植物油有机凝胶化形成机制及其纳米、微观网络结构研究

替代传统氢化及高饱和脂肪酸动植物脂肪，开发零反式且低饱和脂肪酸脂肪产品成为食品领域的热点之一。本项目采用植物油有机凝胶化的新策略构造零反式且低饱和脂肪酸固态脂肪，以低饱和脂肪酸含量的卡诺拉菜籽油为基料油，分别添加米糠蜡、γ-谷维素和β-谷甾醇复合物两类典型胶凝剂构造有机凝胶油，对其晶体结晶行为、纳米及微观结构模式差异分析基础上，深入研究了加工方式对体系纳米、微观结构及机械性质的影响，揭示W/O及O/W型有机凝胶油乳状液乳化界面结构、相平衡规律，阐明了植物油有机凝胶化形成机制及其纳米、微观网络结构，进一步对有机凝胶油、有机凝胶油乳状液基模型食品及其相应底物结构、物性关联性分析，实现相应食品结构与物性的预测、调控，为植物油有机凝胶化大规模生产及工业化应用奠定了一定的理论基础。

Alternative methods for the production of fat products with zero trans and low saturated fatty acids instead of traditional hydrogenated and animal, vegetable fats high in saturated fatty acids content, become one of the hot in the field of food. A new strategy of gelating vegetable oil will be used in this project to produce the solid fats containing zero trans and low saturated fatty acids. The canola oil low in saturated fatty acids as the based oil, and rice bran wax and the complexes of γ-oryzanol and β-sitosterol as two typical gelling agents will be investigated to construct vegetable oil based organogel. Based on the analysis of the differences in the crystal crystallization behavior and the nano- and micro-structural model, the effect of processing methods on nano-, micro-structure and mechanical properties of system will be studied in depth, which reveals emulsion interface structure and phase balance rule of W/O and O/W emulsions of vegetable oil based organogel and clarify the formation mechanism of vegetable oil based organogel and its nano-, micro-network structure. It will allow us to predict and regulate food structure and its physical properties by correlation analysis between structure and physical properties of organogel, organogel emulsion-based model food and its corresponding substrate, which establish the theoretical basis for large-scale production and industrial application of vegetable oil based organogel.