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与自组装低分子量有机凝胶剂（即，使油凝胶化的化合物）。 自组装低分子量有机凝胶剂正在成为脂肪晶体网络的更可行的替代品，以构建脂质食品，化妆品和药物。 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。 在该计划的第一阶段（2009-2014）中，将检查溶剂极性对模型有机凝胶剂（12 HSA）的结晶动力学和纤维形态的影响，系统修饰改性脂肪酸中二级官能团的位置和性质将用于探测有机凝胶所需的分子考虑因素。 该计划的结果旨在长期减少含有结构脂质的食物中的反式脂肪和饱和脂肪。 从该计划获得的基础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。 这项研究直接有利于加拿大消费者沿着食品和制药行业。 广泛的有机凝胶，自组装和纳米技术领域使用的先进仪器的基础知识将准备HQP在学术界，政府或行业的职业生涯。

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.