植物油有机凝胶化形成机制及其纳米、微观网络结构研究

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.

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。

针对传统食品专用油脂产品高饱和，高反式脂肪酸的现状，本项目采用低分子凝胶剂构建基于液体植物油的塑性脂肪，替代传统氢化及高饱和脂肪酸动植物脂肪。本项目除以卡诺拉菜籽油为基料油，分别添加米糠蜡、γ-谷维素和β-谷甾醇复合物两种类型的胶凝剂，分别构造基于晶体网络模式和分子组装模式的有机凝胶油，从凝胶化网络形成过程中的纳米、微观网络结构变化规律或超分子组装定向模式入手，全面探讨两类有机凝胶油构造过程中不同水平网络结构随加工条件的变化规律，同时研究两类凝胶油在乳化条件下的纳米及微观结构、在食品专用油脂产品中的应用性能外，考虑到凝胶剂的可食用性、来源的多样化、价格低廉等因素，同时还研究了巴西棕榈蜡、蜂蜡、单甘酯基凝胶油的上述结晶、结构性质和应用性能，并进行系统分析。研究结果表明，综合考虑延展性和黏着性，巴西棕榈蜡凝胶型油脂和米糠蜡凝胶型油脂涂抹性能最好；谷维素/谷甾醇在冷却时通过分子间相互作用形成中空管状结构（rout = 4.0 nm，rin = 3.9 nm），进一步缠绕成特定的三维网络结构，牢牢地包裹住液油，从而形成了宏观上较高的硬度等机械性质。凝胶型油脂基起酥油制备的面包所含饱和脂肪酸较市售起酥油制备的面包所含饱和脂肪酸由49.40%降至10.50%，反式脂肪酸由3.78%降至1.15%；凝胶型油脂基起酥油制备的曲奇所含饱和脂肪酸较市售起酥油制备曲奇所含饱和脂肪酸由48.80%降至9.94%，反式脂肪酸由2.26%降至1.11%。因此，使用凝胶型油脂制备起酥油、人造奶油替代传统脂肪产品，达到了制备低反式、低饱和脂肪酸食品专用油脂的目的，有益于人体健康。