基于作用力探究凝胶因子与油凝胶之间的构效关系研究进展

Progress in Structure-Function Relationship between Gelators and Oleogelation Based on Driving Force

近10年来,随着消费者对膳食中减少饱和脂肪酸和消除反式脂肪酸需求的提高以及相关部门要求取缔反式脂肪酸规定的制定,利用凝胶因子结构化植物油形成油凝胶的研究日益增多。诸多研究表明,植物油性质和凝胶因子种类对油凝胶理化性质有显著影响。本文概述了植物油对油凝胶的影响,从诱导形成油凝胶的3个主要作用力:范德华力、氢键、π-π堆积的角度综述了凝胶因子与油凝胶之间的构效关系,为选择与合成一系列高效、价廉的食品级凝胶因子提供思路。

Over the past decade, research on the oleogelation of vegetable oils using organogelators has become increasingly active due to growing consumer demand for reduced saturated fatty acids and zero trans-fatty acids and the requirement of the authorities concerned to ban the application of artificial trans-fatty acids. Numerous studies have demonstrated the huge influence of vegetable oil properties and gelator type on the physicochemical properties of oleogels. In this review, the effects of vegetable oils on oleogelation are briefly outlined, as well as the structure-function relationship between gelators and oleogels from the perspectives of three primary driving forces promoting oleogelation: van der Waals forces, hydrogen bonding and π-π stacking. This review will provide a valuable guideline for rational design of novel, efficient and inexpensive food-grade gelators.