans, and low-saturated fatty acid.