高内相油包水凝胶体系的构建与稳定机理研究

油凝胶以其零反式、低饱和脂肪酸、营养丰富等特点成为替代传统脂肪的新策略和新脂肪。但目前油凝胶还存在稳定性不足、脂肪含量偏高、凝胶机制和稳定机理尚不完善等问题，本项目综合运用食品物性学、高分子化学、现代仪器分析和数理统计等多学科交叉，构建一种新型低热量、高稳定的高内相油包水凝胶体系。重点研究高内相油包水皮克林乳液的构建、高内相油包水凝胶体系形成、高内相油包水凝胶的热力学和结晶动力学、高内相油包水凝胶的稳定机理。通过疏水性颗粒和亲水性颗粒的理性组合设计，“内外”共同构筑稳固的油水界面；通过双凝胶与网络结构精准调控，改善油包水凝胶的熔化特性和流变行为；通过神经网络模型建立凝胶形成与热力学和动力学特性、微观结构和宏观性质之间的内在关联；从凝胶因子、植物油和凝胶体系等多层次，从分子作用力、界面行为、网络结构、微宏观性质等多角度阐明油包水凝胶的稳定机理，为营养健康专用油脂的生产提供理论依据和科学指导。

Oleogels have aroused wide concerns as the promising oil-structuring strategy to replace traditional fats owing to its characteristics of zero trans and low saturated fatty acids and rich nutrition. Aiming at the problems of the higher fat contents, lower stability, imperfect oleogation or stability mechanism of oleogels, a new high internal phase water in oil gel system was established by using physical properties of foods, polymer chemistry, modern instrumental analysis and mathematical statistics, etc. The subject mainly focuses on the fabrication of water in oil (W/O) high internal phase pickering emulsion, the construction of W/O oleogels, the analysis of thermodynamics and kinetics of crystallization of W/O oleogels, and the investigation of stabilization mechanism of W/O oleogels. A stable oil-water interface is constructed through the rational combination design of hydrophobic and hydrophilic particles; The melting characteristics and rheological behavior of oleogels are improved by the precise regulation of double-gels and network structure; The intrinsic relationship among oleogation and thermodynamics and kinetics, microstructure and macroscopic properties is established by the neural network model. The stabilization mechanism of oleogels are also elucidated from the multi-perspectives of oleogelators, vegetable oils and oleogels, and from the multi-levels of molecular compositions, the intermolecular interactions, microstructure and macroscopic properties. The subject can provide theoretical basis and scientific guidance for the production of special oils for nutrition and health.